ES2059155T3 - Producto de queso de nata no graso y metodo para la fabricacion del mismo. - Google Patents
Producto de queso de nata no graso y metodo para la fabricacion del mismo.Info
- Publication number
- ES2059155T3 ES2059155T3 ES91918369T ES91918369T ES2059155T3 ES 2059155 T3 ES2059155 T3 ES 2059155T3 ES 91918369 T ES91918369 T ES 91918369T ES 91918369 T ES91918369 T ES 91918369T ES 2059155 T3 ES2059155 T3 ES 2059155T3
- Authority
- ES
- Spain
- Prior art keywords
- skim milk
- mixer
- cream cheese
- fat cream
- homogenized
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
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
- A23C19/068—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
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- 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
- A23C19/068—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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
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)
Abstract
EN EL METODO DE LA PRESENTE INVENCION PARA FABRICAR QUESO CREMOSO NO GRASO, UNA FUENTE DE LECHE DESNATADA CONCENTRADA SE INTRODUCE DENTRO DE UNA PRIMERA MEZCLADORA PROVISTA CON MEDIOS DE AGITACION. LA LECHE DESNATADA SE AGITA A MEDIDA QUE SE CALIENTA EN LA PRIMERA MEZCLADORA HASTA UNA PRIMERA TEMPERATURA ELEVADA PREDETERMINADA. SE AÑADE UNA SAL EMULSIFICADORA A LA LECHE DESNATADA EN LA PRIMERA MEZCLADORA. DESPUES DE ALCANZAR UNA PRIMERA TEMPERATURA ELEVADA PREDETERMINADA, LA LECHE DESNATADA SE TRANSFIERE A UNA SEGUNDA MEZCLADORA PROVISTA CON MEDIOS DE AGITACION. SE AÑADE UNA PRIMERA GOMA A LA LECHE DESNATADA CALENTADA EN LA SEGUNDA MEZCLADORA PARA SUMINISTRAR UNA LECHE DESNATADA ESPESA. LA LECHE DESNATADA ESPESA SE HOMOGEINIZA EN UN PRIMER PASO DE HOMOGEINIZACION. LA LECHE DESNATADA HOMOGEINIZADA SE TRANSFIERE A UNA TERCERA MEZCLADORA PROVISTA CON MEDIOS DE AGITACION. SE AÑADEN UN AGENTE VOLUMINIZANTE Y UNA SEGUNDA GOMA A LA LECHE DESNATADA ESPESA HOMOGEINIZADA EN LA TERCERA MEZCLADORA. LALECHE DESNATADA ESPESADA HOMOGEINIZADA SE AGITA EN LA TERCERA MEZCLADORA A MEDIDA QUE SE CALIENTA HASTA UNA SEGUNDA TEMPERATURA PREDETERMINADA PARA DAR COMO RESULTADO UN PRECURSOR DE QUESO CREMOSO NO GRASO. EL PRECURSOR DE QUESO CREMOSO NO GRASO SE HOMOGEINIZA EN UN SEGUNDO PASO DE HOMOGEINIZACION PARA DAR COMO RESULTADO UN PRODUCTO SIMILAR AL QUESO CREMOSO NO GRASO.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/588,083 US5079024A (en) | 1990-09-25 | 1990-09-25 | Method of manufacture of a non-fat cream cheese product |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2059155T3 true ES2059155T3 (es) | 1994-11-01 |
Family
ID=24352413
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES91918369T Expired - Lifetime ES2059155T3 (es) | 1990-09-25 | 1991-09-23 | Producto de queso de nata no graso y metodo para la fabricacion del mismo. |
Country Status (15)
Country | Link |
---|---|
US (1) | US5079024A (es) |
EP (1) | EP0550655B1 (es) |
JP (1) | JP2526339B2 (es) |
KR (1) | KR0173798B1 (es) |
AT (1) | ATE110523T1 (es) |
AU (1) | AU656740B2 (es) |
CA (1) | CA2089386C (es) |
DE (1) | DE69103760T2 (es) |
DK (1) | DK0550655T3 (es) |
ES (1) | ES2059155T3 (es) |
