CA2194672A1 - Fromage a teneur reduite en graisses et procede de fabrication de ce dernier - Google Patents

Fromage a teneur reduite en graisses et procede de fabrication de ce dernier

Info

Publication number
CA2194672A1
CA2194672A1 CA002194672A CA2194672A CA2194672A1 CA 2194672 A1 CA2194672 A1 CA 2194672A1 CA 002194672 A CA002194672 A CA 002194672A CA 2194672 A CA2194672 A CA 2194672A CA 2194672 A1 CA2194672 A1 CA 2194672A1
Authority
CA
Canada
Prior art keywords
cheese
weight
milk
reduced fat
microparticles
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
CA002194672A
Other languages
English (en)
Inventor
Charles W. Bullens
Sarah Atassi
Gregory R. Krawczyk
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FMC Corp
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA2194672A1 publication Critical patent/CA2194672A1/fr
Abandoned legal-status Critical Current

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
    • A23C19/08—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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/219—Diacetilactis

Landscapes

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

Abstract

Procédé de fabrication d'un fromage produit naturellement à teneur réduite en graisses, contenant des microparticules de cellulose microcristalline et une gomme galactomannane, ainsi qu'au moins un polysaccharide gélifiant; et produit fromager produit naturellement à teneur réduite en graisses obtenu de cette manière. Cette invention concerne également un procédé de fabrication d'un produit fromager fondu pasteurisé à partir du fromage produit naturellement à teneur réduite en graisses et le produit fromager fondu pasteurisé fabriqué de la sorte.
CA002194672A 1993-07-09 1994-07-01 Fromage a teneur reduite en graisses et procede de fabrication de ce dernier Abandoned CA2194672A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US9086593A 1993-07-09 1993-07-09
US08/090,865 1993-07-09
US23461294A 1994-04-28 1994-04-28
US08/234,612 1994-04-28

Publications (1)

Publication Number Publication Date
CA2194672A1 true CA2194672A1 (fr) 1995-01-19

Family

ID=26782721

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002194672A Abandoned CA2194672A1 (fr) 1993-07-09 1994-07-01 Fromage a teneur reduite en graisses et procede de fabrication de ce dernier

Country Status (3)

Country Link
AU (1) AU7320494A (fr)
CA (1) CA2194672A1 (fr)
WO (1) WO1995001729A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5532018A (en) * 1994-02-14 1996-07-02 Kraft Foods, Inc. Method for manufacture of low fat natural cheese
WO1997000617A1 (fr) * 1995-06-23 1997-01-09 Fmc Corporation Dispersions alimentaires a teneur reduite en matieres grasses
US5709896A (en) * 1996-06-18 1998-01-20 Fmc Corporation Reduced-fat food dispersions and method of preparing
NZ507104A (en) * 2000-09-22 2001-11-30 New Zealand Dairy Board Dairy product and process for making cheese containing gum
IES20070431A2 (en) * 2005-12-22 2008-11-26 Fusion Speciality Ingredients A process for the manufacture of cheese
CA2658440C (fr) 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Composition laitiere comprenant des probiotiques et un agent antimicrobien
ES2650809T3 (es) 2012-10-26 2018-01-22 Dupont Nutrition Biosciences Aps Goma de alginato
WO2015060715A1 (fr) 2013-10-21 2015-04-30 Friesland Brands B.V. Fromage dur et semi-dur comprenant des particules rétentrices d'eau, procédé de préparation d'un tel fromage dur ou semi-dur et utilisation de telles particules dans la préparation de fromage
EP4040948A1 (fr) * 2019-10-10 2022-08-17 Chr. Hansen A/S Contrôle de la formation de trous dans du fromage suisse et du fromage continental

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0458484A3 (en) * 1989-05-26 1992-12-09 The Kendall Company Rubber-based adhesive tapes
AU643706B2 (en) * 1989-08-18 1993-11-25 Kraft General Foods, Inc. Triglyceride-free cheese slices and methods for manufacture thereof
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5108773A (en) * 1991-02-19 1992-04-28 Kraft General Foods, Inc. Method of making a non-fat cream cheese product

Also Published As

Publication number Publication date
AU7320494A (en) 1995-02-06
WO1995001729A1 (fr) 1995-01-19

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Legal Events

Date Code Title Description
FZDE Discontinued
FZDE Discontinued

Effective date: 19990702