GB1577636A - Method of preparing dietetic cheese - Google Patents
Method of preparing dietetic cheese Download PDFInfo
- Publication number
- GB1577636A GB1577636A GB380277A GB380277A GB1577636A GB 1577636 A GB1577636 A GB 1577636A GB 380277 A GB380277 A GB 380277A GB 380277 A GB380277 A GB 380277A GB 1577636 A GB1577636 A GB 1577636A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- fat
- cheese
- lipide
- emulsion
- 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
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
- A23C19/02—Making cheese curd
- A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
Description
(54) A MEHOD OF PREPARING DIETETIC CHEESE
(71) We, SODIET S.r.L., of Via Vittorio Veneto, Castrovillari, (Cosenza), Italy, an Italian Company, do hereby declare the invention for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:- This invention relates to a method of making dietetic cheese and dietetic cheese made thereby. In particular, the invention relates to a method of making dietetic cheese having an enhanced content of lipides (lipids) a preponderant proportion of whose carboxylic acid component is comprised of polyunsaturated acids.
It is the object of the present invention to provide dietetic cheeses which are suitable for consumption by persons to whom ordinary cheese (containing a substantial proportion of glycerides whose carboxylic acid component is saturated fatty acids) is unsuitable.
The invention provides a method of preparing a dietetic cheese, wherein the milk used has been treated to remove at least some of its animal fat content, and the treated milk has been blended at atmospheric pressure with a lipide containing vegetable oil or fat, a preponderant proportion of the carboxylic acid component of said lipide being comprised of polyunsaturated acids (as herein defined), and the oil or fat being used in an amount corresponding to an amount of said lipide in the range from 0.3 to 130 grams of lipide per litre of milk (calculated as milk restored to natural composition).
The term "polyunsaturated acid" as used herein refers to an acid having two or more olefenic linkages in its chain.
The edible oil or fat used in the method of the invention can contain, for example, a simple lipide, for instance a simple or mixed triglyceride or diglyceride or a monoglyceride; or a complex lipide, for instance a phosphatide or a glycolipide.
The dietetic cheese of the present invention can be, for example, a cheese which is fat, semifat, or lean, soft or hard paste, rapid, intermediate or slow ripening, fresh or seasoned, baked, half-baked or raw.
herborized or not, melted or not, creamy or not, sweet or acidic. It can be one produced with or without use of any specific bacterial culture.
Milk that can be used in the method of the present invention is, for example, that of cows, sheep, goats or buffalo.
The milk that can be in the form of a derivative of milk (whether whole or lean), for example, dried milk; granular milk; lyophilized milk; dehydrated milk; concentrated, evaporated or condensed milk, as such or diluted; or gelified, aromatized or fermented milk.
Where the milk is a milk derivative such as any of those referred to above, said amount of from 0.3 to 130 grams of lipide is calculated as the amount of the derivative required to make one litre of re-constituted milk.
The milk can be a whey, a lean milk, bymilk or any other milk. Where a whey of a lean milk is used the milk can be one from which milk fat has been wholly or partly removed.
Mixtures of whole milks, mixtures of lean milks or mixtures of whole milks and lean milks can be used.
In a preferred form the method of the present invention includes the following steps: (a) A skimming operation to obtain a partially skimmed milk (having a preselected percentage of fat material), or a totally skimmed milk. Of course this operation is not necessary when treating a lean milk having per se a sufficiently low fat content.
(b) Increasing the fat portion by adding a predetermined amount in the range from 0.3 to 130 g for each litre of milk (calculated as milk restored to natural composition) of the vegetable oil. This addition is followed by emulsification or homogenizing operation provided by stirring with mechanical mixers or by other suitable means. At this step addition can be made of a stabilizer.
(c) A procedure comprising operations provided by conventional dairy technology for converting milk to cheese.
