ATE292890T1 - Käse mit löchern und niedrigem fettgehalt und verfahren zu dessen herstellung - Google Patents
Käse mit löchern und niedrigem fettgehalt und verfahren zu dessen herstellungInfo
- Publication number
- ATE292890T1 ATE292890T1 AT99201826T AT99201826T ATE292890T1 AT E292890 T1 ATE292890 T1 AT E292890T1 AT 99201826 T AT99201826 T AT 99201826T AT 99201826 T AT99201826 T AT 99201826T AT E292890 T1 ATE292890 T1 AT E292890T1
- Authority
- AT
- Austria
- Prior art keywords
- cheese
- milk
- holes
- product
- dry matter
- Prior art date
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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
- A23C19/0321—Propionic acid bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Telephone Function (AREA)
- Printing Elements For Providing Electric Connections Between Printed Circuits (AREA)
- Control And Other Processes For Unpacking Of Materials (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL1009397A NL1009397C2 (nl) | 1998-06-12 | 1998-06-12 | Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan. |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE292890T1 true ATE292890T1 (de) | 2005-04-15 |
Family
ID=19767311
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT99201826T ATE292890T1 (de) | 1998-06-12 | 1999-06-08 | Käse mit löchern und niedrigem fettgehalt und verfahren zu dessen herstellung |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP0963700B1 (de) |
AT (1) | ATE292890T1 (de) |
DE (1) | DE69924668T2 (de) |
DK (1) | DK0963700T3 (de) |
NL (1) | NL1009397C2 (de) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1013628C2 (nl) | 1999-11-19 | 2001-05-22 | Friesland Brands Bv | Werkwijze voor het bereiden van een laagvetkaas. |
AR060076A1 (es) | 2006-03-23 | 2008-05-21 | Fonterra Co Operative Group | Producto lacteo y su proceso |
EP2301365A1 (de) * | 2006-12-22 | 2011-03-30 | Campina Nederland Holding B.V. | Fettarmer Käse mit einer verbesserten Textur und seine Vorbereitung |
Family Cites Families (3)
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 |
US5080913A (en) * | 1990-05-11 | 1992-01-14 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese |
NL9301070A (nl) * | 1993-06-18 | 1995-01-16 | Friesland Frico Domo Coop | Werkwijze voor de bereiding van een 20+-kaas of -kaasprodukt. |
-
1998
- 1998-06-12 NL NL1009397A patent/NL1009397C2/nl not_active IP Right Cessation
-
1999
- 1999-06-08 DK DK99201826T patent/DK0963700T3/da active
- 1999-06-08 DE DE69924668T patent/DE69924668T2/de not_active Expired - Lifetime
- 1999-06-08 EP EP99201826A patent/EP0963700B1/de not_active Expired - Lifetime
- 1999-06-08 AT AT99201826T patent/ATE292890T1/de not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
EP0963700B1 (de) | 2005-04-13 |
NL1009397C2 (nl) | 1999-12-15 |
DE69924668T2 (de) | 2005-09-29 |
DK0963700T3 (da) | 2005-05-30 |
DE69924668D1 (de) | 2005-05-19 |
EP0963700A1 (de) | 1999-12-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE69931275T2 (de) | Verfahren zur herstellung von kaese sowie kaeseprodukte | |
DE60221255T3 (de) | Verfahren zur herstellung von käse sowie deren produkte | |
US4379170A (en) | Process for manufacture of cheese | |
EP1220614B1 (de) | Verfahren zur herstellung von frischkäse mit sojaproteinzusatz | |
US3914435A (en) | Manufacture of cheese from ultrafiltered milk | |
AU659999B2 (en) | Non-fat natural cheese | |
GB1572203A (en) | Process for producing a dairy raw-material useful in the manufacture of cheese | |
CA2369674A1 (en) | Process for making a wheyless cream cheese using transglutaminase | |
DE4016342A1 (de) | Verfahren zum herstellen von frischkaese mit molkenprotein und aus solchem frischkaese hergestellte kaese | |
KR20040010530A (ko) | 검을 함유하는 치즈의 제조방법 | |
DE60022575T2 (de) | Verfahren zur Einarbeitung von Molke in Schmelzkäse | |
DE60010179T2 (de) | Verfahren zur Einarbeitung von Molkeproteinen in Käse mittels Transglutaminase | |
US3988481A (en) | Cheese manufacture from molecular sieved milk | |
US5952022A (en) | Highly flavored cheese product and method for producing | |
US6982100B2 (en) | Method for cheese manufacture | |
ATE200608T1 (de) | Verfahren zur herstellung von frischkäse und derart hergestellter frischkäse | |
DE60020903T2 (de) | Käse mit Abbauprodukten von Molkeprotein | |
ATE292890T1 (de) | Käse mit löchern und niedrigem fettgehalt und verfahren zu dessen herstellung | |
DE69132308D1 (de) | Verfahren zur Herstellung von Käse und seine Vorbereitung zur Verteilung | |
EP0359295B1 (de) | Verfahren zur Herstellung von Käse | |
Remeuf et al. | Technological adjustment of goat milk containing low synthesis-rate αs1-casein variants | |
DD247832A1 (de) | Verfahren zur herstellung von weichkaese unter zusatz von molkenproteinkonzentrat | |
EP0629349B1 (de) | Verfahren zur Herstellung eines 20+ Käse oder Käseproduktes | |
JP3092909B2 (ja) | 半硬質又は硬質チーズ及びその製造法 | |
EP1101408B1 (de) | Verfahren zur Herstellung eines fettarmen Käses |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |