ES2113332T3 - Procedimiento para fabricar un queso fibroso blando o semiblando. - Google Patents
Procedimiento para fabricar un queso fibroso blando o semiblando.Info
- Publication number
- ES2113332T3 ES2113332T3 ES96906557T ES96906557T ES2113332T3 ES 2113332 T3 ES2113332 T3 ES 2113332T3 ES 96906557 T ES96906557 T ES 96906557T ES 96906557 T ES96906557 T ES 96906557T ES 2113332 T3 ES2113332 T3 ES 2113332T3
- Authority
- ES
- Spain
- Prior art keywords
- cheese
- milk
- salmuera
- soft
- additive
- 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
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- 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
-
- 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
- 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
- A23C19/093—Addition of non-milk fats or non-milk proteins
Abstract
PROCEDIMIENTO DE FABRICACION DE UN QUESO FIBROSO BLANDO O SEMIBLANDO, QUE COMPRENDE LAS SIGUIENTES FASES: A) PASTEURIZAR LA LECHE; B) ACIDIFICAR LA LECHE; C) COAGULAR LA LECHE PARA OBTENER CUAJADA Y SUERO; D) CORTAR EL COAGULO Y DRENAR EL SUERO DEJANDO, POR TANTO, LA CUAJADA DE QUESO; E) CALENTAR, AMASAR Y ESTIRAR LA CUAJADA (P.EJ., EN UN MEZCLADOR/COCINA) (1) HASTA FORMAR UNA MASA FIBROSA Y HOMOGENEA DE QUESO; F) DAR AL QUESO UNA DETERMINADA FORMA (P.EJ., BOMBEANDOLO A TRAVES DE UN EXTRUSOR (8)); G) ENFRIAR EL QUESO CONFORMADO EN SALMUERA FRIA (P.EJ. EN TANQUES DE SALMUERA (11 Y 15)); Y H) EXTRAER EL QUESO ENFRIADO DE LA SALMUERA (P.EJ. MEDIANTE UN TRANSPORTADOR (16)). SE PUEDE MEZCLAR UN ADITIVO CON EL QUESO CALENTADO (P.EJ. EN UN MEZCLADOR ADICIONAL (6)) DESPUES DE CALENTAR, AMASAR Y ESTIRAR EL QUESO Y ANTES DE SU CONFORMACION. DICHO ADITIVO PUEDE SER UN AGENTE EMULSIONANTE, GOMA, ESTABILIZANTE, COLORANTE, SOLIDO LACTEO, POLVO DE QUESO O ALMIDON ALIMENTARIO.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/389,932 US5567464A (en) | 1995-02-16 | 1995-02-16 | Process of making mozzarella cheese |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2113332T1 ES2113332T1 (es) | 1998-05-01 |
ES2113332T3 true ES2113332T3 (es) | 2002-02-16 |
Family
ID=23540373
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES96906557T Expired - Lifetime ES2113332T3 (es) | 1995-02-16 | 1996-02-16 | Procedimiento para fabricar un queso fibroso blando o semiblando. |
Country Status (13)
Country | Link |
---|---|
US (1) | US5567464A (es) |
EP (1) | EP0809441B1 (es) |
JP (1) | JP3479081B2 (es) |
KR (1) | KR100472264B1 (es) |
AU (1) | AU702554B2 (es) |
BR (1) | BR9607480A (es) |
CA (1) | CA2213117C (es) |
DE (2) | DE69616286T2 (es) |
DK (1) | DK0809441T3 (es) |
ES (1) | ES2113332T3 (es) |
MX (1) | MXPA97005942A (es) |
NZ (1) | NZ303546A (es) |
WO (1) | WO1996025051A1 (es) |
Families Citing this family (34)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5902625A (en) * | 1992-02-14 | 1999-05-11 | Leprino Foods Company | Process of making a soft or semi-soft fibrous cheese |
US5925398A (en) * | 1997-04-11 | 1999-07-20 | Cornell Research Foundation, Inc. | Processed mozzarella cheese |
