ES2096561T3 - Un tipo de queso. - Google Patents

Un tipo de queso.

Info

Publication number
ES2096561T3
ES2096561T3 ES89310757T ES89310757T ES2096561T3 ES 2096561 T3 ES2096561 T3 ES 2096561T3 ES 89310757 T ES89310757 T ES 89310757T ES 89310757 T ES89310757 T ES 89310757T ES 2096561 T3 ES2096561 T3 ES 2096561T3
Authority
ES
Spain
Prior art keywords
fat
cheese
cream
pasteurised
blend
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
Application number
ES89310757T
Other languages
English (en)
Inventor
Kevin Sweeney
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Waterford Co Operative Dairy and Trading Society Ltd
Original Assignee
Waterford Co Operative Dairy and Trading Society Ltd
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
Application filed by Waterford Co Operative Dairy and Trading Society Ltd filed Critical Waterford Co Operative Dairy and Trading Society Ltd
Application granted granted Critical
Publication of ES2096561T3 publication Critical patent/ES2096561T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

UN PRODUCTO DE QUESO QUE TIENE UN BAJO NIVEL DE GRASA SATURADA Y COLESTEROL, UN ALTO NIVEL DE GRASA POLINOSATURADA Y BUENAS PROPIEDADES ORGANOLEPTICAS, SE PREPARA MEDIANTE LA ADICION DE UNA CREMA VEGETAL DE BASE GRASA, A LECHE DESNATADA, SEMIDESNATADA O BAJA EN GRASA, A UNA TINA O CUBA GRANDE DE QUESO Y SE PROCESA UTILIZANDO TECNICAS CONVENCIONALES PARA OBTENER QUESO. LA CREMA SE PREPARA A/ADIENDO UNA MEZCLA DE ACEITES VEGETALES PASTEURIZADOS, TALES COMO ACEITE DE SOJA Y ACEITE DE SOJA HIDROGENADA, Y UN EMULSIFICADOR, A UNA FASE ACUOSA QUE COMPRENDE UNA MEZCLA PASTEURIZADA DE AGUA Y UN ESTABILIZADOR TAL COMO GELATINA. LA EMULSION GRASA EN AGUA ASI FORMADA SE MEZCLA DESPUES Y SE HOMOGENIZA PARA FORMAR LA CREMA.
ES89310757T 1988-10-19 1989-10-19 Un tipo de queso. Expired - Lifetime ES2096561T3 (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IE315388A IE63859B1 (en) 1988-10-19 1988-10-19 A cheese product
AU53139/90A AU635529B2 (en) 1988-10-19 1990-04-10 A cheese product
US08/169,970 US5395631A (en) 1988-10-19 1993-12-20 Method for preparing a cheese product

Publications (1)

Publication Number Publication Date
ES2096561T3 true ES2096561T3 (es) 1997-03-16

Family

ID=27154857

Family Applications (1)

Application Number Title Priority Date Filing Date
ES89310757T Expired - Lifetime ES2096561T3 (es) 1988-10-19 1989-10-19 Un tipo de queso.

Country Status (8)

Country Link
US (1) US5395631A (es)
EP (1) EP0368492B1 (es)
AT (1) ATE110230T1 (es)
AU (1) AU635529B2 (es)
DE (1) DE68917685T2 (es)
ES (1) ES2096561T3 (es)
GB (1) GB2223927B (es)
IE (1) IE63859B1 (es)

