WO1995018539A1 - Procede de fabrication de produits fromagers fondus et produits obtenus - Google Patents

Procede de fabrication de produits fromagers fondus et produits obtenus Download PDF

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Publication number
WO1995018539A1
WO1995018539A1 PCT/FR1995/000007 FR9500007W WO9518539A1 WO 1995018539 A1 WO1995018539 A1 WO 1995018539A1 FR 9500007 W FR9500007 W FR 9500007W WO 9518539 A1 WO9518539 A1 WO 9518539A1
Authority
WO
WIPO (PCT)
Prior art keywords
products
curd
melted cheese
resulting
making melted
Prior art date
Application number
PCT/FR1995/000007
Other languages
English (en)
Other versions
WO1995018539A9 (fr
Inventor
Anne Dubedout
Jacques Fauquant
Original Assignee
Anne Dubedout
Jacques Fauquant
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 Anne Dubedout, Jacques Fauquant filed Critical Anne Dubedout
Priority to AU14576/95A priority Critical patent/AU1457695A/en
Publication of WO1995018539A1 publication Critical patent/WO1995018539A1/fr
Publication of WO1995018539A9 publication Critical patent/WO1995018539A9/fr

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
    • A23C19/06—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
    • 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
    • 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
    • A23C2250/45—Cheese from buttermilk

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

Procédé d'obtention de produits fromagers fondus ou à fondre comprenant les étapes suivantes: coagulation du lait et formation d'un caillé présentant un pH compris entre 3,2 et 5,3 et préférentiellement entre 4,2 et 4,7; réduction de la teneur en calcium du caillé à une valeur inférieure à 2g/100g de MAT au cours d'une phase d'égouttage impliquant une élimination partielle de la phase aqueuse du caillé; ajustement du pH du caillé égoutté à une valeur d'au minimum 5,0 et préférentiellement d'au minimum 5,4 par addition d'une base; et fonte du caillé.
PCT/FR1995/000007 1994-01-07 1995-01-04 Procede de fabrication de produits fromagers fondus et produits obtenus WO1995018539A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU14576/95A AU1457695A (en) 1994-01-07 1995-01-04 Method for making melted cheese products, and resulting products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR94/00134 1994-01-07
FR9400134A FR2714795B1 (fr) 1994-01-07 1994-01-07 Procédé de fabrication de produits fromagers fondus et produits obtenus.

Publications (2)

Publication Number Publication Date
WO1995018539A1 true WO1995018539A1 (fr) 1995-07-13
WO1995018539A9 WO1995018539A9 (fr) 1995-08-17

Family

ID=9458849

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR1995/000007 WO1995018539A1 (fr) 1994-01-07 1995-01-04 Procede de fabrication de produits fromagers fondus et produits obtenus

Country Status (3)

Country Link
AU (1) AU1457695A (fr)
FR (1) FR2714795B1 (fr)
WO (1) WO1995018539A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6183805B1 (en) 1998-10-27 2001-02-06 Kraft Foods, Inc. Continuous manufacture of process cheese
EP2027776A1 (fr) * 2007-06-29 2009-02-25 Kraft Foods Holdings, Inc. Fromage traité sans sels émulsifiants
US7582323B2 (en) 2001-04-06 2009-09-01 Fonterra Tech Limited Dairy product that does not contain emulsification salts and process for making same
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2799343B1 (fr) * 1999-10-08 2001-12-07 Bongrain Sa Procede de fabrication, par moulage, d'un produit laitier ou fromager

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2634978A1 (fr) * 1988-08-04 1990-02-09 Bel Fromageries Procede de fabrication de cailles lactiques a extrait sec eleve et utilisation de ces cailles pour la fabrication de fromages et specialites fromageres
EP0535728A2 (fr) * 1991-09-30 1993-04-07 Unilever N.V. Procédés pour la préparation de compositions de fromage

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2634978A1 (fr) * 1988-08-04 1990-02-09 Bel Fromageries Procede de fabrication de cailles lactiques a extrait sec eleve et utilisation de ces cailles pour la fabrication de fromages et specialites fromageres
WO1990001268A1 (fr) * 1988-08-04 1990-02-22 Fromageries Bel Procede de fabrication de cailles lactiques a extrait-sec eleve et utilisation de ces cailles pour la fabrication de fromages et specialites fromageres
EP0535728A2 (fr) * 1991-09-30 1993-04-07 Unilever N.V. Procédés pour la préparation de compositions de fromage

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
B.J. SUTHERLAND: ""New Cheese Products As Food Ingredients"", FOOD RESEARCH QUATERLY, vol. 51, no. 1-2, pages 114 - 119 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6183805B1 (en) 1998-10-27 2001-02-06 Kraft Foods, Inc. Continuous manufacture of process cheese
US7582323B2 (en) 2001-04-06 2009-09-01 Fonterra Tech Limited Dairy product that does not contain emulsification salts and process for making same
EP2027776A1 (fr) * 2007-06-29 2009-02-25 Kraft Foods Holdings, Inc. Fromage traité sans sels émulsifiants
AU2008202842B2 (en) * 2007-06-29 2014-05-01 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
US9532584B2 (en) 2007-06-29 2017-01-03 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts

Also Published As

Publication number Publication date
AU1457695A (en) 1995-08-01
FR2714795A1 (fr) 1995-07-13
FR2714795B1 (fr) 1996-03-29

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