DK141646B - Middel til at give fødevarer smag og aroma som moden Provolon-ost. - Google Patents

Middel til at give fødevarer smag og aroma som moden Provolon-ost. Download PDF

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Publication number
DK141646B
DK141646B DK496772AA DK496772A DK141646B DK 141646 B DK141646 B DK 141646B DK 496772A A DK496772A A DK 496772AA DK 496772 A DK496772 A DK 496772A DK 141646 B DK141646 B DK 141646B
Authority
DK
Denmark
Prior art keywords
cheese
aroma
provolon
mixture
ripe
Prior art date
Application number
DK496772AA
Other languages
Danish (da)
English (en)
Other versions
DK141646C (xx
Inventor
Karl Heinz Ney
I Poetoe Gde Wirotama
Wolfram Gustav Freytag
Original Assignee
Unilever Nv
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
Priority claimed from DK171972AA external-priority patent/DK139804B/da
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 CA153,390A priority patent/CA978796A/en
Priority to SE7212884A priority patent/SE401777B/xx
Priority to ES407376A priority patent/ES407376A1/es
Priority to ZA727143A priority patent/ZA727143B/xx
Application filed by Unilever Nv filed Critical Unilever Nv
Priority to BE789800A priority patent/BE789800A/xx
Priority to IT70170/72A priority patent/IT982410B/it
Priority to FI2765/72A priority patent/FI54555C/fi
Priority to FR7235552A priority patent/FR2176650B1/fr
Priority to DK496772AA priority patent/DK141646B/da
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 DK141646B publication Critical patent/DK141646B/da
Publication of DK141646C publication Critical patent/DK141646C/da
Application granted granted Critical

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
    • A23C19/09—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 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 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

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)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
DK496772AA 1972-03-24 1972-10-06 Middel til at give fødevarer smag og aroma som moden Provolon-ost. DK141646B (da)

Priority Applications (18)

Application Number Priority Date Filing Date Title
LU65039A LU65039A1 (xx) 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 (xx) 1972-03-24 1972-10-04
CA153,390A CA978796A (en) 1972-03-24 1972-10-05 Provolone cheese flavour
SE7212884A SE401777B (sv) 1972-03-24 1972-10-05 Forfarande for framstellning av ett livsmedel med arom i riktning mot provolonost
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.
BE789800A BE789800A (xx) 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
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 (xx) 1972-03-24 1972-10-06
ZA727143A ZA727143B (en) 1972-03-24 1972-10-06 Provolone cheese flavour
JP47101049A JPS496157A (xx) 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 (6)

Application Number Priority Date Filing Date Title
LU65039 1972-03-24
LU65039 1972-03-24
DK171972 1972-04-07
DK171972AA DK139804B (da) 1971-04-08 1972-04-07 Middel til at give fødevarer smag og aroma som modnet ost.
DK496772 1972-10-06
DK496772AA DK141646B (da) 1972-03-24 1972-10-06 Middel til at give fødevarer smag og aroma som moden Provolon-ost.

Publications (2)

Publication Number Publication Date
DK141646B true DK141646B (da) 1980-05-19
DK141646C DK141646C (xx) 1980-10-13

Family

ID=27221404

Family Applications (1)

Application Number Title Priority Date Filing Date
DK496772AA DK141646B (da) 1972-03-24 1972-10-06 Middel til at give fødevarer smag og aroma som moden Provolon-ost.

Country Status (18)

Country Link
US (1) US3924014A (xx)
JP (1) JPS496157A (xx)
AT (1) AT329363B (xx)
AU (1) AU465490B2 (xx)
BE (1) BE789800A (xx)
CA (1) CA978796A (xx)
CH (1) CH572318A5 (xx)
DE (1) DE2314607C3 (xx)
DK (1) DK141646B (xx)
ES (1) ES407376A1 (xx)
FI (1) FI54555C (xx)
FR (1) FR2176650B1 (xx)
GB (1) GB1400592A (xx)
IT (1) IT982410B (xx)
LU (1) LU65039A1 (xx)
NL (1) NL160706C (xx)
SE (1) SE401777B (xx)
ZA (1) ZA727143B (xx)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH578842A5 (xx) * 1973-10-22 1976-08-31 Nestle Sa
GB1495227A (en) * 1975-07-02 1977-12-14 Firmenich & Cie Flavouring ingredient for enhancing cheese flavour in foods
US4369036A (en) * 1980-12-04 1983-01-18 Toray Industries, Inc. Method of modifying synthetic or natural polyamide products
WO1994009646A1 (en) * 1992-10-30 1994-05-11 Unilever N.V. Flavoured low fat food products
DE10028225A1 (de) * 2000-06-07 2001-12-20 Haarmann & Reimer Gmbh Käsearoma
WO2008138547A2 (en) * 2007-05-11 2008-11-20 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Improved infant formula containing an aroma composition for use as fragrance
CN109363125A (zh) * 2018-10-29 2019-02-22 天津春发生物科技集团有限公司 一种调配型披萨油状香精及其制备方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL147619B (nl) * 1965-10-11 1975-11-17 Unilever Nv Werkwijze voor het bereiden van gearomatiseerde voedingsmiddelen en van aromatiseermiddelen daarvoor.

Also Published As

Publication number Publication date
DE2314607C3 (de) 1979-12-06
LU65039A1 (xx) 1973-09-26
DK141646C (xx) 1980-10-13
ES407376A1 (es) 1976-02-16
CA978796A (en) 1975-12-02
FR2176650B1 (xx) 1975-06-13
IT982410B (it) 1974-10-21
AT329363B (de) 1976-05-10
CH572318A5 (xx) 1976-02-13
NL7213536A (xx) 1973-09-26
AU4719272A (en) 1974-04-04
SE401777B (sv) 1978-05-29
DE2314607B2 (de) 1979-04-19
JPS496157A (xx) 1974-01-19
FI54555C (fi) 1979-01-10
FI54555B (fi) 1978-09-29
ATA865572A (de) 1975-07-15
GB1400592A (en) 1975-07-16
DE2314607A1 (de) 1973-09-27
NL160706B (nl) 1979-07-16
US3924014A (en) 1975-12-02
FR2176650A1 (xx) 1973-11-02
NL160706C (nl) 1979-12-17
BE789800A (xx) 1973-04-06
ZA727143B (en) 1973-06-27
AU465490B2 (en) 1975-10-02

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