WO2015079429A1 - Procédé d'élaboration d'un produit alimentaire frais, bloc de fromage frais congelé permettant d'élaborer ledit produit alimentaire et produit laitier obtenu - Google Patents

Procédé d'élaboration d'un produit alimentaire frais, bloc de fromage frais congelé permettant d'élaborer ledit produit alimentaire et produit laitier obtenu Download PDF

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Publication number
WO2015079429A1
WO2015079429A1 PCT/IB2014/066470 IB2014066470W WO2015079429A1 WO 2015079429 A1 WO2015079429 A1 WO 2015079429A1 IB 2014066470 W IB2014066470 W IB 2014066470W WO 2015079429 A1 WO2015079429 A1 WO 2015079429A1
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WIPO (PCT)
Prior art keywords
milk
dough
fresh cheese
fresh
mass
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Application number
PCT/IB2014/066470
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English (en)
Spanish (es)
Inventor
Xavier FELIPE CUYÀS
Mª Dolors GUÀRDIA GASULL
Jacint Arnau Arboix
Original Assignee
Institut De Recerca I Tecnologia Agroalimentaries
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Publication date
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Priority to ES201690025A priority Critical patent/ES2579281B1/es
Publication of WO2015079429A1 publication Critical patent/WO2015079429A1/fr

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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
    • A23C19/076—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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/46—Aerated, foamed, cellular or porous 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; MAKING 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
    • 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
    • A23C19/097—Preservation
    • A23C19/0976—Freezing; Treating cheese in frozen state; Thawing of frozen cheese
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices

