NL7811756A - Werkwijze voor het bereiden van kaas en kaasachtige produkten. - Google Patents

Werkwijze voor het bereiden van kaas en kaasachtige produkten.

Info

Publication number
NL7811756A
NL7811756A NL7811756A NL7811756A NL7811756A NL 7811756 A NL7811756 A NL 7811756A NL 7811756 A NL7811756 A NL 7811756A NL 7811756 A NL7811756 A NL 7811756A NL 7811756 A NL7811756 A NL 7811756A
Authority
NL
Netherlands
Prior art keywords
cheese
products
preparing
preparing cheese
Prior art date
Application number
NL7811756A
Other languages
English (en)
Original Assignee
Kraft 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 Inc filed Critical Kraft Inc
Publication of NL7811756A publication Critical patent/NL7811756A/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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • 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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C25—ELECTROLYTIC OR ELECTROPHORETIC PROCESSES; APPARATUS THEREFOR
    • C25D—PROCESSES FOR THE ELECTROLYTIC OR ELECTROPHORETIC PRODUCTION OF COATINGS; ELECTROFORMING; APPARATUS THEREFOR
    • C25D11/00—Electrolytic coating by surface reaction, i.e. forming conversion layers
    • C25D11/02—Anodisation
    • C25D11/04—Anodisation of aluminium or alloys based thereon
    • C25D11/18—After-treatment, e.g. pore-sealing
    • C25D11/20—Electrolytic after-treatment
    • C25D11/22—Electrolytic after-treatment for colouring layers
    • 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
    • A23C2210/25—Separating and blending
    • A23C2210/254—Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/13—Hollow or container type article [e.g., tube, vase, etc.]
    • Y10T428/131—Glass, ceramic, or sintered, fused, fired, or calcined metal oxide or metal carbide containing [e.g., porcelain, brick, cement, etc.]
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/31504—Composite [nonstructural laminate]
    • Y10T428/31551—Of polyamidoester [polyurethane, polyisocyanate, polycarbamate, etc.]
    • Y10T428/31609—Particulate metal or metal compound-containing
    • Y10T428/31612—As silicone, silane or siloxane
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/31504—Composite [nonstructural laminate]
    • Y10T428/31551—Of polyamidoester [polyurethane, polyisocyanate, polycarbamate, etc.]
    • Y10T428/31645—Next to addition polymer from unsaturated monomers
NL7811756A 1977-11-30 1978-11-30 Werkwijze voor het bereiden van kaas en kaasachtige produkten. NL7811756A (nl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/856,016 US4379170A (en) 1977-11-30 1977-11-30 Process for manufacture of cheese

Publications (1)

Publication Number Publication Date
NL7811756A true NL7811756A (nl) 1979-06-01

Family

ID=25322695

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7811756A NL7811756A (nl) 1977-11-30 1978-11-30 Werkwijze voor het bereiden van kaas en kaasachtige produkten.

Country Status (16)

