ES395311A1 - Un metodo para hacer un producto de queso. - Google Patents

Un metodo para hacer un producto de queso.

Info

Publication number
ES395311A1
ES395311A1 ES395311A ES395311A ES395311A1 ES 395311 A1 ES395311 A1 ES 395311A1 ES 395311 A ES395311 A ES 395311A ES 395311 A ES395311 A ES 395311A ES 395311 A1 ES395311 A1 ES 395311A1
Authority
ES
Spain
Prior art keywords
cheese
mixture
fat
curd
product
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
Application number
ES395311A
Other languages
English (en)
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 Inc
Original Assignee
Kraft Inc
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 Inc filed Critical Kraft Inc
Publication of ES395311A1 publication Critical patent/ES395311A1/es
Expired 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
    • A23C19/06—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
    • A23C19/076—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
    • A23C19/06—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
    • 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
    • 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
    • A23C2250/05—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

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)
ES395311A 1970-09-23 1971-09-22 Un metodo para hacer un producto de queso. Expired ES395311A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US7493770A 1970-09-23 1970-09-23

Publications (1)

Publication Number Publication Date
ES395311A1 true ES395311A1 (es) 1974-11-16

Family

ID=22122549

Family Applications (1)

Application Number Title Priority Date Filing Date
ES395311A Expired ES395311A1 (es) 1970-09-23 1971-09-22 Un metodo para hacer un producto de queso.

Country Status (7)

Country Link
JP (1) JPS5515183B1 (es)
AU (1) AU477092B2 (es)
CA (1) CA941670A (es)
DE (1) DE2146955A1 (es)
ES (1) ES395311A1 (es)
GB (1) GB1374094A (es)
IE (1) IE35598B1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
WO1997021353A1 (en) * 1995-12-14 1997-06-19 Unilever N.V. Dairy product and process for making same
US5895671A (en) 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
EP1633203A1 (en) * 2003-05-27 2006-03-15 Unilever N.V. A semi-finished food product
FR2928071B1 (fr) 2008-02-28 2011-01-21 Bel Fromageries Procede de fabrication d'un fromage frais thermise et fromage obtenu.

Also Published As

Publication number Publication date
IE35598B1 (en) 1976-03-31
AU477092B2 (en) 1976-10-14
JPS5515183B1 (es) 1980-04-22
GB1374094A (en) 1974-11-13
DE2146955A1 (de) 1972-05-10
IE35598L (en) 1972-03-23
AU3320071A (en) 1973-03-15
CA941670A (en) 1974-02-12

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