AR245869A1 - Low fat, low cholesterol process cheese - Google Patents

Low fat, low cholesterol process cheese

Info

Publication number
AR245869A1
AR245869A1 AR91319666A AR31966691A AR245869A1 AR 245869 A1 AR245869 A1 AR 245869A1 AR 91319666 A AR91319666 A AR 91319666A AR 31966691 A AR31966691 A AR 31966691A AR 245869 A1 AR245869 A1 AR 245869A1
Authority
AR
Argentina
Prior art keywords
cheese
coagle
low
value
starting
Prior art date
Application number
AR91319666A
Other languages
Spanish (es)
Original Assignee
Alpine Lace Brands Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alpine Lace Brands Inc filed Critical Alpine Lace Brands Inc
Application granted granted Critical
Publication of AR245869A1 publication Critical patent/AR245869A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

Abstract

UN METODO PARA LA FABRICACION DE UN MATERIAL DE PARTIDA DE QUESO DE BAJO TENOR GRASO PARA LA FABRICACION DE QUESO PROCESADO, CONSTITUIDO POR LOS PASOS DE: (A) PREPARAR UNA LECHE LIQUIDA DE PARTIDA QUE TIENE UN CONTENIDO DE GRASA ENTRE 0 A 0,3%; (B) ADICIONAR A LA LECHE LIQUIDA DE PARTIDA UN CULTIVO DE QUESO Y FORMAR UNA SOLUCION DE FORMULACION DE QUESO DE PARTIDA; (C) PROCESAR LA SOLUCION DE FORMULACION DE QUESO PARA HACER REACCIONAR Y COAGULAR LA SOLUCION Y FORMAR UN COAGULO; (D) CORTAR Y PROCESAR EL COAGULO A TEMPERATURA ELEVADA HASTA ALCANZAR UN RANGO DE VALOR PH PARA EL COAGULO; (E) SEPARAR SUERO DEL COAGULO Y CONTROLAR EL VALOR PH DEL COAGULO DURANTE EL ULTERIOR DESARROLLO DEL COAGULO, INCLUYENDO EL SUERO, CALCIO DISUELTO DURANTE EL ALCANCE DEL RANGO PRESELECCIONADO DE VALOR PH; Y (F) PROCESAR Y MADURAR EL MATERIAL DE PARTIDA DE QUESO.A METHOD FOR THE MANUFACTURE OF A LOW-TENOR CHEESE STARTING MATERIAL FOR THE MANUFACTURE OF PROCESSED CHEESE, CONSISTING OF THE STEPS OF: (A) PREPARING A STARTING LIQUID MILK THAT HAS A FAT CONTENT BETWEEN 0 TO 0.3 %; (B) ADD TO THE STARTING LIQUID MILK A CHEESE CULTIVATION AND FORM A STARTING CHEESE FORMULATION SOLUTION; (C) PROCESS THE CHEESE FORMULATION SOLUTION TO REACT AND COAGULATE THE SOLUTION AND FORM A COAGLE; (D) CUTTING AND PROCESSING THE CLOTHING AT HIGH TEMPERATURE UNTIL A RANGE OF PH VALUE IS REACHED FOR THE CLOTTING; (E) SEPARATE SERUM FROM THE COAGLE AND CONTROL THE PH VALUE OF THE COAGLE DURING THE FURTHER DEVELOPMENT OF THE COAGLE, INCLUDING SERUM, DISSOLVED CALCIUM DURING THE SCOPE OF THE PRESET RANGE OF PH VALUE; AND (F) PROCESS AND MATURE THE CHEESE STARTING MATERIAL.

AR91319666A 1990-05-11 1991-05-10 Low fat, low cholesterol process cheese AR245869A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US52220390A 1990-05-11 1990-05-11

Publications (1)

Publication Number Publication Date
AR245869A1 true AR245869A1 (en) 1994-03-30

Family

ID=24079890

Family Applications (1)

Application Number Title Priority Date Filing Date
AR91319666A AR245869A1 (en) 1990-05-11 1991-05-10 Low fat, low cholesterol process cheese

Country Status (6)

Country Link
AR (1) AR245869A1 (en)
AU (1) AU7889791A (en)
IE (1) IE911612A1 (en)
IL (1) IL98098A0 (en)
NZ (1) NZ238107A (en)
WO (1) WO1991017664A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5244687A (en) * 1992-04-28 1993-09-14 Kraft General Foods, Inc. Product and process of producing a no-fat cheese analog containing rennet casein
US5277926A (en) * 1992-12-28 1994-01-11 Kraft General Foods, Inc. Method of making a low fat cheese product
SE0003100D0 (en) 2000-09-01 2000-09-01 Probi Ab New strains
SE0003576D0 (en) * 2000-10-04 2000-10-04 Probi Ab New strain

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4366174A (en) * 1980-03-31 1982-12-28 Kneubuehl Arnold S Low fat cheese product similar to swiss cheese
ZA822954B (en) * 1981-05-12 1983-04-27 Lavery D & Son Ltd Method for the manufacture of cheese with a substantially reduced fat content
US4749584A (en) * 1986-08-05 1988-06-07 General Foods Corporation Low-fat cheese base and production thereof

Also Published As

Publication number Publication date
IL98098A0 (en) 1992-06-21
IE911612A1 (en) 1992-09-23
AU7889791A (en) 1991-12-10
WO1991017664A1 (en) 1991-11-28
NZ238107A (en) 1994-12-22

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