Patents Assigned to Stichting Bedrijven Van Het Nederlands Instituut voor Zuivelonderzoek
  • Manufacture of semi-hard cheese by ultrafiltration
    Patent number: 4355048
    Abstract: Semi-hard cheese such as Gouda and Edam is produced by subjecting skimmilk to a first stage ultrafiltration, a second stage diafiltration and a third stage ultrafiltration, adding fat to the resultant concentrate, mixing and cooling the resultant fat-containing concentrate in a first scraped heat exchanger, adding additives for making cheese such as rennet and starter, passing the resultant mixture to a second scraped heat exchanger and placing the mixture in molds to form cheese.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: October 19, 1982
    Assignee: Stichting Bedrijven Van Het Nederlands Instituut voor Zuivelonderzoek
    Inventors: Johannes E. Schaap, Paulus F. C. Nooy, Rudolf De Boer
  • Device for generating shearing forces in treating yogurt and other viscous liquids or gels
    Patent number: 4114525
    Abstract: A device for generating shearing forces in yogurt and other viscous liquids or gels being treated. The device uses a movable plate having openings that diverge at least over part of their length and at least in one axial direction. The diverging openings terminate at one end face of the plate to as to define a plate surface which consists entirely or substantially of intersecting lines formed by the ends of the diverging openings.
    Type: Grant
    Filed: January 28, 1977
    Date of Patent: September 19, 1978
    Assignee: Stichting Bedrijven Van Het Nederlands Instituut Voor Zuivelonderzoek
    Inventors: Frans M. Driessen, Jacob Ubbels, Jacobus J. Stadhouders
  • Starter culture production
    Patent number: 4053642
    Abstract: Bacteria cultures for use as an inoculant in the preparation of starters and fermented milk products are produced by culturing a milk sugar fermenting bacteria on a culture medium containing whey, a non-whey protein in an amount of about 0.1 to 0.5 weight percent and a buffer mixture. After culturing, the bacteria may be concentrated and freeze dried to produce a starter culture concentrate which can be added directly to cheese milk. When preparing the culture medium, the whey and non-whey protein are pasteurized separately.
    Type: Grant
    Filed: June 12, 1975
    Date of Patent: October 11, 1977
    Assignee: Stichting Bedrijven Van Het Nederlands Instituut voor Zuivelonderzoek
    Inventors: Gerhard Hup, Jacobus Josephus Stadhouders