ES485145A1 - Un procedimiento para la fabricacion de queso - Google Patents

Un procedimiento para la fabricacion de queso

Info

Publication number
ES485145A1
ES485145A1 ES485145A ES485145A ES485145A1 ES 485145 A1 ES485145 A1 ES 485145A1 ES 485145 A ES485145 A ES 485145A ES 485145 A ES485145 A ES 485145A ES 485145 A1 ES485145 A1 ES 485145A1
Authority
ES
Spain
Prior art keywords
cheese
products
manufacture
mixed
fermented
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
ES485145A
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 ES485145A1 publication Critical patent/ES485145A1/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
    • A23C19/09—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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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

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

Un procedimiento para la fabricación de queso, que comprende las operaciones de preparar un concentrado de proteína que comprende menos de 50 por ciento de humedad, comprendiendo la porción de proteína más de 50 por ciento de proteína de leche, y que contiene lactosa en un nivel que es soluble en la humedad presente en el queso, preparar un concentrado de grasa que comprende al menos 20 por ciento de grasa, proteolizar una porción de dicha proteína de leche en una cantidad igual a entre alrededor de 5 por ciento y alrededor de 50 por ciento de la proteína en el queso, lipolizar grasa de leche en una cantidad al menos 5 por ciento de la grasa del queso, transformar un producto de fermentación mixto de grasa lipolizada y proteína de leche porteolizada en un componente cultivado, mezclar una pequeña cantidad de dicho componente cultivado con dicho concentrado de proteína y dicho concentrado de grasa para dar una pre-mezcla, añadir un cultivo iniciador del queso al producto de fermentación mixto a la pre-mezcla para formar una mezcla de los mismos, y fermentar dicha pre-mezcla para dar un queso.
ES485145A 1978-10-19 1979-10-18 Un procedimiento para la fabricacion de queso Expired ES485145A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/952,813 US4244971A (en) 1978-10-19 1978-10-19 Process and products for the manufacture of cheese flavored products

Publications (1)

Publication Number Publication Date
ES485145A1 true ES485145A1 (es) 1980-05-16

Family

ID=25493257

Family Applications (1)

Application Number Title Priority Date Filing Date
ES485145A Expired ES485145A1 (es) 1978-10-19 1979-10-18 Un procedimiento para la fabricacion de queso

Country Status (14)

Country Link
US (1) US4244971A (es)
KR (1) KR820001065B1 (es)
AU (1) AU526131B2 (es)
BE (1) BE879527A (es)
CA (1) CA1131070A (es)
CH (1) CH641009A5 (es)
DE (1) DE2942411A1 (es)
ES (1) ES485145A1 (es)
FR (1) FR2438972A1 (es)
GB (1) GB2035776B (es)
IE (1) IE48559B1 (es)
IT (1) IT1164130B (es)
NL (1) NL7907709A (es)
NZ (1) NZ191757A (es)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4379170A (en) * 1977-11-30 1983-04-05 Kraft, Inc. Process for manufacture of cheese
US5356640A (en) * 1980-12-05 1994-10-18 The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization Process of making cheese by fermenting concentrated milk
DE3106250C2 (de) * 1981-02-20 1983-10-13 Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung
US5356639A (en) * 1981-07-31 1994-10-18 Commonwealth Scientific And Industrial Research Organization/Australian Dairy Corporation Process for producing cheese containing substantially all the casein and whey proteins in milk
GB2138264B (en) * 1982-10-06 1986-04-16 Commw Scient Ind Res Org Hard cheese from milk concentrate
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US4820530A (en) * 1984-09-11 1989-04-11 Kraft, Incorporated Manufacture of curd and cheese from a milk retentate
US5098721A (en) * 1985-03-13 1992-03-24 Cornell Research Foundation, Inc. Starter compositions for producing fermented milk products
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
US5139810A (en) * 1987-03-12 1992-08-18 Nestec S.A. Flavoring composition
ATE67378T1 (de) * 1987-03-12 1991-10-15 Nestle Sa Duftzusammensetzung.
CO4560537A1 (es) * 1992-12-28 1998-02-10 Nestle Sa Composicion lactea y procedimiento de preparacion
CH684773A5 (fr) * 1992-12-28 1994-12-30 Nestle Sa Composition alimentaire anti-cariogène.
WO1997006693A1 (en) * 1995-08-11 1997-02-27 Tortosa Pedro J Anti-telescoping device for spiral wound membrane modules
US6139901A (en) * 1997-09-16 2000-10-31 New Zealand Milk Products (North Amerca) Inc. Membrane filtered milk proteins varying in composition and functional attributes
US5952022A (en) * 1998-04-24 1999-09-14 Kraft Foods, Inc. Highly flavored cheese product and method for producing
CA2287708A1 (en) 1998-10-27 2000-04-27 Kraft Foods, Inc. Continuous manufacture of process cheese
US6242016B1 (en) * 1999-07-30 2001-06-05 Kraft Foods, Inc. Rapid method for manufacture of grated parmesan cheese
US6406724B1 (en) 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
US6372268B1 (en) 2001-05-23 2002-04-16 Kraft Foods Holdings, Inc. Wheyless process for production of natural mozzarella cheese
US6562383B1 (en) 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
US20080113065A1 (en) * 2004-12-23 2008-05-15 Arthur Louis Maria Simonetti Method For The Preparation Of A Starter Culture
US7776370B2 (en) * 2005-09-01 2010-08-17 Kraft Foods Global Brands Llc Heat-stable flavoring components and cheese flavoring systems incorporating them
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
JP5292604B2 (ja) * 2007-04-18 2013-09-18 高砂香料工業株式会社 飲食品の香味付与物、その製造法および香味付与物含有飲食品

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3156568A (en) * 1963-02-28 1964-11-10 Robert E Hargrove Process of making low-fat ripened skim milk cheese
BE793632A (fr) * 1972-01-06 1973-05-02 Kraftco Corp Perfectionnements a la fabrication de fromages
FR2326150A1 (fr) * 1975-10-03 1977-04-29 Agronomique Inst Nat Rech Procede et dispositif pour la fabrication de fromages en continu
DE2545847A1 (de) * 1975-10-14 1977-04-21 Voss Eberhard Verfahren zur herstellung von kaese aus konzentrierter kaesereimilch
US4379170A (en) * 1977-11-30 1983-04-05 Kraft, Inc. Process for manufacture of cheese

Also Published As

Publication number Publication date
DE2942411A1 (de) 1980-04-30
US4244971A (en) 1981-01-13
IE48559B1 (en) 1985-03-06
BE879527A (fr) 1980-02-15
FR2438972A1 (fr) 1980-05-16
AU5170479A (en) 1980-04-24
AU526131B2 (en) 1982-12-16
IT1164130B (it) 1987-04-08
GB2035776A (en) 1980-06-25
CH641009A5 (de) 1984-02-15
KR820001065B1 (ko) 1982-06-21
NL7907709A (nl) 1980-04-22
GB2035776B (en) 1983-03-23
NZ191757A (en) 1982-03-16
CA1131070A (en) 1982-09-07
IE791871L (en) 1980-04-19
IT7950607A0 (it) 1979-10-18
FR2438972B1 (es) 1985-04-12

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