Definitions

  • the present invention relates to a process for preparing a fresh food product from a frozen fresh cheese dough obtained by coagulation. It also refers to a manufactured dairy product of substantially foamy consistency obtained by said process and to the frozen fresh cheese dough specially prepared to make said product.
  • the so-called fresh cheeses have a cheese dough with a proportion of water equal to or greater than 50% by weight.
  • This cheese dough is obtained from curdled milk or serum protein, which has often been previously acidified by microbial fermentation or by the addition of acidifiers, to guarantee the subsequent preservation of the cheese under refrigeration conditions until it reaches the expiration date.
  • Typical examples of fresh cheeses are "feta", “mozzarella”, “burgos” cheese, “ricotta”, “mató”, “cottage cheese” or “quark”.
  • ripened cheeses generally have a mass with a proportion of water less than 50% that has been dried in the air to reduce water and promote the growth of microorganisms, fungi and yeasts that, in collaboration with the natural enzymes of milk, they modify the components of the cheese (proteins, fats, sugars), in such a way that they facilitate the formation of new flavors and textures.
  • the growth of dairy bacteria causes an initial acidification of the cheese, however, this acidification is partially reversed throughout maturation due to the growth of fungi and yeasts, and / or the biochemical maturation processes.
  • Typical examples of ripened cheeses are, among others, "manchego”, “brie”, “roquefort”, “gruyere”, “emmental” or “cheddar”.
  • Patent ES2351 132 describes a cheese making process that includes a freezing stage of the curd. However, this patent describes the freezing stage combined with a high pressure curd treatment. In addition, the elaboration process includes a stage of acidification of the milk and a stage of maturation of the frozen cheese dough, so that the texture affectation is minimized with acidification and maturation.
  • the objective of the present invention is to provide a process for making a product from a frozen fresh cheese dough that allows to obtain a fresh food product of substantially foamy consistency, which retains a very creamy texture.
  • the present invention provides a process for preparing a fresh food product with a water content equal to or greater than 50% by weight, which is characterized by the fact that it comprises the steps of:
  • the present invention provides a fresh food product, in particular, a manufactured dairy product of substantially foamy consistency obtained by said method characterized by the fact that it incorporates a mass of fresh cheese obtained by coagulation of a non-milk acidified by fermentation or addition of acids, and a liquid ingredient absorbed in the dough that is selected from a food of dairy origin, a food of plant origin, or a combination of them.
  • This liquid ingredient can be, for example, a refreshing drink.
  • the manufactured dairy product obtained is characterized, in general, by an off-white appearance, an intensity of smell and light aroma of fresh milk, and, above all, by a very creamy, spongy texture, and with the ability to adhere to solids with those who come into contact. It has been observed that the product obtained includes in its interior air or gas bubbles of about 2 mm in diameter.
  • the present invention provides a frozen fresh cheese dough obtained to make said fresh food product.
  • This dough can be vacuum packed and stored or transported.
  • this fresh cheese dough is obtained by enzymatic coagulation from a non-acidified milk by fermentation or addition of acids and / or from a milk of pH equal to or greater than 5.
  • a fresh cheese mass of neutral pH is thus obtained .
  • a cheese mass of acidity between 12 and 25 degrees Dornic, in particular, a cheese mass of pH greater than 5.7, preferably, pH between 6.5 and 6.8.
  • the present invention provides a set for the preparation of a fresh food product as claimed, comprising a frozen fresh cheese dough obtained by coagulation of a non-acidified milk by fermentation or addition of acids, and a liquid ingredient to incorporate by whipping with incorporation of air or gas into said fresh cheese dough, in a proportion equal to or less than 50% by weight of said food product.
  • This set of products can be sold wholesale or retail so that consumers can produce the food product at home or in their commercial premises.
  • the fresh cheese dough is thawed and mixed with a liquid ingredient incorporating air or gas until the liquid ingredient is absorbed by the fresh cheese dough.
  • a fresh food product is obtained that substantially retains the creamy texture of the cheese dough and, in addition, incorporates one or more types of liquid ingredients of vegetable, animal, or a combination thereof.
  • liquid ingredients can be, for example, milk, fruit juice, cup chocolate, vegetable juice or, for example, a refreshing drink, and are incorporated in an amount equal to or less than 50% of the weight of the final product obtained after mix. If the liquid ingredient contains additives of the stabilizing class, the proportion of this ingredient may be greater than 50% of the weight of the final product obtained after mixing.
  • the frozen fresh cheese dough is obtained from a milk of pH equal to or greater than 5, and / or from a milk not acidified by fermentation or addition of acids.
  • This milk is selected from a cow's milk, a goat's milk, a sheep's milk and a buffalo milk, or a combination of them.
  • the pH of the milk will be greater than 6.
  • this frozen fresh cheese dough has an acidity between 12 and 25 degrees Dornic, advantageously, an acidity between 14 and 15 degrees Dornic.
  • this fresh cheese dough has a neutral pH, that is, a pH equal to or greater than 5.7.
  • an enzymatically coagulated fresh cheese mass obtained from an acidified milk by the addition of acids or by fermentation is not part of the present invention, in particular, a mass of fresh mozzarella-type spun soft cheese is excluded.
  • the product is made from a mass of frozen fresh cheese, for example, a frozen drained curd, so it is not necessary to resort to active acidification of milk to ensure preservation during distribution. Thanks to this, the fresh food product that is obtained retains a very mild dairy flavor, and not the markedly acidic taste of most conventional fresh cheeses. In addition, this low acidity facilitates the addition of different types of liquid ingredients and obtaining a product with very different flavors or aromas that preserves the smooth texture of the cheese.
