DK3009003T3 - Fyldt osteprodukt - Google Patents
Fyldt osteprodukt Download PDFInfo
- Publication number
- DK3009003T3 DK3009003T3 DK15184227.5T DK15184227T DK3009003T3 DK 3009003 T3 DK3009003 T3 DK 3009003T3 DK 15184227 T DK15184227 T DK 15184227T DK 3009003 T3 DK3009003 T3 DK 3009003T3
- Authority
- DK
- Denmark
- Prior art keywords
- cream cheese
- cheese
- cream
- laminate
- weight
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims description 68
- 239000010410 layer Substances 0.000 claims description 65
- 238000011049 filling Methods 0.000 claims description 50
- 239000006071 cream Substances 0.000 claims description 47
- 238000000034 method Methods 0.000 claims description 23
- 235000014059 processed cheese Nutrition 0.000 claims description 17
- 239000003381 stabilizer Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 238000001125 extrusion Methods 0.000 claims description 10
- 102000014171 Milk Proteins Human genes 0.000 claims description 9
- 108010011756 Milk Proteins Proteins 0.000 claims description 9
- 235000021239 milk protein Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 229920000161 Locust bean gum Polymers 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 239000000711 locust bean gum Substances 0.000 claims description 7
- 235000010420 locust bean gum Nutrition 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
- 235000010493 xanthan gum Nutrition 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 229940082509 xanthan gum Drugs 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- 239000002356 single layer Substances 0.000 claims description 5
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 244000056139 Brassica cretica Species 0.000 claims description 3
- 235000003351 Brassica cretica Nutrition 0.000 claims description 3
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 3
- 235000015094 jam Nutrition 0.000 claims description 3
- 235000010460 mustard Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 235000010746 mayonnaise Nutrition 0.000 claims description 2
- 239000008268 mayonnaise Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims 2
- 239000008273 gelatin Substances 0.000 claims 2
- 229940014259 gelatin Drugs 0.000 claims 2
- 235000011852 gelatine desserts Nutrition 0.000 claims 2
- 235000003228 Lactuca sativa Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 description 18
- 238000004519 manufacturing process Methods 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 6
- 229920003023 plastic Polymers 0.000 description 6
- 239000001828 Gelatine Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 239000002985 plastic film Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 235000012019 baked potatoes Nutrition 0.000 description 2
- 229940071162 caseinate Drugs 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- -1 alkali metal salt Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011257 shell material Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 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 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
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- 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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream 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 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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
-
- 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
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
- A23C2250/10—Cheese characterised by a specific form
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/16—Extrusion
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)
Claims (14)
1. Individuelt emballeret flødeostelaminat, der omfatter et første og et andet ydre flødeostelag og et fyldlag, som er indlagt derimellem, hvor en midte af laminatet har en tykkelse på 6 mm eller derunder, hvor flødeosten omfatter én eller flere stabilisatorer, der er valgt fra gruppen bestående af gelatine, xanthangummi, carrageenan, johannesbrødgummi, citrat og blandinger af to eller flere deraf, hvor stabilisatorerne forekommer i en mængde på fra 1 til 5 vægt-% af flødeosten, og hvor flødeosten har et tørstofindhold på fra 35 til 60 vægt-% og et proteinindhold på fra 6 til 20 vægt-% baseret på flødeostens vægt.
2. Flødeostelaminat ifølge krav 1, hvor fyldlaget omfatter en anden flødeost, smelteost, pesto, tomatsauce, salatfløde, mayonnaise, sennep, marmelade, syltetøj, gelé, chokolade, Marmite® eller en blanding af to eller flere deraf.
3. Flødeostelaminat ifølge krav 1 eller krav 2, hvor stabilisatorerne forekommer i en mængde på fra 2 til 4 vægt-%, mere fortrinsvis fra 2,5 til 3,5 vægt-% af flødeosten.
4. Flødeostelaminat ifølge et hvilket som helst af de foregående krav, hvor flødeosten har et tørstofindhold på fra 40 til 55 vægt-%, mere fortrinsvis fra 44 til 50 vægt-%, og/eller hvor flødeosten har et proteinindhold på fra 10 til 18 vægt-%, mere fortrinsvis fra 10 til 15 vægt-%, baseret på flødeostens vægt.
5. Flødeostelaminat ifølge et hvilket som helst af de foregående krav, hvor en midte af laminatet har en tykkelse på 5 mm eller derunder, endnu mere fortrinsvis 4 mm eller derunder og fortrinsvis mindst 2 mm.
6. Flødeostelaminat ifølge et hvilket som helst af de foregående krav, hvor fyldlaget har en konstant tykkelse, fortrinsvis hvor tykkelsen er 4 mm eller derunder, mere fortrinsvis 3 mm eller derunder, endnu mere fortrinsvis 2 mm eller derunder og fortrinsvis mindst 1 mm.
7. Flødeostelaminat ifølge et hvilket som helst af de foregående krav, der har en masse på 45 g eller derunder, fortrinsvis 40 g eller derunder og fortrinsvis mindst 25 g.
8. Flødeostelaminat ifølge et hvilket som helst af de foregående krav, hvor fyldlaget er fuldstændig omsluttet af det første og det andet ydre flødeostelag.
9. Flødeostelaminat ifølge et hvilket som helst af de foregående krav, hvor det første og det andet flødeostelag er sammensmeltet til dannelse af et enkelt lag omkring laminatets periferi, hvor det enkelte lags tykkelse er mindre end tykkelsen på en midte af laminatet.
10. Flødeostelaminat ifølge et hvilket som helst af de foregående krav, hvor flødeostelaminatet består af det første og det andet ydre flødeostelag og fyldlaget.
11. Pakning, der omfatter en flerhed af de individuelt emballerede flødeostelaminater ifølge et hvilket som helst af de foregående krav.
12. Fremgangsmåde til fremstilling af flødeostelaminatet ifølge et hvilket som helst af de foregående krav, hvilken fremgangsmåde omfatter: tilvejebringelse af en flødeost, og co-ekstrudering af flødeosten med et fyld til fremstilling af et flødeostelaminat, hvor trinnet med co-ekstrudering udføres ved en temperatur på 70 °C eller derover og udføres direkte på emballagematerialet til emballering af flødeostelaminatet.
13. Fremgangsmåde ifølge krav 12, hvor flødeosten er blevet tilsat mælkeproteinkoncentrat og én eller flere stabilisatorer, der er valgt fra gruppen bestående af gelatine, xanthangummi, carrageenan, johannesbrødgummi, citrat og blandinger af to eller flere deraf.
14. Fremgangsmåde ifølge krav 12 eller 13, hvor flødeosten er tilsat mælkeproteinkoncentrat i en mængde på fra 2 til 10 vægt-%, fortrinsvis fra 3 til 8 vægt-%, mere fortrinsvis fra 4 til 6 vægt-%, baseret på flødeostens vægt.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1418075.6A GB2531263B (en) | 2014-10-13 | 2014-10-13 | Filled cheese product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK3009003T3 true DK3009003T3 (da) | 2019-03-25 |
Family
ID=52001321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK15184227.5T DK3009003T3 (da) | 2014-10-13 | 2015-09-08 | Fyldt osteprodukt |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US11134699B2 (da) |
| EP (1) | EP3009003B1 (da) |
| JP (1) | JP6006851B2 (da) |
| AU (1) | AU2015230775B2 (da) |
| BR (1) | BR102015022107B1 (da) |
| CA (1) | CA2904076C (da) |
| DK (1) | DK3009003T3 (da) |
| ES (1) | ES2713238T3 (da) |
| GB (1) | GB2531263B (da) |
| MX (1) | MX368624B (da) |
| PL (1) | PL3009003T3 (da) |
| PT (1) | PT3009003T (da) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1027059A1 (nl) | 2019-02-18 | 2020-09-10 | Natural Pack Bvba | Gecoate kaasproducten |
Family Cites Families (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3091221A (en) * | 1961-11-02 | 1963-05-28 | Alan F Worm | Animal hatch |
| US4324804A (en) * | 1979-08-15 | 1982-04-13 | Kraft, Inc. | Preparation of a soft cream cheese product |
| DE3708839A1 (de) * | 1986-04-11 | 1987-10-22 | Maizena Gmbh | Verfahren zum herstellen eines kaeseproduktes sowie verpackung fuer eine kaesepastete |
| US5194283A (en) * | 1988-09-15 | 1993-03-16 | Nestec S.A. | Process for the manufacture of composite cheese and product thereof |
| DK0531310T3 (da) | 1990-05-25 | 1997-07-14 | Univ Australian | Slibekompaktering af kubisk bornitrid og en fremgangsmåde til fremstilling af samme |
| JP2973844B2 (ja) * | 1994-04-27 | 1999-11-08 | 不二製油株式会社 | クリームチーズ様食品の製造法 |
| JPH10503370A (ja) * | 1994-08-01 | 1998-03-31 | ユニリーバー・ナームローゼ・ベンノートシャープ | フレッシュチーズの成形方法 |
| CA2196583C (en) | 1994-08-01 | 2004-10-12 | Feico Lanting | Shaping fresh cheese |
| DE29620117U1 (de) * | 1996-11-19 | 1997-01-23 | Unilever N.V., Rotterdam | Gefülltes Nahrungsmittelprodukt auf Schmelzkäsebasis |
| FR2778532B1 (fr) * | 1998-05-18 | 2000-06-30 | Bel Fromageries | Produit composite a base de fromage et procede de fabrication |
| US6558716B1 (en) | 1999-01-14 | 2003-05-06 | Kraft Foods Holdings, Inc. | Process for incorporating whey protein into cheese |
| FR2803491B1 (fr) * | 2000-01-07 | 2003-10-03 | Bongrain Sa | Procede de coextrusion avec canules de coextrusion |
| DE10121813A1 (de) * | 2000-05-25 | 2001-11-29 | Eberle Ag Gossau Geb | Delikatesskäse und Verfahren zu dessen Herstellung |
| US6814996B2 (en) * | 2001-12-19 | 2004-11-09 | Kraft Foods Holdings, Inc. | Nutritionally superior cheese products |
| NL1024436C2 (nl) * | 2003-10-02 | 2005-04-05 | Friesland Brands Bv | Werkwijze voor het produceren van een gevormde kaas of een gevormd kaasproduct; de gevormde kaas of het gevormde kaasproduct; alsmede een inrichting voor het continu uitvoeren van genoemde werkwijze. |
| DK2225951T3 (da) * | 2009-03-06 | 2017-07-31 | Kraft Foods R & D Inc | Fremgangsmåde og maskine til fremstilling af en fyldt skive af smelteost samt en fyldt skive af |
| PT2238839E (pt) * | 2009-04-09 | 2015-06-24 | Kraft Foods R & D Inc | Alimento de textura múltipla |
| AU2010202638B2 (en) | 2009-06-30 | 2015-08-20 | Intercontinental Great Brands Llc | Cream cheese and method of manufacture |
| DE102010045965A1 (de) * | 2010-09-22 | 2012-03-22 | Hochland Se | Verfahren zur Herstellung eines Lebensmittels mit geschlossener Oberfläche |
| US20130089643A1 (en) | 2011-10-05 | 2013-04-11 | Peter Chapman | Food Serving Dispenser and Protected Food Serving, and Method of Use Thereof |
| JP6112383B2 (ja) * | 2012-06-28 | 2017-04-12 | パナソニックＩｐマネジメント株式会社 | 携帯端末 |
-
2014
- 2014-10-13 GB GB1418075.6A patent/GB2531263B/en active Active
-
2015
- 2015-09-08 EP EP15184227.5A patent/EP3009003B1/en active Active
- 2015-09-08 DK DK15184227.5T patent/DK3009003T3/da active
- 2015-09-08 ES ES15184227T patent/ES2713238T3/es active Active
- 2015-09-08 PL PL15184227T patent/PL3009003T3/pl unknown
- 2015-09-08 PT PT15184227T patent/PT3009003T/pt unknown
- 2015-09-09 BR BR102015022107-0A patent/BR102015022107B1/pt active IP Right Grant
- 2015-09-11 CA CA2904076A patent/CA2904076C/en active Active
- 2015-09-11 MX MX2015012651A patent/MX368624B/es active IP Right Grant
- 2015-09-11 US US14/851,655 patent/US11134699B2/en active Active
- 2015-09-11 JP JP2015179353A patent/JP6006851B2/ja active Active
- 2015-09-24 AU AU2015230775A patent/AU2015230775B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| EP3009003A1 (en) | 2016-04-20 |
| MX2015012651A (es) | 2016-06-09 |
| JP2016077290A (ja) | 2016-05-16 |
| PL3009003T3 (pl) | 2019-06-28 |
| US11134699B2 (en) | 2021-10-05 |
| CA2904076A1 (en) | 2016-04-13 |
| MX368624B (es) | 2019-10-08 |
| CA2904076C (en) | 2018-01-02 |
| BR102015022107B1 (pt) | 2021-09-14 |
| GB201418075D0 (en) | 2014-11-26 |
| GB2531263A (en) | 2016-04-20 |
| JP6006851B2 (ja) | 2016-10-12 |
| US20160100601A1 (en) | 2016-04-14 |
| AU2015230775A1 (en) | 2016-04-28 |
| PT3009003T (pt) | 2019-03-18 |
| EP3009003B1 (en) | 2018-12-19 |
| BR102015022107A2 (pt) | 2016-11-22 |
| AU2015230775B2 (en) | 2017-01-12 |
| GB2531263B (en) | 2019-01-09 |
| ES2713238T3 (es) | 2019-05-20 |
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