MX2011009210A - Productos de queso con fusion mejorada y metodos. - Google Patents

Productos de queso con fusion mejorada y metodos.

Info

Publication number
MX2011009210A
MX2011009210A MX2011009210A MX2011009210A MX2011009210A MX 2011009210 A MX2011009210 A MX 2011009210A MX 2011009210 A MX2011009210 A MX 2011009210A MX 2011009210 A MX2011009210 A MX 2011009210A MX 2011009210 A MX2011009210 A MX 2011009210A
Authority
MX
Mexico
Prior art keywords
range
percent weight
cooked
methods
cheese
Prior art date
Application number
MX2011009210A
Other languages
English (en)
Other versions
MX356423B (es
Inventor
Rodrigo R Roesch
Edwin Gerardo Rivera
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 MX2011009210A publication Critical patent/MX2011009210A/es
Publication of MX356423B publication Critical patent/MX356423B/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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Productos de queso cocido y homogeneizado y métodos, usando fosfolípidos suplementales para proporcionar restricción de fusión reducida y moderar separación de aceite. Una forma de realización proporciona un producto de queso cocido teniendo por lo menos un queso natural en el rango de 20 a 92 porciento por peso; un suplemento de proteína en el rango de 0.25 a 30 porciento por peso; y un suplemento de fosfolípidos en el rango de alrededor de 0.1 a 1 porciento por peso; en donde el producto de queso cocido es homogéneo y no contiene niveles significativos de sales emulsionantes. El suplemento de fosfolípidos puede estar en el rango de alrededor de 0.25 a 1 porciento por peso, y de preferencia 0.4 porciento por peso. Homogeneizar al producto de queso cocido puede ser por una presión en el rango de alrededor de 70 a 246 kg/cm.
MX2011009210A 2010-09-01 2011-08-31 Productos de queso con fusion mejorada y metodos. MX356423B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US37925410P 2010-09-01 2010-09-01

Publications (2)

Publication Number Publication Date
MX2011009210A true MX2011009210A (es) 2012-03-15
MX356423B MX356423B (es) 2018-05-29

Family

ID=44651218

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011009210A MX356423B (es) 2010-09-01 2011-08-31 Productos de queso con fusion mejorada y metodos.

Country Status (8)

Country Link
US (1) US10264803B2 (es)
EP (1) EP2425719B1 (es)
JP (1) JP6211748B2 (es)
AU (1) AU2011218667B2 (es)
CA (1) CA2751175C (es)
ES (1) ES2621656T3 (es)
MX (1) MX356423B (es)
NZ (1) NZ594901A (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102163004B1 (ko) 2012-08-22 2020-10-07 크래프트 푸즈 그룹 브랜즈 엘엘씨 발효유 성분을 갖는 가공 치즈 및 제조 방법
US11425915B2 (en) 2018-05-02 2022-08-30 Land O'lakes, Inc. Methods of concentrating phospholipids

