FR2486363B2 - - Google Patents

Info

Publication number
FR2486363B2
FR2486363B2 FR8015185A FR8015185A FR2486363B2 FR 2486363 B2 FR2486363 B2 FR 2486363B2 FR 8015185 A FR8015185 A FR 8015185A FR 8015185 A FR8015185 A FR 8015185A FR 2486363 B2 FR2486363 B2 FR 2486363B2
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
Application number
FR8015185A
Other languages
French (fr)
Other versions
FR2486363A2 (fr
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.)
Unibel SA
Original Assignee
Fromageries Bel SA
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
Priority claimed from FR7908555A external-priority patent/FR2452881A1/fr
Application filed by Fromageries Bel SA filed Critical Fromageries Bel SA
Priority to FR8015185A priority Critical patent/FR2486363A2/fr
Publication of FR2486363A2 publication Critical patent/FR2486363A2/fr
Application granted granted Critical
Publication of FR2486363B2 publication Critical patent/FR2486363B2/fr
Granted legal-status Critical Current

Links

Classifications

    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • 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
    • 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; PREPARATION 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
    • A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
    • A23C9/1465—Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution
    • 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)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Analytical Chemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
FR8015185A 1979-04-04 1980-07-08 Procede de preparation de matieres premieres destinees a etre utilisees dans la fabrication de fromages fondus a partir de matieres proteiques deseroproteinees par chromatographie d'exclusion et d'echange d'ions Granted FR2486363A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8015185A FR2486363A2 (fr) 1979-04-04 1980-07-08 Procede de preparation de matieres premieres destinees a etre utilisees dans la fabrication de fromages fondus a partir de matieres proteiques deseroproteinees par chromatographie d'exclusion et d'echange d'ions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR7908555A FR2452881A1 (fr) 1979-04-04 1979-04-04 Procede de preparation de proteines animales ou vegetales, particulierement de lactoproteines, et nouveaux produits ainsi obtenus
FR8015185A FR2486363A2 (fr) 1979-04-04 1980-07-08 Procede de preparation de matieres premieres destinees a etre utilisees dans la fabrication de fromages fondus a partir de matieres proteiques deseroproteinees par chromatographie d'exclusion et d'echange d'ions

Publications (2)

Publication Number Publication Date
FR2486363A2 FR2486363A2 (fr) 1982-01-15
FR2486363B2 true FR2486363B2 (enExample) 1984-12-07

Family

ID=26221091

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8015185A Granted FR2486363A2 (fr) 1979-04-04 1980-07-08 Procede de preparation de matieres premieres destinees a etre utilisees dans la fabrication de fromages fondus a partir de matieres proteiques deseroproteinees par chromatographie d'exclusion et d'echange d'ions

Country Status (1)

Country Link
FR (1) FR2486363A2 (enExample)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1097149A (fr) * 1954-03-25 1955-06-29 Préparation et conservation d'un produit à base de fromage de gruyère destiné à l'assaisonnement des aliments

Also Published As

Publication number Publication date
FR2486363A2 (fr) 1982-01-15

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