FR2139910A1 - Cheese fondu - preserving its consistency on subsequent heating,contg heat-coagulable proteins - Google Patents

Cheese fondu - preserving its consistency on subsequent heating,contg heat-coagulable proteins

Info

Publication number
FR2139910A1
FR2139910A1 FR7218344A FR7218344A FR2139910A1 FR 2139910 A1 FR2139910 A1 FR 2139910A1 FR 7218344 A FR7218344 A FR 7218344A FR 7218344 A FR7218344 A FR 7218344A FR 2139910 A1 FR2139910 A1 FR 2139910A1
Authority
FR
France
Prior art keywords
fondu
cheese
heat
contg
preserving
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.)
Granted
Application number
FR7218344A
Other languages
English (en)
French (fr)
Other versions
FR2139910B1 (enExample
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.)
Danone Holding AG
Original Assignee
Gervais Danone AG
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 Gervais Danone AG filed Critical Gervais Danone AG
Publication of FR2139910A1 publication Critical patent/FR2139910A1/fr
Application granted granted Critical
Publication of FR2139910B1 publication Critical patent/FR2139910B1/fr
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; MAKING OR TREATMENT 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 OR TREATMENT 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
FR7218344A 1971-06-03 1972-05-23 Cheese fondu - preserving its consistency on subsequent heating,contg heat-coagulable proteins Granted FR2139910A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2127531A DE2127531C3 (de) 1971-06-03 1971-06-03 Verfahren zur Herstellung eines schmelzbeständigen Schmelzkäses

Publications (2)

Publication Number Publication Date
FR2139910A1 true FR2139910A1 (en) 1973-01-12
FR2139910B1 FR2139910B1 (enExample) 1978-03-03

Family

ID=5809703

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7218344A Granted FR2139910A1 (en) 1971-06-03 1972-05-23 Cheese fondu - preserving its consistency on subsequent heating,contg heat-coagulable proteins

Country Status (6)

Country Link
AT (1) AT320411B (enExample)
BE (1) BE783590A (enExample)
DE (1) DE2127531C3 (enExample)
FR (1) FR2139910A1 (enExample)
IL (1) IL39272A (enExample)
NL (1) NL7207169A (enExample)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS591455B2 (ja) * 1973-12-24 1984-01-12 ボ−ドン インコ−ポレイテツド 通気されたチ−ズ組成物の製法
JPS527465A (en) * 1975-06-30 1977-01-20 Rotsukou Bataa Kk Method of producing cheese for frying
DE10140163C1 (de) * 2001-08-22 2003-03-06 Ceposa Ag Kreuzlingen Verfahren zum Herstellen eines Käseprodukts zum Grillen, Rösten oder dergleichen sowie Produkt, hergestellt mit diesem Verfahren

Also Published As

Publication number Publication date
DE2127531C3 (de) 1980-04-10
AT320411B (de) 1975-02-10
DE2127531A1 (de) 1972-12-14
BE783590A (fr) 1972-09-18
DE2127531B2 (de) 1979-08-02
FR2139910B1 (enExample) 1978-03-03
IL39272A (en) 1976-10-31
IL39272A0 (en) 1972-06-28
NL7207169A (enExample) 1972-12-05

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Legal Events

Date Code Title Description
ST Notification of lapse