ATE366049T1 - Buttermilchquark und verfahren zu dessen herstellung und weiterverarbeitung - Google Patents

Buttermilchquark und verfahren zu dessen herstellung und weiterverarbeitung

Info

Publication number
ATE366049T1
ATE366049T1 AT01943253T AT01943253T ATE366049T1 AT E366049 T1 ATE366049 T1 AT E366049T1 AT 01943253 T AT01943253 T AT 01943253T AT 01943253 T AT01943253 T AT 01943253T AT E366049 T1 ATE366049 T1 AT E366049T1
Authority
AT
Austria
Prior art keywords
quark
cream
buttermilk
content
production
Prior art date
Application number
AT01943253T
Other languages
English (en)
Inventor
Marc Boone
Original Assignee
Buellinger Buetterei
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 Buellinger Buetterei filed Critical Buellinger Buetterei
Application granted granted Critical
Publication of ATE366049T1 publication Critical patent/ATE366049T1/de

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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • 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
    • 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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
    • A23C2250/45—Cheese from buttermilk

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)
  • Fats And Perfumes (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Seasonings (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
AT01943253T 2000-04-17 2001-04-17 Buttermilchquark und verfahren zu dessen herstellung und weiterverarbeitung ATE366049T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE2000/0278A BE1013394A3 (nl) 2000-04-17 2000-04-17 Nieuwe samenstelling en werkwijze voor het bereiden van basiskwark en verdere verwerking van de basiskwark.

Publications (1)

Publication Number Publication Date
ATE366049T1 true ATE366049T1 (de) 2007-07-15

Family

ID=3896499

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01943253T ATE366049T1 (de) 2000-04-17 2001-04-17 Buttermilchquark und verfahren zu dessen herstellung und weiterverarbeitung

Country Status (12)

Country Link
US (1) US7108875B2 (de)
EP (1) EP1274314B1 (de)
AT (1) ATE366049T1 (de)
AU (2) AU2001265878B2 (de)
BE (1) BE1013394A3 (de)
CA (1) CA2406109C (de)
DE (1) DE60129217T2 (de)
DK (1) DK1274314T3 (de)
ES (1) ES2290145T3 (de)
HK (1) HK1053767B (de)
NZ (1) NZ522006A (de)
WO (1) WO2001078518A2 (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100415104C (zh) * 2005-06-10 2008-09-03 黑龙江省完达山乳业股份有限公司 一种夸克及其制备方法
EP1880612A1 (de) * 2006-07-17 2008-01-23 Corman S.A. Milchbestandteil enthaltend Polarlipide und deren Verwendung
EP2749172B1 (de) * 2010-02-12 2018-07-25 Arla Foods Amba Gefülltes Milchprodukt enthaltend trockenes Material von süsser Buttermilch
EP2839748B1 (de) * 2013-08-18 2019-01-02 DMK Deutsches Milchkontor GmbH Quarkgrundmasse mit verbesserten Geschmackeigenschaften II
DK2839747T3 (da) * 2013-08-18 2019-09-09 Dmk Deutsches Milchkontor Gmbh Starterkulturer til fremstilling af fermenterede mælkeprodukter
EP2839749B1 (de) * 2013-08-18 2019-01-02 DMK Deutsches Milchkontor GmbH Quarkgrundmasse mit verbesserten Geschmackseigenschaften III

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2116521A1 (en) * 1994-02-18 1995-08-19 John Lelievre Buttermilk curd based cheese process
BE1013095A3 (nl) 1999-08-27 2001-09-04 Marc Boone Nv Nieuwe kaassamenstelling van het kwark type, en nieuwe werkwijze voor het bereiden van verse magere kaas.

Also Published As

Publication number Publication date
HK1053767A1 (en) 2003-11-07
EP1274314A2 (de) 2003-01-15
AU6587801A (en) 2001-10-30
NZ522006A (en) 2003-11-28
WO2001078518A2 (en) 2001-10-25
US7108875B2 (en) 2006-09-19
EP1274314B1 (de) 2007-07-04
HK1053767B (zh) 2007-12-07
US20030091689A1 (en) 2003-05-15
DE60129217D1 (de) 2007-08-16
CA2406109A1 (en) 2001-10-25
DK1274314T3 (da) 2007-10-29
ES2290145T3 (es) 2008-02-16
WO2001078518A3 (en) 2002-03-14
BE1013394A3 (nl) 2001-12-04
CA2406109C (en) 2010-08-17
DE60129217T2 (de) 2008-03-13
AU2001265878B2 (en) 2005-07-21

Similar Documents

Publication Publication Date Title
US5395630A (en) Process for preparing low fat cheese products
AU2001290386B2 (en) Process for making cheese containing gum
Guinee et al. Reducing salt in cheese and dairy spreads
JPS58500639A (ja) 脂肪含有量を十分に減じたチ−ズの製造方法
ATE208137T1 (de) Verfahren zur herstellung von käse-, quark- und joghurtprodukten aus sojabohnen
JPH043186B2 (de)
ATE366049T1 (de) Buttermilchquark und verfahren zu dessen herstellung und weiterverarbeitung
FI93417C (fi) Menetelmä juustonmakuisen makuaineseoksen valmistamiseksi
GB2290937A (en) Cheddar-type cheese
BRPI0412284A (pt) processo para a preparação de um produto de laticìnio modificado
IE892239L (en) Method for the preparation of cheese
JP3894912B2 (ja) 溶融塩無添加チーズ及びその製造法
EP0769912A1 (de) Verfahren zur herstellung von käsemilch
US20020122845A1 (en) Cheese with characteristics of different natural cheeses
JPS58848A (ja) 製菓用に適したチ−ズ類の製造法
CN112704124A (zh) 一种儿童片状奶酪及其制备方法
ATE220295T1 (de) Verfahren zur herstellung von käse oder eines käse-ähnliches produktes und auf diese weise hergestellter käse oder käse-ähnliches produkt
IE911612A1 (en) Low fat, low cholesterol process cheese
RU2211572C2 (ru) Композиция для сыра плавленого
RU2216978C2 (ru) Композиция сыра плавленого
RU2212806C2 (ru) Композиция для получения сыра плавленного колбасного копчёного
RU2212805C2 (ru) Композиция для получения сыра плавленого колбасного копчёного
RU2240013C2 (ru) Композиция сыра плавленого
RU2216983C2 (ru) Композиция сыра плавленого
RU2235473C2 (ru) Композиция сыра плавленого (варианты)

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification

Ref document number: 1274314

Country of ref document: EP