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1. (WO1998048636) METHOD FOR THE PRODUCTION OF CHEESE OF THE HALF HARD TYPE
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1998/048636    International Application No.:    PCT/NL1998/000221
Publication Date: 05.11.1998 International Filing Date: 21.04.1998
Chapter 2 Demand Filed:    29.10.1998    
IPC:
A23C 9/142 (2006.01), A23C 19/05 (2006.01)
Applicants: CAMPINA MELKUNIE B.V. [NL/NL]; Hogeweg 9, NL-5301 LB Zaltbommel (NL) (AL, AM, AT, AU, AZ, BA, BB, BE, BF, BG, BJ, BR, BY, CA, CF, CG, CH, CI, CM, CN, CU, CY, CZ, DE, DK, EE, ES, FI, FR, GA, GB, GE, GH, GM, GN, GR, GW, HU, ID, IE, IL, IS, IT, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MC, MD, MG, MK, ML, MN, MR, MW, MX, NE, NL, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, SN, SZ, TD, TG, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW only).
AKKERMAN, Jan, Coen [NL/NL]; (NL) (For US Only)
Inventors: AKKERMAN, Jan, Coen; (NL)
Agent: BAKKUM, R., J.; van Exter Polak & Charlouis B.V., P.O. Box 3241, NL-2280 GE Rijswijk (NL)
Priority Data:
1005906 25.04.1997 NL
Title (EN) METHOD FOR THE PRODUCTION OF CHEESE OF THE HALF HARD TYPE
(FR) PROCEDE DE PRODUCTION D'UN FROMAGE A PATE MI-DURE
Abstract: front page image
(EN)Method for the production of cheese of the half hard type from milk, at least comprising the steps of: coagulating the milk; cutting the curd obtained; separating off the whey; pressing the curd in the mold; treating the thus obtained cheese with brine, whereby milk with a reduced lactose content is used. Also cheese of the half hard type is described, which is produced by using milk with a reduced lactose content, which cheese preferably has a moisture content of less than 50 % by weight.
(FR)Procédé permettant de produire un fromage à pâte mi-dure à partir de lait, qui comprend au moins les étapes suivantes: on fait coaguler le lait, on découpe le caillé obtenu, on élimine le petit lait, on presse le caillé dans un moule et on traite le fromage ainsi obtenu avec de la saumure. Le lait utilisé est du lait à faible teneur en lactose. L'invention concerne également un formage à pâte mi-dure, que l'on produit à partir de lait à faible teneur en lactose. Ledit formage a une humidité inférieure à 50 % en poids.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, GW, HU, ID, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, SD, SZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, 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)