NL1009397C2 - Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan. - Google Patents

Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan. Download PDF

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Publication number
NL1009397C2
NL1009397C2 NL1009397A NL1009397A NL1009397C2 NL 1009397 C2 NL1009397 C2 NL 1009397C2 NL 1009397 A NL1009397 A NL 1009397A NL 1009397 A NL1009397 A NL 1009397A NL 1009397 C2 NL1009397 C2 NL 1009397C2
Authority
NL
Netherlands
Prior art keywords
cheese
product
milk
dry matter
holes
Prior art date
Application number
NL1009397A
Other languages
English (en)
Dutch (nl)
Inventor
Everhardus Jacobus Franci Arem
Gerhard Hup
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 NL1009397A priority Critical patent/NL1009397C2/nl
Priority to EP99201826A priority patent/EP0963700B1/de
Priority to DK99201826T priority patent/DK0963700T3/da
Priority to AT99201826T priority patent/ATE292890T1/de
Priority to DE69924668T priority patent/DE69924668T2/de
Application granted granted Critical
Publication of NL1009397C2 publication Critical patent/NL1009397C2/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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0321—Propionic acid bacteria

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)
  • Printing Elements For Providing Electric Connections Between Printed Circuits (AREA)
  • Control And Other Processes For Unpacking Of Materials (AREA)
  • Telephone Function (AREA)
NL1009397A 1998-06-12 1998-06-12 Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan. NL1009397C2 (nl)

Priority Applications (5)

Application Number Priority Date Filing Date Title
NL1009397A NL1009397C2 (nl) 1998-06-12 1998-06-12 Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan.
EP99201826A EP0963700B1 (de) 1998-06-12 1999-06-08 Käse mit Löchern und niedrigem Fettgehalt und Verfahren zu dessen Herstellung
DK99201826T DK0963700T3 (da) 1998-06-12 1999-06-08 Ost med huller og lavt fedtindhold og en fremgangsmåde til fremstilling deraf
AT99201826T ATE292890T1 (de) 1998-06-12 1999-06-08 Käse mit löchern und niedrigem fettgehalt und verfahren zu dessen herstellung
DE69924668T DE69924668T2 (de) 1998-06-12 1999-06-08 Käse mit Löchern und niedrigem Fettgehalt und Verfahren zu dessen Herstellung

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1009397 1998-06-12
NL1009397A NL1009397C2 (nl) 1998-06-12 1998-06-12 Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan.

Publications (1)

Publication Number Publication Date
NL1009397C2 true NL1009397C2 (nl) 1999-12-15

Family

ID=19767311

Family Applications (1)

Application Number Title Priority Date Filing Date
NL1009397A NL1009397C2 (nl) 1998-06-12 1998-06-12 Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan.

Country Status (5)

Country Link
EP (1) EP0963700B1 (de)
AT (1) ATE292890T1 (de)
DE (1) DE69924668T2 (de)
DK (1) DK0963700T3 (de)
NL (1) NL1009397C2 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1101408A1 (de) 1999-11-19 2001-05-23 Friesland Brands B.V. Verfahren zur Herstellung eines fettarmen Käses

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR060076A1 (es) 2006-03-23 2008-05-21 Fonterra Co Operative Group Producto lacteo y su proceso
EP2301365A1 (de) * 2006-12-22 2011-03-30 Campina Nederland Holding B.V. Fettarmer Käse mit einer verbesserten Textur und seine Vorbereitung

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4366174A (en) * 1980-03-31 1982-12-28 Kneubuehl Arnold S Low fat cheese product similar to swiss cheese
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
EP0629349A1 (de) * 1993-06-18 1994-12-21 Friesland (Frico-Domo) Cooperatieve B.A. Verfahren zur Herstellung eines 20+ Käse oder Käseproduktes

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4366174A (en) * 1980-03-31 1982-12-28 Kneubuehl Arnold S Low fat cheese product similar to swiss cheese
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
EP0629349A1 (de) * 1993-06-18 1994-12-21 Friesland (Frico-Domo) Cooperatieve B.A. Verfahren zur Herstellung eines 20+ Käse oder Käseproduktes

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; ANONYMOUS: "Gelatine: a multifunctional ingredient in dairy products.", XP002093211 *
DATABASE FSTA INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; KLEINHENZ J P ET AL: "Comparison of capillary electrophoresis and capillary gas chromatography analysis of water soluble fatty acids in full fat and 50% reduced fat Swiss cheese.", XP002093210 *
DATABASE FSTA INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; SUNGMI SOHN: "Texture and microstructure of low-fat Swiss cheese.", XP002093212 *
DISSERTATION ABSTRACTS INTERNATIONAL, B, vol. 57, no. 5, 2963, -2964 Order No. DA9630980, 181pp. 1996 Ohio State Univ., Columbus, OH 43210, USA *
FOOD MARKETING & TECHNOLOGY, vol. 10, no. 1, 1996, pages 12, 14 *
IFT ANNUAL MEETING, 1995, 1995 Dep. of Food Sci. & Tech., Ohio State Univ., Columbus, OH 43210-1097, USA, pages 224 *
YLVA ARDÖ: "Heat treated lactobacilli develop desirable aroma in low-fat cheese", SCANDINAVIAN DAIRY INFORMATION, vol. 4, no. 1, 1990, pages 38 - 40, XP002093209 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1101408A1 (de) 1999-11-19 2001-05-23 Friesland Brands B.V. Verfahren zur Herstellung eines fettarmen Käses

Also Published As

Publication number Publication date
ATE292890T1 (de) 2005-04-15
DE69924668T2 (de) 2005-09-29
EP0963700B1 (de) 2005-04-13
DE69924668D1 (de) 2005-05-19
DK0963700T3 (da) 2005-05-30
EP0963700A1 (de) 1999-12-15

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PD2B A search report has been drawn up
VD1 Lapsed due to non-payment of the annual fee

Effective date: 20080101