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Method and equipment for preparing cheese or a cheese product

A cheese and product technology, applied in the field of preparing cheese or cheese products, can solve problems such as inappropriateness and achieve low thermal damage rate

Inactive Publication Date: 2011-08-24
保健然有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main disadvantage of this method is that the temperature used for quantification, 35°C, is very unsuitable for countries where logistics routes and cold chains do not have this degree of reliability, for example due to much higher ambient temperatures

Method used

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  • Method and equipment for preparing cheese or a cheese product
  • Method and equipment for preparing cheese or a cheese product
  • Method and equipment for preparing cheese or a cheese product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0042] Such as figure 1 Shown, equipment 1 of the present invention mainly comprises:

[0043] - a jacketed quantitative hopper 2 (for example named Comas) for receiving processed cheese paste from a cooker (not shown in the figure) at a temperature higher than or equal to 60°C, said hopper 2 Equipped with a dosing body 3 with a piston and a spool, the dosing body 3 is open to the pipe 4, and is used to supply the processed paste to the direction of the dosing head 5 for quantitatively supplying cheese products located downstream;

[0044] - Dosing tank 6 (for example sold by PCM Food under the name Dosys DACC 8 / 20-8) for dosing substances with a positive nutritional effect, such as probiotics, the tank has a micro-dosing pump 7, for example with a piston and spool micro-quantitative pump that injects the substance or substances into the feed pipe 4 by means of a micro-cannula 8 extension;

[0045] - a multi-unit static micro-mixer 9 (for example sold by SULZER CHEMTECH Fran...

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PUM

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Abstract

The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound having a positive nutritional effect, such as a probiotic bacterium, a seric protein, a vitamin or a micronutrient; and hot-metering the mixture thus obtained into a container (10) that is the subsequent packaging of the cheese or cheese product. According to the invention, the mixing is carried out immediately before the metering for a duration lower than 10 seconds and at a temperature higher than or equal to 60 DEG C in order to achieve a minimized thermal spoilage rate of the compound or each compound in said container for the entire product shelf life.

Description

technical field [0001] The invention relates to a method and a device for preparing cheese or cheese products in which at least one heat-sensitive substance having a positive nutritional effect, such as probiotic bacteria, is mixed. The invention is suitable for metering such cheeses or cheese products, in particular processed cheeses or fresh pastes prepared according to "hot" processes. Background technique [0002] In a known manner, the production of processed cheese uses precise dosing systems to fill containers, which may be aluminum or plastic portions, plastic buckets or plastic packaging. Grams seen in the industry are typically around 18g to 20g per serving, 80g to 150g per pail, or even several kilograms per package. [0003] The industrial dosing of processed cheese is carried out at elevated temperatures, usually at least 70 to 72°C, to achieve filling and hygienic sealing of containers. Considering that the upstream cheese melting step can be carried out at t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/06A23C19/082A01J25/00
CPCA23C19/082A23C19/062A01J25/004A23C19/06
Inventor F·库隆D·伯东P·拉索
Owner 保健然有限公司