DK139804C - - Google Patents

Info

Publication number
DK139804C
DK139804C DK171972A DK171972A DK139804C DK 139804 C DK139804 C DK 139804C DK 171972 A DK171972 A DK 171972A DK 171972 A DK171972 A DK 171972A DK 139804 C DK139804 C DK 139804C
Authority
DK
Denmark
Application number
DK171972A
Other languages
Danish (da)
Other versions
DK139804B (da
Inventor
K H Ney
P G Wirotama
W G Freytag
Original Assignee
Unilever N.V.
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
Priority to LU65039A priority Critical patent/LU65039A1/xx
Application filed by Unilever N.V. filed Critical Unilever N.V.
Priority to GB4466072A priority patent/GB1400592A/en
Priority to AU47192/72A priority patent/AU465490B2/en
Priority to CH1443772A priority patent/CH572318A5/xx
Priority to NL7213536.A priority patent/NL160706C/xx
Priority to SE7212884A priority patent/SE401777B/xx
Priority to CA153,390A priority patent/CA978796A/en
Priority to ES407376A priority patent/ES407376A1/es
Priority to ZA727143A priority patent/ZA727143B/xx
Priority to DK496772AA priority patent/DK141646B/da
Priority to FI2765/72A priority patent/FI54555C/fi
Priority to FR7235552A priority patent/FR2176650B1/fr
Priority to IT70170/72A priority patent/IT982410B/it
Priority to BE789800A priority patent/BE789800A/xx
Priority to JP47101049A priority patent/JPS496157A/ja
Priority to AT865572A priority patent/AT329363B/de
Priority to DE2314607A priority patent/DE2314607C3/de
Priority to US543838*A priority patent/US3924014A/en
Publication of DK139804B publication Critical patent/DK139804B/da
Application granted granted Critical
Publication of DK139804C publication Critical patent/DK139804C/da

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 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
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/202—Aliphatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

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)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
DK171972AA 1971-04-08 1972-04-07 Middel til at give fødevarer smag og aroma som modnet ost. DK139804B (da)

Priority Applications (18)

Application Number Priority Date Filing Date Title
LU65039A LU65039A1 (enrdf_load_stackoverflow) 1972-03-24 1972-03-24
GB4466072A GB1400592A (en) 1972-03-24 1972-09-27 Provolone cheese flavour
AU47192/72A AU465490B2 (en) 1972-03-24 1972-09-28 Provolone cheese flavour
CH1443772A CH572318A5 (enrdf_load_stackoverflow) 1972-03-24 1972-10-04
SE7212884A SE401777B (sv) 1972-03-24 1972-10-05 Forfarande for framstellning av ett livsmedel med arom i riktning mot provolonost
CA153,390A CA978796A (en) 1972-03-24 1972-10-05 Provolone cheese flavour
NL7213536.A NL160706C (nl) 1972-03-24 1972-10-05 Werkwijze voor de bereiding van een aromatiserings- middel met een aroma gelijkende op dat van provolonekaas en werkwijze voor het aromatiseren van voedingsmiddelen met een aldus bereid aromatiseringsmiddel.
DK496772AA DK141646B (da) 1972-03-24 1972-10-06 Middel til at give fødevarer smag og aroma som moden Provolon-ost.
ES407376A ES407376A1 (es) 1972-03-24 1972-10-06 Un procedimiento para la preparacion de una composicion alimenticia.
FI2765/72A FI54555C (fi) 1972-03-24 1972-10-06 Foerfarande foer framstaellning av en livsmedelsblandning med provoloneost paominnande smak samt vid foerfarande anvaenda ostaromblandningen
FR7235552A FR2176650B1 (enrdf_load_stackoverflow) 1972-03-24 1972-10-06
IT70170/72A IT982410B (it) 1972-03-24 1972-10-06 Procedimento per preparare una composizione alimentare avente l aroma del formaggio provolone e composizione ottenuta col proce dimento
BE789800A BE789800A (enrdf_load_stackoverflow) 1972-03-24 1972-10-06
ZA727143A ZA727143B (en) 1972-03-24 1972-10-06 Provolone cheese flavour
JP47101049A JPS496157A (enrdf_load_stackoverflow) 1972-03-24 1972-10-07
AT865572A AT329363B (de) 1972-03-24 1972-10-09 Verfahren zur herstellung von nahrungsmittelzusammensetzungen, insbesondere kasezubereitungen, jedoch mit ausnahme von frischem und gereiftem kase
DE2314607A DE2314607C3 (de) 1972-03-24 1973-03-23 Verfahren zur Herstellung von Käseprodukten und anderen Lebensmitteln mit einem Aroma von reifem Provolonekäse und Aromazusammensetzung
US543838*A US3924014A (en) 1972-03-24 1975-01-24 Provolone cheese flavor

