WIPO logo
Mobile | Deutsch | Español | Français | 日本語 | 한국어 | Português | Русский | 中文 | العربية |
PATENTSCOPE

Search International and National Patent Collections
World Intellectual Property Organization
Search
 
Browse
 
Translate
 
Options
 
News
 
Login
 
Help
 
Machine translation
1. (WO2007019242) CHEESE WITH SODIUM GLUCONATE TO INHIBIT CALCIUM LACTATE CRYSTAL FORMATION
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2007/019242    International Application No.:    PCT/US2006/030312
Publication Date: 15.02.2007 International Filing Date: 03.08.2006
IPC:
A23C 9/12 (2006.01)
Applicants: The Regents of the University of Minnesota [US/US]; 200 Oak Street SE, 450 McNamara Alumni Center, Minneapolis, MN 55455-2070 (US) (For All Designated States Except US).
Nutricepts, Inc. [US/US]; 2208 East 117th Street, Burnsville, MN 55337 (US) (For All Designated States Except US).
METZGER, Lloyd, E. [US/US]; (US) (For US Only).
GRINDSTAFF, Donald, A. [US/US]; (US) (For US Only)
Inventors: METZGER, Lloyd, E.; (US).
GRINDSTAFF, Donald, A.; (US)
Agent: SHEWCHUK, Jeffrey, D.; Shewchuk IP Services, LLC, 533 77th Street West, Eagan, MN 55121 (US)
Priority Data:
11/197,956 05.08.2005 US
Title (EN) CHEESE WITH SODIUM GLUCONATE TO INHIBIT CALCIUM LACTATE CRYSTAL FORMATION
(FR) FROMAGE AU GLUCONATE DE SODIUM POUR INHIBER LA FORMATION DE CRISTAUX DE LACTATE DE CALCIUM
Abstract: front page image
(EN)Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese.
(FR)Selon l'invention, on ajoute du gluconate de sodium à la recette classique de fabrication du fromage afin d'inhiber la croissance de cristaux de lactate de calcium à mesure que le fromage vieillit. De préférence, on ajoute le gluconate de sodium avec du chlorure de sodium ou peu de temps après le chlorure de sodium lors du salage. La quantité de gluconate de sodium se situe dans la gamme supérieure à zéro jusqu'à 10 % du poids du caillé, le résultat étant un fromage présentant entre 0,26 et 2,8 % de gluconate dans le formage. La quantité de gluconate de sodium ajoutée à d'autres fromages peut se fonder sur la teneur en lactate et sur la rétention de sel du fromage.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)