ES2217376T3 (es) * | 1997-05-27 | 2004-11-01 | Fromageries Bel | Procedimiento para la fabricacion de productos queseros por tratamiento de un queso de partida. |
US6780445B1 (en) | 1997-10-29 | 2004-08-24 | Cacique, Inc. | System and method for making enhanced cheese |
AU1449399A (en) * | 1997-10-29 | 1999-05-17 | Ken Rhodes | System and method for making enhanced cheese |
FR2794615B1 (fr) | 1999-06-11 | 2001-08-10 | Bongrain Sa | Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum |
US6319526B1 (en) | 2000-01-06 | 2001-11-20 | Land O'lakes, Inc. | Pasta filata cheese |
US6440481B1 (en) | 2000-03-06 | 2002-08-27 | Bongards' Creameries, Inc. | Method of making pasta filata cheese |
NZ507104A (en) | 2000-09-22 | 2001-11-30 | New Zealand Dairy Board | Dairy product and process for making cheese containing gum |
US6475538B2 (en) | 2001-01-10 | 2002-11-05 | Kraft Foods Holdings, Inc. | Process for mozzarella cheese |
US6998145B2 (en) * | 2001-02-27 | 2006-02-14 | Conagra Dairy Products Company | Process for making cheese |
NZ511003A (en) * | 2001-04-06 | 2003-06-30 | Fonterra Tech Ltd | preparing a fat containing stable dairy based food product such as cheese |
US6933000B2 (en) * | 2001-05-02 | 2005-08-23 | Kraft Foods R&D Inc. | Processed mozzarella cheese and method for its production |
FI118558B (fi) * | 2001-05-11 | 2007-12-31 | Cerefi Oy | Menetelmä vähärasvaisten juustojen valmistamiseksi |
US6372268B1 (en) | 2001-05-23 | 2002-04-16 | Kraft Foods Holdings, Inc. | Wheyless process for production of natural mozzarella cheese |
WO2005012317A2 (en) * | 2003-07-30 | 2005-02-10 | Nickel Gary B | Amylose and amylopectin derivatives |
CN103141585B (zh) | 2004-05-03 | 2015-08-19 | 利品乐食品公司 | 干酪生产系统以及干酪制备方法 |
US7651715B2 (en) * | 2004-05-03 | 2010-01-26 | Leprino Foods Company | Blended cheeses and methods for making such cheeses |
US7579033B2 (en) * | 2004-05-03 | 2009-08-25 | Leprino Foods Company | Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods |
US8603554B2 (en) | 2004-05-03 | 2013-12-10 | Leprino Foods Company | Cheese and methods of making such cheese |
US7585537B2 (en) | 2004-05-03 | 2009-09-08 | Leprino Foods Company | Cheese and methods of making such cheese |
DE102004029408A1 (de) * | 2004-06-19 | 2006-03-30 | Züger Frischkäse AG | Vorrichtung und Verfahren zum Herstellen von geformten Lebensmittelartikeln |
US20060008555A1 (en) * | 2004-07-07 | 2006-01-12 | Leprino Foods | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products |
US20060057248A1 (en) * | 2004-09-10 | 2006-03-16 | Kraft Foods Holdings, Inc. | Wheyless process for the production of string cheese |
US20070065550A1 (en) * | 2005-09-20 | 2007-03-22 | Kraft Foods Holdings, Inc. | Method and system for making shredded cheese |
KR101020329B1 (ko) | 2008-04-23 | 2011-03-08 | 남양유업 주식회사 | 풍미 및 저장성이 향상된 가공치즈제조방법 |
EP2775851A4 (en) * | 2011-11-10 | 2015-07-15 | Allied Blending & Ingredients Inc | IMPROVED DRY MIXTURE FOR MANUFACTURING AN EXTENDED CHEESE PRODUCT |
