GB999150A - Cheese product - Google Patents

Cheese product

Info

Publication number
GB999150A
GB999150A GB2789363A GB2789363A GB999150A GB 999150 A GB999150 A GB 999150A GB 2789363 A GB2789363 A GB 2789363A GB 2789363 A GB2789363 A GB 2789363A GB 999150 A GB999150 A GB 999150A
Authority
GB
United Kingdom
Prior art keywords
bean gum
cheese product
cream
cream cheese
gum
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
GB2789363A
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.)
Kraft Inc
Original Assignee
Kraft Inc
National Dairy Products Corp
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 Kraft Inc, National Dairy Products Corp filed Critical Kraft Inc
Publication of GB999150A publication Critical patent/GB999150A/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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products

Abstract

Cream cheese preparations into which at least 25% by volume of innocuous gas, e.g. nitrogen, has been incorporated, are rendered less liable to adhere to the containers by the use in the conventional stabilizer, i.e. the substance preventing "wheying-off" of the curd, of at least 10% of guar gum. Conventional stabilizers are exemplified by carob bean gum, locust bean gum and Irish Moss. The cream cheese may include cream. U.S.A. Specifications 2,007,218 and 2,387,276 are referred to.
GB2789363A 1962-08-06 1963-07-15 Cheese product Expired GB999150A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US21483562A 1962-08-06 1962-08-06

Publications (1)

Publication Number Publication Date
GB999150A true GB999150A (en) 1965-07-21

Family

ID=22800596

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2789363A Expired GB999150A (en) 1962-08-06 1963-07-15 Cheese product

Country Status (1)

Country Link
GB (1) GB999150A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3985902A (en) 1971-12-22 1976-10-12 Fromageries Picon Process for preparing a food product
US4228189A (en) 1972-05-10 1980-10-14 Lever Brothers Company Preparation of yogurt and quark
EP2474232A1 (en) * 2009-09-03 2012-07-11 Takanashi Milk Products Co., Ltd. Method for producing pasteurized fresh cheese
EP2181603A3 (en) * 2008-10-30 2012-07-18 Kraft Foods Global Brands LLC Hot temperature aerated dairy product having shelf stable properties

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3985902A (en) 1971-12-22 1976-10-12 Fromageries Picon Process for preparing a food product
US4228189A (en) 1972-05-10 1980-10-14 Lever Brothers Company Preparation of yogurt and quark
EP2181603A3 (en) * 2008-10-30 2012-07-18 Kraft Foods Global Brands LLC Hot temperature aerated dairy product having shelf stable properties
EP2474232A1 (en) * 2009-09-03 2012-07-11 Takanashi Milk Products Co., Ltd. Method for producing pasteurized fresh cheese
EP2474232A4 (en) * 2009-09-03 2014-03-12 Takanashi Milk Products Co Ltd Method for producing pasteurized fresh cheese

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