IT1048992B - Procedimento per preparare una composizione alimentare con aroma di formaggio maturo - Google Patents

Procedimento per preparare una composizione alimentare con aroma di formaggio maturo

Info

Publication number
IT1048992B
IT1048992B IT68088/72A IT6808872A IT1048992B IT 1048992 B IT1048992 B IT 1048992B IT 68088/72 A IT68088/72 A IT 68088/72A IT 6808872 A IT6808872 A IT 6808872A IT 1048992 B IT1048992 B IT 1048992B
Authority
IT
Italy
Prior art keywords
preparing
procedure
food composition
cheese flavor
mature cheese
Prior art date
Application number
IT68088/72A
Other languages
English (en)
Italian (it)
Inventor
Wolfram Gustav Freytag
Karl Heinz Ney
Poetoegde Wirotama
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of IT1048992B publication Critical patent/IT1048992B/it

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 OR TREATMENT 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; MAKING OR TREATMENT 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
IT68088/72A 1971-04-08 1972-04-07 Procedimento per preparare una composizione alimentare con aroma di formaggio maturo IT1048992B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LU62953 1971-04-08

Publications (1)

Publication Number Publication Date
IT1048992B true IT1048992B (it) 1980-12-20

Family

ID=19726674

Family Applications (1)

Application Number Title Priority Date Filing Date
IT68088/72A IT1048992B (it) 1971-04-08 1972-04-07 Procedimento per preparare una composizione alimentare con aroma di formaggio maturo

Country Status (15)

Country Link
JP (1) JPS5122071B1 (enrdf_load_stackoverflow)
AT (1) AT329362B (enrdf_load_stackoverflow)
AU (1) AU468531B2 (enrdf_load_stackoverflow)
CA (1) CA972618A (enrdf_load_stackoverflow)
CH (1) CH571321A5 (enrdf_load_stackoverflow)
DE (1) DE2216390C3 (enrdf_load_stackoverflow)
ES (1) ES401556A1 (enrdf_load_stackoverflow)
FI (1) FI54674C (enrdf_load_stackoverflow)
FR (1) FR2135158B1 (enrdf_load_stackoverflow)
GB (1) GB1381655A (enrdf_load_stackoverflow)
IT (1) IT1048992B (enrdf_load_stackoverflow)
LU (1) LU62953A1 (enrdf_load_stackoverflow)
NL (1) NL153763B (enrdf_load_stackoverflow)
SE (1) SE386359B (enrdf_load_stackoverflow)
ZA (1) ZA722308B (enrdf_load_stackoverflow)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5373166U (enrdf_load_stackoverflow) * 1976-11-18 1978-06-19
NL7804375A (nl) * 1977-05-16 1978-11-20 Ralston Purina Co Voedsel voor dieren.
DE3318955C2 (de) * 1983-05-25 1985-09-19 Dragoco Gerberding & Co Gmbh, 3450 Holzminden Verfahren zur Herstellung von artspezifischen konzentrierten Aromen auf Käsebasis
CH658973A5 (fr) * 1983-12-29 1986-12-31 Nestle Sa Produit aromatisant.
JPS62185521U (enrdf_load_stackoverflow) * 1986-05-16 1987-11-25
JPH0389614U (enrdf_load_stackoverflow) * 1989-12-29 1991-09-12
NL9301906A (nl) * 1993-11-04 1995-06-01 Zuivelonderneming De Vijfheere Werkwijze voor het bereiden van een produkt met kaassmaak.
BR0008521A (pt) * 1999-02-25 2001-12-26 Nestle Sa Uso de l-alanina como adoçante
US20130084378A1 (en) 2011-09-30 2013-04-04 Daesang Corporation Amino acid seasoning compositions comprising l-glutamic acid and l-lysine
EP3826473A1 (en) 2018-07-25 2021-06-02 Givaudan SA Citrus flavour compositions, their use and method of improving organoleptic properties

Also Published As

Publication number Publication date
LU62953A1 (enrdf_load_stackoverflow) 1972-12-11
AU4078672A (en) 1973-10-11
CH571321A5 (enrdf_load_stackoverflow) 1976-01-15
AT329362B (de) 1976-05-10
SE386359B (sv) 1976-08-09
GB1381655A (en) 1975-01-22
NL7204793A (enrdf_load_stackoverflow) 1972-10-10
ES401556A1 (es) 1975-11-01
FI54674C (fi) 1979-02-12
FI54674B (fi) 1978-10-31
ZA722308B (en) 1973-11-28
AU468531B2 (en) 1973-10-11
ATA307972A (de) 1975-07-15
NL153763B (nl) 1977-07-15
FR2135158A1 (enrdf_load_stackoverflow) 1972-12-15
DE2216390A1 (de) 1972-10-26
FR2135158B1 (enrdf_load_stackoverflow) 1977-11-18
JPS5122071B1 (enrdf_load_stackoverflow) 1976-07-07
DE2216390C3 (de) 1980-10-02
DE2216390B2 (de) 1980-01-24
CA972618A (en) 1975-08-12

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