HK (1) | HK60495A (es) |
MX (1) | MX9101267A (es) |
MY (1) | MY107691A (es) |
NZ (1) | NZ239932A (es) |
WO (1) | WO1992004829A1 (es) |
Families Citing this family (54)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5180604A (en) * | 1991-07-30 | 1993-01-19 | Kraft General Foods, Inc. | Non-fat cream cheese product and method for manufacture thereof |
US5252352A (en) * | 1992-03-06 | 1993-10-12 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Process of preparing an extra lowfat spread |
US5244687A (en) * | 1992-04-28 | 1993-09-14 | Kraft General Foods, Inc. | Product and process of producing a no-fat cheese analog containing rennet casein |
US5277926A (en) * | 1992-12-28 | 1994-01-11 | Kraft General Foods, Inc. | Method of making a low fat cheese product |
US5374443A (en) * | 1993-03-31 | 1994-12-20 | Kraft General Foods, Inc. | Method for manufacture of a low-fat cheese |
US5439697A (en) * | 1993-09-09 | 1995-08-08 | The Pillsbury Company | Low-fat spreadable compositions |
DK0731644T4 (da) † | 1993-11-29 | 2007-01-15 | Unilever Nv | Smörbar ost med lavt fedtindhold og fremstilling deraf |
US5470593A (en) * | 1994-02-22 | 1995-11-28 | Raskas Foods Inc. | Process for the manufacture of a fat free cream cheese product |
US5676984A (en) * | 1994-02-22 | 1997-10-14 | Raskas Foods, Inc. | Fat free cream cheese product and process for preparation thereof |
DE4423988A1 (de) * | 1994-07-07 | 1996-01-11 | Kraft Jacobs Suchard R & D Inc | Verfahren zum kontinuierlichen Herstellen von Käseprodukten |
CA2163595C (en) * | 1994-12-13 | 2006-04-11 | Shu Guang Greg Cheng | Method for manufacture of a non-fat brick cream cheese product |
WO1998009532A1 (en) * | 1996-09-05 | 1998-03-12 | The Pillsbury Company | Savory cheese fillings and food products including these fillings |
US6458402B1 (en) | 1997-04-04 | 2002-10-01 | Pepsico, Inc. | Process for making milkshake beverage compositions having improved consistency, flavor and physical stability |
WO1998056257A1 (en) * | 1997-06-10 | 1998-12-17 | Kraft Foods, Inc. | Shelf stable cream cheese product and process of making |
US5955136A (en) * | 1998-05-15 | 1999-09-21 | Pepsico, Inc. | Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages |
US6689402B1 (en) | 1999-03-31 | 2004-02-10 | Kraft Foods, Inc. | Methods for manufacture of fat-free cream cheese |
US6544573B1 (en) | 1999-08-16 | 2003-04-08 | Lipton, Division Of Conopco, Inc. | Gum combination for liquid condiment systems |
US6322841B1 (en) | 2000-02-09 | 2001-11-27 | Kraft Foods, Inc. | Cheese-like dairy gels |
US6893675B1 (en) | 2000-06-23 | 2005-05-17 | Afp Advanced Food Products Llc | Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions |
US20020064582A1 (en) * | 2000-10-26 | 2002-05-30 | Carabetta Peter P. | Shelf stable food product and mix kit |
US6303160B1 (en) | 2000-12-14 | 2001-10-16 | Kraft Foods Holdings, Inc. | High moisture cream cheese texture control |
US6406736B1 (en) | 2001-03-12 | 2002-06-18 | Kraft Foods Holdings, Inc. | Process for making cream cheese products without whey separation |
US6933000B2 (en) * | 2001-05-02 | 2005-08-23 | Kraft Foods R&D Inc. | Processed mozzarella cheese and method for its production |
US20060062885A1 (en) * | 2001-06-25 | 2006-03-23 | Afp Advanced Food Products Ilc | Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions |
CN100384336C (zh) * | 2001-06-25 | 2008-04-30 | Afp高级食品股份有限公司 | 仿干酪组合物及其制备方法 |
GEP20063764B (en) * | 2001-06-25 | 2006-03-10 | Afp Advanced Food Products Llc | Imitation Cheese Compositions for Use in Manufacture of Cheese Loaves, Slices and the Like, and Method of Producing Such Compositions |
US6913774B2 (en) * | 2002-08-01 | 2005-07-05 | Kraft Foods Holdings, Inc. | Gum application in wheyless cream cheese systems |
US8298604B2 (en) * | 2003-02-19 | 2012-10-30 | Franklin Foods, Inc. | Yogurt-cheese compositions |
US7083815B2 (en) * | 2003-02-19 | 2006-08-01 | Franklin Foods, Inc. | Process for making yogurt cream cheese, and the resulting products |
US7998519B2 (en) * | 2003-02-19 | 2011-08-16 | Franklin Foods, Inc. | Yogurt-cheese products, and methods of making the same |
US7763294B2 (en) * | 2003-02-19 | 2010-07-27 | Franklin Foods, Inc. | Yogurt-cheese compositions |
US7572473B2 (en) * | 2003-02-19 | 2009-08-11 | Franklin Foods, Inc. | Process for making yogurt cream cheese, and the resulting products |
US8685943B2 (en) * | 2003-03-12 | 2014-04-01 | Hill's Pet Nutrition, Inc. | Methods for reducing diarrhea in a companion animal |
US7611743B2 (en) * | 2004-03-24 | 2009-11-03 | Kraft Foods Global Brands Llc | Low protein cream cheese |
JP4537120B2 (ja) * | 2004-05-27 | 2010-09-01 | 株式会社ヤクルト本社 | 酸性乳飲料 |
US20060093723A1 (en) * | 2004-10-29 | 2006-05-04 | Aly Gamay | Shelf stable cheese composition and method of preparation |
US8460733B2 (en) * | 2005-05-06 | 2013-06-11 | The Quaker Oats Company | Hot-fill beverage production with flavor injection |
US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
US20090047386A1 (en) | 2005-06-17 | 2009-02-19 | Kraft Foods Global Brands Llc | Cultured Dairy Products and Methods of Manufacture |
US7897185B1 (en) * | 2005-06-17 | 2011-03-01 | Franklin Foods, Inc. | Cream cheese products and methods of making the same |
JP2009505714A (ja) * | 2005-09-02 | 2009-02-12 | ザ プロクター アンド ギャンブル カンパニー | 皮膚の湿分含量を示す方法及び機器 |
US7687095B2 (en) | 2005-09-30 | 2010-03-30 | Kraft Foods Global Brands Llc | High moisture, low fat cream cheese with maintained product quality and method for making same |
US7674489B2 (en) | 2005-09-30 | 2010-03-09 | Kraft Foods Global Brands Llc | Fresh cheese products containing biogenerated flavor components and methods for producing |
US8703217B2 (en) * | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
US20080160133A1 (en) * | 2006-12-27 | 2008-07-03 | Kraft Food Holdings, Inc. | Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture |
US8623435B2 (en) * | 2007-04-17 | 2014-01-07 | Wisconsin Alumni Research Foundation | Low-fat and fat-free cheese with improved properties |
FR2928071B1 (fr) * | 2008-02-28 | 2011-01-21 | Bel Fromageries | Procede de fabrication d'un fromage frais thermise et fromage obtenu. |
FR2936131B1 (fr) * | 2008-09-24 | 2011-01-14 | Bongrain Sa | Procede et installation de preparation d'un fromage ou d'une specialite fromagere, et produits obtenus |
AU2009222635B2 (en) * | 2009-10-09 | 2012-07-26 | Kraft Foods Group Brands Llc | Cream substitute |
