ES2072708T3 - 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
- ES2072708T3 ES2072708T3 ES92306687T ES92306687T ES2072708T3 ES 2072708 T3 ES2072708 T3 ES 2072708T3 ES 92306687 T ES92306687 T ES 92306687T ES 92306687 T ES92306687 T ES 92306687T ES 2072708 T3 ES2072708 T3 ES 2072708T3
- Authority
- ES
- Spain
- Prior art keywords
- dispersion
- agitation
- cream cheese
- added
- mixing tank
- 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
-
- 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
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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 ESTE INVENTO PARA LA FABRICACION DE UN PRODUCTO DE QUESO CREMOSO SIN GRASA, UN RETENTATO DE LECHE DESCREMADA FERMENTADA SE INTRODUCE EN UN TANQUE DE MEZCLA PROVISTO DE MEDIOS DE AGITACION. EL RETENTATO DE LECHE DESCREMADA SE AGITA Y TRANSFIERE A TRAVES DE UN BUCLE RECIRCULANTE AL TIEMPO QUE SE AÑADEN REQUESON SECO Y UNA SAL EMULGENTE AL TANQUE DE MEZCLA. SE CONTINUA LA AGITACION Y RECIRCULACION DURANTE EL TIEMPO SUFICIENTE PARA PERMITIR LA DISPERSION DEL REQUESON SECO Y LA SAL HOMOGENEAMENTE POR TODO EL RETENTATO. SE COMIENZA EL CALENTAMIENTO DE LA DISPERSION INYECTANDO VAPOR EN LA DISPERSION SEGUN PASA POR EL BUCLE DE RECIRCULACION. MIENTRAS LA TEMPERATURA DE LA DISPERSION PERMANECE EN EL RANGO DE UNOS 70 GRADOS F A UNOS 150 GRADOS F (UNOS 21,1 GRADOS C A UNOS 65,6 GRADOS C), SE LE AÑADE LECHE EN POLVO DESNATADA A LA DISPERSION. SE CONTINUA LA AGITACION Y EL CALENTAMIENTO HASTA QUE AL TEMPERATURA DE LA DISPERSION ESTA EN EL RANGO DE UNOS 140 GRADOS F A UNOS 165 GRADOS F (UNOS 60 GRADOS C A UNOS 73,9 GRADOS C). SE LE AÑADE GOMA DE XANTHAM AL TANQUE DE MEZCLA COMO PRIMERA GOMA DE UN SISTEMA ESTABILIZADOR. SE CONTINUA LA AGITACION Y EL CALENTAMIENTO HASTA QUE AL TEMPERATURA DE LA DISPERSION ESTA EN EL RANGO DE UNOS 165 GRADOS F A UNOS 190 GRADOS F (UNOS 73,9 GRADOS C A UNOS 87,8 GRADOS C). SE CIERRA EL VAPOR SE AÑADE AL TANQUE DE MEZCLA SAL, AZUCAR Y CARRAGENINA, COMO SEGUNDA GOMA DEL SISTEMA ESTABILIZADOR. SE CONTINUA LA AGITACION DE 1 A 4 MINUTOS PARA DAR UNA MEZCLA DE QUESO CREMOSO DESNATADO. LA MEZCLA DE QUESO CREMOSO SE HOMOGENEIZA PARA RESULTAR UN PRODUCTO DE QUESO CREMOSO SIN GRASA.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/737,664 US5180604A (en) | 1991-07-30 | 1991-07-30 | Non-fat cream cheese product and method for manufacture thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2072708T3 true ES2072708T3 (es) | 1995-07-16 |
Family
ID=24964789
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES92306687T Expired - Lifetime ES2072708T3 (es) | 1991-07-30 | 1992-07-22 | Producto de queso de nata no graso y metodo para la fabricacion del mismo. |
Country Status (15)
Country | Link |
---|---|
US (1) | US5180604A (es) |
EP (1) | EP0526086B1 (es) |
JP (1) | JP3164898B2 (es) |
KR (1) | KR100227762B1 (es) |
CN (1) | CN1030422C (es) |
AT (1) | ATE122538T1 (es) |
AU (1) | AU644971B2 (es) |
CA (1) | CA2073782C (es) |
DE (1) | DE69202530T2 (es) |
DK (1) | DK0526086T3 (es) |
ES (1) | ES2072708T3 (es) |
HK (1) | HK72596A (es) |
MX (1) | MX9204464A (es) |
MY (1) | MY108399A (es) |
NZ (1) | NZ243753A (es) |
Families Citing this family (52)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5547513A (en) * | 1992-06-18 | 1996-08-20 | Opta Food Ingredients, Inc. | Starch-based texturizing agent |
US5679395A (en) * | 1992-06-18 | 1997-10-21 | Opta Food Ingredients, Inc. | Fat free, reduced fat and low fat margarine-like spreads and cream cheese |
US5679396A (en) * | 1992-06-18 | 1997-10-21 | Opta Food Ingredients, Inc. | Non-fat, reduced fat and low fat cheeses and method of making |