ES2898680T3 (es) | 2012-03-16 | 2022-03-08 | Allied Blendind & Ingredients Inc | Mezcla seca mejorada para preparar queso sucedáneo |
CA2871907C (en) | 2012-05-01 | 2020-07-21 | Allied Blending & Ingredients, Inc. | Improved dry blend for making extended cheese product |
KR101396535B1 (ko) | 2013-01-10 | 2014-05-21 | 재단법인 전라북도경제통상진흥원 | 들깻잎을 이용한 코니쉬 치즈의 제조방법 |
US11457642B2 (en) | 2014-09-25 | 2022-10-04 | Aladdin Foods, Llc | Formulations for use in food products |
GB2538243B (en) * | 2015-05-11 | 2021-07-28 | Lawlor Harry | Cheese product |
EP3539388B1 (de) | 2018-03-12 | 2021-05-19 | DMK Deutsches Milchkontor GmbH | Verfahren zur herstellung von pasta filata käseprodukten |
US11589595B2 (en) | 2019-06-28 | 2023-02-28 | Intercontinental Great Brands Llc | Cheese toppings for baked snacks suitable for prebake application |
Family Cites Families (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2733148A (en) * | 1956-01-31 | Method of forming mozzarella cheese | ||
US2319187A (en) * | 1939-10-30 | 1943-05-11 | Ind Patents Corp | Cheese emulsification |
DE1692305C3 (de) * | 1967-06-13 | 1975-11-27 | Benckiser-Knapsack Gmbh, 6802 Ladenburg | Herstellung von Schmelzkäse und Schmelzkäsezubereitungen |
US3961077A (en) * | 1973-10-19 | 1976-06-01 | Leprino Cheese Manufacturing Company | Pasta filata cheese production by stored curd process |
CA1028199A (en) * | 1973-10-19 | 1978-03-21 | Lester O. Kielsmeier | Pasta filata cheese production by stored curd process |
US4012534A (en) * | 1973-11-01 | 1977-03-15 | Monsanto Company | Preparation of process cheese |
US4075360A (en) * | 1974-07-18 | 1978-02-21 | Scm Corporation | Preparation of imitation mozzarella cheese |
US4197322A (en) * | 1974-11-20 | 1980-04-08 | Universal Foods Corporation | Process for producing synthetic cheese |
US4143175A (en) * | 1977-06-09 | 1979-03-06 | Cpc International Inc. | Cheese food product |
US4226888A (en) * | 1978-08-18 | 1980-10-07 | Caboolture Co-Operative Associates Limited | Manufacture of pasta filata cheese |
US4940600A (en) * | 1986-12-23 | 1990-07-10 | Fuji Oil Company, Limited | Process for producing dried cheese |
US5030470A (en) * | 1987-04-08 | 1991-07-09 | Leprino Foods Company | Process of preparing mozzarella cheese for shipment or storage |
US4919943A (en) * | 1987-10-16 | 1990-04-24 | Schreiber Foods, Inc. | Pasta filata-type cheese process |
JPH0829046B2 (ja) * | 1987-12-03 | 1996-03-27 | 雪印乳業株式会社 | 食品素材を均一に分散して含有するパスタフイラタチーズ及びその調製方法 |
CA2017643C (en) * | 1989-06-14 | 1999-12-21 | Kathleen C. Callahan | Firm textured mozzarella/cheddar product |
US5104675A (en) * | 1989-06-14 | 1992-04-14 | Kraft General Foods, Inc. | Product and process of making a firm-textured mozzarella/cheddar product |
US5080913A (en) * | 1990-05-11 | 1992-01-14 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese |
US5225220A (en) * | 1990-05-11 | 1993-07-06 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese products |
JP3028339B2 (ja) * | 1990-07-30 | 2000-04-04 | 六甲バター株式会社 | 熱軟化性及び曳糸性に優れた加工チーズの製造方法 |
