http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DD-265751-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2dd280577769121e6e267765095f45a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 |
| filingDate | 1987-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fc6189da059eca681fd7e77c262662b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d9a34f207a65202bf5d60cf9e8cdb3a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78d7af11ec645c64f9da07baeb113b36 |
| publicationDate | 1989-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DD-265751-A3 |
| titleOfInvention | METHOD FOR PREPARING THE MILK FOR THE PREPARATION OF CAESE |
| abstract | The invention relates to a method for the pretreatment of the milk for the production of cheese, in which the Filling of the milk protein takes place by combined acid and protease action. The purpose is to optimize the course of acid production in the production of cheese, thereby improving the quality of the end product, increasing the productivity of the process by better utilization of production capacity, and reducing the costs of cheese production by optimizing the use of coagulation enzymes. The milk must be pretreated before processing into cheese in such a way that the starting conditions for the production process are standardized by adjusting a grade-specific content of lactic acid, so that an optimal ratio between acidity and enzyme effect is ensured during the production process. For this, 1 to 5% of microbially fermented milk with a Soxhlet-Henkel number of 35 to 50 are continuously added directly to the milk stream prior to the thermal treatment of the cheese milk to a temperature of 68 to 74C. In the microbially fermented milk, the logarithmic growth phase and the maximum of lactic acid formation were exceeded and the incipient inactivation of the inoculated microorganism trunks began. |
| priorityDate | 1987-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.