ATE416620T1 - Rahmkäse mit hohem wasser- und niedrigem fettgehalt und verfahren zu seiner herstellung - Google Patents

Rahmkäse mit hohem wasser- und niedrigem fettgehalt und verfahren zu seiner herstellung

Info

Publication number
ATE416620T1
ATE416620T1 AT06121366T AT06121366T ATE416620T1 AT E416620 T1 ATE416620 T1 AT E416620T1 AT 06121366 T AT06121366 T AT 06121366T AT 06121366 T AT06121366 T AT 06121366T AT E416620 T1 ATE416620 T1 AT E416620T1
Authority
AT
Austria
Prior art keywords
producing
high water
low fat
cream cheese
fat cream
Prior art date
Application number
AT06121366T
Other languages
English (en)
Inventor
Yinqing Ma
Ted R Lindstrom
Isabelle Laye
Ana P Rodriguez
Gavin M Schmidt
Mary C Doyle
Original Assignee
Kraft Foods Global Brands Llc
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 Kraft Foods Global Brands Llc filed Critical Kraft Foods Global Brands Llc
Application granted granted Critical
Publication of ATE416620T1 publication Critical patent/ATE416620T1/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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated 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; PREPARATION 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION 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
    • A23C19/0917—Addition, to cheese or curd, of 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; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • 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; PREPARATION 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
AT06121366T 2005-09-30 2006-09-27 Rahmkäse mit hohem wasser- und niedrigem fettgehalt und verfahren zu seiner herstellung ATE416620T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/241,859 US7687095B2 (en) 2005-09-30 2005-09-30 High moisture, low fat cream cheese with maintained product quality and method for making same

Publications (1)

Publication Number Publication Date
ATE416620T1 true ATE416620T1 (de) 2008-12-15

Family

ID=37649303

Family Applications (1)

Application Number Title Priority Date Filing Date
AT06121366T ATE416620T1 (de) 2005-09-30 2006-09-27 Rahmkäse mit hohem wasser- und niedrigem fettgehalt und verfahren zu seiner herstellung

Country Status (18)

Country Link
US (1) US7687095B2 (de)
EP (1) EP1769683B1 (de)
CN (1) CN1939132A (de)
AR (1) AR056118A1 (de)
AT (1) ATE416620T1 (de)
AU (1) AU2006222683B2 (de)
BR (1) BRPI0603990B1 (de)
CA (1) CA2559956C (de)
DE (1) DE602006004127D1 (de)
DK (1) DK1769683T3 (de)
ES (1) ES2319326T3 (de)
NO (1) NO20064111L (de)
NZ (1) NZ550121A (de)
PL (1) PL1769683T3 (de)
PT (1) PT1769683E (de)
RU (1) RU2402221C2 (de)
SI (1) SI1769683T1 (de)
ZA (1) ZA200607710B (de)

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ES2491691T3 (es) * 2010-04-08 2014-09-08 Arla Foods Amba Untable que deriva de mantequilla y un método para producirlo
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US10849334B2 (en) 2012-02-01 2020-12-01 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products
US10834935B2 (en) 2012-02-01 2020-11-17 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods of making
FR3005831B1 (fr) * 2013-05-21 2016-02-12 Ingredia Procede de fabrication d'un fromage et fromage obtenu
EP3010349A1 (de) * 2013-06-21 2016-04-27 Kraft Foods Group Brands LLC Streichfähige proteinreiche frischkäseprodukte und verfahren zur herstellung davon
CN104719503A (zh) * 2015-03-31 2015-06-24 南京郁氏生物科技有限公司 一种奶油粉末
WO2017208061A1 (es) * 2016-06-03 2017-12-07 Corporacion Universidad De La Costa - Cuc Procedimiento para obtener un extracto de derivado lacteo para alimentos
FR3061833B1 (fr) * 2017-01-18 2019-05-24 Fromageries Bel Procede de fabrication d'un produit fromager et produit fromager allege en matieres grasses
ES2926322T3 (es) * 2019-08-14 2022-10-25 Tetra Laval Holdings & Finance Método y sistema para homogeneizar un producto alimenticio líquido
JP7372791B2 (ja) * 2019-09-10 2023-11-01 雪印メグミルク株式会社 低脂肪フレッシュチーズおよびその製造方法
CN110839753B (zh) * 2019-11-08 2023-08-11 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法
CN111011531B (zh) * 2019-12-25 2022-08-12 光明乳业股份有限公司 一种涂抹型乳清奶酪及其制备方法
CN116615106A (zh) * 2020-09-18 2023-08-18 立颂公司 用于生产乳酪替代品的方法
CN117859806A (zh) * 2023-12-25 2024-04-12 济南泉康生物科技有限公司 一种搅打裱花用奶酪及其制备方法
CN118383424B (zh) * 2024-06-28 2024-09-20 内蒙古蒙牛乳业（集团）股份有限公司 一种清洁标签的酸化稀奶油及其制备方法
CN120713172B (zh) * 2025-08-20 2025-12-26 内蒙古蒙牛乳业（集团）股份有限公司 低脂高蛋白拉伸型奶酪及其制备方法

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Also Published As

Publication number Publication date
US7687095B2 (en) 2010-03-30
RU2006134680A (ru) 2008-04-10
AU2006222683B2 (en) 2011-08-25
EP1769683B1 (de) 2008-12-10
AU2006222683A1 (en) 2007-04-19
AR056118A1 (es) 2007-09-19
PL1769683T3 (pl) 2009-07-31
NO20064111L (no) 2007-04-02
DE602006004127D1 (de) 2009-01-22
ES2319326T3 (es) 2009-05-06
BRPI0603990A (pt) 2007-08-21
NZ550121A (en) 2008-06-30
ZA200607710B (en) 2007-05-30
DK1769683T3 (da) 2009-04-06
CA2559956A1 (en) 2007-03-30
CA2559956C (en) 2014-11-25
BRPI0603990B1 (pt) 2014-12-02
SI1769683T1 (sl) 2009-06-30
US20070077342A1 (en) 2007-04-05
EP1769683A1 (de) 2007-04-04
RU2402221C2 (ru) 2010-10-27
PT1769683E (pt) 2009-03-11
CN1939132A (zh) 2007-04-04

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