IE35598B1 - Low fat cream cheese like product - Google Patents

Low fat cream cheese like product

Info

Publication number
IE35598B1
IE35598B1 IE113371A IE113371A IE35598B1 IE 35598 B1 IE35598 B1 IE 35598B1 IE 113371 A IE113371 A IE 113371A IE 113371 A IE113371 A IE 113371A IE 35598 B1 IE35598 B1 IE 35598B1
Authority
IE
Ireland
Prior art keywords
product
cheese
fat
cream cheese
cream
Prior art date
Application number
IE113371A
Other versions
IE35598L (en
Original Assignee
Kraftco 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 Kraftco Corp filed Critical Kraftco Corp
Publication of IE35598L publication Critical patent/IE35598L/en
Publication of IE35598B1 publication Critical patent/IE35598B1/en

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
    • 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
    • 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
    • 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

1374094 Cheese-like product KRAFTCO CORP 6 Sept 1971 [23 Sept 1970] 41444/71 Heading A2B A product having a body and texture similar to that of cream cheese, but containing less fat than cream cheese, is obtained by forming a mixture from dairy ingredients selected from cottage cheese curd and non fat milk solids and a dairy derived fat source selected from cream cheese curd. Neufchatel cheese curd, and cream, the dairy ingredients providing 4-7% lactose and the fat source establishing a fat level of less than 20% in the mixture, heating to provide a fluid mix, adding sufficient acid to establish a pH of 4.4-4.7, homogenising, and packing the product. [GB1374094A]
IE113371A 1970-09-23 1971-09-06 Low fat cream cheese like product IE35598B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US7493770A 1970-09-23 1970-09-23

Publications (2)

Publication Number Publication Date
IE35598L IE35598L (en) 1972-03-23
IE35598B1 true IE35598B1 (en) 1976-03-31

Family

ID=22122549

Family Applications (1)

Application Number Title Priority Date Filing Date
IE113371A IE35598B1 (en) 1970-09-23 1971-09-06 Low fat cream cheese like product

Country Status (7)

Country Link
JP (1) JPS5515183B1 (en)
AU (1) AU477092B2 (en)
CA (1) CA941670A (en)
DE (1) DE2146955A1 (en)
ES (1) ES395311A1 (en)
GB (1) GB1374094A (en)
IE (1) IE35598B1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
WO1997021353A1 (en) * 1995-12-14 1997-06-19 Unilever N.V. Dairy product and process for making same
US5895671A (en) 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
EP1481595A1 (en) * 2003-05-27 2004-12-01 Unilever N.V. Method for preparing a gelled food product and semi-finished product for use in the method
FR2928071B1 (en) * 2008-02-28 2011-01-21 Bel Fromageries PROCESS FOR PRODUCING FRESH THERMAL CHEESE AND PROCESSED CHEESE

Also Published As

Publication number Publication date
DE2146955A1 (en) 1972-05-10
ES395311A1 (en) 1974-11-16
AU477092B2 (en) 1976-10-14
CA941670A (en) 1974-02-12
AU3320071A (en) 1973-03-15
IE35598L (en) 1972-03-23
GB1374094A (en) 1974-11-13
JPS5515183B1 (en) 1980-04-22

Similar Documents

Publication Publication Date Title
JP2887246B2 (en) Anti-cariogenic food composition
FR2422341A1 (en) PREPARATION OF FOOD PRODUCTS BASED ON PROTEINS, FATS AND SALTS, ESPECIALLY CHEESE
GB1374019A (en) Method for the preparation of a milk protein co
GB1366130A (en) Heat stable curd from soya bean milk and process of manufacture there of
IE35598B1 (en) Low fat cream cheese like product
MX9704365A (en) Method for preparing dairy products having increased shelf-life.
GB1174861A (en) Dairy Products
GB1259765A (en) Improvements in or relating to cheese-making processes
GB1516786A (en) Method of preparing aromatic soured butter
US3468671A (en) Process for the production of whipped cream
US3765905A (en) Oduct
DE3276147D1 (en) Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
IE36813L (en) Dry milk protein products.
GB1273411A (en) Creaming mixture and method for making same
GB1400927A (en) Cheese manufacture process
US3720520A (en) Preparation of bleu cheese flavored product
GB986940A (en) Process for making acidified dairy products and products therefrom
GB1380822A (en) Preparation of fresh cheese curd such as ricotta
GB1247415A (en) Direct-acid milk products
GB1250053A (en) Improvements in the manufacture of milk curds
GB1526862A (en) Dairy products
GB1446813A (en) Method of producing a low-fat bread spread
GB1526935A (en) Food products
GB978032A (en) Process for preparing cheese making curd
GB1366648A (en) Blue cheese from soya bean milk and method of preparation thereof