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Machine translation
1. (WO1994024881) FRESH, RENNETED CAST CHEESE AND A METHOD OF MANUFACTURING
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1994/024881    International Application No.:    PCT/EP1994/001431
Publication Date: 10.11.1994 International Filing Date: 27.04.1994
Chapter 2 Demand Filed:    28.11.1994    
IPC:
A23C 19/028 (2006.01), A23C 19/05 (2006.01), A23C 19/076 (2006.01)
Applicants: UNILEVER N.V. [NL/NL]; Weena 455, NL-3013 AL Rotterdam (NL) (AT, BE, BF, BG, BJ, BR, BY, CF, CG, CH, CI, CM, CN, CZ, DE, DK, ES, FI, FR, GA, GB, GE, GN, GR, HU, IE, IT, JP, KG, KP, KR, KZ, LU, LV, MC, MD, MG, ML, MR, NE, NL, NO, PL, PT, RO, RU, SE, SI, SK, SN, TD, TG, TJ, TT, UA, UZ, VN only).
UNILEVER PLC [GB/GB]; Unilever House, Blackfriars, London EC4 4BQ (GB) (AU, BB, CA, GB, IE, LK, MN, MW, NZ, SD only).
BODOR, Janos [NL/NL]; (NL) (For US Only).
GELUK, Maria, Anna [NL/NL]; (NL) (For US Only)
Inventors: BODOR, Janos; (NL).
GELUK, Maria, Anna; (NL)
Agent: UNILEVER N.V.; Patent Division, P.O. Box 137, NL-3130 AC Vlaardingen (NL)
Priority Data:
93201211.5 27.04.1993 EP
Title (EN) FRESH, RENNETED CAST CHEESE AND A METHOD OF MANUFACTURING
(FR) FROMAGE FRAIS, EMPRESURE ET MOULE, ET PROCEDE DE FABRICATION
Abstract: front page image
(EN)A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.
(FR)Fromage frais emprésuré présentant une valeur de pH ne dépassant pas 6,7 et plus particulièrement comprise entre 6,0 et 5,0, et ayant une structure d'hydrocolloïde qui ne se développe pas avant que le réseau caséinique ne se soit développé. Un procédé de préparation de ce fromage consiste à ajouter un hydrocolloïde avant la formation de la présure, mais à réguler les conditions de façon que le réseau d'hydrocolloïde ne se développe pas avant le réseau caséinique.
Designated States: AT, AU, BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, ES, FI, GB, GE, HU, JP, KG, KP, KR, KZ, LK, LU, LV, MD, MG, MN, MW, NL, NO, NZ, PL, PT, RO, RU, SD, SE, SI, SK, TJ, TT, UA, US, UZ, VN.
European Patent Office (AT, BE, CH, DE, DK, ES, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)