UA103175C2 - Применение анионоактивных эмульгаторов для повышения твердости плавленных сыров с содержанием сухих веществ - Google Patents
Применение анионоактивных эмульгаторов для повышения твердости плавленных сыров с содержанием сухих веществ Download PDFInfo
- Publication number
- UA103175C2 UA103175C2 UAA201004134A UAA201004134A UA103175C2 UA 103175 C2 UA103175 C2 UA 103175C2 UA A201004134 A UAA201004134 A UA A201004134A UA A201004134 A UAA201004134 A UA A201004134A UA 103175 C2 UA103175 C2 UA 103175C2
- Authority
- UA
- Ukraine
- Prior art keywords
- mixture
- processed cheese
- dry matter
- anionic emulsifier
- fact
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims description 63
- 235000006770 Malva sylvestris Nutrition 0.000 title description 38
- 240000002129 Malva sylvestris Species 0.000 title description 37
- 239000003995 emulsifying agent Substances 0.000 title description 26
- 125000000129 anionic group Chemical group 0.000 title description 13
- 238000012423 maintenance Methods 0.000 title 1
- 235000014059 processed cheese Nutrition 0.000 claims abstract description 107
- 238000004519 manufacturing process Methods 0.000 claims abstract description 31
- 239000012874 anionic emulsifier Substances 0.000 claims abstract description 29
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 27
- 239000000194 fatty acid Substances 0.000 claims abstract description 27
- 229930195729 fatty acid Natural products 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 150000002148 esters Chemical class 0.000 claims abstract description 16
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 150000007524 organic acids Chemical class 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims description 82
- 239000000843 powder Substances 0.000 claims description 23
- 239000012141 concentrate Substances 0.000 claims description 20
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 235000010418 carrageenan Nutrition 0.000 claims description 16
- 229920001525 carrageenan Polymers 0.000 claims description 16
- 239000004615 ingredient Substances 0.000 claims description 16
- 235000018102 proteins Nutrition 0.000 claims description 16
- 102000004169 proteins and genes Human genes 0.000 claims description 16
- 108090000623 proteins and genes Proteins 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 108010046377 Whey Proteins Proteins 0.000 claims description 14
- 102000007544 Whey Proteins Human genes 0.000 claims description 14
- 239000000416 hydrocolloid Substances 0.000 claims description 10
- 102000014171 Milk Proteins Human genes 0.000 claims description 9
- 108010011756 Milk Proteins Proteins 0.000 claims description 9
- 235000021239 milk protein Nutrition 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 102000011632 Caseins Human genes 0.000 claims description 8
- 108010076119 Caseins Proteins 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 8
- 235000021240 caseins Nutrition 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 7
- 239000011575 calcium Substances 0.000 claims description 7
- 229910052791 calcium Inorganic materials 0.000 claims description 7
- 229940021722 caseins Drugs 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000021119 whey protein Nutrition 0.000 claims description 7
- 235000008939 whole milk Nutrition 0.000 claims description 7
- 230000000930 thermomechanical effect Effects 0.000 claims description 6
- 238000011282 treatment Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000013589 supplement Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 abstract description 14
- 239000000047 product Substances 0.000 description 66
- 239000003925 fat Substances 0.000 description 39
- 235000019197 fats Nutrition 0.000 description 39
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 20
- 239000000920 calcium hydroxide Substances 0.000 description 20
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 20
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 14
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 description 13
- 238000012360 testing method Methods 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 235000004213 low-fat Nutrition 0.000 description 8
- 230000035515 penetration Effects 0.000 description 8
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 230000008719 thickening Effects 0.000 description 7
- 238000009472 formulation Methods 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 5
- 150000003903 lactic acid esters Chemical class 0.000 description 5
- -1 more specifically Substances 0.000 description 5
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 5
- 235000019482 Palm oil Nutrition 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 230000007480 spreading Effects 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 235000021314 Palmitic acid Nutrition 0.000 description 3
- 235000021355 Stearic acid Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000014048 cultured milk product Nutrition 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 239000012634 fragment Substances 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical class CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- 235000021262 sour milk Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000001793 Citric acid esters of mono and diglycerides of fatty acids Substances 0.000 description 2
