BE541713A - - Google Patents

Info

Publication number
BE541713A
BE541713A BE541713DA BE541713A BE 541713 A BE541713 A BE 541713A BE 541713D A BE541713D A BE 541713DA BE 541713 A BE541713 A BE 541713A
Authority
BE
Belgium
Prior art keywords
milk
maton
fat
preparation
quantities
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE541713A publication Critical patent/BE541713A/fr

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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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 OR TREATMENT 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; MAKING OR TREATMENT 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)
BE541713D BE541713A (enExample)

Publications (1)

Publication Number Publication Date
BE541713A true BE541713A (enExample)

Family

ID=170606

Family Applications (1)

Application Number Title Priority Date Filing Date
BE541713D BE541713A (enExample)

Country Status (1)

Country Link
BE (1) BE541713A (enExample)

Similar Documents

Publication Publication Date Title
CA1049835A (fr) Souffles d'entremets a la creme congeles et mode de preparation
JP2932170B2 (ja) フコイダンを添加した食品
FR2958833A1 (fr) Preparation alimentaire a base de cereales, principalement de son d'avoine, pour la fabrication industrielle de produits alimentaires
BE541713A (enExample)
FR2604336A1 (fr) Pates de consistance fluide, a usage culinaire menager
FR2688384A1 (fr) Sauce alimentaire de type mayonnaise, procede de preparation d'une telle sauce et preparation alimentaire la contenant.
CN111955689A (zh) 一种橄榄辣椒菜及制作方法
FR3057738A3 (fr) Produit alimentaire cuit du type confiture de lait aromatise, et optimisee, creme a tartiner, pate a tartiner et produits en resultant saveur de type "irish-coffee"
EP0382656B1 (fr) Procédé pour stabiliser et conserver les produits biologiques, et produits ainsi traités
BE1030533B1 (fr) Procede d'une preparation de matiere alimentaire pour realiser une sauce pimentee a utiliser en qualite de condiment
FR2635442A1 (fr) Melanges secs prets a l'emploi pour preparations culinaires
RU2765011C1 (ru) Способ получения сладкого эмульсионного соуса
RU2071344C1 (ru) Состав для повышения гемоглобина крови и способ его получения
BE1013278A6 (fr) Pate de carottes a haute teneur en fibre transformee en produit nutritionnel de qualite.
US20070122538A1 (en) Compound Butter Sauce
OA21544A (fr) Produit de boulangerie avec emploi d'un élément tiré de la farine panifiable de manioc et son procédé de fabrication.
FR3049822A3 (fr) Produit alimentaire cuit du type confiture de lait aromatisee et optimisee, creme ou creme a tartiner, pate a tartiner et produits en resultant saveur de type "menthe-chocolat".
FR3158858A1 (fr) Bougie comestible
FR2847425A1 (fr) Produit alimentaire contenant une preparation de legumes sucres et procede de fabrication
CN119949355A (zh) 一种肉糜用食品级皮克林保鲜液及其制备方法
YALÇIN Extra Virgin Olive Oil and the Mediterranean Diet
BE1016180A3 (fr) Procede de preparation de couscous et couscous pret pour la cuisson.
Moore The burbot: A fresh-water cousin to the cod
FR3050098A3 (fr) Produit alimentaire cuit du type confiture de lait aromatisee et optimisee, creme ou creme a tartiner, pate a tartiner et produits en resultant saveur de type "noisette".
Appiah et al. Studies on traditional cheese (Woagashie) production in the Ashanti