MX2009011703A - Producto lacteo aireado a alta temperatura teniendo propiedades estables en estante. - Google Patents

Producto lacteo aireado a alta temperatura teniendo propiedades estables en estante.

Info

Publication number
MX2009011703A
MX2009011703A MX2009011703A MX2009011703A MX2009011703A MX 2009011703 A MX2009011703 A MX 2009011703A MX 2009011703 A MX2009011703 A MX 2009011703A MX 2009011703 A MX2009011703 A MX 2009011703A MX 2009011703 A MX2009011703 A MX 2009011703A
Authority
MX
Mexico
Prior art keywords
dairy product
gum
shelf stable
mixture
hot temperature
Prior art date
Application number
MX2009011703A
Other languages
English (en)
Other versions
MX359081B (es
Inventor
Alice Shen Cha
Richard Harold Lincourt
David John Barnard
Original Assignee
Kraft Foods Global Brands Llc
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 Kraft Foods Global Brands Llc filed Critical Kraft Foods Global Brands Llc
Publication of MX2009011703A publication Critical patent/MX2009011703A/es
Publication of MX359081B publication Critical patent/MX359081B/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; 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
    • 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
    • A23C19/076—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; 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
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23C19/097—Preservation
    • A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Se divulga un producto l?cteo aireado en caliente, con alto contenido de humedad , estable en estante, que comprende una mezcla de alrededor de 10 a alrededor de 66% de un componente l?cteo, alrededor de 20 a alrededor de 30% de un componente de grasa, y alrededor de 0.5 a alrededor de 2.5% de un sistema estabilizador. El sistema estabilizador comprende al menos un sistema de dos gomas, donde una goma es gelatina, o al menos un sistema de tres gomas, donde una goma es ya sea gelatina o carrageeina, las gomas remanentes siendo diferentes. La mezcla es aireada de 2 a alrededor de 20 % de sobre-corrida mientras la mezcla est? todav?a caliente y es posteriormente llenada en empaques a la temperatura elevada, es decir de alrededor de 140 a alrededor de 180?F (alrededor de 60 a alrededor de 82.2?C). El producto l?cteo resultante tiene una vida en estante de al menos doce meses cuando se almacena a temperaturas ambiente o al menos 18 meses cuando se almacena a temperaturas de refrigeraci?n sin requerir de t?cnicas de procesamiento o empaque as?pticas.
MX2009011703A 2008-10-30 2009-10-29 Producto lácteo aireado a alta temperatura teniendo propiedades estables en estante. MX359081B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12/261,767 US20100112147A1 (en) 2008-10-30 2008-10-30 Hot Temperature Aerated Dairy Product Having Shelf Stable Properties

Publications (2)

Publication Number Publication Date
MX2009011703A true MX2009011703A (es) 2010-05-17
MX359081B MX359081B (es) 2018-09-11

Family

ID=41682862

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009011703A MX359081B (es) 2008-10-30 2009-10-29 Producto lácteo aireado a alta temperatura teniendo propiedades estables en estante.

Country Status (12)

Country Link
US (1) US20100112147A1 (es)
EP (1) EP2181603B1 (es)
JP (1) JP5676873B2 (es)
AR (1) AR073999A1 (es)
AU (1) AU2009227812B2 (es)
BR (1) BRPI0904263B1 (es)
CA (1) CA2683298C (es)
ES (1) ES2644462T3 (es)
MX (1) MX359081B (es)
NZ (1) NZ580342A (es)
RU (1) RU2009140137A (es)
ZA (1) ZA200907580B (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10149483B2 (en) * 2011-08-05 2018-12-11 Kraft Foods Group Brands Llc Ready-to-bake batter and methods of making the same
PL2787830T3 (pl) 2011-12-06 2018-03-30 Nestec S.A. Stabilny podczas przechowywania mus mleczny
WO2013087729A1 (en) 2011-12-14 2013-06-20 Nestec S.A. Dairy dessert composition
WO2014173416A2 (en) * 2013-04-22 2014-10-30 Arla Foods Amba An aerated cheese product
PT3200594T (pt) * 2014-10-03 2018-10-30 Nestle Sa Composição fisicamente estável de queijo liquefeito e processo para a produzir
MX2017014203A (es) 2015-05-16 2018-03-28 Big Heart Pet Inc Productos alimenticios expandidos apetitosos y metodos para fabricar los mismos.
US10645967B2 (en) * 2017-08-08 2020-05-12 The Clorox Company Shelf-stable acidified aerated food emulsion
AU2019260517B2 (en) * 2018-04-24 2024-02-08 Societe Des Produits Nestle S.A. Aerated shelf-stable dairy-based ready-to-drink beverage
JP7240152B2 (ja) * 2018-11-26 2023-03-15 オルガノフードテック株式会社 クリーム状イヌリン組成物用のクリーム化剤、クリーム状イヌリン組成物、クリーム状イヌリン組成物の製造方法、食品、および食品の製造方法
CN111374181B (zh) * 2018-12-27 2023-04-14 内蒙古蒙牛乳业（集团）股份有限公司 一种乳制品及其制备工艺

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DE3314551C1 (de) * 1983-04-21 1984-11-08 Unilever N.V., Rotterdam Aufgeschäumter Schmelzkäse und Verfahren zu dessen Herstellung
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JPS63202339A (ja) * 1987-02-17 1988-08-22 Snow Brand Milk Prod Co Ltd 凍結・解凍可能なチ−ズデザ−トの製造方法
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Also Published As

Publication number Publication date
MX359081B (es) 2018-09-11
EP2181603A2 (en) 2010-05-05
US20100112147A1 (en) 2010-05-06
NZ580342A (en) 2011-02-25
CA2683298C (en) 2013-01-15
BRPI0904263B1 (pt) 2017-10-10
AU2009227812B2 (en) 2011-11-10
CA2683298A1 (en) 2010-04-30
BRPI0904263A2 (pt) 2010-09-14
EP2181603A3 (en) 2012-07-18
RU2009140137A (ru) 2011-05-10
AR073999A1 (es) 2010-12-15
ES2644462T3 (es) 2017-11-29
ZA200907580B (en) 2010-07-28
EP2181603B1 (en) 2017-08-16
AU2009227812A1 (en) 2010-05-20
JP5676873B2 (ja) 2015-02-25
JP2010104366A (ja) 2010-05-13

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Legal Events

Date Code Title Description
HC Change of company name or juridical status

Owner name: THE CHEMOURS COMPANY FC, LLC

Owner name: STRATACA SYSTEMS LIMITED

FG Grant or registration