MX166171B - Procedimiento de fabricacion de un producto lacteo - Google Patents

Procedimiento de fabricacion de un producto lacteo

Info

Publication number
MX166171B
MX166171B MX026883A MX2688385A MX166171B MX 166171 B MX166171 B MX 166171B MX 026883 A MX026883 A MX 026883A MX 2688385 A MX2688385 A MX 2688385A MX 166171 B MX166171 B MX 166171B
Authority
MX
Mexico
Prior art keywords
dairy product
manufacturing procedure
genus
containers
fresh cheese
Prior art date
Application number
MX026883A
Other languages
English (en)
Inventor
Giobanni Prella
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of MX166171B publication Critical patent/MX166171B/es

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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/076—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; 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
    • A23C19/076—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; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/208—Removal of bacteria by membrane filtration; Sterile filtration of milk products

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)
  • Seasonings (AREA)

Abstract

La presente invención se refiere a un procedimiento de fabricación de un producto lácteo del género queso fresco, caracterizado porque se prepara una mezcla de partida que contiene caseína en estado natural, materias grasas proteínas de suero, se esteriliza la mezcla se acondiciona en caliente y de modo altamente higiénico en recipientes añadiendo la cuajada estéril, se cierran los recipientes herméticamente y se les deja reposar en condiciones que permitan la coagulación de la caseína, producto lácteo del género queso fresco.
MX026883A 1984-12-24 1985-12-12 Procedimiento de fabricacion de un producto lacteo MX166171B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP84116296A EP0185795B1 (fr) 1984-12-24 1984-12-24 Procédé de fabrication d'un produit laitier

Publications (1)

Publication Number Publication Date
MX166171B true MX166171B (es) 1992-12-22

Family

ID=8192391

Family Applications (1)

Application Number Title Priority Date Filing Date
MX026883A MX166171B (es) 1984-12-24 1985-12-12 Procedimiento de fabricacion de un producto lacteo

Country Status (13)

Country Link
US (1) US4716045A (es)
EP (1) EP0185795B1 (es)
JP (1) JPS61162131A (es)
AT (1) ATE43476T1 (es)
AU (1) AU582064B2 (es)
CA (1) CA1267320A (es)
DE (1) DE3478388D1 (es)
ES (1) ES8705199A1 (es)
GR (1) GR853135B (es)
IE (1) IE57208B1 (es)
MX (1) MX166171B (es)
NO (1) NO164272C (es)
ZA (1) ZA859503B (es)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
FR2627061B1 (fr) * 1988-02-15 1991-07-26 Prosperite Fermiere Coop Laiti Procede de fabrication de fromage a partir de poudre de retentat et fromages obtenus
FR2651094B1 (fr) * 1989-08-29 1992-08-28 Bongrain Sa Procede de fabrication de fromage ou specialite fromagere ainsi que fromage ou specialite fromagere obtenu par la mise en óoeuvre du procede.
CA2161451C (en) * 1993-04-27 1999-06-08 Janos Bodor Fresh, renneted cast cheese and a method of manufacturing
SE515450C2 (sv) * 1998-04-20 2001-08-06 Tetra Laval Holdings & Finance Metod för framställning av färskost
US6406724B1 (en) 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
US20020064582A1 (en) * 2000-10-26 2002-05-30 Carabetta Peter P. Shelf stable food product and mix kit
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
ES2316275B1 (es) * 2007-03-16 2010-03-22 Universidad Politecnica De Madrid Proceso de sustitucion de las grasas saturadas de la leche por aceites vegetales no hidrogenados.
US11197917B2 (en) 2017-12-01 2021-12-14 ByHeart, Inc. Formulations for nutritional support in subjects in need thereof
EP4213635A1 (en) * 2020-09-18 2023-07-26 Standing Ovation Method for producing cheese substitutes
CN117256840A (zh) * 2022-10-02 2023-12-22 沈哲明 一种清乳硒蛋白及其制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE964652C (de) * 1955-11-03 1957-05-23 Dr Max E Schulz Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen
FR1241283A (fr) * 1959-08-07 1960-09-16 Procédé de préparation d'aliments lactés et aliments obtenus par un tel procédé
CH623204A5 (en) * 1976-08-02 1981-05-29 Nestle Sa Method for manufacturing cheeses
US4341801A (en) * 1977-10-17 1982-07-27 Dorr-Oliver Incorporated Ultrafiltration process for the preparation of cream cheese
JPS5947585B2 (ja) * 1978-02-13 1984-11-20 森永乳業株式会社 カツテ−ジチ−ズ様食品の製造法
JPS5672650A (en) * 1979-11-14 1981-06-16 Yoshiya Sakuraba Preparation of milk curd (tofu)

Also Published As

Publication number Publication date
ZA859503B (en) 1986-08-27
GR853135B (es) 1986-04-24
JPH0468894B2 (es) 1992-11-04
NO164272C (no) 1990-09-19
IE853112L (en) 1986-06-24
NO164272B (no) 1990-06-11
AU582064B2 (en) 1989-03-09
JPS61162131A (ja) 1986-07-22
CA1267320A (en) 1990-04-03
ES550318A0 (es) 1987-05-01
AU5121985A (en) 1986-07-03
NO855222L (no) 1986-06-25
ES8705199A1 (es) 1987-05-01
US4716045A (en) 1987-12-29
DE3478388D1 (en) 1989-07-06
IE57208B1 (en) 1992-06-03
EP0185795A1 (fr) 1986-07-02
EP0185795B1 (fr) 1989-05-31
ATE43476T1 (de) 1989-06-15

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