MX2010007313A - Queso crema y metodo de elaboracion. - Google Patents

Queso crema y metodo de elaboracion.

Info

Publication number
MX2010007313A
MX2010007313A MX2010007313A MX2010007313A MX2010007313A MX 2010007313 A MX2010007313 A MX 2010007313A MX 2010007313 A MX2010007313 A MX 2010007313A MX 2010007313 A MX2010007313 A MX 2010007313A MX 2010007313 A MX2010007313 A MX 2010007313A
Authority
MX
Mexico
Prior art keywords
fat
cream cheese
combined
optional
level
Prior art date
Application number
MX2010007313A
Other languages
English (en)
Inventor
Alan Frederick Wolfschoon-Pombo
Hendrik Eyselee
Neil Griffith Douglas
Antonio Martinez Fernandez
Original Assignee
Kraft Foods R & D Inc
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 R & D Inc filed Critical Kraft Foods R & D Inc
Publication of MX2010007313A publication Critical patent/MX2010007313A/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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • 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
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration

Abstract

Un método para hacer un producto de queso crema alto en grasa con textura cremosa acrecentada. Una fuente de leche y una fuente de grasa opcional pueden combinarse para formar una base de leche estandarizada teniendo un primer nivel de grasa de alrededor de 7% o menos, el cual es entonces inoculado con un cultivo inicial de bacterias y fermentado. Después de la fermentación, un paso de ajuste de pH opcional puede ser provisto, y el pH puede ajustarse por adición de una mezcla dulce (es decir, no fermentada). La base de leche fermentada es entonces ultra-filtrada, y un concentrado de ultra-filtración resulta en un segundo nivel de grasa mayor que el primer nivel de grasa y hasta alrededor de 20%. El concentrado de ultra-filtración se combina con una crema agria teniendo un contenido de grasa mayor que alrededor de 20%, y la mezcla combinada entonces se calienta, se homogeniza, y se empaca resultando en un producto de queso crema alto en grasa teniendo un contenido de grasa mayor que alrededor de 20%.
MX2010007313A 2009-06-30 2010-06-30 Queso crema y metodo de elaboracion. MX2010007313A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US22189209P 2009-06-30 2009-06-30

Publications (1)

Publication Number Publication Date
MX2010007313A true MX2010007313A (es) 2012-03-07

Family

ID=43064504

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2010007313A MX2010007313A (es) 2009-06-30 2010-06-30 Queso crema y metodo de elaboracion.

Country Status (10)

Country Link
US (1) US20110020495A1 (es)
EP (1) EP2269466B1 (es)
JP (1) JP5709416B2 (es)
AU (1) AU2010202638B2 (es)
CA (1) CA2708548C (es)
DK (1) DK2269466T3 (es)
ES (1) ES2664918T3 (es)
MX (1) MX2010007313A (es)
NZ (1) NZ586435A (es)
PT (1) PT2269466T (es)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5800412B2 (ja) * 2011-03-11 2015-10-28 雪印メグミルク株式会社 クリームチーズ類
JP5993183B2 (ja) * 2012-04-04 2016-09-14 雪印メグミルク株式会社 クリームチーズおよびその製造方法
CA2808934C (en) 2012-04-10 2019-01-15 Kraft Foods R&D, Inc. Process for producing cream cheese
KR20140061071A (ko) * 2012-11-13 2014-05-21 삼성정밀화학 주식회사 셀룰로오스 에테르를 함유한 발효유 조성물 및 그의 제조 방법
JP6162395B2 (ja) * 2012-12-12 2017-07-12 雪印メグミルク株式会社 チーズ類、およびその製造方法
CN103549022B (zh) * 2013-11-06 2014-11-19 光明乳业股份有限公司 一种稀奶油干酪及其制备方法
GB2531263B (en) 2014-10-13 2019-01-09 Kraft Foods R&D Inc Filled cheese product
FR3051627B1 (fr) * 2016-05-26 2019-07-26 Groupe Lactalis Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation
FR3051628B1 (fr) * 2016-05-26 2019-08-30 Groupe Lactalis Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation
JP7062858B2 (ja) * 2016-09-12 2022-05-09 株式会社明治 凝乳食品の製造方法
GB2554905B (en) 2016-10-13 2019-01-09 Kraft Foods R & D Inc Method for the manufacture of a cream cheese
EP3664624B1 (en) * 2017-08-10 2021-06-16 Fairlife, LLC Methods for making high-protein greek yogurt using membrane systems before and after fermentation
CN109135145A (zh) * 2018-08-20 2019-01-04 上海暖友实业有限公司 一种以混合多糖胶为增稠剂的薄片自发热体及其制备方法
US11758915B2 (en) * 2018-12-21 2023-09-19 Kraft Foods Group Brands Llc Method of producing a simplified cheese spread and products therefrom