US6123973A (en) * | 1993-07-30 | 2000-09-26 | Tillin, Inc. | Methods of preparation and using antimicrobial products |
US5858447A (en) * | 1993-07-30 | 1999-01-12 | Tillin, Inc. | Mold inhibitors |
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 |
US5614243A (en) * | 1994-03-31 | 1997-03-25 | Opta Food Ingredients, Inc. | Starch-based texturizing agents and method of manufacture |
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 |
AU7473996A (en) * | 1995-10-27 | 1997-05-15 | Kraft Foods, Inc. | No-fat and low-fat food products with improved flavor |
WO1998009532A1 (en) * | 1996-09-05 | 1998-03-12 | The Pillsbury Company | Savory cheese fillings and food products including these fillings |
WO1998056257A1 (en) * | 1997-06-10 | 1998-12-17 | Kraft Foods, Inc. | Shelf stable cream cheese product and process of making |
US6689402B1 (en) | 1999-03-31 | 2004-02-10 | Kraft Foods, Inc. | Methods for manufacture of fat-free cream cheese |
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 |
NZ507104A (en) * | 2000-09-22 | 2001-11-30 | New Zealand Dairy Board | Dairy product and process for making cheese containing gum |
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 |
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 |
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 |
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 |
US6913774B2 (en) * | 2002-08-01 | 2005-07-05 | Kraft Foods Holdings, Inc. | Gum application in wheyless cream cheese systems |
BE1015332A5 (en) * | 2003-01-28 | 2005-02-01 | Vanderstraeten Paul Peter Leon | Preparation of spreadable paste, e.g. chocolate spread, comprises mixing dry powdered cheese with flavoring agent |
US7572473B2 (en) * | 2003-02-19 | 2009-08-11 | Franklin Foods, Inc. | Process for making yogurt cream cheese, and the resulting products |
US7763294B2 (en) * | 2003-02-19 | 2010-07-27 | 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 |
US8298604B2 (en) * | 2003-02-19 | 2012-10-30 | Franklin Foods, Inc. | Yogurt-cheese compositions |
US7611743B2 (en) * | 2004-03-24 | 2009-11-03 | Kraft Foods Global Brands Llc | Low protein cream cheese |
WO2006026811A2 (en) * | 2004-09-06 | 2006-03-16 | Gold Peg International Pty Ltd | Method and apparatus to produce a pasta filata cheese |
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 |
US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
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 |
US7674489B2 (en) | 2005-09-30 | 2010-03-09 | Kraft Foods Global Brands Llc | Fresh cheese products containing biogenerated flavor components and methods for producing |
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 |
EP1968392A1 (en) * | 2005-12-22 | 2008-09-17 | Fusion Speciality Ingredients Limited | A process for the manufacture of cheese |
US20070172546A1 (en) * | 2006-01-23 | 2007-07-26 | Kraft Foods Holdings, Inc. | Reduced-fat flavor components |
US8703217B2 (en) * | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
JP4827638B2 (ja) * | 2006-07-11 | 2011-11-30 | 雪印メグミルク株式会社 | 脱気カッテージチーズ及びその製造方法 |
US20080145498A1 (en) * | 2006-12-14 | 2008-06-19 | Kraft Foods Holdings, Inc. | Texture and shape control process for acidified food products |
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 |
CN101502289B (zh) * | 2009-03-17 | 2011-06-15 | 邓立友 | 一种花生干酪和花生酸乳酪的生产方法 |
AU2010202638B2 (en) * | 2009-06-30 | 2015-08-20 | Intercontinental Great Brands Llc | Cream cheese and method of manufacture |
US9084972B2 (en) | 2010-04-19 | 2015-07-21 | Cheese & Whey Systems, Inc. | Multiple opening rennet injection system |
