ES2621656T3 - Productos a base de queso con mejores propiedades de fundición y métodos - Google Patents

Productos a base de queso con mejores propiedades de fundición y métodos Download PDF

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Publication number
ES2621656T3
ES2621656T3 ES11179713.0T ES11179713T ES2621656T3 ES 2621656 T3 ES2621656 T3 ES 2621656T3 ES 11179713 T ES11179713 T ES 11179713T ES 2621656 T3 ES2621656 T3 ES 2621656T3
Authority
ES
Spain
Prior art keywords
percent
phospholipids
cheese
cooked
approximately
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.)
Active
Application number
ES11179713.0T
Other languages
English (en)
Spanish (es)
Inventor
Rodrigo R. Roesch
Edwin Gerardo Rivera
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.)
Kraft Foods Group Brands LLC
Original Assignee
Kraft Foods Group Brands LLC
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 Kraft Foods Group Brands LLC filed Critical Kraft Foods Group Brands LLC
Application granted granted Critical
Publication of ES2621656T3 publication Critical patent/ES2621656T3/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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; PREPARATION 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; PREPARATION THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
ES11179713.0T 2010-09-01 2011-09-01 Productos a base de queso con mejores propiedades de fundición y métodos Active ES2621656T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US37925410P 2010-09-01 2010-09-01
US379254P 2010-09-01

Publications (1)

Publication Number Publication Date
ES2621656T3 true ES2621656T3 (es) 2017-07-04

Family

ID=44651218

Family Applications (1)

Application Number Title Priority Date Filing Date
ES11179713.0T Active ES2621656T3 (es) 2010-09-01 2011-09-01 Productos a base de queso con mejores propiedades de fundición y métodos

Country Status (9)

Country Link
US (1) US10264803B2 (https=)
EP (1) EP2425719B1 (https=)
JP (1) JP6211748B2 (https=)
AU (1) AU2011218667B2 (https=)
CA (1) CA2751175C (https=)
ES (1) ES2621656T3 (https=)
MX (1) MX356423B (https=)
NZ (1) NZ594901A (https=)
PH (1) PH12011000288A1 (https=)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014031842A1 (en) 2012-08-22 2014-02-27 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing
US11425915B2 (en) 2018-05-02 2022-08-30 Land O'lakes, Inc. Methods of concentrating phospholipids
US12161131B2 (en) * 2018-12-20 2024-12-10 Land O'lakes, Inc. Cheese sauce
WO2024242350A1 (ko) * 2023-05-19 2024-11-28 씨제이제일제당 (주) 치즈소스 조성물 및 그 제조 방법

Family Cites Families (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5918968B2 (ja) 1979-10-16 1984-05-01 森永製菓株式会社 中空棒状チ−ズの製造法
JPS5658448A (en) 1979-10-16 1981-05-21 Morinaga & Co Ltd Preparation of molded cheese
US4277503A (en) * 1979-10-19 1981-07-07 Bily Robert Raymond Addition of lecithin to increase yield of cheese
US4552774A (en) * 1983-11-14 1985-11-12 Land O'lakes, Inc. Cheese-like product
US4684533A (en) * 1984-10-09 1987-08-04 Kraft, Inc. Imitation cheese products
JPS6214742A (ja) * 1985-07-11 1987-01-23 Fuji Oil Co Ltd 軟質チ−ズ類
JPS63222648A (ja) * 1987-03-13 1988-09-16 Snow Brand Milk Prod Co Ltd 板のりにチ−ズを挾んだチ−ズのりサンド
US4885183A (en) 1988-10-19 1989-12-05 Kraft, Inc. Method for controlling melting properties of process cheese
DE69001561T2 (de) * 1989-02-13 1993-08-19 Unilever Nv Kaeseprodukt und verfahren zu dessen herstellung.
US5009913A (en) * 1989-08-30 1991-04-23 Dairy Research, Inc. Cheese-like spread composition and method of making
US5028449A (en) * 1989-09-18 1991-07-02 Hatanaka Hiroji H Process for the production of an egg lecithin
JP3235923B2 (ja) * 1993-10-08 2001-12-04 三栄源エフ・エフ・アイ株式会社 チーズの風味改良法
CA2119313C (en) * 1994-03-17 1996-12-17 Glen S. Case Form of processed cheese product
AU1449399A (en) * 1997-10-29 1999-05-17 Ken Rhodes System and method for making enhanced cheese
US5935634A (en) * 1997-11-25 1999-08-10 Gamay Foods, Inc. Low-water activity cheese and method of preparation
AU766617B2 (en) 1999-03-16 2003-10-23 Novozymes A/S Process for producing cheese
NZ511003A (en) * 2001-04-06 2003-06-30 Fonterra Tech Ltd preparing a fat containing stable dairy based food product such as cheese
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
US7309510B2 (en) 2003-02-28 2007-12-18 Unilever Bestfoods, North America Division Of Conopco, Inc. Stable cheese condiment
AU2005223969B2 (en) 2004-03-24 2010-08-05 Novozymes A/S Process for producing cheese
JP2008220177A (ja) * 2007-03-08 2008-09-25 Taiyo Kagaku Co Ltd 焼き菓子
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
CA2636226C (en) * 2007-06-29 2016-08-30 Kraft Foods Holdings, Inc. Processed cheese without emulsifying salts
JP4958299B2 (ja) * 2007-11-05 2012-06-20 株式会社明治 チーズ類の製造法
NZ597272A (en) * 2009-06-04 2014-03-28 Fonterra Co Operative Group Calcium fortified processed cheese without emulsifying salts, and process for preparing same

Also Published As

Publication number Publication date
JP2012050435A (ja) 2012-03-15
NZ594901A (en) 2012-12-21
CA2751175A1 (en) 2012-03-01
PH12011000288A1 (en) 2013-04-22
US10264803B2 (en) 2019-04-23
JP6211748B2 (ja) 2017-10-11
MX2011009210A (es) 2012-03-15
MX356423B (es) 2018-05-29
US20120052181A1 (en) 2012-03-01
EP2425719A3 (en) 2015-06-10
EP2425719A2 (en) 2012-03-07
AU2011218667A1 (en) 2012-03-15
AU2011218667B2 (en) 2014-06-26
CA2751175C (en) 2018-12-04
EP2425719B1 (en) 2017-01-25

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