US5234700A (en) * | 1990-10-04 | 1993-08-10 | Leprino Foods Company | Process of making acceptable mozzarella cheese without aging |
US5200216A (en) * | 1990-10-04 | 1993-04-06 | Leprino Foods Company | Process of making acceptable mozzarella cheese without aging |
IT1247513B (it) * | 1991-04-23 | 1994-12-17 | Leonardo Vesely | Specialita' alimentare a pasta filata con aggiunta di ingredienti e procedimento per la sua preparazione |
DE69211469T2 (de) * | 1991-09-30 | 1996-10-10 | Unilever Nv | Verfahren zur Zubereitung von Käsezusammensetzungen |
US5380543A (en) * | 1992-02-14 | 1995-01-10 | Leprino Foods Company | Cheese composition |
US5350595A (en) * | 1992-05-13 | 1994-09-27 | Kraft General Foods, Inc. | Method for continuous manufacture of process cheese-type products |
US5466477A (en) * | 1993-11-08 | 1995-11-14 | Hawkins Chemical, Inc. | Preparation of process cheese using liquid sodium phosphate |
US5470595A (en) * | 1994-02-22 | 1995-11-28 | Kraft General Foods R&D, Inc. | Method and system for processing cheese |
KR0151417B1 (ko) * | 1994-12-08 | 1998-09-15 | 한일성 | 양념과 향료가 첨가된 치즈분말 및 이의 제조방법 |
KR970005074A (ko) * | 1995-07-19 | 1997-02-19 | 백운화 | 피자 양념 치즈 및 이의 제조방법 |
-
1995
- 1995-02-16 US US08/389,932 patent/US5567464A/en not_active Expired - Lifetime
-
1996
- 1996-02-16 AU AU49898/96A patent/AU702554B2/en not_active Expired
- 1996-02-16 ES ES96906557T patent/ES2113332T3/es not_active Expired - Lifetime
- 1996-02-16 DK DK96906557T patent/DK0809441T3/da active
- 1996-02-16 DE DE69616286T patent/DE69616286T2/de not_active Expired - Lifetime
- 1996-02-16 WO PCT/US1996/002328 patent/WO1996025051A1/en active IP Right Grant
- 1996-02-16 EP EP96906557A patent/EP0809441B1/en not_active Expired - Lifetime
- 1996-02-16 NZ NZ303546A patent/NZ303546A/en not_active IP Right Cessation
- 1996-02-16 BR BR9607480A patent/BR9607480A/pt not_active Application Discontinuation
- 1996-02-16 KR KR1019970705642A patent/KR100472264B1/ko not_active IP Right Cessation
- 1996-02-16 JP JP52520296A patent/JP3479081B2/ja not_active Expired - Lifetime
- 1996-02-16 DE DE0809441T patent/DE809441T1/de active Pending
- 1996-02-16 MX MXPA97005942A patent/MXPA97005942A/es active IP Right Grant
- 1996-02-16 CA CA002213117A patent/CA2213117C/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
WO1996025051A1 (en) | 1996-08-22 |
EP0809441B1 (en) | 2001-10-24 |
KR100472264B1 (ko) | 2005-09-13 |
BR9607480A (pt) | 1998-05-19 |
EP0809441A1 (en) | 1997-12-03 |
JPH11505406A (ja) | 1999-05-21 |
KR19980702245A (ko) | 1998-07-15 |
NZ303546A (en) | 1999-10-28 |
CA2213117A1 (en) | 1996-08-22 |
DE69616286T2 (de) | 2002-07-18 |
US5567464A (en) | 1996-10-22 |
DE809441T1 (de) | 1998-05-14 |
ES2113332T1 (es) | 1998-05-01 |
MXPA97005942A (es) | 2005-02-17 |
DK0809441T3 (da) | 2002-01-21 |
AU702554B2 (en) | 1999-02-25 |
JP3479081B2 (ja) | 2003-12-15 |
CA2213117C (en) | 2001-02-13 |
DE69616286D1 (de) | 2001-11-29 |
AU4989896A (en) | 1996-09-04 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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