Country Link
US (1) US4379170A (nl)
AR (1) AR216560A1 (nl)
AT (1) AT369961B (nl)
AU (1) AU527721B2 (nl)
BE (1) BE872434A (nl)
CA (1) CA1107130A (nl)
DD (2) DD147810A5 (nl)
DE (1) DE2850635A1 (nl)
DK (1) DK541178A (nl)
ES (2) ES475526A1 (nl)
FR (3) FR2422341A1 (nl)
GB (2) GB2008923B (nl)
IE (1) IE47676B1 (nl)
NL (1) NL7811756A (nl)
NZ (1) NZ188911A (nl)
PH (3) PH17556A (nl)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4244971A (en) * 1978-10-19 1981-01-13 Kraft, Inc. Process and products for the manufacture of cheese flavored products
US5356640A (en) * 1980-12-05 1994-10-18 The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization Process of making cheese by fermenting concentrated milk
DE3106250C2 (de) * 1981-02-20 1983-10-13 Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
US5356639A (en) * 1981-07-31 1994-10-18 Commonwealth Scientific And Industrial Research Organization/Australian Dairy Corporation Process for producing cheese containing substantially all the casein and whey proteins in milk
GB2138264B (en) * 1982-10-06 1986-04-16 Commw Scient Ind Res Org Hard cheese from milk concentrate
US4500549A (en) * 1983-03-07 1985-02-19 Corning Glass Works Use of whey-derived products as cheese flavoring agents or enhancers
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
DE3864865D1 (de) * 1987-03-12 1991-10-24 Nestle Sa Duftzusammensetzung.
US5139810A (en) * 1987-03-12 1992-08-18 Nestec S.A. Flavoring composition
US5143741A (en) * 1988-06-03 1992-09-01 Podolski Joseph S Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products
WO1990000353A1 (de) * 1988-07-05 1990-01-25 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat Verfahren zur herstellung von käseprodukten
IE63859B1 (en) * 1988-10-19 1995-06-14 Waterford Coop Dairy A cheese product
US5863573A (en) * 1990-03-09 1999-01-26 Novo Nordisk A/S Process for producing cheese
DK63490D0 (da) * 1990-03-09 1990-03-09 Novo Nordisk As Fremgangsmaade til fremstilling af ost
US5429829A (en) * 1993-05-17 1995-07-04 Ernster, Sr.; John H. Cheese manufacturing method
US6297042B1 (en) 1995-05-15 2001-10-02 University Of Kentucky Research Foundation Cheese making with bacteriophage resistant bacteria
US20050036996A1 (en) * 1996-12-24 2005-02-17 Edmond Roussel Absorbable composition containing propionic bacteria capable of releasing nitric oxide in the human or animal alimentary canal
US6139901A (en) * 1997-09-16 2000-10-31 New Zealand Milk Products (North Amerca) Inc. Membrane filtered milk proteins varying in composition and functional attributes
US5952022A (en) * 1998-04-24 1999-09-14 Kraft Foods, Inc. Highly flavored cheese product and method for producing
US6177118B1 (en) 1998-11-06 2001-01-23 New Zealand Milk Products (North America) Inc. Methods for producing cheese and cheese products
US6416796B1 (en) 1999-04-27 2002-07-09 Kraft Foods, Inc. Whey protein digestion products in cheese
US6379736B1 (en) 1999-10-05 2002-04-30 The Pillsbury Company Gelato composition
EP1827121A2 (en) * 2004-12-23 2007-09-05 DSMIP Assets B.V. A method for producing cheese using heat treated milk and a protein hydrolysate
US20070048403A1 (en) * 2005-08-31 2007-03-01 Thuli Theodore J Modular mobile dairy plant
US20100055240A1 (en) * 2006-12-20 2010-03-04 Albertus Alard Van Dijk Method for producing cheese
AU2016244755B2 (en) * 2015-04-06 2020-11-26 International N&H Denmark Aps Proteases for high protein fermented milk products
WO2017183968A1 (en) 2016-04-18 2017-10-26 Coöperatie Avebe U.A. Heat stable fresh cheese

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3156568A (en) * 1963-02-28 1964-11-10 Robert E Hargrove Process of making low-fat ripened skim milk cheese
US3988481A (en) * 1970-07-02 1976-10-26 The Regents Of The University Of Minnesota Cheese manufacture from molecular sieved milk
BE793632A (fr) * 1972-01-06 1973-05-02 Kraftco Corp Perfectionnements a la fabrication de fromages
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
US4244971A (en) * 1978-10-19 1981-01-13 Kraft, Inc. Process and products for the manufacture of cheese flavored products

Also Published As

Publication number Publication date
ATA852178A (de) 1982-07-15
IE782303L (en) 1979-05-30
AU4166778A (en) 1979-06-07
GB2008923B (en) 1982-07-14
FR2422341B1 (nl) 1984-10-26
DK541178A (da) 1979-05-31
NZ188911A (en) 1981-05-01
FR2416648A1 (fr) 1979-09-07
DD147810A5 (de) 1981-04-22
GB2063886B (en) 1982-11-17
PH17945A (en) 1985-02-11
FR2423164A1 (nl) 1979-11-16
AR216560A1 (es) 1979-12-28
PH17947A (en) 1985-02-11
ES480438A1 (es) 1979-12-16
AU527721B2 (en) 1983-03-17
DE2850635A1 (de) 1979-05-31
PH17556A (en) 1984-09-27
CA1107130A (en) 1981-08-18
US4379170A (en) 1983-04-05
GB2008923A (en) 1979-06-13
FR2422341A1 (fr) 1979-11-09
IE47676B1 (en) 1984-05-16
AT369961B (de) 1983-02-25
GB2063886A (en) 1981-06-10
ES475526A1 (es) 1979-11-01
BE872434A (fr) 1979-03-16
FR2416648B1 (nl) 1984-10-26
DD142497A5 (de) 1980-07-02

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Legal Events

Date Code Title Description
A85 Still pending on 85-01-01
BV The patent application has lapsed