Families Citing this family (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL9001692A (nl) * 1990-04-26 1991-11-18 Cooeperatieve Melkproductenbed Werkwijze voor de bereiding van een olie-in-water emulsie.
SE501909C2 (sv) * 1993-10-21 1995-06-19 Extraco Ab Hårdost och förfarande för framställning därav
US5686133A (en) * 1996-01-31 1997-11-11 Port Systems, L.L.C. Water soluble pharmaceutical coating and method for producing coated pharmaceuticals
FR2745471B1 (fr) * 1996-03-04 1998-11-20 Salmon Pierre Emmanuel Produit frais a moins de 25% de matiere grasse a base de matieres vegetales concretes et de proteines
TW360501B (en) * 1996-06-27 1999-06-11 Nestle Sa Dietetically balanced milk product
GB2324236B (en) * 1997-04-17 2001-10-24 Univ North London A cheesy comestible and a process of making same
US6406736B1 (en) 2001-03-12 2002-06-18 Kraft Foods Holdings, Inc. Process for making cream cheese products without whey separation
US7083815B2 (en) * 2003-02-19 2006-08-01 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
US7998519B2 (en) 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US7572473B2 (en) * 2003-02-19 2009-08-11 Franklin Foods, Inc. Process for making yogurt cream cheese, and the resulting products
US8298604B2 (en) 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7741438B2 (en) * 2003-06-20 2010-06-22 Wisconsin Alumni Research Foundation Methods and compositions involving endopeptidases PepO2 and PepO3
US7897185B1 (en) 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
ES2316275B1 (es) 2007-03-16 2010-03-22 Universidad Politecnica De Madrid Proceso de sustitucion de las grasas saturadas de la leche por aceites vegetales no hidrogenados.
RS52568B (en) 2009-12-11 2013-04-30 Creta Farm Societe Anonyme Industrial And Commercial Trading As Creta Farm S.A. CHEESE REPLACEMENT AS A PRODUCT AND PROCEDURE FOR ITS PRODUCTION
NL2003984C2 (en) * 2009-12-18 2011-06-21 Friesland Brands Bv Cheese low in saturated fatty acids and method of making same.
NZ592043A (en) 2010-04-02 2012-08-31 Kraft Foods Global Brands Llc Cheese with improved organoleptic and melting properties comprising a dry dairy powder coating
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
CN105935142A (zh) * 2015-03-04 2016-09-14 Jcr技术有限责任公司 不含蛋的热稳定蛋黄酱型调料
US11647760B2 (en) 2015-03-04 2023-05-16 Texas Tech University System Emulsion for improving meat
CN109430418A (zh) * 2018-12-21 2019-03-08 光明乳业股份有限公司 一种低胆固醇多不饱和脂肪酸再制奶油奶酪及其制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE67634C (de) * 1900-01-01 G. DlERKING, Apotheker, in Waren in Mecklenburg Herstellung von Fettemulsionen
GB820995A (en) * 1957-05-10 1959-09-30 Unilever Ltd Improvements in or relating to fat compositions
GB1088195A (en) * 1965-09-16 1967-10-25 Vitamins Inc Improvements in or relating to cheese-like food spread
FR1458685A (fr) * 1965-10-01 1966-11-10 Extension des fabrications de l'industrie de la margarine
US3716377A (en) * 1968-09-03 1973-02-13 A Bratland Preparation of cheese
FR2017282A1 (en) * 1968-09-03 1970-05-22 Bratland Arthur Emulsions containing non milk fats for use in cheese - preparation
NL7212074A (es) * 1972-09-05 1974-03-07
US4822623A (en) * 1974-11-20 1989-04-18 Universal Foods Corporation Process of using rennet casein for producing imitation cheese
US4379170A (en) * 1977-11-30 1983-04-05 Kraft, Inc. Process for manufacture of cheese
GR73101B (es) * 1980-01-30 1984-02-02 Cpc International Inc
JPS5831897B2 (ja) * 1980-07-15 1983-07-09 明治乳業株式会社 クリ−ムチ−ズ様食品の製造法
DE3127782A1 (de) * 1980-07-19 1982-05-19 Asahi Denka Kogyo K.K., Tokyo "margarineemulsion"
JPS5978643A (ja) * 1982-10-27 1984-05-07 Fuji Oil Co Ltd クリ−ムチ−ズ様食品の製造法
GB8712818D0 (en) * 1987-06-01 1987-07-08 Unilever Plc Artificial cream

Also Published As

Publication number Publication date
AU635529B2 (en) 1993-03-25
GB2223927A (en) 1990-04-25
GB2223927B (en) 1992-10-28
ATE110230T1 (de) 1994-09-15
US5395631A (en) 1995-03-07
AU5313990A (en) 1991-11-21
EP0368492A1 (en) 1990-05-16
DE68917685D1 (de) 1994-09-29
GB8923594D0 (en) 1989-12-06
EP0368492B1 (en) 1994-08-24
IE63859B1 (en) 1995-06-14
DE68917685T2 (de) 1995-01-12

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