FR2298957A1 - Procede pour l'obtention d'un fromage con - Google Patents

Procede pour l'obtention d'un fromage con

Info

Publication number
FR2298957A1
FR2298957A1 FR7601360A FR7601360A FR2298957A1 FR 2298957 A1 FR2298957 A1 FR 2298957A1 FR 7601360 A FR7601360 A FR 7601360A FR 7601360 A FR7601360 A FR 7601360A FR 2298957 A1 FR2298957 A1 FR 2298957A1
Authority
FR
France
Prior art keywords
cheese
con
obtaining
con cheese
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
FR7601360A
Other languages
English (en)
Other versions
FR2298957B1 (fr
Inventor
Pei Kung Chang
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.)
Stauffer Chemical Co
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of FR2298957A1 publication Critical patent/FR2298957A1/fr
Application granted granted Critical
Publication of FR2298957B1 publication Critical patent/FR2298957B1/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 THEREOF
    • A23C20/00—Cheese substitutes
    • 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
    • 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
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/148—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by molecular sieve or gel filtration or chromatographic treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
FR7601360A 1975-02-03 1976-01-20 Procede pour l'obtention d'un fromage con Granted FR2298957A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US54663675A 1975-02-03 1975-02-03

Publications (2)

Publication Number Publication Date
FR2298957A1 true FR2298957A1 (fr) 1976-08-27
FR2298957B1 FR2298957B1 (fr) 1980-09-12

Family

ID=24181321

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7601360A Granted FR2298957A1 (fr) 1975-02-03 1976-01-20 Procede pour l'obtention d'un fromage con

Country Status (14)

Country Link
JP (1) JPS51101166A (fr)
AR (1) AR207394A1 (fr)
AU (1) AU498776B2 (fr)
BE (1) BE838138A (fr)
CH (1) CH618847A5 (fr)
DE (1) DE2603415A1 (fr)
FR (1) FR2298957A1 (fr)
GB (1) GB1521611A (fr)
IE (1) IE42225B1 (fr)
IT (1) IT1053576B (fr)
NL (1) NL7600600A (fr)
NO (1) NO760308L (fr)
PH (1) PH11651A (fr)
SE (1) SE7601082L (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0746965B2 (ja) * 1985-09-05 1995-05-24 ゼネラル・フ−ズ・コ−ポレイシヨン 豆乳含有チ−ズ類似食品
NZ526878A (en) * 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0

Also Published As

Publication number Publication date
AR207394A1 (es) 1976-09-30
CH618847A5 (en) 1980-08-29
PH11651A (en) 1978-05-08
AU498776B2 (en) 1979-03-22
GB1521611A (en) 1978-08-16
SE7601082L (sv) 1976-08-04
FR2298957B1 (fr) 1980-09-12
BE838138A (nl) 1976-07-30
IE42225B1 (en) 1980-07-02
AU8793575A (en) 1977-07-07
DE2603415A1 (de) 1976-08-05
IT1053576B (it) 1981-10-10
NL7600600A (nl) 1976-08-05
IE42225L (en) 1976-08-03
NO760308L (fr) 1976-08-04
JPS51101166A (fr) 1976-09-07

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Legal Events

Date Code Title Description
ST Notification of lapse