BRPI0700110A - método para a preparação de um componente de sabor com teor de gordura reduzido, componente de sabor com teor de gordura reduzido, queijo processado, queijo natural, e, método para a preparação de um sistema de componente de sabor com teor de gordura reduzido - Google Patents
método para a preparação de um componente de sabor com teor de gordura reduzido, componente de sabor com teor de gordura reduzido, queijo processado, queijo natural, e, método para a preparação de um sistema de componente de sabor com teor de gordura reduzidoInfo
- Publication number
- BRPI0700110A BRPI0700110A BRPI0700110-0A BRPI0700110A BRPI0700110A BR PI0700110 A BRPI0700110 A BR PI0700110A BR PI0700110 A BRPI0700110 A BR PI0700110A BR PI0700110 A BRPI0700110 A BR PI0700110A
- Authority
- BR
- Brazil
- Prior art keywords
- low fat
- flavor component
- cheese
- preparing
- fat
- Prior art date
Links
- 239000000796 flavoring agent Substances 0.000 title abstract 9
- 235000019634 flavors Nutrition 0.000 title abstract 9
- 235000004213 low-fat Nutrition 0.000 title abstract 8
- 235000013351 cheese Nutrition 0.000 title abstract 5
- 235000014059 processed cheese Nutrition 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 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 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
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
MéTODO PARA A PREPARAçãO DE UM COMPONENTE DE SABOR COM TEOR DE GORDURA REDUZIDO, COMPONENTE DE SABOR COM TEOR DE GORDURA REDUZIDO, QUEIJO PROCESSADO, QUEIJO NATURAL, E, MéTODO PARA A PREPARAçãO DE UM SISTEMA DE COMPONENTE DE SABOR COM TEOR DE GORDURA REDUZIDO. é fornecido um método para a produção de componentes com teor de gordura reduzido que podem ser utilizados para produzir queijo processado com teor de gordura reduzido e baixo, queijo natural ou outros produtos alimentícios com teor de gordura reduzido e baixo. Os componentes de sabor com teor de gordura reduzido são produzidos mediante a extração da gordura dos componentes de sabor de queijo biogerados com gordura integral. Alternativamente, os componentes de sabor de queijo biogerados são produzidos com quantidades reduzidas de gordura. Adicionalmente, o queijo cheddar com teor de gordura reduzido pode ser derivado do leite a 1 %.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/337,709 US20070172546A1 (en) | 2006-01-23 | 2006-01-23 | Reduced-fat flavor components |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0700110A true BRPI0700110A (pt) | 2007-11-06 |
Family
ID=38068824
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0700110-0A BRPI0700110A (pt) | 2006-01-23 | 2007-01-23 | método para a preparação de um componente de sabor com teor de gordura reduzido, componente de sabor com teor de gordura reduzido, queijo processado, queijo natural, e, método para a preparação de um sistema de componente de sabor com teor de gordura reduzido |
Country Status (10)
Country | Link |
---|---|
US (2) | US20070172546A1 (pt) |
EP (1) | EP1815749A3 (pt) |
JP (1) | JP2007195553A (pt) |
CN (1) | CN101040675A (pt) |
AR (1) | AR059148A1 (pt) |
AU (1) | AU2007200197A1 (pt) |
BR (1) | BRPI0700110A (pt) |
CA (1) | CA2574805C (pt) |
MX (1) | MX2007000952A (pt) |
NZ (2) | NZ570248A (pt) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8703217B2 (en) * | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
US20110091615A1 (en) * | 2009-10-15 | 2011-04-21 | Whitewave Services, Inc. | System and Method for Producing a Reduced-Fat Composition |
JP6463596B2 (ja) * | 2013-09-10 | 2019-02-06 | 雪印メグミルク株式会社 | ナチュラルチーズ |
JP2015012875A (ja) * | 2014-10-15 | 2015-01-22 | 雪印メグミルク株式会社 | ナチュラルチーズ |
JP2019047831A (ja) * | 2019-01-04 | 2019-03-28 | 雪印メグミルク株式会社 | ナチュラルチーズ |
US11510416B1 (en) | 2021-02-18 | 2022-11-29 | Sargento Foods Inc. | Natural pasta-filata style cheese with improved texture |
Family Cites Families (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4310554A (en) * | 1979-07-10 | 1982-01-12 | Wisconsin Alumni Research Foundation | Preparation of cheese with microencapsulated enzymes |
FR2555865B1 (fr) * | 1983-12-06 | 1990-06-08 | Paillier Jean Claude | Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede |
US4724152A (en) * | 1987-03-13 | 1988-02-09 | The Pro-Mark Companies, Inc. | Low fat cream cheese product and method for making |
GB2212380A (en) * | 1987-11-19 | 1989-07-26 | Danish Fancy Food Group As | Milk concentrate and process for the preparation thereof |
US5061503A (en) * | 1989-06-14 | 1991-10-29 | The Procter & Gamble Company | Simulated cheese products with reduced animal fat and calories |
CA2017461C (en) * | 1989-06-14 | 1997-03-11 | Josephine Ling Yee Kong-Chan | Simulated cheese analogs with reduced animal fat and calories |
ATE137917T1 (de) * | 1989-08-18 | 1996-06-15 | Kraft Foods Inc | Triglyzeridfreie käseschnitte und verfahren zur herstellung |
US5225227A (en) * | 1990-11-21 | 1993-07-06 | Manssur Yalpani | Polyhydroxyalkanoate flavor delivery system |
US5227187A (en) * | 1991-06-17 | 1993-07-13 | Commercial Creamery Co. | Dried cheese product and method for making same |
US5180604A (en) * | 1991-07-30 | 1993-01-19 | Kraft General Foods, Inc. | Non-fat cream cheese product and method for manufacture thereof |
US5753296A (en) * | 1993-08-03 | 1998-05-19 | Immunopath Profile, Inc. | Product and process of making hypoallergenic chocolate compositions |
US5532018A (en) * | 1994-02-14 | 1996-07-02 | Kraft Foods, Inc. | Method for manufacture of low fat natural cheese |
US5470593A (en) * | 1994-02-22 | 1995-11-28 | Raskas Foods Inc. | Process for the manufacture of a fat free cream cheese product |
US5676984A (en) * | 1994-02-22 | 1997-10-14 | Raskas Foods, Inc. | Fat free cream cheese product and process for preparation thereof |
US5462755A (en) * | 1994-03-25 | 1995-10-31 | Kraft Foods, Inc. | Flavor enhancement in cultured dairy products |
AU1449399A (en) * | 1997-10-29 | 1999-05-17 | Ken Rhodes | System and method for making enhanced cheese |
US6689402B1 (en) * | 1999-03-31 | 2004-02-10 | Kraft Foods, Inc. | Methods for manufacture of fat-free cream cheese |
US6406724B1 (en) * | 2000-09-12 | 2002-06-18 | Kraft Foods Holdings, Inc. | Natural biogenerated cheese flavoring system |
US20020064582A1 (en) * | 2000-10-26 | 2002-05-30 | Carabetta Peter P. | Shelf stable food product and mix kit |
US6827961B1 (en) * | 2001-07-23 | 2004-12-07 | Schreiber Foods, Inc. | Cheese fractionating process |
US6808735B2 (en) * | 2001-07-26 | 2004-10-26 | Cornell Research Foundation, Inc. | Flavorful low-fat cheese |
FR2833967B1 (fr) * | 2001-12-24 | 2004-02-20 | Agronomique Inst Nat Rech | Utilisation de bacteries lactiques pour la production d'alpha-cetoglutarate |
US6562383B1 (en) * | 2002-04-26 | 2003-05-13 | Kraft Foods Holdings, Inc. | Process for producing flavored cheese without curing |
US7556833B2 (en) * | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
US7776370B2 (en) * | 2005-09-01 | 2010-08-17 | Kraft Foods Global Brands Llc | Heat-stable flavoring components and cheese flavoring systems incorporating them |
-
2006
- 2006-01-23 US US11/337,709 patent/US20070172546A1/en not_active Abandoned
-
2007
- 2007-01-18 NZ NZ570248A patent/NZ570248A/en not_active IP Right Cessation
- 2007-01-18 AU AU2007200197A patent/AU2007200197A1/en not_active Abandoned
- 2007-01-18 NZ NZ552683A patent/NZ552683A/en not_active IP Right Cessation
- 2007-01-22 CN CNA2007100842495A patent/CN101040675A/zh active Pending
- 2007-01-22 AR ARP070100273A patent/AR059148A1/es unknown
- 2007-01-22 CA CA2574805A patent/CA2574805C/en not_active Expired - Fee Related
- 2007-01-23 BR BRPI0700110-0A patent/BRPI0700110A/pt not_active Application Discontinuation
- 2007-01-23 JP JP2007012216A patent/JP2007195553A/ja active Pending
- 2007-01-23 MX MX2007000952A patent/MX2007000952A/es unknown
- 2007-01-23 EP EP07101055A patent/EP1815749A3/en not_active Withdrawn
-
2010
- 2010-08-25 US US12/868,439 patent/US20110045132A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
EP1815749A2 (en) | 2007-08-08 |
EP1815749A3 (en) | 2010-04-07 |
US20070172546A1 (en) | 2007-07-26 |
CA2574805C (en) | 2014-12-23 |
CA2574805A1 (en) | 2007-07-23 |
US20110045132A1 (en) | 2011-02-24 |
NZ570248A (en) | 2010-01-29 |
NZ552683A (en) | 2008-09-26 |
MX2007000952A (es) | 2009-01-13 |
AR059148A1 (es) | 2008-03-12 |
CN101040675A (zh) | 2007-09-26 |
AU2007200197A1 (en) | 2007-08-09 |
JP2007195553A (ja) | 2007-08-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B25A | Requested transfer of rights approved |
Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US) Free format text: TRANSFERIDO POR INCORPORACAO DE: KRAFT FOODS HOLDINGS, INC. |
|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B11E | Dismissal acc. art. 34 of ipl - requirements for examination incomplete | ||
B25A | Requested transfer of rights approved |
Owner name: KRAFT FOODS GROUP BRANDS LLC (US) |
|
B11T | Dismissal of application maintained [chapter 11.20 patent gazette] |