发明名称 |
A METHOD OF MANUFACTURING SOFT CHEESE HAVING A HIGH MAGNESIUM CONTENT, A SALTING BASIN FOR SUCH CHEESES, AND CHEESES OBTAINED THEREBY |
摘要 |
This process comprises the characteristic operations of adding rennet to the milk at 38 DEG C, of mixing and of washing the cut curds for 30 to 40 min until the pieces of these curds have been reduced to the size of grains of wheat, of a salting operation in a tank (1) equipped with an immersed conveyor (8) and with a pump (23) for circulating the salting solution, the cheeses being displaced counter-currentwise with respect to the solution for a period of 2 to 3 min, this solution being rich in magnesium chloride and poor in magnesium sulphate. <IMAGE> |
申请公布号 |
AU3909789(A) |
申请公布日期 |
1990.02.15 |
申请号 |
AU19890039097 |
申请日期 |
1989.07.31 |
申请人 |
SAINT-HUBERT INDUSTRIE LAITIERE |
发明人 |
JEAN PERRIN;JACQUES BRUARD;BERNARD DUPONT |
分类号 |
A23C19/06;A01J25/16;A23C19/064;A23C19/068;A23C19/076 |
主分类号 |
A23C19/06 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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