WO2008148895A1 - Fromage naturel à faible teneur en matière grasse et son procédé de préparation - Google Patents
Fromage naturel à faible teneur en matière grasse et son procédé de préparation Download PDFInfo
- Publication number
- WO2008148895A1 WO2008148895A1 PCT/EP2008/057179 EP2008057179W WO2008148895A1 WO 2008148895 A1 WO2008148895 A1 WO 2008148895A1 EP 2008057179 W EP2008057179 W EP 2008057179W WO 2008148895 A1 WO2008148895 A1 WO 2008148895A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cheese
- inulin
- low fat
- whey
- mix
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 193
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 44
- 230000008569 process Effects 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 85
- 108010046377 Whey Proteins Proteins 0.000 claims description 83
- 102000007544 Whey Proteins Human genes 0.000 claims description 83
- 229920001202 Inulin Polymers 0.000 claims description 81
- 229940029339 inulin Drugs 0.000 claims description 81
- 239000000203 mixture Substances 0.000 claims description 68
- 235000021119 whey protein Nutrition 0.000 claims description 45
- 239000005862 Whey Substances 0.000 claims description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 239000012141 concentrate Substances 0.000 claims description 28
- 235000018102 proteins Nutrition 0.000 claims description 20
- 102000004169 proteins and genes Human genes 0.000 claims description 20
- 108090000623 proteins and genes Proteins 0.000 claims description 20
- 239000004310 lactic acid Substances 0.000 claims description 15
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 12
- 229940108461 rennet Drugs 0.000 claims description 12
- 108010058314 rennet Proteins 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 11
- 102000014171 Milk Proteins Human genes 0.000 claims description 11
- 108010011756 Milk Proteins Proteins 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 239000008101 lactose Substances 0.000 claims description 11
- 235000021239 milk protein Nutrition 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 210000005253 yeast cell Anatomy 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000019463 artificial additive Nutrition 0.000 abstract description 3
- 239000003925 fat Substances 0.000 description 24
- 235000019197 fats Nutrition 0.000 description 24
- 239000000796 flavoring agent Substances 0.000 description 23
- 235000019634 flavors Nutrition 0.000 description 23
- 230000008901 benefit Effects 0.000 description 20
- 239000000047 product Substances 0.000 description 18
- 150000001875 compounds Chemical class 0.000 description 10
- 240000002129 Malva sylvestris Species 0.000 description 9
- 235000006770 Malva sylvestris Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- 239000012467 final product Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 230000002503 metabolic effect Effects 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000001103 potassium chloride Substances 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- 235000014059 processed cheese Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000001010 compromised effect Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000003278 mimic effect Effects 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000021003 saturated fats Nutrition 0.000 description 2
- 230000003019 stabilising effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-fructofuranose Chemical compound OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- 239000005905 Hydrolysed protein Substances 0.000 description 1
- 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 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000012258 stirred mixture Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000004222 uncontrolled growth Effects 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
- 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
- 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
Abstract
L'invention concerne un procédé de préparation d'un fromage naturel à faible teneur en matière grasse ayant 3 % ou moins de matière grasse en poids. L'invention porte également sur un fromage naturel à faible teneur en matière grasse ayant 3 % au moins de matière grasse en poids préparé par le procédé. Le fromage résultant ne comprend aucun additif artificiel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0919881A GB2462033A (en) | 2007-06-08 | 2009-11-13 | A natural low fat cheese and process for preparation thereof |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE20070408 | 2007-06-08 | ||
| IES2007/0408 | 2007-06-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2008148895A1 true WO2008148895A1 (fr) | 2008-12-11 |
Family
ID=39846869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2008/057179 WO2008148895A1 (fr) | 2007-06-08 | 2008-06-09 | Fromage naturel à faible teneur en matière grasse et son procédé de préparation |
Country Status (3)
| Country | Link |
|---|---|
| GB (1) | GB2462033A (fr) |
| IE (1) | IES20080472A2 (fr) |
| WO (1) | WO2008148895A1 (fr) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010070389A1 (fr) * | 2008-12-20 | 2010-06-24 | Latvijas Universitate | Produit de grignotage à valeur nutritionnelle élevée et procédé pour sa production |
| CN102067913A (zh) * | 2010-12-01 | 2011-05-25 | 内蒙古伊利实业集团股份有限公司 | 部分脱脂干酪及其制备方法 |
| WO2016027231A1 (fr) * | 2014-08-18 | 2016-02-25 | Mofin S.R.L. | Procédé de préparation de produits dérivés de lait à base de crème, de ricotta et de mélanges de ceux-ci destinés à la congélation rapide ou la congélation, produits obtenus avec ledit procédé et leurs utilisations |
| CN112704124A (zh) * | 2020-12-29 | 2021-04-27 | 光明乳业股份有限公司 | 一种儿童片状奶酪及其制备方法 |
| CN114431305A (zh) * | 2022-02-23 | 2022-05-06 | 渤海大学 | 一种以酯交换油脂为基料油脂的低脂人造奶油及其制备方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996001849A1 (fr) * | 1994-07-07 | 1996-01-25 | Tiense Suikerraffinaderij Naamloze Vennootschap | Compositions polydispersees fractionnees |
| US5527556A (en) * | 1991-10-04 | 1996-06-18 | Raffinerie Tirlemontoise S.A. | Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use |
| EP0821885A1 (fr) * | 1996-07-31 | 1998-02-04 | "Raffinerie Tirlemontoise", société anonyme: | Poudres laitières contenant du fructane et/ou du polydextrose, procédé pour leur préparation et leur usage |
| USH2095H1 (en) * | 1996-12-03 | 2004-01-06 | Fmc Corporation | Fat substituted and its preparation |
| US20060024412A1 (en) * | 2004-02-23 | 2006-02-02 | Kraft Foods Holdings, Inc. | Shelf-stable acidified food compositions and methods for their preparation |
-
2008
- 2008-06-09 IE IES20080472 patent/IES20080472A2/en not_active IP Right Cessation
- 2008-06-09 WO PCT/EP2008/057179 patent/WO2008148895A1/fr active Application Filing
-
2009
- 2009-11-13 GB GB0919881A patent/GB2462033A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5527556A (en) * | 1991-10-04 | 1996-06-18 | Raffinerie Tirlemontoise S.A. | Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use |
| WO1996001849A1 (fr) * | 1994-07-07 | 1996-01-25 | Tiense Suikerraffinaderij Naamloze Vennootschap | Compositions polydispersees fractionnees |
| EP0821885A1 (fr) * | 1996-07-31 | 1998-02-04 | "Raffinerie Tirlemontoise", société anonyme: | Poudres laitières contenant du fructane et/ou du polydextrose, procédé pour leur préparation et leur usage |
| USH2095H1 (en) * | 1996-12-03 | 2004-01-06 | Fmc Corporation | Fat substituted and its preparation |
| US20060024412A1 (en) * | 2004-02-23 | 2006-02-02 | Kraft Foods Holdings, Inc. | Shelf-stable acidified food compositions and methods for their preparation |
Non-Patent Citations (2)
| Title |
|---|
| HENNELLY ET AL: "Textural, rheological and microstructural properties of imitation cheese containing inulin", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 75, no. 3, 1 August 2006 (2006-08-01), pages 388 - 395, XP005303808, ISSN: 0260-8774 * |
| KOCA ET AL.: "Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers", INTERNATIONAL DAIRY JOURNAL, no. 14, 2004, pages 365 - 373, XP002500696 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010070389A1 (fr) * | 2008-12-20 | 2010-06-24 | Latvijas Universitate | Produit de grignotage à valeur nutritionnelle élevée et procédé pour sa production |
| EP2206434A1 (fr) * | 2008-12-20 | 2010-07-14 | Latvijas Universitate | Snack alimentaire hautement nutritif et son procédé de production |
| CN102067913A (zh) * | 2010-12-01 | 2011-05-25 | 内蒙古伊利实业集团股份有限公司 | 部分脱脂干酪及其制备方法 |
| CN102067913B (zh) * | 2010-12-01 | 2013-03-27 | 内蒙古伊利实业集团股份有限公司 | 部分脱脂干酪及其制备方法 |
| WO2016027231A1 (fr) * | 2014-08-18 | 2016-02-25 | Mofin S.R.L. | Procédé de préparation de produits dérivés de lait à base de crème, de ricotta et de mélanges de ceux-ci destinés à la congélation rapide ou la congélation, produits obtenus avec ledit procédé et leurs utilisations |
| CN112704124A (zh) * | 2020-12-29 | 2021-04-27 | 光明乳业股份有限公司 | 一种儿童片状奶酪及其制备方法 |
| CN114431305A (zh) * | 2022-02-23 | 2022-05-06 | 渤海大学 | 一种以酯交换油脂为基料油脂的低脂人造奶油及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| IES20080472A2 (en) | 2009-03-04 |
| GB2462033A (en) | 2010-01-27 |
| GB0919881D0 (en) | 2009-12-30 |
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