BR112017013688B1 - Método para a preparação de um produto de queijo cremoso, composição e seu uso - Google Patents
Método para a preparação de um produto de queijo cremoso, composição e seu uso Download PDFInfo
- Publication number
- BR112017013688B1 BR112017013688B1 BR112017013688-0A BR112017013688A BR112017013688B1 BR 112017013688 B1 BR112017013688 B1 BR 112017013688B1 BR 112017013688 A BR112017013688 A BR 112017013688A BR 112017013688 B1 BR112017013688 B1 BR 112017013688B1
- Authority
- BR
- Brazil
- Prior art keywords
- starch
- cheese
- mixture
- amylopectin
- ats
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 78
- 239000000203 mixture Substances 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000006071 cream Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 74
- 235000019698 starch Nutrition 0.000 claims abstract description 73
- 239000008107 starch Substances 0.000 claims abstract description 53
- 229920000881 Modified starch Polymers 0.000 claims abstract description 48
- 229940108461 rennet Drugs 0.000 claims abstract description 19
- 108010058314 rennet Proteins 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000005862 Whey Substances 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000005345 coagulation Methods 0.000 claims abstract description 9
- 230000015271 coagulation Effects 0.000 claims abstract description 9
- 235000013365 dairy product Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010008 shearing Methods 0.000 claims abstract description 5
- 239000000701 coagulant Substances 0.000 claims abstract description 4
- 230000001112 coagulating effect Effects 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 3
- 229920000945 Amylopectin Polymers 0.000 claims description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 16
- 108010043797 4-alpha-glucanotransferase Proteins 0.000 claims description 14
- 240000008042 Zea mays Species 0.000 claims description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 14
- 244000061456 Solanum tuberosum Species 0.000 claims description 13
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 13
- 229920001592 potato starch Polymers 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 229920000856 Amylose Polymers 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 235000011617 hard cheese Nutrition 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 235000019714 Triticale Nutrition 0.000 claims description 3
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 241000228158 x Triticosecale Species 0.000 claims description 3
- 241000283707 Capra Species 0.000 claims description 2
- 241000219730 Lathyrus aphaca Species 0.000 claims description 2
- 241001494479 Pecora Species 0.000 claims description 2
- 229920002486 Waxy potato starch Polymers 0.000 claims description 2
- 150000007513 acids Chemical class 0.000 claims description 2
- 235000015155 buttermilk Nutrition 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 238000004132 cross linking Methods 0.000 claims description 2
- 230000032050 esterification Effects 0.000 claims description 2
- 238000005886 esterification reaction Methods 0.000 claims description 2
- 238000006266 etherification reaction Methods 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 238000011534 incubation Methods 0.000 claims 1
- 235000008983 soft cheese Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 32
- 235000013336 milk Nutrition 0.000 description 24
- 239000008267 milk Substances 0.000 description 24
- 210000004080 milk Anatomy 0.000 description 24
- 241000894006 Bacteria Species 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 229920001685 Amylomaize Polymers 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000020247 cow milk Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000012015 potatoes Nutrition 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 206010053567 Coagulopathies Diseases 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 230000035602 clotting Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- GACDQMDRPRGCTN-KQYNXXCUSA-N 3'-phospho-5'-adenylyl sulfate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OS(O)(=O)=O)[C@@H](OP(O)(O)=O)[C@H]1O GACDQMDRPRGCTN-KQYNXXCUSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241000219733 Lathyrus hirsutus Species 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000020200 pasteurised milk Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101100202428 Neopyropia yezoensis atps gene Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000002826 magnetic-activated cell sorting Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP15150983.3 | 2015-01-13 | ||
| EP15150983 | 2015-01-13 | ||
| PCT/NL2016/050025 WO2016114657A1 (en) | 2015-01-13 | 2016-01-13 | Spreadable cheese from curd. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BR112017013688A2 BR112017013688A2 (pt) | 2018-03-06 |
| BR112017013688B1 true BR112017013688B1 (pt) | 2022-05-10 |
Family
ID=52292827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112017013688-0A BR112017013688B1 (pt) | 2015-01-13 | 2016-01-13 | Método para a preparação de um produto de queijo cremoso, composição e seu uso |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20170347678A1 (enExample) |
| EP (1) | EP3244746B1 (enExample) |
| JP (2) | JP6777651B2 (enExample) |
| CN (1) | CN107205413A (enExample) |
| AU (1) | AU2016207238B2 (enExample) |