(d) The possible addition, in case of one of the preceding operations, of antioxidants and preserving agents to regulate or control chemical and hydrolitic rancidity of the edible oils or fats used or (where the type of cheese permits) to inhibit the development of micro-organisms.
Patent Specification No. 1 346 645 discloses a special method of preparing an emulsion by injecting a stream of a fat into a stream of skimmed milk, in which there is a pressure difference between the liquids immediately before injection of at least 100 atmospheres. However, the method of the present invention does not concern such high pressures and is performed at ordinary pressures.
Patent Specification No. 1 277 802 discloses a method of preparing an emulsion product comprising a non-milk fat dispersed in a low fat milk fraction in which said fraction is one having a content of membrane-forming substances higher than that of ordinary skimmed milk. No claim is made to methods using those milk fractions. Subject to the foregoing disclaimer: WHAT WE CLAIM IS: 1. A method of preparing a dietetic cheese, wherein the milk used has been treated to remove at last some of its animal fat content, and the treated milk has been blended at atmospheric pressure with a lipide containing vegetable oil or fat, a preponderant proportion of the carboxylic acid component of said lipide being comprised of polyunsaturated acids (as herein defined), and the oil or fat being used in an amount corresponding to an amount of said lipide in the range from 0.3 to 130 grams of lipide per litre of milk (calculated as milk restored to natural composition).
2. A method according to claim 1 wherein said oil or fat is blended with the milk to form an emulsion.
3. A method according to claim 2, wherein said emulsion is stabilised by means of a surface-active agent.
4. A method according to claim 2 or 3.
wherein to said emulsion there is added an antioxidant or preserving agent.
5. A method of preparing dietetic cheeses substantially as herein described.
6. A dietetic cheese obtained by the method of any of the preceding claims.
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (6)
- **WARNING** start of CLMS field may overlap end of DESC **.predetermined amount in the range from 0.3 to 130 g for each litre of milk (calculated as milk restored to natural composition) of the vegetable oil. This addition is followed by emulsification or homogenizing operation provided by stirring with mechanical mixers or by other suitable means. At this step addition can be made of a stabilizer.(c) A procedure comprising operations provided by conventional dairy technology for converting milk to cheese.(d) The possible addition, in case of one of the preceding operations, of antioxidants and preserving agents to regulate or control chemical and hydrolitic rancidity of the edible oils or fats used or (where the type of cheese permits) to inhibit the development of micro-organisms.Patent Specification No. 1 346 645 discloses a special method of preparing an emulsion by injecting a stream of a fat into a stream of skimmed milk, in which there is a pressure difference between the liquids immediately before injection of at least 100 atmospheres. However, the method of the present invention does not concern such high pressures and is performed at ordinary pressures.Patent Specification No. 1 277 802 discloses a method of preparing an emulsion product comprising a non-milk fat dispersed in a low fat milk fraction in which said fraction is one having a content of membrane-forming substances higher than that of ordinary skimmed milk. No claim is made to methods using those milk fractions. Subject to the foregoing disclaimer: WHAT WE CLAIM IS: 1. A method of preparing a dietetic cheese, wherein the milk used has been treated to remove at last some of its animal fat content, and the treated milk has been blended at atmospheric pressure with a lipide containing vegetable oil or fat, a preponderant proportion of the carboxylic acid component of said lipide being comprised of polyunsaturated acids (as herein defined), and the oil or fat being used in an amount corresponding to an amount of said lipide in the range from 0.3 to 130 grams of lipide per litre of milk (calculated as milk restored to natural composition).
- 2. A method according to claim 1 wherein said oil or fat is blended with the milk to form an emulsion.
- 3. A method according to claim 2, wherein said emulsion is stabilised by means of a surface-active agent.
- 4. A method according to claim 2 or 3.wherein to said emulsion there is added an antioxidant or preserving agent.
- 5. A method of preparing dietetic cheeses substantially as herein described.
