PL358873A1 - Sposób wytwarzania masy twarogowej do zapiekania oraz masa twarogowa do zapiekania - Google Patents

Sposób wytwarzania masy twarogowej do zapiekania oraz masa twarogowa do zapiekania

Info

Publication number
PL358873A1
PL358873A1 PL35887303A PL35887303A PL358873A1 PL 358873 A1 PL358873 A1 PL 358873A1 PL 35887303 A PL35887303 A PL 35887303A PL 35887303 A PL35887303 A PL 35887303A PL 358873 A1 PL358873 A1 PL 358873A1
Authority
PL
Poland
Prior art keywords
stuff
baking
curd cheese
making
cheese
Prior art date
Application number
PL35887303A
Other languages
English (en)
Other versions
PL222802B1 (pl
Inventor
Karol Kwiatecki
Original Assignee
Karol Kwiatecki
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 Karol Kwiatecki filed Critical Karol Kwiatecki
Priority to PL358873A priority Critical patent/PL222802B1/pl
Priority to PCT/PL2004/000006 priority patent/WO2004073410A1/de
Publication of PL358873A1 publication Critical patent/PL358873A1/pl
Publication of PL222802B1 publication Critical patent/PL222802B1/pl

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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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; PREPARATION 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
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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; PREPARATION 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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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; PREPARATION 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
    • 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)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
PL358873A 2003-02-24 2003-02-24 Sposób wytwarzania masy twarogowej do zapiekania oraz masa twarogowa do zapiekania PL222802B1 (pl)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL358873A PL222802B1 (pl) 2003-02-24 2003-02-24 Sposób wytwarzania masy twarogowej do zapiekania oraz masa twarogowa do zapiekania
PCT/PL2004/000006 WO2004073410A1 (de) 2003-02-24 2004-02-03 Hestellungsart der quarkmasse zum überbacken und die quarkmasse zum überbacken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL358873A PL222802B1 (pl) 2003-02-24 2003-02-24 Sposób wytwarzania masy twarogowej do zapiekania oraz masa twarogowa do zapiekania

Publications (2)

Publication Number Publication Date
PL358873A1 true PL358873A1 (pl) 2004-09-06
PL222802B1 PL222802B1 (pl) 2016-09-30

Family

ID=32906744

Family Applications (1)

Application Number Title Priority Date Filing Date
PL358873A PL222802B1 (pl) 2003-02-24 2003-02-24 Sposób wytwarzania masy twarogowej do zapiekania oraz masa twarogowa do zapiekania

Country Status (2)

Country Link
PL (1) PL222802B1 (pl)
WO (1) WO2004073410A1 (pl)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100415104C (zh) * 2005-06-10 2008-09-03 黑龙江省完达山乳业股份有限公司 一种夸克及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3005866A1 (de) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Verfahren zum herstellen einer backfertigen quarkmischung fuer kaesekuchen
WO1993019613A1 (en) * 1992-04-02 1993-10-14 Mars, Inc. Gelling system as a fat substitute
CA2300224A1 (en) * 1999-03-15 2000-09-15 Kraft Foods, Inc. Stabilized cheesecake product
US6299916B1 (en) * 1999-03-15 2001-10-09 Kraft Foods, Inc. Shelf-stable bar with crust and filling
GB0112956D0 (en) * 2001-05-29 2001-07-18 H J Heinz Frozen & Chilled Foo Food product

Also Published As

Publication number Publication date
WO2004073410A1 (de) 2004-09-02
PL222802B1 (pl) 2016-09-30

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