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US4205090A (en) * 1969-07-18 1980-05-27 Etablissement Public: Institut National de la Recherche Agronomique Preparation of cheese using ultrafiltration
US4341801A (en) * 1977-10-17 1982-07-27 Dorr-Oliver Incorporated Ultrafiltration process for the preparation of cream cheese
US4663178A (en) * 1983-02-18 1987-05-05 Conagra, Inc. Easily reconstitutable powdered sour-cream-type product
US4797289A (en) * 1987-03-09 1989-01-10 Reddy Malireddy S Enhancement of lactobacillus acidophilus growth and viability in yogurt and other cultured dairy products
US4724152A (en) * 1987-03-13 1988-02-09 The Pro-Mark Companies, Inc. Low fat cream cheese product and method for making
DK203090A (da) * 1990-02-28 1991-08-29 Sitia Yomo Spa Maelkeagtig mousse, dens tilberedning og anvendelse
US5180604A (en) * 1991-07-30 1993-01-19 Kraft General Foods, Inc. Non-fat cream cheese product and method for manufacture thereof
AU695350B2 (en) * 1994-07-07 1998-08-13 Tiense Suikerraffinaderij N.V. Fractionated polydisperse compositions
JP3485706B2 (ja) * 1995-12-26 2004-01-13 明治乳業株式会社 クリームチーズ様食品及びその製造法
WO1997046111A1 (en) * 1996-05-30 1997-12-11 Unilever N.V. Water continuous dairy base product and process for preparing such product
US6780445B1 (en) * 1997-10-29 2004-08-24 Cacique, Inc. System and method for making enhanced cheese
US6177118B1 (en) * 1998-11-06 2001-01-23 New Zealand Milk Products (North America) Inc. Methods for producing cheese and cheese products
US6689402B1 (en) * 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
US6562383B1 (en) * 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing
US6913774B2 (en) * 2002-08-01 2005-07-05 Kraft Foods Holdings, Inc. Gum application in wheyless cream cheese systems
JP4580138B2 (ja) * 2002-09-17 2010-11-10 雪印乳業株式会社 殺菌済み軟質ナチュラルチーズ及びその製造方法
ITMI20022604A1 (it) * 2002-12-09 2004-06-10 Mofin S R L Processo per ottimizzare la coagulazione del latte mediante ceppi di batteri lattici, nuovi ceppi e loro uso nel detto processo.
WO2005041677A1 (en) * 2003-10-30 2005-05-12 Arla Foods Amba Stabilisers useful in low fat spread production
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DE102005037503B4 (de) * 2005-08-09 2007-07-12 Tuchenhagen Dairy Systems Gmbh Verfahren zur Herstellung von konzentrierten und fermentierten Milchprodukten, insbesondere Frischkäse, Frischkäseerzeugnisse und Quark
US7674489B2 (en) * 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
ES2526987T3 (es) * 2007-04-13 2015-01-19 Kraft Foods R & D, Inc. Producto lácteo de textura fina y proceso para su preparación

Also Published As

Publication number Publication date
JP5709416B2 (ja) 2015-04-30
EP2269466B1 (en) 2018-01-24
DK2269466T3 (en) 2018-04-23
US20110020495A1 (en) 2011-01-27
EP2269466A3 (en) 2012-07-18
CA2708548A1 (en) 2010-12-30
JP2011024574A (ja) 2011-02-10
ES2664918T3 (es) 2018-04-24
AU2010202638A1 (en) 2011-01-20
CA2708548C (en) 2018-03-20
NZ586435A (en) 2011-04-29
PT2269466T (pt) 2018-04-11
AU2010202638B2 (en) 2015-08-20
EP2269466A2 (en) 2011-01-05

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