GB1358484A - Food products having a honeycomb structure and process for their preparation - Google Patents

Food products having a honeycomb structure and process for their preparation

Info

Publication number
GB1358484A
GB1358484A GB1718672A GB1718672A GB1358484A GB 1358484 A GB1358484 A GB 1358484A GB 1718672 A GB1718672 A GB 1718672A GB 1718672 A GB1718672 A GB 1718672A GB 1358484 A GB1358484 A GB 1358484A
Authority
GB
United Kingdom
Prior art keywords
milk
product
stable
rennet
april
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
Application number
GB1718672A
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.)
Laiteries E Bridel SA
Original Assignee
Laiteries E Bridel 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
Application filed by Laiteries E Bridel SA filed Critical Laiteries E Bridel SA
Publication of GB1358484A publication Critical patent/GB1358484A/en
Expired 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
    • 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
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated 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
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting

Abstract

1358484 Milk products; cheeses LAITERIES E BRIDEL 13 April 1972 [15 April 1971] 17186/72 Heading A2B A milk conceritarte containing 30-50% solids is whipped at 0-50‹C to produce a stable foam, rennet having been added immediately before or during the whipping, and the foam so obtained is heated to 30-50‹C for 10-60 minutes to effect irreversible coagulation of the milk proteins to produce a firm stable structure. The concentrate may contain a foaming agent, for example #-lactoglobulin, gum arabic, or a vegetable protein hydrolysate. The product may be fermented to form a cheese. The product may be dried. The concentrate may contain sugar, flavouring and colouring, liquers, fruits, chocolate, or herbs, and may be based on skim or lactose-free milk. The product consists essentially of rennet-coagulated milk proteins having a stable honeycomb structure, with a density of 0.25-0.55 gm/cm<SP>3</SP> and a mechanical strength of 31-36mm. (AFNOR standard N F T 60-119, July 1963).
GB1718672A 1971-04-15 1972-04-13 Food products having a honeycomb structure and process for their preparation Expired GB1358484A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7113366A FR2133293A5 (en) 1971-04-15 1971-04-15

Publications (1)

Publication Number Publication Date
GB1358484A true GB1358484A (en) 1974-07-03

Family

ID=9075342

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1718672A Expired GB1358484A (en) 1971-04-15 1972-04-13 Food products having a honeycomb structure and process for their preparation

Country Status (7)

Country Link
BE (1) BE781717A (en)
CH (1) CH545593A (en)
DE (1) DE2217950C3 (en)
FR (1) FR2133293A5 (en)
GB (1) GB1358484A (en)
IT (1) IT1024512B (en)
NL (1) NL7205008A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1284106A2 (en) * 2001-08-16 2003-02-19 Campina B.V. Method for preparing an edible stable foam, foam and foodstuff wich comprises the foam
NL1024435C2 (en) * 2003-10-02 2005-04-05 Friesland Brands Bv Manufacturing monodisperse foam involves forming monodisperse coarse prefoam from unfoamed liquid starting product, and passing prefoam through membrane with particular pore diameter
EP1520485A1 (en) * 2003-10-02 2005-04-06 Friesland Brands B.V. Method for stabilising and preparing an edible foam and compositions comprising such foam
DE102005062822A1 (en) * 2005-12-27 2007-06-28 P.F.C. Pro Food Co. Gmbh & Co. Kg Structured food product, useful as meat-like product, comprises food components intercalated in protein matrix having aqueous solution from milk protein, which contains globular whey protein and/or micellar casein

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2841067A1 (en) * 1978-09-21 1980-03-27 Werner Georg Munk METHOD FOR THE PRODUCTION OF DRIED, CHIP-LIKE FOOD OR BEVERAGE DISKS
FR2461461A1 (en) * 1979-07-23 1981-02-06 Bel Fromageries Prepn. of milk products esp. cheese by ultrafiltration of milk - and simultaneous rennet treatment and expansion of retentate
FR2475361A1 (en) * 1980-02-07 1981-08-14 Bel Fromageries Prepn. of dairy prods., pref. cheese, using ultrafiltered retentate - treated with additive or formed into layered and/or veined prods.
IL135991A (en) * 1997-11-26 2003-01-12 Nestle Sa Food composition made with fromage frais
FR2836015B1 (en) * 2002-02-15 2004-10-01 Gervais Danone Sa NEW PROCESS FOR MANUFACTURING FERMENTED DAIRY PRODUCTS
DE102011106697A1 (en) * 2011-03-09 2012-09-13 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Active substance-containing foam and method and composition for its production

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT146511B (en) * 1935-10-30 1936-07-10 Lattopekt Ges M B H Process for the production of stiff and durable protein foams from protein hydrosols.
FR1239626A (en) * 1958-10-30 1960-08-26 Dehydrated products, in particular food products and their preparation process
FR1241283A (en) * 1959-08-07 1960-09-16 Process for preparing milk foods and foods obtained by such a process
DE1810758A1 (en) * 1968-11-25 1970-07-23 Dr M E Schulz Milk is curdled and freeze dried to give - powder for drinks or solid

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1284106A2 (en) * 2001-08-16 2003-02-19 Campina B.V. Method for preparing an edible stable foam, foam and foodstuff wich comprises the foam
NL1018770C2 (en) * 2001-08-16 2003-02-24 Campina Melkunie Bv Method for preparing an edible stable foam, foam, and foodstuff comprising the foam.
EP1284106A3 (en) * 2001-08-16 2004-03-10 Campina B.V. Method for preparing an edible stable foam, foam and foodstuff wich comprises the foam
NL1024435C2 (en) * 2003-10-02 2005-04-05 Friesland Brands Bv Manufacturing monodisperse foam involves forming monodisperse coarse prefoam from unfoamed liquid starting product, and passing prefoam through membrane with particular pore diameter
EP1520485A1 (en) * 2003-10-02 2005-04-06 Friesland Brands B.V. Method for stabilising and preparing an edible foam and compositions comprising such foam
DE102005062822A1 (en) * 2005-12-27 2007-06-28 P.F.C. Pro Food Co. Gmbh & Co. Kg Structured food product, useful as meat-like product, comprises food components intercalated in protein matrix having aqueous solution from milk protein, which contains globular whey protein and/or micellar casein
DE102005062822B4 (en) * 2005-12-27 2013-10-02 P.F.C. Pro Food Co. Gmbh & Co. Kg Structured food with a meat-like structure and process for its preparation

Also Published As

Publication number Publication date
BE781717A (en) 1972-07-31
IT1024512B (en) 1978-07-20
NL7205008A (en) 1972-10-17
DE2217950A1 (en) 1972-10-19
DE2217950B2 (en) 1978-11-23
CH545593A (en) 1974-02-15
FR2133293A5 (en) 1972-11-24
DE2217950C3 (en) 1979-07-19

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Legal Events

Date Code Title Description
PS Patent sealed
435 Patent endorsed 'licences of right' on the date specified (sect. 35/1949)
PCNP Patent ceased through non-payment of renewal fee