Penders, Johannes Antonius,De Pinth, Hiëronymus Petrus Adriaan
申请号：
ES11166576
公开号：
ES2618854T3
申请日:
2011.05.18
申请国别(地区):
ES
年份:
2017
代理人:
摘要：
Method for the preparation of a semi-hard or hard cheese, wherein said semi-hard cheese comprises a moisture content without fat (MFFB) of 54-69% and said hard cheese comprises an MFFB of 49-56%, wherein said cheese - comprises a 0-25% by weight of fat, based on its dry matter, and / or - has a sodium content of less than 900 mg of Na / 100 g of cheese, and / or - has a moisture content, expressed as MFFB content, which is greater than 59%, preferably greater than 61, more preferably greater than 65%, and / or - has a solid fat content less than 20%, more preferably less than 15%, most preferably less than 10%, measured at 15 ° C in accordance with ISO 8292, where a semi-hard or hard cheese is formed which, after being in brine, is subjected to ripening for a period of at least 4 weeks, where said ripening comprises a natural maturation and a maturation in subsequent film, and where pressure is exerted continuously inua at least the upper and lower surface of said cheese during at least said film maturation, preferably until said cheese cools.Método para la preparación de un queso semiduro o duro, donde dicho queso semiduro comprende un contenido de humedad sin materia grasa (MFFB) de 54 - 69 % y dicho queso duro comprende un MFFB de 49 - 56%, donde dicho queso - comprende un 0-25 % en peso de grasa, basado en su materia seca, y/o - tiene un contenido de sodio de menos de 900 mg de Na/100 g de queso, y/o - tiene un contenido de humedad, expresado en cuanto a contenido MFFB, que es mayor del 59%, preferiblemente mayor del 61, más preferiblemente mayor del 65%, y/o - tiene un contenido de grasa sólida inferior al 20%, más preferiblemente inferior al 15%, de la forma más preferible inferior al 10%, medido a 15 °C conforme a ISO 8292, donde se forma un queso de tipo semiduro o duro que, después de estar en salmuera, se somete a maduración durante un periodo de al menos 4 semanas, donde dicha maduración comprende una maduración natural y una maduración en película poster
