SE7601082L - CHEESE PRODUCT - Google Patents

CHEESE PRODUCT

Info

Publication number
SE7601082L
SE7601082L SE7601082A SE7601082A SE7601082L SE 7601082 L SE7601082 L SE 7601082L SE 7601082 A SE7601082 A SE 7601082A SE 7601082 A SE7601082 A SE 7601082A SE 7601082 L SE7601082 L SE 7601082L
Authority
SE
Sweden
Prior art keywords
cheese product
cheese
product
Prior art date
Application number
SE7601082A
Other languages
Swedish (sv)
Inventor
P K Chang
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of SE7601082L publication Critical patent/SE7601082L/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068Particular types of cheese
    • A23C19/08Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082Adding substances to the curd before or during melting; Melting salts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/14Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/148Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by molecular sieve or gel filtration or chromatographic treatment
SE7601082A 1975-02-03 1976-02-02 CHEESE PRODUCT SE7601082L (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US54663675A 1975-02-03 1975-02-03

Publications (1)

Publication Number Publication Date
SE7601082L true SE7601082L (en) 1976-08-04

Family

ID=24181321

Family Applications (1)

Application Number Title Priority Date Filing Date
SE7601082A SE7601082L (en) 1975-02-03 1976-02-02 CHEESE PRODUCT

Country Status (14)

Country Link
JP (1) JPS51101166A (en)
AR (1) AR207394A1 (en)
AU (1) AU498776B2 (en)
BE (1) BE838138A (en)
CH (1) CH618847A5 (en)
DE (1) DE2603415A1 (en)
FR (1) FR2298957A1 (en)
GB (1) GB1521611A (en)
IE (1) IE42225B1 (en)
IT (1) IT1053576B (en)
NL (1) NL7600600A (en)
NO (1) NO760308L (en)
PH (1) PH11651A (en)
SE (1) SE7601082L (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0746965B2 (en) * 1985-09-05 1995-05-24 ゼネラル・フ−ズ・コ−ポレイシヨン Cheese-like food containing soymilk
NZ526878A (en) * 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0

Also Published As

Publication number Publication date
BE838138A (en) 1976-07-30
AU8793575A (en) 1977-07-07
DE2603415A1 (en) 1976-08-05
CH618847A5 (en) 1980-08-29
AR207394A1 (en) 1976-09-30
IE42225L (en) 1976-08-03
JPS51101166A (en) 1976-09-07
GB1521611A (en) 1978-08-16
PH11651A (en) 1978-05-08
IE42225B1 (en) 1980-07-02
NO760308L (en) 1976-08-04
FR2298957B1 (en) 1980-09-12
FR2298957A1 (en) 1976-08-27
IT1053576B (en) 1981-10-10
NL7600600A (en) 1976-08-05
AU498776B2 (en) 1979-03-22

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