BR9814893A - Composição à base de queijo fresco - Google Patents

Composição à base de queijo fresco

Info

Publication number
BR9814893A
BR9814893A BR9814893-1A BR9814893A BR9814893A BR 9814893 A BR9814893 A BR 9814893A BR 9814893 A BR9814893 A BR 9814893A BR 9814893 A BR9814893 A BR 9814893A
Authority
BR
Brazil
Prior art keywords
fresh cheese
based composition
composition
fresh
cheese
Prior art date
Application number
BR9814893-1A
Other languages
English (en)
Inventor
Claude Parmantier
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of BR9814893A publication Critical patent/BR9814893A/pt

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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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

Abstract

Patente de Invenção: <B>"COMPOSIçãO à BASE DE QUEIJO FRESCO"<D>. Composição alimentícia à base de 10 a 50% de queijo fresco avolumada para 150-300%.
BR9814893-1A 1997-11-26 1998-11-13 Composição à base de queijo fresco BR9814893A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP97203700 1997-11-26
PCT/EP1998/007335 WO1999027796A1 (fr) 1997-11-26 1998-11-13 Composition a base de fromage frais

Publications (1)

Publication Number Publication Date
BR9814893A true BR9814893A (pt) 2000-10-03

Family

ID=8228977

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9814893-1A BR9814893A (pt) 1997-11-26 1998-11-13 Composição à base de queijo fresco

Country Status (12)

Country Link
EP (1) EP1033917B1 (pt)
AR (1) AR017681A1 (pt)
AT (1) ATE212507T1 (pt)
AU (1) AU737083B2 (pt)
BR (1) BR9814893A (pt)
CA (1) CA2310327A1 (pt)
DE (1) DE69803700T2 (pt)
ES (1) ES2170544T3 (pt)
IL (1) IL135991A (pt)
NZ (1) NZ504464A (pt)
RU (1) RU2197830C2 (pt)
WO (1) WO1999027796A1 (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100349527C (zh) * 2003-05-27 2007-11-21 荷兰联合利华有限公司 制备胶态食品的方法
ES2245235B1 (es) * 2004-06-01 2007-12-16 Home Food Sevilla, S.L.L. Procedimiento de elaboracion de un producto alimenticio tal como un postre de queso.
FR2914823B1 (fr) * 2007-04-13 2010-12-31 Bongrain Sa Preparation alimentaire a base de fromage frais et procede de fabrication.
DE102009052117A1 (de) * 2009-11-05 2011-05-12 Hochland Ag Lebensmittel mit Milchanteil und Verfahren zu seiner Herstellung
RU2570555C2 (ru) * 2014-04-04 2015-12-10 Владимир Матвеевич Ритцель Способ производства сырного продукта
RU2658765C1 (ru) * 2017-05-11 2018-06-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Десерт молочный
BE1026866B1 (nl) 2018-12-12 2020-07-13 Limelco Nv Een werkwijze voor het vervaardigen van een zuivelvrij, gefermenteerd dessert en het dessert zelf

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2508663A (en) * 1947-05-31 1950-05-23 Chenier Roland Pierre Process for the manufacture of cream cheese
LU62640A1 (pt) * 1971-02-19 1972-12-05
FR2133293A5 (pt) * 1971-04-15 1972-11-24 Bridel Laiteries
GB1429788A (en) * 1972-05-10 1976-03-24 Unilever Ltd Cu Cultured milk products
GB1476309A (en) * 1973-08-31 1977-06-10 Unilever Ltd Acid cream-like topping
FR2315854A1 (fr) * 1975-07-01 1977-01-28 Magnon Etienne Procede de fabrication d'un fromage blanc leger et produit obtenu par ce procede
JPS5747435A (en) * 1980-09-01 1982-03-18 Fuji Oil Co Ltd Base material for making cheese cakes
NL193652C (nl) * 1986-08-19 2000-06-06 Ferrero Ohg Zoete lekkernij en werkwijze voor de bereiding daarvan.
FR2719194B1 (fr) * 1994-05-02 1996-06-07 Soparind Procédé de fabrication par cuisson de produits alimentaires au moins en partie sous forme de mousse et produits obtenus par sa mise en Óoeuvre.

Also Published As

Publication number Publication date
RU2197830C2 (ru) 2003-02-10
IL135991A (en) 2003-01-12
CA2310327A1 (en) 1999-06-10
AU737083B2 (en) 2001-08-09
IL135991A0 (en) 2001-05-20
DE69803700D1 (de) 2002-03-14
NZ504464A (en) 2001-11-30
EP1033917A1 (fr) 2000-09-13
WO1999027796A1 (fr) 1999-06-10
AR017681A1 (es) 2001-09-12
EP1033917B1 (fr) 2002-01-30
ATE212507T1 (de) 2002-02-15
AU1670699A (en) 1999-06-16
DE69803700T2 (de) 2002-11-21
ES2170544T3 (es) 2002-08-01

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE AO NAO RECOLHIMENTO DA(S) 9A E 10A ANUIDADE(S).

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 DA RPI 1986 DE 27/03/2009.