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LU62954 1971-04-08
LU62955 1971-04-08

Publications (2)

Publication Number Publication Date
DK139804B DK139804B (da) 1979-04-23
DK139804C true DK139804C (enrdf_load_stackoverflow) 1979-10-01

Family

ID=26640082

Family Applications (1)

Application Number Title Priority Date Filing Date
DK171972AA DK139804B (da) 1971-04-08 1972-04-07 Middel til at give fødevarer smag og aroma som modnet ost.

Country Status (13)

Country Link
JP (1) JPS5524873B2 (enrdf_load_stackoverflow)
AT (1) AT331102B (enrdf_load_stackoverflow)
CA (1) CA998561A (enrdf_load_stackoverflow)
CH (1) CH562569A5 (enrdf_load_stackoverflow)
DE (2) DE2216389C2 (enrdf_load_stackoverflow)
DK (1) DK139804B (enrdf_load_stackoverflow)
FI (1) FI54673C (enrdf_load_stackoverflow)
FR (1) FR2132784B1 (enrdf_load_stackoverflow)
GB (1) GB1381738A (enrdf_load_stackoverflow)
IT (1) IT1050446B (enrdf_load_stackoverflow)
NL (1) NL7204792A (enrdf_load_stackoverflow)
SE (1) SE386058B (enrdf_load_stackoverflow)
ZA (1) ZA722222B (enrdf_load_stackoverflow)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LU68032A1 (enrdf_load_stackoverflow) * 1973-07-17 1975-04-11
BR9506407A (pt) * 1994-10-07 1997-09-09 Firmanich S A Composiçao aromatizante artificial processo para a preparaçao da mesma alimento bebida ou preparaçao farmacêutica processo para conferir melhorar ou modificar o gosto e/ou o aroma de uma composiçao aromatizante produto alimenticio e utilizaçao de um ou diversos compostos
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
DE10028225A1 (de) * 2000-06-07 2001-12-20 Haarmann & Reimer Gmbh Käsearoma
CN109845792A (zh) * 2019-03-25 2019-06-07 四川省鑫好麦的多食品有限公司 一种乳酪卡仕达馅及其制备方法

Also Published As

Publication number Publication date
GB1381738A (en) 1975-01-29
IT1050446B (it) 1981-03-10
JPS4848670A (enrdf_load_stackoverflow) 1973-07-10
DE2265549C2 (de) 1981-10-08
DE2216389C2 (de) 1982-07-29
JPS5524873B2 (enrdf_load_stackoverflow) 1980-07-02
FR2132784B1 (enrdf_load_stackoverflow) 1974-08-02
AT331102B (de) 1976-08-10
DE2216389A1 (de) 1972-10-26
FI54673C (fi) 1979-02-12
NL7204792A (enrdf_load_stackoverflow) 1972-10-10
FI54673B (fi) 1978-10-31
CH562569A5 (enrdf_load_stackoverflow) 1975-06-13
DK139804B (da) 1979-04-23
ATA310272A (de) 1975-10-15
FR2132784A1 (enrdf_load_stackoverflow) 1972-11-24
SE386058B (sv) 1976-08-02
CA998561A (en) 1976-10-19
ZA722222B (en) 1973-11-28

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