GB2296419A - Fluent cheese product - Google Patents
Fluent cheese productInfo
- Publication number
- GB2296419A GB2296419A GB9605243A GB9605243A GB2296419A GB 2296419 A GB2296419 A GB 2296419A GB 9605243 A GB9605243 A GB 9605243A GB 9605243 A GB9605243 A GB 9605243A GB 2296419 A GB2296419 A GB 2296419A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fluent
- cheese product
- range
- content
- 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
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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A fluent cheese product having a moisture content in the range 78 % to 92 % and a total in content in the range 8 % to 22 % is described. Processes for the preparation of a fluent cheese product by the addition or retention of whey with curd are also described. The fluent cheese product may be used in further food production.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB939318946A GB9318946D0 (en) | 1993-09-14 | 1993-09-14 | Cheese production process |
PCT/GB1994/001998 WO1995007618A1 (en) | 1993-09-14 | 1994-09-14 | Fluent cheese product |
Publications (3)
Publication Number | Publication Date |
---|---|
GB9605243D0 GB9605243D0 (en) | 1996-05-15 |
GB2296419A true GB2296419A (en) | 1996-07-03 |
GB2296419B GB2296419B (en) | 1997-03-12 |
Family
ID=10741927
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB939318946A Pending GB9318946D0 (en) | 1993-09-14 | 1993-09-14 | Cheese production process |
GB9605243A Expired - Lifetime GB2296419B (en) | 1993-09-14 | 1994-09-14 | Fluent cheese product |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB939318946A Pending GB9318946D0 (en) | 1993-09-14 | 1993-09-14 | Cheese production process |
Country Status (2)
Country | Link |
---|---|
GB (2) | GB9318946D0 (en) |
WO (1) | WO1995007618A1 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE240423C (en) * | ||||
JPS5729247A (en) * | 1980-07-29 | 1982-02-17 | Toyotaro Busujima | Liquid cheese and its production |
EP0069014A1 (en) * | 1981-06-25 | 1983-01-05 | Centrale Laitiere De Haute Normandie | Process for reentering in suspension flocculated milk casein in order to obtain a protein-enriched raw milk material, uses, particularly in cheese making, and products obtained |
US4511590A (en) * | 1981-09-17 | 1985-04-16 | Caldwell Marion J | Low-lactose, low-galactose imitation milk product |
EP0384816A2 (en) * | 1989-02-21 | 1990-08-29 | Compagnie Gervais-Danone | Cheese containing beverage |
EP0526761A2 (en) * | 1991-07-11 | 1993-02-10 | N.V. Vandemoortele International | Flowable cream composition |
-
1993
- 1993-09-14 GB GB939318946A patent/GB9318946D0/en active Pending
-
1994
- 1994-09-14 WO PCT/GB1994/001998 patent/WO1995007618A1/en active Application Filing
- 1994-09-14 GB GB9605243A patent/GB2296419B/en not_active Expired - Lifetime
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE240423C (en) * | ||||
JPS5729247A (en) * | 1980-07-29 | 1982-02-17 | Toyotaro Busujima | Liquid cheese and its production |
EP0069014A1 (en) * | 1981-06-25 | 1983-01-05 | Centrale Laitiere De Haute Normandie | Process for reentering in suspension flocculated milk casein in order to obtain a protein-enriched raw milk material, uses, particularly in cheese making, and products obtained |
US4511590A (en) * | 1981-09-17 | 1985-04-16 | Caldwell Marion J | Low-lactose, low-galactose imitation milk product |
EP0384816A2 (en) * | 1989-02-21 | 1990-08-29 | Compagnie Gervais-Danone | Cheese containing beverage |
EP0526761A2 (en) * | 1991-07-11 | 1993-02-10 | N.V. Vandemoortele International | Flowable cream composition |
Non-Patent Citations (3)
Title |
---|
Chemical Abstracts vol 78,no 19,1973,abstract no.122972z * |
Food Engineering vol.41,no1,1969 pages79-81 * |
WPI AN 82-24621E & JP 57 029 247 A * |
Also Published As
Publication number | Publication date |
---|---|
WO1995007618A1 (en) | 1995-03-23 |
GB9605243D0 (en) | 1996-05-15 |
GB2296419B (en) | 1997-03-12 |
GB9318946D0 (en) | 1993-10-27 |
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