| BR (1) | BR112017013688B1 (enExample) |
| CA (1) | CA2969973C (enExample) |
| DK (1) | DK3244746T3 (enExample) |
| ES (1) | ES2699957T3 (enExample) |
| MX (1) | MX381781B (enExample) |
| PL (1) | PL3244746T3 (enExample) |
| PT (1) | PT3244746T (enExample) |
| WO (1) | WO2016114657A1 (enExample) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109788779A (zh) * | 2016-07-29 | 2019-05-21 | 艾维贝合作公司 | 蛋白质强化食品 |
| GR1009489B (el) * | 2017-09-29 | 2019-03-21 | Θεοδωρος Χρηστου Κουρελλας | Μεθοδος παρασκευης γαλακτοκομικων προϊοντων με την προσθηκη φρεσκων και αποξηραμενων αλειμματων φρουτων |
| JP7199245B2 (ja) * | 2019-02-19 | 2023-01-05 | 雪印メグミルク株式会社 | プロセスチーズ類 |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE512054A (enExample) | 1951-06-22 | |||
| CA1116010A (en) * | 1978-09-05 | 1982-01-12 | Herbert R. Eisfeldt | Shelf stable dessert product and method for manufacture thereof |
| JPS5978643A (ja) * | 1982-10-27 | 1984-05-07 | Fuji Oil Co Ltd | クリ−ムチ−ズ様食品の製造法 |
| US4695475A (en) * | 1983-03-29 | 1987-09-22 | National Starch And Chemical Corporation | Imitation cheese products containing high amylose starch as total caseinate replacement |
| US5679396A (en) * | 1992-06-18 | 1997-10-21 | Opta Food Ingredients, Inc. | Non-fat, reduced fat and low fat cheeses and method of making |
| US6488980B1 (en) * | 1996-03-22 | 2002-12-03 | National Starch And Chemical Investment Holding Corporation | Stabilized or stabilized, crosslinked waxy potato starch |
| NL1004214C2 (nl) | 1996-10-07 | 1998-04-10 | Avebe Coop Verkoop Prod | Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel. |
| NZ511003A (en) * | 2001-04-06 | 2003-06-30 | Fonterra Tech Ltd | preparing a fat containing stable dairy based food product such as cheese |
| US20060062873A1 (en) * | 2004-09-13 | 2006-03-23 | Jeng-Jung Yee | Curds for processed and imitation cheese, cheese products produced therefrom, novel intermediate products and methods of making same |
| JP4669778B2 (ja) * | 2005-11-30 | 2011-04-13 | 雪印乳業株式会社 | クリームチーズ様食品およびその製造方法 |
| CN101557715B (zh) * | 2006-12-13 | 2012-12-12 | 帝斯曼知识产权资产管理有限公司 | 奶油替代物 |
| FR2928071B1 (fr) * | 2008-02-28 | 2011-01-21 | Bel Fromageries | Procede de fabrication d'un fromage frais thermise et fromage obtenu. |
| EP2309867A1 (en) * | 2008-08-05 | 2011-04-20 | DSM IP Assets B.V. | Novel starch composition and method to produce a baked product |
| AU2009222635B2 (en) * | 2009-10-09 | 2012-07-26 | Kraft Foods Group Brands Llc | Cream substitute |
| US20130337141A1 (en) | 2010-12-13 | 2013-12-19 | Dsm Ip Assets B.V. | Spreadable gels |
| CA2808934C (en) | 2012-04-10 | 2019-01-15 | Kraft Foods R&D, Inc. | Process for producing cream cheese |
-
2016
- 2016-01-13 EP EP16710018.9A patent/EP3244746B1/en active Active
- 2016-01-13 PT PT16710018T patent/PT3244746T/pt unknown
- 2016-01-13 DK DK16710018.9T patent/DK3244746T3/da active
- 2016-01-13 AU AU2016207238A patent/AU2016207238B2/en active Active
- 2016-01-13 PL PL16710018T patent/PL3244746T3/pl unknown
- 2016-01-13 WO PCT/NL2016/050025 patent/WO2016114657A1/en not_active Ceased
- 2016-01-13 BR BR112017013688-0A patent/BR112017013688B1/pt active IP Right Grant
- 2016-01-13 ES ES16710018T patent/ES2699957T3/es active Active
- 2016-01-13 US US15/536,001 patent/US20170347678A1/en not_active Abandoned
- 2016-01-13 MX MX2017008800A patent/MX381781B/es unknown
- 2016-01-13 JP JP2017555200A patent/JP6777651B2/ja active Active
- 2016-01-13 CN CN201680005642.8A patent/CN107205413A/zh active Pending
- 2016-01-13 CA CA2969973A patent/CA2969973C/en active Active
-
2020
- 2020-07-07 JP JP2020116798A patent/JP2020178707A/ja not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| AU2016207238B2 (en) | 2019-04-04 |
| DK3244746T3 (da) | 2019-01-02 |
| JP2020178707A (ja) | 2020-11-05 |
| AU2016207238A1 (en) | 2017-06-29 |
| ES2699957T3 (es) | 2019-02-13 |
| JP6777651B2 (ja) | 2020-10-28 |
| PL3244746T3 (pl) | 2019-02-28 |
| CA2969973C (en) | 2021-05-04 |
| EP3244746B1 (en) | 2018-10-24 |
| EP3244746A1 (en) | 2017-11-22 |
| CA2969973A1 (en) | 2016-07-21 |
| WO2016114657A1 (en) | 2016-07-21 |
| MX2017008800A (es) | 2017-10-19 |
| BR112017013688A2 (pt) | 2018-03-06 |
| MX381781B (es) | 2025-03-13 |
| JP2018500946A (ja) | 2018-01-18 |
| CN107205413A (zh) | 2017-09-26 |
| PT3244746T (pt) | 2018-12-05 |
| US20170347678A1 (en) | 2017-12-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6413569B1 (en) | Use of isolated soy protein for making fresh, unripened cheese analogs | |
| US7695745B2 (en) | Dairy product and process | |
| JP6828137B2 (ja) | 熱安定性のフレッシュチーズ | |
| DK2789243T3 (en) | CHEESE-LIKE FOOD | |
| US7604825B2 (en) | Process for making cheese containing gum | |
| JPH07227209A (ja) | 高水分脱脂チーズソースの製造方法 | |
| AU2001290386A1 (en) | Process for making cheese containing gum | |
| JP2020178707A (ja) | カード由来の塗り広げ可能なチーズ | |
| JP2018500946A5 (enExample) | ||
| JP2024063757A (ja) | チーズ様食品 | |
| WO2025173761A1 (en) | Novel dairy product and process for production thereof | |
| BR102020019507A2 (pt) | Queijo de coalho com extrato ou farinha de coentro | |
| BR102019028160A2 (pt) | queijo de coalho adicionado de espécie aromática, processo e produto |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
| B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
| B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
| B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/01/2016, OBSERVADAS AS CONDICOES LEGAIS |