- 241000723382 Corylus Species 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000207836 Olea <angiosperm> Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 240000009164 Petroselinum crispum Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000001791 acetic acid esters of mono and diglycerides of fatty acids Substances 0.000 description 2
- 235000019214 acetic acid esters of monoglycerides of fatty acid Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 150000001860 citric acid derivatives Chemical class 0.000 description 2
- 235000019212 citric acid esters of monoglycerides of fatty acid Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000001792 lactic acid esters of mono and diglycerides of fatty acids Substances 0.000 description 2
- 235000019230 lactic acid esters of monoglycerides of fatty acid Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 101710117545 C protein Proteins 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 241000424725 Heide Species 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000003916 calcium stearoyl-2-lactylate Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015089 cold sauces Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019961 diglycerides of fatty acid Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 235000020161 semi-skimmed milk Nutrition 0.000 description 1
- 239000003724 sodium stearoyl-2-lactylate Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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)
- Dairy Products (AREA)
Abstract
Изобретение относится к применению по крайней мере одного анионоактивного эмульгатора, который представляет собой моноглицерид жирной кислоты, эстерифицированный органической кислотой или сложный эфир молочной кислоты, эстерифицированый жирными кислотами при изготовлении плавленного сыра с содержанием твердых веществ (40 % для повышения твердости упомянутого плавленного сырного продукта. Изобретение относится также к плавленным сырам с содержанием твердых веществ (40 %, которые содержат анионоактивный эмульгатор и относится к способу изготовления таких плавленных сыров.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0758216A FR2922082B1 (fr) | 2007-10-11 | 2007-10-11 | Utilisation de mon/diglycerides esterifies par un acide organique pour augmenter la fermete de fromages fondus |
| PCT/FR2008/051837 WO2009053627A2 (fr) | 2007-10-11 | 2008-10-09 | Utilisation d'emulsifiants anioniques pour augmenter la fermete de fromages fondus presentant un extrait-sec ≤ 40 % |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA103175C2 true UA103175C2 (ru) | 2013-09-25 |
Family
ID=39495510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201004134A UA103175C2 (ru) | 2007-10-11 | 2008-09-10 | Применение анионоактивных эмульгаторов для повышения твердости плавленных сыров с содержанием сухих веществ |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20100215819A1 (ru) |
| EP (1) | EP2197288B1 (ru) |
| CA (1) | CA2702312A1 (ru) |
| FR (1) | FR2922082B1 (ru) |
| RU (1) | RU2489889C2 (ru) |
| UA (1) | UA103175C2 (ru) |
| WO (1) | WO2009053627A2 (ru) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8623435B2 (en) * | 2007-04-17 | 2014-01-07 | Wisconsin Alumni Research Foundation | Low-fat and fat-free cheese with improved properties |
| EP2014174B1 (en) * | 2007-07-11 | 2011-10-05 | Loders Croklaan B.V. | Glyceride composition for use as coating fat |
| TWI569727B (zh) * | 2011-08-31 | 2017-02-11 | 森永乳業股份有限公司 | 具拔絲性之再製起司及其製造方法 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3697292A (en) * | 1970-08-21 | 1972-10-10 | Stauffer Chemical Co | Using salvage cheese in preparing pasteurized process cheese |
| DE4040622A1 (de) * | 1990-12-19 | 1992-07-02 | Benckiser Knapsack Ladenburg | Schmelzkaesezubereitung |
| US6368653B1 (en) * | 1992-03-05 | 2002-04-09 | Van Den Berghfoods Co., Division Of Conopco, Inc. | Use of mesomorphic phases in food products |
| JP3012214B2 (ja) * | 1997-06-13 | 2000-02-21 | 明治乳業株式会社 | プロセスチーズ類及びその製造方法 |
| US5935634A (en) * | 1997-11-25 | 1999-08-10 | Gamay Foods, Inc. | Low-water activity cheese and method of preparation |
| ES2290290T5 (es) * | 2001-05-07 | 2016-11-22 | Kraft Foods Group Brands Llc | Procedimiento de fabricación de quesos y productos de los mismos |
| ES2610452T3 (es) * | 2001-06-25 | 2017-04-27 | Afp Advanced Food Products Llc | Composiciones de imitación a queso para usar en la fabricación de barras y lonchas de queso y similares y método para producir tales composiciones |
| US20060093723A1 (en) * | 2004-10-29 | 2006-05-04 | Aly Gamay | Shelf stable cheese composition and method of preparation |
| US20090186129A1 (en) * | 2008-01-17 | 2009-07-23 | General Mills | Low-cost, shelf-stable cheese sauce |
-
2007
- 2007-10-11 FR FR0758216A patent/FR2922082B1/fr not_active Expired - Fee Related
-
2008
- 2008-09-10 UA UAA201004134A patent/UA103175C2/ru unknown
- 2008-10-09 WO PCT/FR2008/051837 patent/WO2009053627A2/fr active Application Filing
- 2008-10-09 EP EP08841157.4A patent/EP2197288B1/fr active Active
- 2008-10-09 RU RU2010117218/10A patent/RU2489889C2/ru active
- 2008-10-09 US US12/682,257 patent/US20100215819A1/en not_active Abandoned
- 2008-10-09 CA CA2702312A patent/CA2702312A1/fr not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009053627A3 (fr) | 2009-06-18 |
| RU2489889C2 (ru) | 2013-08-20 |
| US20100215819A1 (en) | 2010-08-26 |
| WO2009053627A2 (fr) | 2009-04-30 |
| RU2010117218A (ru) | 2011-11-20 |
| FR2922082A1 (fr) | 2009-04-17 |
| CA2702312A1 (fr) | 2009-04-30 |
| EP2197288B1 (fr) | 2019-01-23 |
| FR2922082B1 (fr) | 2012-12-07 |
| EP2197288A2 (fr) | 2010-06-23 |
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