GB2462033A - A natural low fat cheese and process for preparation thereof - Google Patents

A natural low fat cheese and process for preparation thereof Download PDF

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Publication number
GB2462033A
GB2462033A GB0919881A GB0919881A GB2462033A GB 2462033 A GB2462033 A GB 2462033A GB 0919881 A GB0919881 A GB 0919881A GB 0919881 A GB0919881 A GB 0919881A GB 2462033 A GB2462033 A GB 2462033A
Authority
GB
United Kingdom
Prior art keywords
low fat
natural low
preparation
fat cheese
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.)
Withdrawn
Application number
GB0919881A
Other languages
English (en)
Other versions
GB0919881D0 (en
Inventor
Donal Anthony Lehane
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB0919881D0 publication Critical patent/GB0919881D0/en
Publication of GB2462033A publication Critical patent/GB2462033A/en
Withdrawn legal-status Critical Current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
    • 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 THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
GB0919881A 2007-06-08 2009-11-13 A natural low fat cheese and process for preparation thereof Withdrawn GB2462033A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IE20070408 2007-06-08
PCT/EP2008/057179 WO2008148895A1 (fr) 2007-06-08 2008-06-09 Fromage naturel à faible teneur en matière grasse et son procédé de préparation

Publications (2)

Publication Number Publication Date
GB0919881D0 GB0919881D0 (en) 2009-12-30
GB2462033A true GB2462033A (en) 2010-01-27

Family

ID=39846869

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0919881A Withdrawn GB2462033A (en) 2007-06-08 2009-11-13 A natural low fat cheese and process for preparation thereof

Country Status (3)

Country Link
GB (1) GB2462033A (fr)
IE (1) IES20080472A2 (fr)
WO (1) WO2008148895A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010070389A1 (fr) * 2008-12-20 2010-06-24 Latvijas Universitate Produit de grignotage à valeur nutritionnelle élevée et procédé pour sa production
CN102067913B (zh) * 2010-12-01 2013-03-27 内蒙古伊利实业集团股份有限公司 部分脱脂干酪及其制备方法
CA2957617A1 (fr) * 2014-08-18 2016-02-25 Mofin S.R.L. Procede de preparation de produits derives de lait a base de creme, de ricotta et de melanges de ceux-ci destines a la congelation rapide ou la congelation, produits obtenus avec ledit procede et leurs utilisations
CN112704124A (zh) * 2020-12-29 2021-04-27 光明乳业股份有限公司 一种儿童片状奶酪及其制备方法
CN114431305A (zh) * 2022-02-23 2022-05-06 渤海大学 一种以酯交换油脂为基料油脂的低脂人造奶油及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996001849A1 (fr) * 1994-07-07 1996-01-25 Tiense Suikerraffinaderij Naamloze Vennootschap Compositions polydispersees fractionnees
US5527556A (en) * 1991-10-04 1996-06-18 Raffinerie Tirlemontoise S.A. Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
EP0821885A1 (fr) * 1996-07-31 1998-02-04 "Raffinerie Tirlemontoise", société anonyme: Poudres laitières contenant du fructane et/ou du polydextrose, procédé pour leur préparation et leur usage
USH2095H1 (en) * 1996-12-03 2004-01-06 Fmc Corporation Fat substituted and its preparation
US20060024412A1 (en) * 2004-02-23 2006-02-02 Kraft Foods Holdings, Inc. Shelf-stable acidified food compositions and methods for their preparation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5527556A (en) * 1991-10-04 1996-06-18 Raffinerie Tirlemontoise S.A. Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
WO1996001849A1 (fr) * 1994-07-07 1996-01-25 Tiense Suikerraffinaderij Naamloze Vennootschap Compositions polydispersees fractionnees
EP0821885A1 (fr) * 1996-07-31 1998-02-04 "Raffinerie Tirlemontoise", société anonyme: Poudres laitières contenant du fructane et/ou du polydextrose, procédé pour leur préparation et leur usage
USH2095H1 (en) * 1996-12-03 2004-01-06 Fmc Corporation Fat substituted and its preparation
US20060024412A1 (en) * 2004-02-23 2006-02-02 Kraft Foods Holdings, Inc. Shelf-stable acidified food compositions and methods for their preparation

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers", Koka et al., International Dairy Journal, no.14, 2004, pages 365-373 *
"Textural, rheolgical and microstructural properties of imitation cheese containing inulin", Hennelly et al., Journal of food engineering, BArking, Essex, GB, vol. 75, no. 3, 1 August 2006, pages 388-395 *

Also Published As

Publication number Publication date
GB0919881D0 (en) 2009-12-30
IES20080472A2 (en) 2009-03-04
WO2008148895A1 (fr) 2008-12-11

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Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)