BRPI0518588A2 - produto de queijo cremoso, e, processo para a fabricaÇço de um produto de queijo cremoso - Google Patents

produto de queijo cremoso, e, processo para a fabricaÇço de um produto de queijo cremoso

Info

Publication number
BRPI0518588A2
BRPI0518588A2 BRPI0518588-2A BRPI0518588A BRPI0518588A2 BR PI0518588 A2 BRPI0518588 A2 BR PI0518588A2 BR PI0518588 A BRPI0518588 A BR PI0518588A BR PI0518588 A2 BRPI0518588 A2 BR PI0518588A2
Authority
BR
Brazil
Prior art keywords
whey protein
protein concentrate
product
cheese product
temperature
Prior art date
Application number
BRPI0518588-2A
Other languages
English (en)
Inventor
Alan Wolfschoon-Pompo
Mehran Rose
Peter Habermeier
Dirk Muxfeldt
Hermann Eibel
Original Assignee
Kraft Foods R & D Inc
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 R & D Inc filed Critical Kraft Foods R & D Inc
Publication of BRPI0518588A2 publication Critical patent/BRPI0518588A2/pt
Publication of BRPI0518588B1 publication Critical patent/BRPI0518588B1/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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

PRODUTO DE QUEIJO CREMOSO, E, PROCESSO PARA A FABRICAÇçO DE UM PRODUTO DE QUEIJO CREMOSO. A invenção refere-se a um produto de queijo cremoso obtenível por um processo compreendendo as etapas de: (a) acidificar um concentrado de proteína de soro de leite com um acidulante de tipo alimentício ou com bactérias iniciadoras para reduzir o pH até 4,5 a cerca de 5,2, (b) aquecer o concentrado de proteína de soro de leite acidificado da etapa (a), vagarosamente, até uma temperatura de cerca de 75 a cerca de 90°C, e o mantendo por pelo menos cerca de 30 minutos, para produzir um concentrado de proteína de soro de leite funcional, (c) opcionalmente misturar o concentrado de proteína de soro de leite da etapa (b) com gordura de leite em uma relação em peso de cerca de 60:40 até cerca de 100:0, em que a etapa (c) pode ser realizada antes da etapa (b), (d) homogeneizar a mistura obtida na etapa (b) ou (c) em um homogeneizador de alta pressão de 2 estágios em pressões de cerca de 300-400 1 50-80 e uma temperatura de cerca de 5 a cerca de 75°C para produzir um concentrado de proteína de soro de leite funcional emulsificado, (e) misturar o produto da etapa (d) com coalho, cujo teor de gordura é ajustado de acordo com a porção de gordura de leite adicionada na etapa (c) e com o produto desejado, e adicionar sal e estabilizadores opcionais, e (f) homogeneizar a mistura da etapa (e) em um homogeneizador de alta pressão de 2 estágios em pressões de cerca de 300-400 1 50-80 e em uma temperatura de cerca de 68 a cerca de 90°C.
BRPI0518588-2A 2004-11-25 2005-11-21 Produto de queijo cremoso, e, processo para a fabricação de um produto de queijo cremoso BRPI0518588B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP04027965A EP1698231B1 (en) 2004-11-25 2004-11-25 Cream cheese product and its method of preparation
EP04027965.5 2004-11-25
PCT/US2005/042180 WO2006057968A1 (en) 2004-11-25 2005-11-21 Cream cheese product and its method of preparation

Publications (2)

Publication Number Publication Date
BRPI0518588A2 true BRPI0518588A2 (pt) 2008-11-25
BRPI0518588B1 BRPI0518588B1 (pt) 2014-04-08

Family

ID=34927522

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0518588-2A BRPI0518588B1 (pt) 2004-11-25 2005-11-21 Produto de queijo cremoso, e, processo para a fabricação de um produto de queijo cremoso

Country Status (16)

Country Link
US (2) US8349379B2 (pt)
EP (1) EP1698231B1 (pt)
JP (1) JP4567065B2 (pt)
CN (1) CN101106907B (pt)
AT (1) ATE433283T1 (pt)
AU (1) AU2005309693B2 (pt)
BR (1) BRPI0518588B1 (pt)
CA (1) CA2588473C (pt)
DE (1) DE602004021506D1 (pt)
DK (1) DK1698231T3 (pt)
ES (1) ES2327335T3 (pt)
NZ (1) NZ555368A (pt)
PL (1) PL1698231T3 (pt)
PT (1) PT1698231E (pt)
SI (1) SI1698231T1 (pt)
WO (1) WO2006057968A1 (pt)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7998519B2 (en) 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US7763294B2 (en) * 2003-02-19 2010-07-27 Franklin Foods, Inc. Yogurt-cheese compositions
US8298604B2 (en) * 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7897185B1 (en) * 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
JP5242556B2 (ja) * 2007-04-02 2013-07-24 株式会社明治 プロセスチーズ類及びその製造方法
EP1980154B1 (en) * 2007-04-13 2014-10-08 Kraft Foods R & D, Inc. Fine textured dairy product and process for its preparation
US20090297660A1 (en) * 2008-06-02 2009-12-03 Kraft Food Holdings, Inc. Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
CA2808934C (en) 2012-04-10 2019-01-15 Kraft Foods R&D, Inc. Process for producing cream cheese
US9907330B2 (en) 2014-08-02 2018-03-06 Cal Poly Corporation Food product having high milk protein content and process of making same
GB201417254D0 (en) * 2014-09-30 2014-11-12 Kraft Foods R & D Inc Method for The Manufacture of a Cream Cheese
GB2554905B (en) 2016-10-13 2019-01-09 Kraft Foods R & D Inc Method for the manufacture of a cream cheese
GB2606123A (en) 2021-01-19 2022-11-02 Intercontinental Great Brands Llc A method for the manufacture of a cream cheese
GB2617097A (en) 2022-03-29 2023-10-04 Intercontinental Great Brands Llc A method for the manufacture of a cream cheese
WO2024133290A1 (en) 2022-12-20 2024-06-27 Frieslandcampina Nederland B.V. Whey protein composition with high heat stability

