PROCEDE POUR LA PRODUCTION DE FROMAGE A PATE MOLLE COMPRENANT L'AJOUT SIMULTANE DE BACTERIES ACIDOGENES ET DE COAGULANT

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专利权人:

CHR. HANSEN A/S

发明人:

BROCHERET, SYLVAIN,FAIVELEY, MARC,POIGNAND, JEAN-PAUL,ROUSTEL, SEBASTIEN

申请号：

CA2976362

公开号：

CA2976362A1

申请日:

2016.02.10

申请国别(地区):

CA

年份:

2016

代理人:

摘要：

The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camenbert type cheese.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/