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 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 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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)
  • 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 (zh)
AT (1) AT329362B (zh)
AU (1) AU468531B2 (zh)
CA (1) CA972618A (zh)
CH (1) CH571321A5 (zh)
DE (1) DE2216390C3 (zh)
ES (1) ES401556A1 (zh)
FI (1) FI54674C (zh)
FR (1) FR2135158B1 (zh)
GB (1) GB1381655A (zh)
IT (1) IT1048992B (zh)
LU (1) LU62953A1 (zh)
NL (1) NL153763B (zh)
SE (1) SE386359B (zh)
ZA (1) ZA722308B (zh)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5373166U (zh) * 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 (zh) * 1986-05-16 1987-11-25
JPH0389614U (zh) * 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.
DE60003392D1 (de) * 1999-02-25 2003-07-24 Nestle Sa Verwendung von l-alanin als süssstoff
US20130084378A1 (en) * 2011-09-30 2013-04-04 Daesang Corporation Amino acid seasoning compositions comprising l-glutamic acid and l-lysine

Also Published As

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

Similar Documents

Publication Publication Date Title
IT1036001B (it) Procedimento per preparare alimenti aromatizzati particolarmente al formaggio
IT1048992B (it) Procedimento per preparare una composizione alimentare con aroma di formaggio maturo
AT336337B (de) Kasezubereitungsbehalter
CH549378A (it) Macchina confezionatrice di blocchetti di impasto alimentare.
IT1024512B (it) Prodotto alimentare di latte coagulato, a struttura alveolare, e procedimento per la sua preparazione
NO138714C (no) Smakspreparat for forbedring av kjoettsmaken hos naeringsmidler
CA1008726B (en) Cheese flavoring compositions
IT982410B (it) Procedimento per preparare una composizione alimentare avente l aroma del formaggio provolone e composizione ottenuta col proce dimento
ZA722221B (en) Blue cheese flavour
IL39873A0 (en) Fruit harvesting machines
JPS55131363A (en) Food flavoring method
CA998561A (en) Cheese flavour (amines)
IT1049304B (it) Procedimento per fabbricare una bevanda contenente ingredienti di frutta
IT1008580B (it) Alimento simile a formaggio polverulento e procedimento per produrlo
AU5993073A (en) Fruit preparation
CA978795A (en) Cheese flavor
IT1050463B (it) Procedimento per migliorare l aroma di formaggio di un prodotto alimentare
ZA738825B (en) Cheese flavour
AR197965A1 (es) Procedimiento para preparar un producto alimenticio esponjado
AU465665B2 (en) Cheese flavour (amines)
IT1003502B (it) Procedimento per preparare un prodotto proteico con aroma di affumicato
IT1002511B (it) Composizione aromatizzante che permette di conferire a materie alimentari un aroma di formaggio del tipo camembert o blu
ZA711781B (en) Food slicing machine
CA920875A (en) Rapid manufacture of cheese flavor
CA992380A (en) Cheese flavored composition