CU20150115A7 - Métodos de preparación de un queso natural reestructurado - Google Patents
Métodos de preparación de un queso natural reestructuradoInfo
- Publication number
- CU20150115A7 CU20150115A7 CUP2015000115A CU20150115A CU20150115A7 CU 20150115 A7 CU20150115 A7 CU 20150115A7 CU P2015000115 A CUP2015000115 A CU P2015000115A CU 20150115 A CU20150115 A CU 20150115A CU 20150115 A7 CU20150115 A7 CU 20150115A7
- Authority
- CU
- Cuba
- Prior art keywords
- natural cheese
- preparation methods
- cheese
- added value
- restructured natural
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 5
- 238000002360 preparation method Methods 0.000 title 1
- 239000007858 starting material Substances 0.000 abstract 2
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000014059 processed cheese Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 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 OR TREATMENT 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT 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
-
- 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 OR TREATMENT 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
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- 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 OR TREATMENT 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
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- 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 OR TREATMENT 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 OR TREATMENT 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
-
- 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 OR TREATMENT 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 OR TREATMENT 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
- A23C19/093—Addition of non-milk fats or non-milk proteins
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)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201361852465P | 2013-03-15 | 2013-03-15 | |
| PCT/US2014/030879 WO2014146010A1 (en) | 2013-03-15 | 2014-03-17 | Restructured natural protein matrices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CU20150115A7 true CU20150115A7 (es) | 2016-06-29 |
Family
ID=51538159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CUP2015000115A CU20150115A7 (es) | 2013-03-15 | 2015-09-10 | Métodos de preparación de un queso natural reestructurado |
Country Status (22)
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3084242B1 (fr) * | 2018-07-27 | 2021-07-30 | Olivier Maximin | Procede de fabrication d'un fromage a pate dure |
| FR3097408B1 (fr) * | 2019-06-24 | 2022-06-17 | Inst Nat De La Rech Agronomique Inra | Poudre fromageable, procédés pour la fabrication de cette poudre fromageable et d’une denrée alimentaire fromagère à partir de cette dernière |
| US12011011B2 (en) | 2020-07-27 | 2024-06-18 | Sargento Cheese Inc. | Natural cheese and method for making natural cheese with specific texture attributes |
| US11510416B1 (en) | 2021-02-18 | 2022-11-29 | Sargento Foods Inc. | Natural pasta-filata style cheese with improved texture |
| JP2025083906A (ja) | 2023-11-21 | 2025-06-02 | ダイキン工業株式会社 | パルプ組成物 |
Family Cites Families (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB551704A (en) | 1941-09-03 | 1943-03-05 | Deraef Corp | Improvements in the manufacture of cheese |
| SU102995A1 (ru) * | 1955-01-08 | 1955-11-30 | Д.А. Граников | Способ изготовлени сыра |
| US4066800A (en) * | 1973-11-30 | 1978-01-03 | The Regents Of The University Of Minnesota | Preparation of dairy-based cheese food |
| GB1487680A (en) * | 1974-11-20 | 1977-10-05 | Universal Foods Corp | Process for producing synthetic cheese-like foodstuff |
| US4197322A (en) * | 1974-11-20 | 1980-04-08 | Universal Foods Corporation | Process for producing synthetic cheese |
| US4444800A (en) | 1977-02-28 | 1984-04-24 | L.D. Schreiber Cheese Co., Inc. | Non-cultured simulated cheese containing rennet casein |
| US4217370A (en) * | 1977-08-25 | 1980-08-12 | Blue Wing Corporation | Lipid-containing feed supplements and foodstuffs |
| NO145937C (no) | 1977-08-25 | 1982-06-30 | Blue Wing Corp | Fremgangsmaate ved fremstilling av mikroinnkapslede, lipidholdige naeringsmiddel- og fortilsetninger |
| US4343817A (en) | 1978-02-24 | 1982-08-10 | Arthur M. Swanson | Natural cheese analog |
| US4292333A (en) | 1979-11-19 | 1981-09-29 | Standard Brands Incorporated | Low-fat, butter-flavored, liquid spread and process |
| US4459313A (en) * | 1980-12-02 | 1984-07-10 | A. M. Swanson & Associates, Inc. | Method for making a process cheese analog |