JP5672737B2 (ja) * | 2010-03-26 | 2015-02-18 | 不二製油株式会社 | クリームチーズ様食品 |
US9462817B2 (en) | 2011-02-28 | 2016-10-11 | Franklin Foods Holdings Inc. | Processes for making cheese products utilizing denatured acid whey proteins |
US9635870B2 (en) | 2011-02-28 | 2017-05-02 | Franklin Foods Holdings Inc. | Direct-set cheese |
CA2808934C (en) | 2012-04-10 | 2019-01-15 | Kraft Foods R&D, Inc. | Process for producing cream cheese |
CA2910750A1 (en) * | 2013-06-21 | 2014-12-24 | Kraft Foods Group Brands Llc | Spreadable high protein cream cheese products and methods of making the same |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4244983A (en) * | 1979-02-06 | 1981-01-13 | The Pro-Mark Companies | Preparation of low fat imitation cream cheese |
US4749584A (en) * | 1986-08-05 | 1988-06-07 | General Foods Corporation | Low-fat cheese base and production thereof |
US4724152A (en) * | 1987-03-13 | 1988-02-09 | The Pro-Mark Companies, Inc. | Low fat cream cheese product and method for making |
JP2638238B2 (ja) * | 1988-07-07 | 1997-08-06 | ザ ヌトラスウィート カンパニー | 脂肪の無い食品用のフレーバ放出系 |
KR0140069B1 (ko) * | 1989-08-18 | 1998-06-01 | 누락됐음 | 트리글리세리드가 없는 치즈 슬라이스 및 이의 제조방법 |
US4968512A (en) * | 1989-12-20 | 1990-11-06 | Kharrazi N Michael | Method of making a yogurt spread |
-
1990
- 1990-09-25 US US07/588,083 patent/US5079024A/en not_active Expired - Lifetime
-
1991
- 1991-09-23 AT AT91918369T patent/ATE110523T1/de not_active IP Right Cessation
- 1991-09-23 EP EP91918369A patent/EP0550655B1/en not_active Expired - Lifetime
- 1991-09-23 ES ES91918369T patent/ES2059155T3/es not_active Expired - Lifetime
- 1991-09-23 DK DK91918369.9T patent/DK0550655T3/da active
- 1991-09-23 AU AU87411/91A patent/AU656740B2/en not_active Ceased
- 1991-09-23 JP JP3516991A patent/JP2526339B2/ja not_active Expired - Fee Related
- 1991-09-23 CA CA002089386A patent/CA2089386C/en not_active Expired - Fee Related
- 1991-09-23 KR KR1019930700803A patent/KR0173798B1/ko not_active IP Right Cessation
- 1991-09-23 DE DE69103760T patent/DE69103760T2/de not_active Expired - Fee Related
- 1991-09-23 WO PCT/US1991/006877 patent/WO1992004829A1/en active IP Right Grant
- 1991-09-25 MX MX9101267A patent/MX9101267A/es unknown
- 1991-09-25 NZ NZ239932A patent/NZ239932A/en not_active IP Right Cessation
- 1991-09-25 MY MYPI91001729A patent/MY107691A/en unknown
-
1995
- 1995-04-20 HK HK60495A patent/HK60495A/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
NZ239932A (en) | 1993-08-26 |
JPH06500919A (ja) | 1994-01-27 |
CA2089386A1 (en) | 1992-03-26 |
JP2526339B2 (ja) | 1996-08-21 |
ATE110523T1 (de) | 1994-09-15 |
WO1992004829A1 (en) | 1992-04-02 |
AU8741191A (en) | 1992-04-15 |
US5079024A (en) | 1992-01-07 |
EP0550655B1 (en) | 1994-08-31 |
KR930701923A (ko) | 1993-09-08 |
MX9101267A (es) | 1992-05-04 |
MY107691A (en) | 1996-05-30 |
CA2089386C (en) | 1997-03-25 |
HK60495A (en) | 1995-04-28 |
EP0550655A1 (en) | 1993-07-14 |
DE69103760T2 (de) | 1995-01-12 |
DK0550655T3 (da) | 1995-03-20 |
AU656740B2 (en) | 1995-02-16 |
DE69103760D1 (de) | 1994-10-06 |
KR0173798B1 (ko) | 1999-02-18 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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