FR2298955B1 - - Google Patents
Info
- Publication number
- FR2298955B1 FR2298955B1 FR7602594A FR7602594A FR2298955B1 FR 2298955 B1 FR2298955 B1 FR 2298955B1 FR 7602594 A FR7602594 A FR 7602594A FR 7602594 A FR7602594 A FR 7602594A FR 2298955 B1 FR2298955 B1 FR 2298955B1
- Authority
- FR
- France
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2503840A DE2503840C3 (de) | 1975-01-30 | 1975-01-30 | Verfahren zur Herstellung von Frischkäse und Frischkäsezubereitungen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2298955A1 FR2298955A1 (fr) | 1976-08-27 |
| FR2298955B1 true FR2298955B1 (US20110158925A1-20110630-C00042.png) | 1980-09-19 |
Family
ID=5937706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7602594A Granted FR2298955A1 (fr) | 1975-01-30 | 1976-01-30 | Procede de fabrication de fromages frais et de preparations a base de fromages frais |
Country Status (6)
Families Citing this family (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL189172C (nl) * | 1978-06-27 | 1993-02-01 | Ver Coop Melkind | Werkwijze voor het bereiden van verse-kaas of verse-kaas bevattende produkten en gevormde voortbrengsels uit het aldus bereide produkt. |
| NL7900387A (nl) * | 1979-01-17 | 1980-07-21 | Ver Coop Melkind | Werkwijze voor het bereiden van verse-kaas of verse- -kaas bevattende produkten en gevormde voortbrengselen uit een aldus bereide produkt. |
| DE3141914A1 (de) * | 1981-10-22 | 1983-05-05 | Babcock-BSH AG vormals Büttner-Schilde-Haas AG, 4150 Krefeld | Verfahren zur herstellung von frischkaese |
| NZ202514A (en) * | 1981-11-24 | 1985-08-16 | J Czulak | Whey protein recovery process |
| US4552774A (en) * | 1983-11-14 | 1985-11-12 | Land O'lakes, Inc. | Cheese-like product |
| US4734287A (en) * | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
| US5098728A (en) * | 1989-06-16 | 1992-03-24 | John Labatt Limited/John Labbat Limitee | Reduced fat food product |
| US5139811A (en) * | 1984-05-04 | 1992-08-18 | John Labatt Limited | Viscous salad dressing |
| US4961953A (en) * | 1986-06-20 | 1990-10-09 | John Labatt Limited/John Labatt Limitee | Fat emulating protein products and process |
| US5102681A (en) * | 1984-05-04 | 1992-04-07 | John Labatt Limited/John Labatt Limitee | Reduced fat salad dressing |
| US5096730A (en) * | 1986-06-20 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat sour cream |
| US5096731A (en) * | 1989-06-16 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat yogurt |
| US5080921A (en) * | 1990-02-05 | 1992-01-14 | Pfizer Inc. | Low calorie fat substitute |
| EP0535728B1 (en) * | 1991-09-30 | 1996-06-12 | Unilever N.V. | Processes for preparing cheese compositions |
| US5902625A (en) * | 1992-02-14 | 1999-05-11 | Leprino Foods Company | Process of making a soft or semi-soft fibrous cheese |
| US5750177A (en) * | 1992-11-04 | 1998-05-12 | Schreiber Foods, Inc. | Cheese with improved melt properties and methods of producing same |
| DE19711805A1 (de) * | 1996-03-27 | 1998-09-24 | New Zealand Milk Products Euro | Modifizierte Molkenkäse- und Dessertprodukte auf Milchbasis |
| EP1049381A4 (en) * | 1997-10-29 | 2003-11-12 | Cacique Inc | SYSTEM AND METHOD FOR MAKING IMPROVED CHEESE |
| US7579029B2 (en) * | 2001-04-09 | 2009-08-25 | Kraft Foods Global Brands Llc | Process for incorporating whey proteins into foodstuffs |
| DE60115201T2 (de) * | 2001-04-09 | 2006-08-03 | Kraft Foods R & D, Inc. Zweigniederlassung München | Verfahren zum Zugeben von Molkeprotein in Lebensmittel |
| US7687095B2 (en) * | 2005-09-30 | 2010-03-30 | Kraft Foods Global Brands Llc | High moisture, low fat cream cheese with maintained product quality and method for making same |
| US20090087522A1 (en) * | 2007-10-02 | 2009-04-02 | Casey Theodore R | Packaged protein-enriched food product |
| US20090169690A1 (en) * | 2007-12-28 | 2009-07-02 | Yinqing Ma | Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism |
| DE102012216990A1 (de) | 2011-09-21 | 2013-03-21 | Hochschule Anhalt (Fh) | Verfahren zur Mikropartikulierung von Molkeneiweiß |
| RU2593707C1 (ru) * | 2015-07-09 | 2016-08-10 | Дмитрий Геннадьевич Бурцев | Способ производства творожного продукта |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE922321C (de) * | 1945-02-20 | 1955-02-14 | Ernst Dr Komm | Verfahren zur Herstellung von Kaese |
| US2507480A (en) * | 1946-10-19 | 1950-05-09 | Swift & Co | Manufacture of cheese |
| US3316098A (en) * | 1963-03-15 | 1967-04-25 | Beatrice Foods Co | Cheese made by the high temperature treatment of milk |
| US3297451A (en) * | 1963-04-22 | 1967-01-10 | Beatrice Foods Co | Citrate treatment of cheese with high temperature treatment |
| FR1536183A (fr) * | 1966-06-27 | 1968-08-27 | Genvrain S A | Amélioration à l'extraction des protéines du lactosérum |
| FR1555757A (US20110158925A1-20110630-C00042.png) * | 1967-11-30 | 1969-01-31 | ||
| US3930039A (en) * | 1971-07-30 | 1975-12-30 | Molkerei J A Meggle Milchindus | Method of preparing a protein concentrate from whey |
-
1975
- 1975-01-30 DE DE2503840A patent/DE2503840C3/de not_active Expired
-
1976
- 1976-01-26 US US05/652,181 patent/US4188411A/en not_active Expired - Lifetime
- 1976-01-26 SE SE7600779A patent/SE428519B/xx not_active IP Right Cessation
- 1976-01-27 NL NLAANVRAGE7600815,A patent/NL180718C/xx not_active IP Right Cessation
- 1976-01-29 BE BE163897A patent/BE838032A/xx not_active IP Right Cessation
- 1976-01-30 FR FR7602594A patent/FR2298955A1/fr active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| DE2503840C3 (de) | 1982-06-03 |
| NL7600815A (nl) | 1976-08-03 |
| NL180718B (nl) | 1986-11-17 |
| US4188411A (en) | 1980-02-12 |
| DE2503840A1 (de) | 1976-08-05 |
| DE2503840B2 (de) | 1980-07-24 |
| NL180718C (nl) | 1987-04-16 |
| SE428519B (sv) | 1983-07-11 |
| FR2298955A1 (fr) | 1976-08-27 |
| SE7600779L (sv) | 1976-08-02 |
| BE838032A (fr) | 1976-05-14 |
Similar Documents
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |