ES8204584A1 - Un procedimiento de preparacion de un queso extensible empa-quetado - Google Patents

Un procedimiento de preparacion de un queso extensible empa-quetado

Info

Publication number
ES8204584A1
ES8204584A1 ES498910A ES498910A ES8204584A1 ES 8204584 A1 ES8204584 A1 ES 8204584A1 ES 498910 A ES498910 A ES 498910A ES 498910 A ES498910 A ES 498910A ES 8204584 A1 ES8204584 A1 ES 8204584A1
Authority
ES
Spain
Prior art keywords
cheese
temperature
mixing
preparation
same
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
ES498910A
Other languages
English (en)
Other versions
ES498910A0 (es
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.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=10510993&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES8204584(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Unilever Bestfoods North America filed Critical Unilever Bestfoods North America
Publication of ES8204584A1 publication Critical patent/ES8204584A1/es
Publication of ES498910A0 publication Critical patent/ES498910A0/es
Granted 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; 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
    • A23C19/076—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; 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened 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; 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

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)
  • Crystals, And After-Treatments Of Crystals (AREA)
  • Glass Compositions (AREA)
  • Steroid Compounds (AREA)

Abstract

PROCEDIMIENTO DE PREPARACION DE UN QUESO UNTABLE. SE PARTE DE UN QUESO NATURAL, TOTALMENTE CURADO, DE BLANDO A MEDIO, TAL COMO ROQUEFORT, QUESO AZUL, CAMEMBERT, BRIE O SIMILARES, Y SE COMBINA CON UNA GRASA COMESTIBLE, UNO O MAS ESTABILIZADORES, AGUA Y OPCIONALMENTE, SAL. SE SELECCIONAN LAS PROPORCIONES DE QUESO NATURAL, MANTEQUILLA Y AGUA PARA PROPORCIONAR LA CONSISTENCIA FINAL DESEADA. SE CALIENTA HASTA UNA TEMPERAURA DE 125-130 GRADOS CENTIGRADOS CON MEZCLADO DURANTE UNOS POCOS MINUTOS. SE ENFRIA LA MASA HASTA UNOS 75 A 85 GRADOS CENTIGRADOS, Y SE HOMOGEINIZA A ESTA TEMPERATURA DURANTE UN PERIODO DE TIEMPO CORTO, TRAS LO CUAL SE PONE EN UN RECIPIENTE APROPIADO, USANDO UN EQUIPO DE LLENADO ACOSTUMBRADO, CERRANDOSE HERMETICAMENTE LOS RECIPIENTES.
ES498910A 1980-01-30 1981-01-29 Un procedimiento de preparacion de un queso extensible empa-quetado Granted ES498910A0 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8003124 1980-01-30

Publications (2)

Publication Number Publication Date
ES8204584A1 true ES8204584A1 (es) 1982-05-01
ES498910A0 ES498910A0 (es) 1982-05-01

Family

ID=10510993

Family Applications (2)

Application Number Title Priority Date Filing Date
ES498910A Granted ES498910A0 (es) 1980-01-30 1981-01-29 Un procedimiento de preparacion de un queso extensible empa-quetado
ES508773A Granted ES508773A0 (es) 1980-01-30 1982-01-15 Un procedimiento de preparacion de un queso extensible empa-quetado.

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES508773A Granted ES508773A0 (es) 1980-01-30 1982-01-15 Un procedimiento de preparacion de un queso extensible empa-quetado.

Country Status (14)

Country Link
US (1) US4568548A (es)
EP (1) EP0033635B1 (es)
JP (1) JPS56158050A (es)
AT (1) ATE10798T1 (es)
CA (1) CA1182685A (es)
DE (1) DE3167765D1 (es)
ES (2) ES498910A0 (es)
FI (1) FI810071A7 (es)
GR (1) GR73101B (es)
NO (1) NO810312L (es)
PT (1) PT72375B (es)
RO (1) RO81626B (es)
YU (1) YU25181A (es)
ZA (1) ZA81618B (es)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2550059B1 (fr) * 1983-08-03 1988-09-16 Bel Fromageries Procede de fabrication d'un fromage fondu affine
JPS61166345A (ja) * 1985-01-17 1986-07-28 明治乳業株式会社 製菓製パン用チ−ズ含有乳化油脂組成物の製造法
CA1292141C (fr) * 1985-05-10 1991-11-19 Catherine Marie-Yvonne Fillaud Procede de fabrication d'un produit alimentaire fromager et produit alimentaireainsi obtenu
JPH069459B2 (ja) * 1985-11-29 1994-02-09 旭電化工業株式会社 チ−ズ組成物
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
FR2624696B1 (fr) * 1987-12-22 1990-04-20 Bongrain Sa Procede de fabrication d'un fromage a pate molle; fromage a pate molle obtenu par la mise en oeuvre du procede; moule pour la mise en oeuvre du procede
IE63859B1 (en) * 1988-10-19 1995-06-14 Waterford Coop Dairy A cheese product
ATE124603T1 (de) * 1989-04-06 1995-07-15 Jules Dr Silver Verfahren zur herstellung von fettarmer butter oder margarine und derart hergestelltes produkt.
WO1991014374A1 (en) * 1990-03-20 1991-10-03 Kraft Foods Limited Surface-ripened cheese product
FR2710820B1 (fr) * 1993-10-05 1995-12-22 Bel Fromageries Procédé de fabrication de produits par prise en masse ou gélification d'une matière protéique.
FR2759253B1 (fr) * 1997-02-10 1999-04-30 Bel Fromageries Nouveaux fromages affines et procede de fabrication
FR2761237B1 (fr) * 1997-04-01 1999-07-23 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
JP3921006B2 (ja) * 1999-03-02 2007-05-30 雪印乳業株式会社 フレッシュチーズおよびその製造方法
US6235321B1 (en) * 1999-11-30 2001-05-22 Dairy Farmers Of America, Inc. Snack food product and method of preparing same
NL1015350C2 (nl) 2000-05-31 2001-12-03 Diverspack B V Verpakking voor kaasproduct.
RU2167534C1 (ru) * 2000-06-28 2001-05-27 Акционерное общество закрытого типа "КАРАТ" - Московский завод плавленых сыров Способ получения плавленого сыра (варианты)
US7785644B1 (en) 2004-11-19 2010-08-31 Land O'lakes, Inc. Method of making a food product having a veined appearance and products therefrom
CA2658440C (en) 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Dairy composition with probiotics and anti-microbial system
NL2023763B1 (en) * 2019-09-04 2021-04-13 Tristan Fine Food Method of manufacturing a cheese product