| US4460615A (en) | 1981-10-02 | 1984-07-17 | Kyowa Hakko Kogyo Kabushiki Kaisha | Process for improving the quality of whey protein |
| US4397926A (en) * | 1981-12-03 | 1983-08-09 | Borden, Inc. | Preparation of cheese analogs from combinations of acid casein and rennet casein |
| US5064660A (en) * | 1987-11-02 | 1991-11-12 | Jules Silver | Method of making ultra low-fat cheese and resulting products |
| US5902625A (en) | 1992-02-14 | 1999-05-11 | Leprino Foods Company | Process of making a soft or semi-soft fibrous cheese |
| US5567464A (en) | 1995-02-16 | 1996-10-22 | Leprino Foods Company | Process of making mozzarella cheese |
| US5750177A (en) | 1992-11-04 | 1998-05-12 | Schreiber Foods, Inc. | Cheese with improved melt properties and methods of producing same |
| US5505979A (en) * | 1995-03-07 | 1996-04-09 | Hawkins Chemical | Preparation of process cheese using liquid sodium citrate |
| FR2762479B1 (fr) | 1997-04-25 | 1999-06-04 | Agronomique Inst Nat Rech | Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage |
| US20040265463A1 (en) | 2001-11-07 | 2004-12-30 | Hendrickx Antonius Cornelius M | Processed cheese |
| US6893674B2 (en) | 2002-07-29 | 2005-05-17 | Kraft Foods Holdings, Inc. | Processed cheese made with soy |
| US7309510B2 (en) * | 2003-02-28 | 2007-12-18 | Unilever Bestfoods, North America Division Of Conopco, Inc. | Stable cheese condiment |
| 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 |
| NZ527159A (en) * | 2003-07-24 | 2005-10-28 | Fonterra Co Operative Group | Dairy product and process |
| NZ527436A (en) | 2003-08-07 | 2005-08-26 | Fonterra Co Operative Group | Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields |
| NZ527434A (en) * | 2003-08-07 | 2006-03-31 | Fonterra Co Operative Group | Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese |
| US7585537B2 (en) * | 2004-05-03 | 2009-09-08 | Leprino Foods Company | Cheese and methods of making such cheese |
| US7579033B2 (en) * | 2004-05-03 | 2009-08-25 | Leprino Foods Company | Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods |
| CN107136219A (zh) * | 2007-09-27 | 2017-09-08 | 株式会社明治 | 天然干酪的制造方法 |
| NZ566358A (en) | 2008-02-29 | 2010-11-26 | Fonterra Co Operative Group | Dairy product and process |
| JP5643099B2 (ja) * | 2008-09-29 | 2014-12-17 | 味の素株式会社 | 改質乳の製造方法 |
| US20100196575A1 (en) | 2009-01-30 | 2010-08-05 | Solae, Llc | Melting Vegetable Protein Based Substitute Cheese |
| CN101889667B (zh) * | 2010-06-30 | 2012-12-19 | 李国喜 | 一种多肽花粉及其生产工艺 |
-
2014
- 2014-03-17 HK HK16103666.9A patent/HK1215658A1/zh unknown
- 2014-03-17 ES ES14763983T patent/ES2994922T3/es active Active
- 2014-03-17 MY MYPI2015703130A patent/MY172082A/en unknown
- 2014-03-17 CN CN202410988892.4A patent/CN118749564A/zh active Pending
- 2014-03-17 EP EP14763983.5A patent/EP2967095B1/en active Active
- 2014-03-17 SG SG11201506867SA patent/SG11201506867SA/en unknown
- 2014-03-17 CA CA2904386A patent/CA2904386C/en active Active
- 2014-03-17 MX MX2015011450A patent/MX385740B/es unknown
- 2014-03-17 BR BR112015022838A patent/BR112015022838B8/pt active IP Right Grant
- 2014-03-17 AU AU2014232331A patent/AU2014232331B2/en active Active
- 2014-03-17 US US14/217,284 patent/US12063941B2/en active Active
- 2014-03-17 CN CN201480015738.3A patent/CN105324035A/zh active Pending
- 2014-03-17 RU RU2015140590A patent/RU2664474C2/ru active
- 2014-03-17 JP JP2016502580A patent/JP2016515813A/ja active Pending
- 2014-03-17 WO PCT/US2014/030879 patent/WO2014146010A1/en not_active Ceased
- 2014-03-17 PL PL14763983.5T patent/PL2967095T3/pl unknown
-
2015
- 2015-09-02 IL IL241041A patent/IL241041B/en active IP Right Grant
- 2015-09-07 PH PH12015501974A patent/PH12015501974A1/en unknown
- 2015-09-08 CL CL2015002518A patent/CL2015002518A1/es unknown
- 2015-09-09 GT GT201500266A patent/GT201500266A/es unknown
- 2015-09-10 CU CUP2015000115A patent/CU20150115A7/es unknown
- 2015-09-10 DO DO2015000230A patent/DOP2015000230A/es unknown
- 2015-09-21 CR CR20150501A patent/CR20150501A/es unknown
-
2018
- 2018-05-14 AU AU2018203342A patent/AU2018203342A1/en not_active Abandoned
-
2020
- 2020-01-15 JP JP2020004216A patent/JP7389654B2/ja active Active
- 2020-10-01 AU AU2020244523A patent/AU2020244523A1/en not_active Abandoned
-
2022
- 2022-03-17 JP JP2022042466A patent/JP2022069667A/ja active Pending
- 2022-10-07 AU AU2022246468A patent/AU2022246468A1/en not_active Abandoned
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