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4552774A (en) * 1983-11-14 1985-11-12 Land O'lakes, Inc. Cheese-like product
DE4222875C2 (de) 1992-07-11 1995-07-13 Danmark Protein As Verwendung stabilisierter Proteinpulver zur Herstellung von Schmelzkäse und Käsezubereitungen
EP0696426A1 (fr) * 1994-08-13 1996-02-14 Societe Des Produits Nestle S.A. Procédé de fabrication d'un agent de texture pour produits laitiers
US6558716B1 (en) * 1999-01-14 2003-05-06 Kraft Foods Holdings, Inc. Process for incorporating whey protein into cheese
NZ507104A (en) * 2000-09-22 2001-11-30 New Zealand Dairy Board Dairy product and process for making cheese containing gum
US6419975B1 (en) 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
US6303160B1 (en) * 2000-12-14 2001-10-16 Kraft Foods Holdings, Inc. High moisture cream cheese texture control
CN1360841A (zh) * 2000-12-25 2002-07-31 柳廷奇 固体方便奶的生产方法

Also Published As

Publication number Publication date
CN101106907A (zh) 2008-01-16
BRPI0518588B1 (pt) 2014-04-08
US8349379B2 (en) 2013-01-08
DK1698231T3 (da) 2009-08-03
US20090123601A1 (en) 2009-05-14
WO2006057968A1 (en) 2006-06-01
PL1698231T3 (pl) 2009-11-30
SI1698231T1 (sl) 2009-10-31
US20120295006A1 (en) 2012-11-22
DE602004021506D1 (de) 2009-07-23
PT1698231E (pt) 2009-07-23
EP1698231A1 (en) 2006-09-06
ES2327335T3 (es) 2009-10-28
EP1698231B1 (en) 2009-06-10
CN101106907B (zh) 2010-06-23
CA2588473A1 (en) 2006-06-01
ATE433283T1 (de) 2009-06-15
AU2005309693A1 (en) 2006-06-01
JP4567065B2 (ja) 2010-10-20
AU2005309693B2 (en) 2011-02-10
CA2588473C (en) 2013-04-23
JP2008521400A (ja) 2008-06-26
NZ555368A (en) 2009-10-30

Similar Documents

Publication Publication Date Title
BRPI0518588A2 (pt) produto de queijo cremoso, e, processo para a fabricaÇço de um produto de queijo cremoso
Fox et al. Cheese: an overview
JP5921579B2 (ja) チーズとその調製
US6861080B2 (en) Dairy products with reduced average particle size
RU2001115704A (ru) Способ изготовления сыра и сырных продуктов
AU2008202842B2 (en) Processed cheese without emulsifying salts
EP2274987A3 (en) Stabilisers useful in low fat spread production
US6669978B2 (en) Method for preparing process cheese containing increased levels of whey protein
EP2332422B1 (en) Cheese alternative product and method for producing the same
JP6754766B2 (ja) 乳清タンパク質濃縮物、当該濃縮物を含む酸性化乳製品およびそれらの製造方法
CA2683565A1 (en) Low-fat and fat-free cheese with improved properties
FI122531B (fi) Juusto ja menetelmä sen valmistamiseksi
Hofi Buffalo milk cheese.
KR20160021760A (ko) 퍼짐성 고 단백질 크림 치즈 제품 및 그를 제조하는 방법
AU2014279967B2 (en) Cheese and method for its manufacturing
Hamad et al. Quality of soft cheese made with goat's milk as affected with the addition of certain essences
Hill et al. Dairy ingredients in processed cheese and cheese spread
Gobbetti et al. The origins of cheesemaking
Ahmed et al. The manufacture of white soft cheese (Gibna Beyda) from recombined milk
US20220330568A1 (en) Ideal whey protein concentrate, and a spoonable acidified milk product
Li et al. Cheese Manufacture
AU2012216967B2 (en) Cheese and preparing the same
HUP0402400A2 (hu) Táplálkozás-élettanilag összetételükben és szerkezetükben egyaránt előnyös tulajdonságú sajtok, sajt- és vajkészítmények, valamint eljárás előállításukra

Legal Events

Date Code Title Description
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 21/11/2005, OBSERVADAS AS CONDICOES LEGAIS.

B25G Requested change of headquarter approved
B25A Requested transfer of rights approved