NO20064111L - Halvfet/mager kremost med hoy fuktighet og opprettholdt produktkvalitet og fremgangsmate for fremstilling derav - Google Patents

Halvfet/mager kremost med hoy fuktighet og opprettholdt produktkvalitet og fremgangsmate for fremstilling derav

Info

Publication number
NO20064111L
NO20064111L NO20064111A NO20064111A NO20064111L NO 20064111 L NO20064111 L NO 20064111L NO 20064111 A NO20064111 A NO 20064111A NO 20064111 A NO20064111 A NO 20064111A NO 20064111 L NO20064111 L NO 20064111L
Authority
NO
Norway
Prior art keywords
cream
fat
cream cheese
semi
preparation process
Prior art date
Application number
NO20064111A
Other languages
English (en)
Inventor
Mary C Doyle
Ted Riley Lindstrom
Isabelle Laye
Ana P Rodrigues
Gavin M Schmidt
Yinqing Ma
Original Assignee
Kraft Foods Holdings 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 Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of NO20064111L publication Critical patent/NO20064111L/no

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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated 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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C20/00—Cheese 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

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

Foreliggende oppfinnelse omhandler fremgangsmåter for å tilveiebringe et magert kremostprodukt med høyt fuktighetsinnhold og med høyt myseproteininnhold som har en tekstur lignende normal kremost. Mer spesielt tilveiebringer oppfinnelsen en fremgangsmåte for fremstilling av et magert kremostprodukt med høyt fuktighetsinnhold og med høyt myseproteininnhold som har en høyere fiytespenning og lavere deformasjonsverdier enn andre magre kremoster med lignende fuktighets-, fett- og myseproteininnhold. Foreliggende oppfinnelse er derfor nyttig i fremstilling av billige og næringsrike smørepålegg med en behagelig tekstur og utmerket smørbarhet.
NO20064111A 2005-09-30 2006-09-13 Halvfet/mager kremost med hoy fuktighet og opprettholdt produktkvalitet og fremgangsmate for fremstilling derav NO20064111L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/241,859 US7687095B2 (en) 2005-09-30 2005-09-30 High moisture, low fat cream cheese with maintained product quality and method for making same

Publications (1)

Publication Number Publication Date
NO20064111L true NO20064111L (no) 2007-04-02

Family

ID=37649303

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20064111A NO20064111L (no) 2005-09-30 2006-09-13 Halvfet/mager kremost med hoy fuktighet og opprettholdt produktkvalitet og fremgangsmate for fremstilling derav

Country Status (18)

Country Link
US (1) US7687095B2 (no)
EP (1) EP1769683B1 (no)
CN (1) CN1939132A (no)
AR (1) AR056118A1 (no)
AT (1) ATE416620T1 (no)
AU (1) AU2006222683B2 (no)
BR (1) BRPI0603990B1 (no)
CA (1) CA2559956C (no)
DE (1) DE602006004127D1 (no)
DK (1) DK1769683T3 (no)
ES (1) ES2319326T3 (no)
NO (1) NO20064111L (no)
NZ (1) NZ550121A (no)
PL (1) PL1769683T3 (no)
PT (1) PT1769683E (no)
RU (1) RU2402221C2 (no)
SI (1) SI1769683T1 (no)
ZA (1) ZA200607710B (no)

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PL2555630T3 (pl) * 2010-04-08 2015-01-30 Arla Foods Amba Smarowidło uzyskane z masła i sposób jego wytwarzania
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US10849334B2 (en) 2012-02-01 2020-12-01 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products
US20130196030A1 (en) 2012-02-01 2013-08-01 Anthony William Criezis Dairy Products With Added Dairy Minerals And Methods Of Producing The Same
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WO2017208061A1 (es) * 2016-06-03 2017-12-07 Corporacion Universidad De La Costa - Cuc Procedimiento para obtener un extracto de derivado lacteo para alimentos
FR3061833B1 (fr) * 2017-01-18 2019-05-24 Fromageries Bel Procede de fabrication d'un produit fromager et produit fromager allege en matieres grasses
ES2926322T3 (es) * 2019-08-14 2022-10-25 Tetra Laval Holdings & Finance Método y sistema para homogeneizar un producto alimenticio líquido
JP7372791B2 (ja) * 2019-09-10 2023-11-01 雪印メグミルク株式会社 低脂肪フレッシュチーズおよびその製造方法
CN110839753B (zh) * 2019-11-08 2023-08-11 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法
CN111011531B (zh) * 2019-12-25 2022-08-12 光明乳业股份有限公司 一种涂抹型乳清奶酪及其制备方法
CN118383424B (zh) * 2024-06-28 2024-09-20 内蒙古蒙牛乳业（集团）股份有限公司 一种清洁标签的酸化稀奶油及其制备方法

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Also Published As

Publication number Publication date
CA2559956A1 (en) 2007-03-30
PL1769683T3 (pl) 2009-07-31
RU2402221C2 (ru) 2010-10-27
NZ550121A (en) 2008-06-30
RU2006134680A (ru) 2008-04-10
PT1769683E (pt) 2009-03-11
SI1769683T1 (sl) 2009-06-30
US20070077342A1 (en) 2007-04-05
DE602006004127D1 (de) 2009-01-22
CN1939132A (zh) 2007-04-04
EP1769683B1 (en) 2008-12-10
ZA200607710B (en) 2007-05-30
AU2006222683B2 (en) 2011-08-25
BRPI0603990B1 (pt) 2014-12-02
ES2319326T3 (es) 2009-05-06
EP1769683A1 (en) 2007-04-04
AR056118A1 (es) 2007-09-19
ATE416620T1 (de) 2008-12-15
BRPI0603990A (pt) 2007-08-21
CA2559956C (en) 2014-11-25
AU2006222683A1 (en) 2007-04-19
DK1769683T3 (da) 2009-04-06
US7687095B2 (en) 2010-03-30

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