Family Cites Families (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5658448A (en) 1979-10-16 1981-05-21 Morinaga & Co Ltd Preparation of molded cheese
JPS5918968B2 (ja) 1979-10-16 1984-05-01 森永製菓株式会社 中空棒状チ−ズの製造法
US4277503A (en) * 1979-10-19 1981-07-07 Bily Robert Raymond Addition of lecithin to increase yield of cheese
US4552774A (en) * 1983-11-14 1985-11-12 Land O'lakes, Inc. Cheese-like product
US4684533A (en) * 1984-10-09 1987-08-04 Kraft, Inc. Imitation cheese products
JPS6214742A (ja) * 1985-07-11 1987-01-23 Fuji Oil Co Ltd 軟質チ−ズ類
JPS63222648A (ja) * 1987-03-13 1988-09-16 Snow Brand Milk Prod Co Ltd 板のりにチ−ズを挾んだチ−ズのりサンド
US4885183A (en) 1988-10-19 1989-12-05 Kraft, Inc. Method for controlling melting properties of process cheese
ATE89125T1 (de) * 1989-02-13 1993-05-15 Unilever Nv Kaeseprodukt und verfahren zu dessen herstellung.
US5009913A (en) * 1989-08-30 1991-04-23 Dairy Research, Inc. Cheese-like spread composition and method of making
US5028449A (en) * 1989-09-18 1991-07-02 Hatanaka Hiroji H Process for the production of an egg lecithin
JP3235923B2 (ja) * 1993-10-08 2001-12-04 三栄源エフ・エフ・アイ株式会社 チーズの風味改良法
CA2119313C (en) * 1994-03-17 1996-12-17 Glen S. Case Form of processed cheese product
EP1049381A4 (en) 1997-10-29 2003-11-12 Cacique Inc SYSTEM AND METHOD FOR MAKING IMPROVED CHEESE
US5935634A (en) * 1997-11-25 1999-08-10 Gamay Foods, Inc. Low-water activity cheese and method of preparation
CN100429981C (zh) 1999-03-16 2008-11-05 诺维信公司 干酪的生产方法
NZ511003A (en) * 2001-04-06 2003-06-30 Fonterra Tech Ltd preparing a fat containing stable dairy based food product such as cheese
US20060062885A1 (en) 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
US7309510B2 (en) 2003-02-28 2007-12-18 Unilever Bestfoods, North America Division Of Conopco, Inc. Stable cheese condiment
AU2005223969B2 (en) 2004-03-24 2010-08-05 Novozymes A/S Process for producing cheese
JP2008220177A (ja) * 2007-03-08 2008-09-25 Taiyo Kagaku Co Ltd 焼き菓子
AU2008202842B2 (en) * 2007-06-29 2014-05-01 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
JP4958299B2 (ja) * 2007-11-05 2012-06-20 株式会社明治 チーズ類の製造法
JP2012528589A (ja) * 2009-06-04 2012-11-15 フォンテラ コ−オペレイティブ グループ リミティド 乳化塩類を含まないカルシウム強化プロセスチーズおよびその調製工程

Also Published As

Publication number Publication date
AU2011218667A1 (en) 2012-03-15
JP6211748B2 (ja) 2017-10-11
EP2425719B1 (en) 2017-01-25
NZ594901A (en) 2012-12-21
ES2621656T3 (es) 2017-07-04
MX356423B (es) 2018-05-29
EP2425719A2 (en) 2012-03-07
US10264803B2 (en) 2019-04-23
EP2425719A3 (en) 2015-06-10
JP2012050435A (ja) 2012-03-15
AU2011218667B2 (en) 2014-06-26
CA2751175C (en) 2018-12-04
US20120052181A1 (en) 2012-03-01
CA2751175A1 (en) 2012-03-01

Similar Documents

Publication Publication Date Title
MY170875A (en) Aerated food products with improved foam stability
PH12014501652A1 (en) Dairy products with added dairy minerals and methods of producing dairy products with added dairy minerals
MX350870B (es) Formula para lactantes con alto palmitato sn-2 y oligofructosa.
AU331216S (en) Food processor
PH12015501403A1 (en) Low viscosity, high caloric density oral nutritional composition and related methods
TR201908263T4 (tr) Postprandiyal yağ emilimi modülasyonu.
AU342441S (en) Blender container
BR112014013912A2 (pt) carne moída alternativa baseada em vegetal
MY162145A (en) Gel composition
MX2013012392A (es) Materiales y productos para recubrimiento de superficies.
GT200800245A (es) Estabilizador para productos lacteos
AU341150S (en) Food cutter
BR112014028803A2 (pt) produtos alimentícios enlatados que têm um preenchimento
NZ602751A (en) Processing biomass
MX346578B (es) Composicion de gel.
MX2011013038A (es) Blanqueador de bebida liquida y metodo para preparar el mismo.
MX338090B (es) Espuma estabilizada.
MX2011009210A (es) Productos de queso con fusion mejorada y metodos.
MY189271A (en) Sterilized liquid protein supplement
MX365622B (es) Alimentos a base de lacteos teniendo altos niveles de lactosa.
CA151127S (en) Bottle
MX345948B (es) Uso de cepas mutantes resistentes a la nisina de lactobacilos para reducir la post-acidificación en los productos alimenticios.
MX2015007884A (es) Composicion de alimento para animales y proceso para produccion.
EA201491828A1 (ru) Нарезанный ломтиками, тертый или дробленый сыр и способ его приготовления
MX2013015183A (es) Emulsion que comprende lisofosfolipidos.

Legal Events

Date Code Title Description
GB Transfer or assignment

Owner name: KRAFT FOODS GROUP BRANDS LLC.*

FG Grant or registration