ES8703249A1 - Method for making cheese using carrageenan. - Google Patents
Method for making cheese using carrageenan.Info
- Publication number
- ES8703249A1 ES8703249A1 ES545394A ES545394A ES8703249A1 ES 8703249 A1 ES8703249 A1 ES 8703249A1 ES 545394 A ES545394 A ES 545394A ES 545394 A ES545394 A ES 545394A ES 8703249 A1 ES8703249 A1 ES 8703249A1
- Authority
- ES
- Spain
- Prior art keywords
- carrageenan
- making cheese
- cheese
- making
- carageenan
- 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
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
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or 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
- A23C19/02—Making cheese curd
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
- A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
-
- 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
- A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
Abstract
An improved method for making cheese wherein curd formation is effected in the presence of carageenan, preferably iota carrageenan having molecular weight in the range of from about 80,000 to about 250,000, and having a dominant cation selected from the group consisting of Na<+>, Ca<++>, and K<+>.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US63298684A | 1984-07-20 | 1984-07-20 |
Publications (2)
Publication Number | Publication Date |
---|---|
ES8703249A1 true ES8703249A1 (en) | 1987-02-16 |
ES545394A0 ES545394A0 (en) | 1987-02-16 |
Family
ID=24537822
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES545394A Expired ES8703249A1 (en) | 1984-07-20 | 1985-07-19 | Method for making cheese using carrageenan. |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP0187831A4 (en) |
JP (1) | JPS61501066A (en) |
AU (1) | AU4545885A (en) |
ES (1) | ES8703249A1 (en) |
NO (1) | NO861082L (en) |
WO (1) | WO1986000786A1 (en) |
ZA (1) | ZA855285B (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2651094B1 (en) * | 1989-08-29 | 1992-08-28 | Bongrain Sa | PROCESS FOR THE MANUFACTURE OF CHEESE OR CHEESE SPECIALTY AS WELL AS CHEESE OR CHEESE SPECIALTY OBTAINED BY IMPLEMENTING THE PROCESS. |
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 |
US5549916A (en) * | 1990-05-11 | 1996-08-27 | Alpine Lace Brands, Inc. | Process for preparing low fat cheese products |
EP0797920A1 (en) * | 1996-03-27 | 1997-10-01 | Societe Des Produits Nestle S.A. | Production of cheese |
NZ507104A (en) * | 2000-09-22 | 2001-11-30 | New Zealand Dairy Board | Dairy product and process for making cheese containing gum |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3012889A (en) * | 1960-02-25 | 1961-12-12 | Borden Co | Method for the manufacture of cream and neufchatel cheese |
US3316098A (en) * | 1963-03-15 | 1967-04-25 | Beatrice Foods Co | Cheese made by the high temperature treatment of milk |
US3378375A (en) * | 1965-06-03 | 1968-04-16 | Battelle Development Corp | Method of preparing acidified dairy products |
US4169160A (en) * | 1975-02-13 | 1979-09-25 | Borden, Inc. | Dried soft curd cheese |
JPS5947585B2 (en) * | 1978-02-13 | 1984-11-20 | 森永乳業株式会社 | Method for producing cutlet cheese-like food |
CA1151000A (en) * | 1979-07-30 | 1983-08-02 | Gerald W. Smith | Process for increasing yield of curd for cheese |
US4277503A (en) * | 1979-10-19 | 1981-07-07 | Bily Robert Raymond | Addition of lecithin to increase yield of cheese |
-
1985
- 1985-07-10 WO PCT/US1985/001323 patent/WO1986000786A1/en not_active Application Discontinuation
- 1985-07-10 EP EP19850903630 patent/EP0187831A4/en not_active Withdrawn
- 1985-07-10 AU AU45458/85A patent/AU4545885A/en not_active Abandoned
- 1985-07-10 JP JP60503129A patent/JPS61501066A/en active Pending
- 1985-07-12 ZA ZA855285A patent/ZA855285B/en unknown
- 1985-07-19 ES ES545394A patent/ES8703249A1/en not_active Expired
-
1986
- 1986-03-19 NO NO861082A patent/NO861082L/en unknown
Also Published As
Publication number | Publication date |
---|---|
AU4545885A (en) | 1986-02-25 |
ZA855285B (en) | 1986-03-26 |
EP0187831A1 (en) | 1986-07-23 |
EP0187831A4 (en) | 1987-03-03 |
WO1986000786A1 (en) | 1986-02-13 |
NO861082L (en) | 1986-03-19 |
JPS61501066A (en) | 1986-05-29 |
ES545394A0 (en) | 1987-02-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 19981103 |