GB1521611A - Cheese product containing soluble partially delactosed whey - Google Patents

Cheese product containing soluble partially delactosed whey

Info

Publication number
GB1521611A
GB1521611A GB472/76A GB47276A GB1521611A GB 1521611 A GB1521611 A GB 1521611A GB 472/76 A GB472/76 A GB 472/76A GB 47276 A GB47276 A GB 47276A GB 1521611 A GB1521611 A GB 1521611A
Authority
GB
United Kingdom
Prior art keywords
product containing
cheese product
containing soluble
soluble partially
delactosed whey
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
GB472/76A
Other languages
English (en)
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 GB1521611A publication Critical patent/GB1521611A/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 OR TREATMENT 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 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
    • A23C19/0921—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 OR TREATMENT 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)
GB472/76A 1975-02-03 1976-01-07 Cheese product containing soluble partially delactosed whey Expired GB1521611A (en)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
GB1521611A true GB1521611A (en) 1978-08-16

Family

ID=24181321

Family Applications (1)

Application Number Title Priority Date Filing Date
GB472/76A Expired GB1521611A (en) 1975-02-03 1976-01-07 Cheese product containing soluble partially delactosed whey

Country Status (14)

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

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
NO760308L (cs) 1976-08-04
NL7600600A (nl) 1976-08-05
IT1053576B (it) 1981-10-10
IE42225B1 (en) 1980-07-02
PH11651A (en) 1978-05-08
AU8793575A (en) 1977-07-07
AR207394A1 (es) 1976-09-30
FR2298957A1 (fr) 1976-08-27
CH618847A5 (en) 1980-08-29
SE7601082L (sv) 1976-08-04
AU498776B2 (en) 1979-03-22
JPS51101166A (cs) 1976-09-07
IE42225L (en) 1976-08-03
DE2603415A1 (de) 1976-08-05
FR2298957B1 (cs) 1980-09-12
BE838138A (nl) 1976-07-30

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee