AU8740591A - Non-fat natural cheese - Google Patents
Non-fat natural cheeseInfo
- Publication number
- AU8740591A AU8740591A AU87405/91A AU8740591A AU8740591A AU 8740591 A AU8740591 A AU 8740591A AU 87405/91 A AU87405/91 A AU 87405/91A AU 8740591 A AU8740591 A AU 8740591A AU 8740591 A AU8740591 A AU 8740591A
- Authority
- AU
- Australia
- Prior art keywords
- natural cheese
- fat natural
- fat
- cheese
- natural
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/11—Aminopeptidases (3.4.11)
- C12Y304/11011—Aminopeptidase (3.4.11.11)
-
- 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
- A23C19/053—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
- A23C19/05—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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
-
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US60146590A | 1990-10-23 | 1990-10-23 | |
US601465 | 1995-07-17 |
Publications (1)
Publication Number | Publication Date |
---|---|
AU8740591A true AU8740591A (en) | 1992-05-20 |
Family
ID=24407586
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU87405/91A Abandoned AU8740591A (en) | 1990-10-23 | 1991-09-27 | Non-fat natural cheese |
Country Status (2)
Country | Link |
---|---|
AU (1) | AU8740591A (en) |
WO (1) | WO1992006598A1 (en) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2161451C (en) * | 1993-04-27 | 1999-06-08 | Janos Bodor | Fresh, renneted cast cheese and a method of manufacturing |
CA2128442A1 (en) * | 1993-08-20 | 1995-02-21 | Kaiser R. Nauth | Method for manufacture of reduced fat cheddar cheese |
US5431931A (en) * | 1994-02-02 | 1995-07-11 | Kraft Foods, Inc. | Method for manufacture of low fat pasta filata cheese |
US5532018A (en) * | 1994-02-14 | 1996-07-02 | Kraft Foods, Inc. | Method for manufacture of low fat natural cheese |
EP0797920A1 (en) * | 1996-03-27 | 1997-10-01 | Societe Des Produits Nestle S.A. | Production of cheese |
CA2470776A1 (en) * | 2001-12-20 | 2003-07-03 | Eric Simard | Malleable protein matrix and uses thereof |
EP1688043B1 (en) * | 2005-02-01 | 2012-05-02 | Friesland Brands B.V. | Low-fat cheese |
US10721940B2 (en) | 2011-07-21 | 2020-07-28 | Kraft Food Group Brands Llc | Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products |
PL2911521T3 (en) | 2012-10-26 | 2018-03-30 | Dupont Nutrition Biosciences Aps | Alginate gum |
WO2015060715A1 (en) | 2013-10-21 | 2015-04-30 | Friesland Brands B.V. | Hard and semi-hard cheese comprising water retaining particles, a method for preparing such hard or semi-hard cheese, and use of such particles in the preparation of cheese |
JP6850610B2 (en) * | 2015-01-29 | 2021-03-31 | 株式会社明治 | Cream cheese with improved sourness and its manufacturing method |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1581541A (en) * | 1976-06-18 | 1980-12-17 | Unilever Ltd | Cheese |
IL90063A0 (en) * | 1988-04-29 | 1989-12-15 | Kraft Inc | Microfragmented anisotropic poly-saccharide/protein complex dispersions |
EP0380614B1 (en) * | 1988-06-24 | 1994-10-12 | The Nutrasweet Company | Carbohydrate cream substitute |
US4927658A (en) * | 1989-02-16 | 1990-05-22 | Nabisco Brands, Inc. | Tris-hydroxymethyl alkane esters as low calorie fat mimetics |
GB8925098D0 (en) * | 1989-11-07 | 1989-12-28 | Unilever Plc | Dairy products |
-
1991
- 1991-09-27 AU AU87405/91A patent/AU8740591A/en not_active Abandoned
- 1991-09-27 WO PCT/US1991/007100 patent/WO1992006598A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO1992006598A1 (en) | 1992-04-30 |
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