NL1004257C2 - Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan. - Google Patents

Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan. Download PDF

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Publication number
NL1004257C2
NL1004257C2 NL1004257A NL1004257A NL1004257C2 NL 1004257 C2 NL1004257 C2 NL 1004257C2 NL 1004257 A NL1004257 A NL 1004257A NL 1004257 A NL1004257 A NL 1004257A NL 1004257 C2 NL1004257 C2 NL 1004257C2
Authority
NL
Netherlands
Prior art keywords
cheese
protein preparation
cheese product
product according
coagulable protein
Prior art date
Application number
NL1004257A
Other languages
English (en)
Dutch (nl)
Inventor
Gerhard Hup
Eduhardus Jacobus Fransis Arem
Original Assignee
Friesland Brands Bv
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 Friesland Brands Bv filed Critical Friesland Brands Bv
Priority to NL1004257A priority Critical patent/NL1004257C2/nl
Priority to DE69727754T priority patent/DE69727754T2/de
Priority to DK97203160T priority patent/DK0835611T3/da
Priority to EP19970203160 priority patent/EP0835611B1/fr
Application granted granted Critical
Publication of NL1004257C2 publication Critical patent/NL1004257C2/nl

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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • 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
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
NL1004257A 1996-10-11 1996-10-11 Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan. NL1004257C2 (nl)

Priority Applications (4)

Application Number Priority Date Filing Date Title
NL1004257A NL1004257C2 (nl) 1996-10-11 1996-10-11 Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan.
DE69727754T DE69727754T2 (de) 1996-10-11 1997-10-10 Bei Erhitzung formstabil bleibender Käse
DK97203160T DK0835611T3 (da) 1996-10-11 1997-10-10 Ost, som er formstabil under opvarmning
EP19970203160 EP0835611B1 (fr) 1996-10-11 1997-10-10 Fromage gardant sa forme au chauffage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1004257 1996-10-11
NL1004257A NL1004257C2 (nl) 1996-10-11 1996-10-11 Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan.

Publications (1)

Publication Number Publication Date
NL1004257C2 true NL1004257C2 (nl) 1998-04-15

Family

ID=19763663

Family Applications (1)

Application Number Title Priority Date Filing Date
NL1004257A NL1004257C2 (nl) 1996-10-11 1996-10-11 Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan.

Country Status (4)

Country Link
EP (1) EP0835611B1 (fr)
DE (1) DE69727754T2 (fr)
DK (1) DK0835611T3 (fr)
NL (1) NL1004257C2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1009378C2 (nl) * 1998-06-11 1999-12-15 Friesland Brands Bv Bij verhitten vorm-stabiele kaas alsmede een werkwijze voor het bereiden daarvan.
DE102010038297A1 (de) * 2010-07-22 2012-01-26 Chemische Fabrik Budenheim Kg Lebensmittelzubereitung mit Schmelzkäse

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE922321C (de) * 1945-02-20 1955-02-14 Ernst Dr Komm Verfahren zur Herstellung von Kaese
US3962483A (en) * 1971-06-03 1976-06-08 Gervais-Danone Ag Preparation of melt-resistant process cheese
FR2301180A1 (fr) * 1975-02-19 1976-09-17 Bel La Vache Qui Rit Fromage Procede d'i
FR2394984A1 (fr) * 1977-06-22 1979-01-19 Meggle Milchind Gmbh & Co Procede perfectionne de fabrication de fromage
EP0080933A1 (fr) * 1981-11-24 1983-06-08 Institut National De La Recherche Agronomique (Inra) Procédé de récupération des protéines du lactosérum, application à la production des fromages et fromages obtenus
JPS5978642A (ja) * 1982-10-26 1984-05-07 Meiji Milk Prod Co Ltd 耐熱性高脂肪軟質チ−ズ並にそれを含む食品
JPS6188838A (ja) * 1984-10-08 1986-05-07 Eisai Co Ltd レンネツトカ−ドの製造法
EP0260194A2 (fr) * 1986-09-08 1988-03-16 Bongrain S.A. Procédé et installation de traitement d'un fromage, spécialité fromagère à base d'un fromage ainsi traité et produit alimentaire comportant cette spécialité fromagère
US4919943A (en) * 1987-10-16 1990-04-24 Schreiber Foods, Inc. Pasta filata-type cheese process
DE4016342A1 (de) * 1989-05-22 1990-11-29 Snow Brand Milk Products Co Ltd Verfahren zum herstellen von frischkaese mit molkenprotein und aus solchem frischkaese hergestellte kaese

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3408889B2 (ja) * 1995-05-19 2003-05-19 三栄源エフ・エフ・アイ株式会社 保形性に優れた加工チーズ及びその製造方法

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE922321C (de) * 1945-02-20 1955-02-14 Ernst Dr Komm Verfahren zur Herstellung von Kaese
US3962483A (en) * 1971-06-03 1976-06-08 Gervais-Danone Ag Preparation of melt-resistant process cheese
FR2301180A1 (fr) * 1975-02-19 1976-09-17 Bel La Vache Qui Rit Fromage Procede d'i
FR2394984A1 (fr) * 1977-06-22 1979-01-19 Meggle Milchind Gmbh & Co Procede perfectionne de fabrication de fromage
EP0080933A1 (fr) * 1981-11-24 1983-06-08 Institut National De La Recherche Agronomique (Inra) Procédé de récupération des protéines du lactosérum, application à la production des fromages et fromages obtenus
JPS5978642A (ja) * 1982-10-26 1984-05-07 Meiji Milk Prod Co Ltd 耐熱性高脂肪軟質チ−ズ並にそれを含む食品
JPS6188838A (ja) * 1984-10-08 1986-05-07 Eisai Co Ltd レンネツトカ−ドの製造法
EP0260194A2 (fr) * 1986-09-08 1988-03-16 Bongrain S.A. Procédé et installation de traitement d'un fromage, spécialité fromagère à base d'un fromage ainsi traité et produit alimentaire comportant cette spécialité fromagère
US4919943A (en) * 1987-10-16 1990-04-24 Schreiber Foods, Inc. Pasta filata-type cheese process
DE4016342A1 (de) * 1989-05-22 1990-11-29 Snow Brand Milk Products Co Ltd Verfahren zum herstellen von frischkaese mit molkenprotein und aus solchem frischkaese hergestellte kaese

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, vol. 105, no. 17, 1986, Columbus, Ohio, US; abstract no. 96269e, XP002032355 *
K. BALDWIN: "Evaluation of yield and quality of cheddar cheese manufactured from milk with added whey protein concentrate", JOURNAL OF DAIRY SCIENCE, vol. 69, no. 10, 1986, CHAPAIGN, ILLINOIS US, pages 2543 - 2550, XP002032353 *
P. DE KONING: "Comparison of proteolysis in a low-fat semi-hard type of cheese manufactured by standard and by ultrafiltration techniques.", NETHERLANDS MILK AND DAIRY JOURNAL, vol. 35, no. 1, 1981, WAGENINGEN NL, pages 35 - 46, XP002032354 *
PATENT ABSTRACTS OF JAPAN vol. 008, no. 184 (C - 239) 23 August 1984 (1984-08-23) *

Also Published As

Publication number Publication date
DE69727754T2 (de) 2005-01-20
DK0835611T3 (da) 2004-06-14
EP0835611A1 (fr) 1998-04-15
EP0835611B1 (fr) 2004-02-25
DE69727754D1 (de) 2004-04-01

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Effective date: 20150501