CN102239926B (zh) * | 2010-05-14 | 2013-11-06 | 光明乳业股份有限公司 | 一种片状再制干酪的制备方法及制得的片状再制干酪 |
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 |
KR101584422B1 (ko) | 2014-02-19 | 2016-01-14 | 서울우유협동조합 | 크림치즈 드레싱을 이용한 커티지 치즈의 제조방법 |
CN104957263B (zh) * | 2015-07-24 | 2019-01-04 | 光明乳业股份有限公司 | 一种片装仿制干酪及其制备方法 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3741774A (en) * | 1970-03-23 | 1973-06-26 | Quaker Oats Co | Preparation of a high protein simulated cheese product |
US3929892A (en) * | 1972-12-01 | 1975-12-30 | Kraftco Corp | Preparation of a low fat cream cheese product |
CA1089702A (en) * | 1975-09-02 | 1980-11-18 | George Bosy | Method and apparatus for manufacture of process cheese |
US4244983A (en) * | 1979-02-06 | 1981-01-13 | The Pro-Mark Companies | Preparation of low fat imitation cream cheese |
US4288459A (en) * | 1979-09-28 | 1981-09-08 | The Pro-Mark Companies | Low fat imitation sour cream |
JPH0673372B2 (ja) * | 1985-06-24 | 1994-09-14 | 三菱電機株式会社 | 光読み取り装置及びその製造方法 |
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 |
FR2622772B1 (fr) * | 1987-11-06 | 1991-02-01 | Mero Rousselot Satia | Produits alimentaires de type fromage fondu et procede pour leur fabrication |
FR2651094B1 (fr) * | 1989-08-29 | 1992-08-28 | Bongrain Sa | Procede de fabrication de fromage ou specialite fromagere ainsi que fromage ou specialite fromagere obtenu par la mise en óoeuvre du procede. |
US5079024A (en) * | 1990-09-25 | 1992-01-07 | Kraft General Foods, Inc. | Method of manufacture of a non-fat cream cheese product |
US5108773A (en) * | 1991-02-19 | 1992-04-28 | Kraft General Foods, Inc. | Method of making a non-fat cream cheese product |
-
1991
- 1991-07-30 US US07/737,664 patent/US5180604A/en not_active Expired - Fee Related
-
1992
- 1992-07-14 CA CA002073782A patent/CA2073782C/en not_active Expired - Fee Related
- 1992-07-16 AU AU20344/92A patent/AU644971B2/en not_active Ceased
- 1992-07-22 EP EP92306687A patent/EP0526086B1/en not_active Expired - Lifetime
- 1992-07-22 AT AT92306687T patent/ATE122538T1/de not_active IP Right Cessation
- 1992-07-22 DE DE69202530T patent/DE69202530T2/de not_active Expired - Fee Related
- 1992-07-22 ES ES92306687T patent/ES2072708T3/es not_active Expired - Lifetime
- 1992-07-22 DK DK92306687.2T patent/DK0526086T3/da active
- 1992-07-27 MY MYPI92001338A patent/MY108399A/en unknown
- 1992-07-28 NZ NZ243753A patent/NZ243753A/en unknown
- 1992-07-29 CN CN92108852A patent/CN1030422C/zh not_active Expired - Fee Related
- 1992-07-29 KR KR1019920013559A patent/KR100227762B1/ko not_active IP Right Cessation
- 1992-07-30 MX MX9204464A patent/MX9204464A/es not_active IP Right Cessation
- 1992-07-30 JP JP20377192A patent/JP3164898B2/ja not_active Expired - Fee Related
-
1996
- 1996-04-25 HK HK72596A patent/HK72596A/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
MY108399A (en) | 1996-09-30 |
AU2034492A (en) | 1993-02-04 |
CN1030422C (zh) | 1995-12-06 |
ATE122538T1 (de) | 1995-06-15 |
CA2073782A1 (en) | 1993-01-31 |
US5180604A (en) | 1993-01-19 |
CA2073782C (en) | 2002-04-23 |
HK72596A (en) | 1996-05-03 |
MX9204464A (es) | 1993-04-01 |
DK0526086T3 (da) | 1995-09-18 |
DE69202530D1 (de) | 1995-06-22 |
EP0526086B1 (en) | 1995-05-17 |
NZ243753A (en) | 1993-12-23 |
KR930001789A (ko) | 1993-02-22 |
JP3164898B2 (ja) | 2001-05-14 |
DE69202530T2 (de) | 1995-10-12 |
CN1070314A (zh) | 1993-03-31 |
JPH05192079A (ja) | 1993-08-03 |
AU644971B2 (en) | 1993-12-23 |
KR100227762B1 (ko) | 1999-11-01 |
EP0526086A1 (en) | 1993-02-03 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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