Patents by Inventor Jean-Paul POIGNAND

Jean-Paul POIGNAND has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20180110234
    Abstract: Blends of coagulants to control acidification, coagulation and cheese texture.
    Type: Application
    Filed: February 10, 2016
    Publication date: April 26, 2018
    Applicant: Chr. Hansen A/S
    Inventors: Marc FAIVELEY, Sylvain BROCHERET, Jean-Paul POIGNAND, Stephane DE LAMOTTE, Sebastien ROUSTEL
  • Publication number: 20180035687
    Abstract: 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 camembert type cheese.
    Type: Application
    Filed: February 10, 2016
    Publication date: February 8, 2018
    Applicant: Chr. Hansen A/S
    Inventors: Sylvain BROCHERET, Marc FAIVELEY, Jean-Paul POIGNAND, Sebastien ROUSTEL
  • Publication number: 20150366231
    Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container containing frozen concentrated ferments, the thawed concentrated ferments are container continuously injected, from the container, into a flow of liquid to be inoculated.
    Type: Application
    Filed: November 29, 2013
    Publication date: December 24, 2015
    Applicant: Chr. Hansen A/S
    Inventors: Jean-Paul POIGNAND, Pascal LANCIAUX, Marion PIQUET, Emilien LANGEVIN, Gilles DIDELOT, Jean-Marie ODINOT, Marc FAIVELEY