CH618847A5 - Process for producing a cheese preparation - Google Patents
Process for producing a cheese preparation Download PDFInfo
- Publication number
- CH618847A5 CH618847A5 CH131976A CH131976A CH618847A5 CH 618847 A5 CH618847 A5 CH 618847A5 CH 131976 A CH131976 A CH 131976A CH 131976 A CH131976 A CH 131976A CH 618847 A5 CH618847 A5 CH 618847A5
- Authority
- CH
- Switzerland
- Prior art keywords
- citrate
- cheese
- weight
- product
- sodium
- Prior art date
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
- A23C20/00—Cheese substitutes
-
- 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
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/148—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by molecular sieve or gel filtration or chromatographic treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US54663675A | 1975-02-03 | 1975-02-03 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH618847A5 true CH618847A5 (en) | 1980-08-29 |
Family
ID=24181321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH131976A CH618847A5 (en) | 1975-02-03 | 1976-02-03 | Process for producing a cheese preparation |
Country Status (14)
| Country | Link |
|---|---|
| JP (1) | JPS51101166A (xx) |
| AR (1) | AR207394A1 (xx) |
| AU (1) | AU498776B2 (xx) |
| BE (1) | BE838138A (xx) |
| CH (1) | CH618847A5 (xx) |
| DE (1) | DE2603415A1 (xx) |
| FR (1) | FR2298957A1 (xx) |
| GB (1) | GB1521611A (xx) |
| IE (1) | IE42225B1 (xx) |
| IT (1) | IT1053576B (xx) |
| NL (1) | NL7600600A (xx) |
| NO (1) | NO760308L (xx) |
| PH (1) | PH11651A (xx) |
| SE (1) | SE7601082L (xx) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0746965B2 (ja) * | 1985-09-05 | 1995-05-24 | ゼネラル・フ−ズ・コ−ポレイシヨン | 豆乳含有チ−ズ類似食品 |
| NZ526878A (en) * | 2003-07-04 | 2007-01-26 | Fonterra Co Operative Group | A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0 |
-
1975
- 1975-12-19 IE IE2773/75A patent/IE42225B1/en unknown
- 1975-12-30 AU AU87935/75A patent/AU498776B2/en not_active Expired
-
1976
- 1976-01-01 AR AR261922A patent/AR207394A1/es active
- 1976-01-07 GB GB472/76A patent/GB1521611A/en not_active Expired
- 1976-01-20 FR FR7601360A patent/FR2298957A1/fr active Granted
- 1976-01-21 NL NL7600600A patent/NL7600600A/xx not_active Application Discontinuation
- 1976-01-21 JP JP51005765A patent/JPS51101166A/ja active Pending
- 1976-01-30 DE DE19762603415 patent/DE2603415A1/de not_active Withdrawn
- 1976-01-30 BE BE7000766A patent/BE838138A/xx unknown
- 1976-01-30 IT IT47869/76A patent/IT1053576B/it active
- 1976-01-30 NO NO760308A patent/NO760308L/no unknown
- 1976-02-02 PH PH18034A patent/PH11651A/en unknown
- 1976-02-02 SE SE7601082A patent/SE7601082L/xx unknown
- 1976-02-03 CH CH131976A patent/CH618847A5/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| NO760308L (xx) | 1976-08-04 |
| DE2603415A1 (de) | 1976-08-05 |
| NL7600600A (nl) | 1976-08-05 |
| FR2298957A1 (fr) | 1976-08-27 |
| PH11651A (en) | 1978-05-08 |
| BE838138A (nl) | 1976-07-30 |
| SE7601082L (sv) | 1976-08-04 |
| IT1053576B (it) | 1981-10-10 |
| IE42225L (en) | 1976-08-03 |
| GB1521611A (en) | 1978-08-16 |
| IE42225B1 (en) | 1980-07-02 |
| JPS51101166A (xx) | 1976-09-07 |
| AU8793575A (en) | 1977-07-07 |
| AU498776B2 (en) | 1979-03-22 |
| AR207394A1 (es) | 1976-09-30 |
| FR2298957B1 (xx) | 1980-09-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |