Verfahren zur Erhöhung des Feuchtigkeitsgehalts von Halbhartkäse

Details

Veröffentlichungs-Nr.

EP4775042

Anmeldetag

8. Januar 2025

Veröffentlichung

15. Juli 2026

Rechtsraum

EP

IPC

A23C19/14

Abstract

The invention relates to a process for increasing the moisture content of a semi-hard cheese comprising the steps of(a) providing a semi-hard cheese;(b) comminuting the semi-hard cheese;(c) wetting the comminuted semi-hard cheese obtained with a liquid medium comprising water for at least 10 seconds; and(d) isolating the wetted comminuted semi-hard cheese resulting from step (c) from the remaining liquid medium to obtain the comminuted semi-hard cheese having an increased moisture content,wherein the liquid medium has a temperature of at least 0 °C and at most 20 °C and wherein the moisture content of the semi-hard cheese increases to such extent that the weight of the comminuted semi-hard cheese that is subjected to step (c) has increased with at least 7% after isolation step (d).

Anmelder

Firma

FrieslandCampina Nederland B.V.

Land

🇳🇱 Niederlande

Fachgebiete