IE42225L - Cheese product - Google Patents

Cheese product

Info

Publication number
IE42225L
IE42225L IE752773A IE277375A IE42225L IE 42225 L IE42225 L IE 42225L IE 752773 A IE752773 A IE 752773A IE 277375 A IE277375 A IE 277375A IE 42225 L IE42225 L IE 42225L
Authority
IE
Ireland
Prior art keywords
cheese
dairy product
cheese product
metal citrate
gb1521611a
Prior art date
Application number
IE752773A
Other versions
IE42225B1 (en
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of IE42225L publication Critical patent/IE42225L/en
Publication of IE42225B1 publication Critical patent/IE42225B1/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; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • 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; PREPARATION 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; PREPARATION 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
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/148—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by molecular sieve or gel filtration or chromatographic treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)

Abstract

A cheese preparation is produced using a soluble dairy product obtained by treatment with a molecular sieve resin, from which dairy product some of the lactose has been removed. The emulsifier used for the cheese is a mixture of sodium aluminium phosphate and an alkali metal citrate or alkaline earth metal citrate. [GB1521611A]
IE2773/75A 1975-02-03 1975-12-19 Cheese product containing soluble partially delactosed whey IE42225B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US54663675A 1975-02-03 1975-02-03

Publications (2)

Publication Number Publication Date
IE42225L true IE42225L (en) 1976-08-03
IE42225B1 IE42225B1 (en) 1980-07-02

Family

ID=24181321

Family Applications (1)

Application Number Title Priority Date Filing Date
IE2773/75A IE42225B1 (en) 1975-02-03 1975-12-19 Cheese product containing soluble partially delactosed whey

Country Status (14)

Country Link
JP (1) JPS51101166A (en)
AR (1) AR207394A1 (en)
AU (1) AU498776B2 (en)
BE (1) BE838138A (en)
CH (1) CH618847A5 (en)
DE (1) DE2603415A1 (en)
FR (1) FR2298957A1 (en)
GB (1) GB1521611A (en)
IE (1) IE42225B1 (en)
IT (1) IT1053576B (en)
NL (1) NL7600600A (en)
NO (1) NO760308L (en)
PH (1) PH11651A (en)
SE (1) SE7601082L (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0746965B2 (en) * 1985-09-05 1995-05-24 ゼネラル・フ−ズ・コ−ポレイシヨン Cheese-like food containing soymilk
NZ526878A (en) * 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0

Also Published As

Publication number Publication date
DE2603415A1 (en) 1976-08-05
BE838138A (en) 1976-07-30
JPS51101166A (en) 1976-09-07
PH11651A (en) 1978-05-08
GB1521611A (en) 1978-08-16
SE7601082L (en) 1976-08-04
AU8793575A (en) 1977-07-07
FR2298957B1 (en) 1980-09-12
FR2298957A1 (en) 1976-08-27
NL7600600A (en) 1976-08-05
AR207394A1 (en) 1976-09-30
IT1053576B (en) 1981-10-10
IE42225B1 (en) 1980-07-02
CH618847A5 (en) 1980-08-29
NO760308L (en) 1976-08-04
AU498776B2 (en) 1979-03-22

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