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2007218A (en) * 1933-03-13 1935-07-09 Kraft Phenix Cheese Corp Stabilization of emulsified food products
DE665133C (de) * 1935-11-26 1938-09-19 Kraft Phenix Cheese Corp Verfahren zum Behandeln von Kaese
US2392362A (en) * 1943-04-28 1946-01-08 Kraft Cheese Company Process for making material for use in the manufacture of process cheese
DE810575C (de) * 1950-04-20 1951-08-27 Max Dr Schulz Verfahren zur Herstellung von Schmelzkaese und Kaesezubereitungen
FR1044183A (fr) * 1951-10-26 1953-11-16 Fromageries X Et R Reutz Procédé de fabrication de fromages fondus ensemencés superficiellement de moisissures
US2872324A (en) * 1953-01-22 1959-02-03 Locatelli Ercole Molten cheese, containing filaments of green organic substances, and a process for its production
GB748161A (en) * 1953-01-22 1956-04-25 Latterie Ind Riunite Lir Robbi Cheese product and method of making the same
US2871127A (en) * 1955-08-10 1959-01-27 Standard Brands Inc Cheese composition
US3075842A (en) * 1958-11-28 1963-01-29 Gerber Prod Method of preparing canned cheese
FR1251350A (fr) * 1959-08-07 1961-01-20 Propack G M B H Procédé de préparation de produits analogues à du fromage frais
GB983752A (en) * 1960-07-25 1965-02-17 Propack G M B H Method for the preparation of cheese
FR1301264A (fr) * 1961-03-10 1962-08-17 Procédé pour la fabrication d'un fromage persillé du type <bleu> à partir de fromage fondu
FR1337214A (fr) * 1961-03-24 1963-09-13 Propack G M B H Préparation de fromages
FR82926E (fr) * 1963-01-10 1964-05-08 Procédé pour la fabrication d'un fromage persillé du type <bleu> à partir de fromage fondu
DE1932476A1 (de) * 1965-06-01 1970-09-03 Cailar Pierre Amedee Etienne D Verfahren zur Herstellung von gemischtem Kaese
GB1261910A (en) * 1968-07-26 1972-01-26 Unilever Ltd Process for preparing lactic spread
US4032669A (en) * 1974-03-25 1977-06-28 Societe D'assistance Technique Pour Produits Nestle S.A. Cheese product and process for production
CH623204A5 (en) * 1976-08-02 1981-05-29 Nestle Sa Method for manufacturing cheeses
IT1083702B (it) * 1977-03-02 1985-05-25 Nestle Sa Formaggio fuso sterilizzato
FR2427793A1 (fr) * 1978-06-08 1980-01-04 Bel Fromageries Procede de preparation de concentres proteiques a arome fromager, utilises pour conferer ces aromes a des aliments, et nouveaux produits ainsi obtenus
US4248897A (en) * 1978-12-14 1981-02-03 Patent Technology, Inc. Processed blue cheese blend and method of formation

Also Published As

Publication number Publication date
ES498910A0 (es) 1982-05-01
GR73101B (es) 1984-02-02
RO81626A (ro) 1984-01-14
PT72375B (en) 1981-12-21
EP0033635A2 (en) 1981-08-12
ES8304411A1 (es) 1983-03-01
ZA81618B (en) 1982-03-31
ES508773A0 (es) 1983-03-01
CA1182685A (en) 1985-02-19
ATE10798T1 (de) 1985-01-15
PT72375A (en) 1981-02-01
FI810071L (fi) 1981-07-31
EP0033635A3 (en) 1981-08-19
NO810312L (no) 1981-07-31
FI810071A7 (fi) 1981-07-31
US4568548A (en) 1986-02-04
JPS56158050A (en) 1981-12-05
EP0033635B1 (en) 1984-12-19
DE3167765D1 (en) 1985-01-31
YU25181A (en) 1983-09-30
RO81626B (ro) 1984-01-30

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