- 6. A dietetic cheese obtained by the method of any of the preceding claims.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT2020476A IT1055879B (en) | 1976-02-16 | 1976-02-16 | DIETETIC CHEESE WITH LIPIDS WITH A HIGH CONTENT OF MONO E. OR POLYUNSATURATED FATTY ACIDS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1577636A true GB1577636A (en) | 1980-10-29 |
Family
ID=11164715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB380277A Expired GB1577636A (en) | 1976-02-16 | 1977-01-31 | Method of preparing dietetic cheese |
Country Status (8)
| Country | Link |
|---|---|
| BE (1) | BE851478A (en) |
| BR (1) | BR7701014A (en) |
| DE (1) | DE2706576A1 (en) |
| DK (1) | DK64277A (en) |
| FR (1) | FR2340688A1 (en) |
| GB (1) | GB1577636A (en) |
| IT (1) | IT1055879B (en) |
| NL (1) | NL7701558A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008113877A1 (en) * | 2007-03-16 | 2008-09-25 | Universidad Politecnica De Madrid | Method for substituting saturated milk fats with non-hydrogenated vegetable oils |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE697440C (en) * | 1939-02-05 | 1940-10-14 | Johannes Paessler | Process for obtaining a mixture of quark and lecithin |
| FR1180286A (en) * | 1956-07-30 | 1959-06-03 | Mazetti Aktiebolag | Food product and method of preparation thereof |
| FR1258982A (en) * | 1960-03-10 | 1961-04-21 | Process for manufacturing a diet cheese | |
| US3278313A (en) * | 1963-01-28 | 1966-10-11 | Pacific Vegets Le Oil Corp | Process for producing cheddar type cheese containing polyunsaturated fat |
| US3397994A (en) * | 1964-09-16 | 1968-08-20 | Vitamins Inc | Imitation cream cheese spread containing polyunsaturated fat |
| FR1492381A (en) * | 1965-08-06 | 1967-08-18 | Unilever Nv | Fatty food product |
| FR1458685A (en) * | 1965-10-01 | 1966-11-10 | Extension of the production of the margarine industry | |
| US3716377A (en) * | 1968-09-03 | 1973-02-13 | A Bratland | Preparation of cheese |
| US3889004A (en) * | 1972-09-25 | 1975-06-10 | Lever Brothers Ltd | High pressure injection of a fatty in aqueous phase |
-
1976
- 1976-02-16 IT IT2020476A patent/IT1055879B/en active
-
1977
- 1977-01-31 GB GB380277A patent/GB1577636A/en not_active Expired
- 1977-02-04 FR FR7703126A patent/FR2340688A1/en active Granted
- 1977-02-15 DK DK64277A patent/DK64277A/en unknown
- 1977-02-15 NL NL7701558A patent/NL7701558A/en active Search and Examination
- 1977-02-16 DE DE19772706576 patent/DE2706576A1/en not_active Ceased
- 1977-02-16 BR BR7701014A patent/BR7701014A/en unknown
- 1977-02-16 BE BE174970A patent/BE851478A/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008113877A1 (en) * | 2007-03-16 | 2008-09-25 | Universidad Politecnica De Madrid | Method for substituting saturated milk fats with non-hydrogenated vegetable oils |
| ES2316275A1 (en) * | 2007-03-16 | 2009-04-01 | Universidad Politecnica De Madrid | Method for substituting saturated milk fats with non-hydrogenated vegetable oils |
Also Published As
| Publication number | Publication date |
|---|---|
| NL7701558A (en) | 1977-08-18 |
| FR2340688B1 (en) | 1984-10-19 |
| BE851478A (en) | 1977-06-16 |
| DE2706576A1 (en) | 1977-08-18 |
| FR2340688A1 (en) | 1977-09-09 |
| BR7701014A (en) | 1977-11-01 |
| IT1055879B (en) | 1982-01-11 |
| DK64277A (en) | 1977-08-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PE20 | Patent expired after termination of 20 years |
Effective date: 19970130 |