IE42226L - Cheese product. - Google Patents

Cheese product.

Info

Publication number
IE42226L
IE42226L IE752774A IE277475A IE42226L IE 42226 L IE42226 L IE 42226L IE 752774 A IE752774 A IE 752774A IE 277475 A IE277475 A IE 277475A IE 42226 L IE42226 L IE 42226L
Authority
IE
Ireland
Prior art keywords
cheese
whey
solids product
adjusting
product
Prior art date
Application number
IE752774A
Other versions
IE42226B1 (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 IE42226L publication Critical patent/IE42226L/en
Publication of IE42226B1 publication Critical patent/IE42226B1/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
    • A23C21/00—Whey; Whey preparations
    • 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

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

CHEESE PRODUCT CONTAINING PARTIALLY SOLUBLE MODIFIED WHEY SOLIDS PRODUCT Pasteurized process cheese, pasteurized process cheese food and spread. and imitation cheese spread products are disclosed which contain a partially soluble modified whey solids product derived from either adding a divalent metal ion to a cheese whey solution and adjusting the pH to between about 6.0 and about 8.0 at a temperature of below about 140.degree.F or by adjusting the pH of a raw cheese whey containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids product. [CA1090195A]
IE2774/75A 1975-02-03 1975-12-19 Cheese product containing partially soluble modified whey solids product IE42226B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US54663575A 1975-02-03 1975-02-03
US57350175A 1975-05-01 1975-05-01

Publications (2)

Publication Number Publication Date
IE42226L true IE42226L (en) 1976-08-03
IE42226B1 IE42226B1 (en) 1980-07-02

Family

ID=27068305

Family Applications (1)

Application Number Title Priority Date Filing Date
IE2774/75A IE42226B1 (en) 1975-02-03 1975-12-19 Cheese product containing partially soluble modified whey solids product

Country Status (14)

Country Link
JP (1) JPS5918022B2 (en)
AR (1) AR207610A1 (en)
CA (1) CA1090195A (en)
CH (1) CH618585A5 (en)
DE (1) DE2603416A1 (en)
FR (1) FR2298956A1 (en)
IE (1) IE42226B1 (en)
IT (1) IT1053472B (en)
MX (1) MX3869E (en)
NL (1) NL7600447A (en)
NO (1) NO145125C (en)
NZ (1) NZ179893A (en)
PH (1) PH13211A (en)
SE (1) SE428340B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4163069A (en) * 1977-10-11 1979-07-31 Stauffer Chemical Company Non-fat dry milk substitute product
US4161552A (en) * 1978-01-12 1979-07-17 Stauffer Chemical Company Method for making comminuted meats and extenders
FR2425809A1 (en) * 1978-05-18 1979-12-14 Beatrice Foods Co Stabiliser, thickening agent etc. for food - consists of non-proteinaceous colloidal whey ppte. prepd. by increasing pH of whey and heating
JPS5978644A (en) * 1982-10-26 1984-05-07 Meiji Milk Prod Co Ltd Preparation of salt consisting essentially of calcium from milky raw material
FR2550059B1 (en) * 1983-08-03 1988-09-16 Bel Fromageries PROCESS FOR THE MANUFACTURE OF A MATURED PROCESSED CHEESE
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
AT500272B1 (en) * 2003-06-06 2006-11-15 Ib Steiner Ingenieurbuero Fuer PROCESS FOR CONNECTING BASE ELEMENTS FROM SOLID WOOD WITH PLASTIC

Also Published As

Publication number Publication date
FR2298956B1 (en) 1980-10-10
IE42226B1 (en) 1980-07-02
DE2603416A1 (en) 1976-08-05
AR207610A1 (en) 1976-10-15
AU8793475A (en) 1977-07-07
PH13211A (en) 1980-02-07
NO760307L (en) 1976-08-04
NO145125C (en) 1982-01-20
FR2298956A1 (en) 1976-08-27
JPS51101165A (en) 1976-09-07
JPS5918022B2 (en) 1984-04-25
NO145125B (en) 1981-10-12
NL7600447A (en) 1976-08-05
CA1090195A (en) 1980-11-25
CH618585A5 (en) 1980-08-15
SE428340B (en) 1983-06-27
SE7601083L (en) 1976-08-04
NZ179893A (en) 1978-04-03
IT1053472B (en) 1981-08-31
MX3869E (en) 1981-08-26

Similar Documents

Publication Publication Date Title
ATE130728T1 (en) USE OF HYDROCOLLOIDS FOR FORMULATION AND PRODUCTION OF LOW FAT AND LOW WATER ACTIVITY CONFECTIONAL PRODUCTS AND METHODS.
EP0045128A3 (en) Fabricated food products from textured protein particles and method for the production thereof
JPS56123921A (en) Treatment of raw material based on casein* its product and composition
ES8106542A1 (en) Copolymer from lactic acid and glycolic acid and process for making same.
GB1374019A (en) Method for the preparation of a milk protein co
IE42226L (en) Cheese product.
AU7006081A (en) Flavour concentrate from animal or vegetable material
IE801358L (en) Gelling of whey proteins.
GB1487170A (en) Process for separating sodium lauryl sulphate from a complex of protein therewith
IE820343L (en) Preparing 4-hydroxy-5-methyl-2, 3-dihydro-furnaone-3
ES453835A1 (en) Method for preparing food products from a suspension of milk proteins with texturization
IE782300L (en) Protein concentrate
ES2000724A6 (en) Chewing gum and process for making the same.
AU585342B2 (en) Method of producing low-fat whey proteins
US4849241A (en) Novel process for lowering the concentration of β-lactoglobulin in cheese whey
IE40380B1 (en) Cheese manufacture
GR3020864T3 (en) Use of stabilized milk-protein powder in the production of process cheese and cheese preparations, and methods of manufacturing such products.
IE781891L (en) Fibrous milk protein product.
IE831426L (en) Preparation of decationised acidified milk.
GB1486397A (en) Removal of proteins from liquid acid cheese whey
EP0032833A3 (en) Egg yolk containing compositions in which the egg yolk has been at least partially replaced
FR2310707A1 (en) ACIDIFIED FOOD PRODUCT BASED ON MILK OR CREAM, AND COMPOSITION AND PROCESS FOR ITS PREPARATION
GB1525791A (en) Cheese product containing partially soluble whey solids product
NZ185003A (en) Producing water-soluble food product from proteinaceous raw material heterolysis by yeast and action of lactic acid bacteria
GB1507380A (en) Process for the production of foodstuffs containing clottable milk proteins and proteins of vegetable or microbial origin