  • the amount of dry matter or dry extract of the frozen fresh cheese dough is between 20% and 50% by weight of said dough.
  • the amount of dry matter in the fresh cheese dough is between 15% and 40% of the total weight of the final product, preferably between 30% and 35% by weight.
  • the frozen fresh cheese dough is obtained from a non-homogenized milk that has been previously pasteurized with a process configured to prevent inactivation of the peroxidase enzyme (inactivation of the enzyme is an indicator of high pasteurization).
  • step a) the defrosting of step a) is carried out until the temperature of the fresh cheese dough is between -5 e C and + 10 e C, for example, between 0 e C and 5 e C.
  • steps b) and c) of the process are carried out by keeping the dough of fresh cheese at a temperature equal to or less than 15 e C. In this way, good conditions are guaranteed to carry out the mixing by means of shaking.
  • the mixing of step c) is carried out by means of a mixer or crusher configured to allow the incorporation of a gas or air into the fresh cheese dough and to allow the absorption of the liquid ingredient.
  • This blender can be a conventional blender of those that frequently have restaurant or dining room kitchens, such as a 600W or 1000W electric power mixer.
  • a Thermomix ® type kitchen robot will be used, since at higher power of the blender, the cheese obtained is of a more uniform dough, without lumps.
  • the whipping time may vary depending on the intensity of the stirring and the desired final texture, but preferably, it will be between 1 minute and 5 minutes, for example, 3 minutes.
  • the food product has a substantially or partially spongy consistency and a very creamy texture determined by a fatty phase with fatty globules from milk, a gas phase composed of the gas or air, and a liquid phase with a mixture of casein micelles, serum proteins and liquid, the latter partially coming from the added liquid ingredient.
  • a fresh cheese dough means a whey-free curdless milk and, preferably, the frozen fresh cheese dough is obtained from a non-acidified milk by acid addition or fermentation, by a process comprising the stages of;
  • step b) coagulate the pasteurized milk from step a) to obtain a curd and remove the whey from said curd until obtaining a cheese dough with a proportion of milk fat in casein of milk greater than 1 or a quantity of fat of higher milk origin to the amount of casein from milk, c) optionally, before stage b), concentrate the pasteurized milk from stage a) to reduce its water content before carrying out the coagulation of stage b), and
  • the concentration of pasteurized milk referred to in step c) may be carried out, for example, by reverse osmosis, nanofiltration, microfiltration or ultrafiltration.
  • step d) The freezing referred to in step d) will be carried out as quickly as possible, using, for example, a temperature blasting, freezing tunnels or apparatus that use liquid nitrogen.
  • fresh cheese dough it is important to note that it is preferably obtained, by enzymatic coagulation of a non-acidified milk and that it must have a proportion of fat over casein greater than 1 to ensure obtaining the foamy consistency in the mixing stage by shaking with incorporation of air or gas.
  • a microparticulate serum protein that acts as a substitute for milk fat can be added to the pasteurized milk.
  • salt can be added to the milk to obtain a final product with a salty taste.
  • cheese (2) or cheese dough is understood as a product in which the ratio between whey proteins and casein is not higher than that of milk, obtained by: a) total or partial coagulation of the milk protein, by the action of rennet or other suitable coagulants, preferably by enzymatic coagulation, and by partial runoff of the serum that is released as a result of said coagulation.
  • This coagulation process must respect the principle that cheese making results in a concentration of milk protein (especially the casein portion) and that therefore, the protein content of the cheese should be higher than that of the mixture of the milk materials based on which the cheese was made, or b) processing techniques that involve the coagulation of milk protein that give a final product that has the same physical, chemical and organoleptic characteristics as the product defined in section ( to).
  • Milk preferably means a milk selected from a cow's milk, a goat's milk, a sheep's milk and a buffalo milk, or a combination thereof.
  • This milk can be a whole milk with a fat / protein ratio greater than 1, or a partially or totally skimmed milk to which fat is added or a milk fat substitute (for example, cream) to obtain a fat / protein ratio greater than 1, preferably a fat / protein ratio between 1 and 2.
  • Cheese dough matured is understood to be cheese that is not ready for consumption after desueration, but must be maintained for a certain period of time. time at a temperature and in conditions such that the necessary and characteristic biochemical and physical changes of the cheese in question occur.
  • Cheese dough without ripening or fresh cheese is understood to be cheese that is ready for consumption shortly after its manufacture.
  • fresh cheeses have between 25% and 50% by weight of dry matter, a proportion that is less than that of ripened cheeses.
  • Enzymatic coagulation is understood as the coagulation that is carried out by an enzyme of animal or vegetable origin that has the function of separating casein from the liquid phase of milk.
  • An enzyme of this type of animal origin is rennin, also known as chymosin, which is obtained from the abomasum of ruminant mammals.
  • Freshly milked goat milk was obtained from a local producer in Girona (Murcia-Granada race), which was handled under refrigeration conditions. Gerber analysis determined that the milk had 3.8% fat and 3.3% protein ⁇ Kjheldahl Method), of which 2.6% were casein. The Dornic acidity of the milk was 14 degrees and the pH was 6.68. The milk was subjected to a pasteurization treatment (72 e C for 15 seconds), and was subsequently cooled to 35 e C, a suitable temperature to proceed to the enzymatic coagulation process. For this, a 38% aqueous solution of calcium chloride (0.25 ml per liter of milk) was added, and then rennin (0.33 ml per liter of milk). Both chloride and rennin were supplied by the Lactocat company (Cervantes, 49; 08440 CARDEDEU; Barcelona-Spain).
  • Coagulation lasted 25 minutes. Subsequently, the curd was cut and the serum separated. To facilitate the desuerado, it was reheated to 37 e C and kept under stirring for 10 minutes. From this moment, the serum was removed with the help of gauze. The cheese paste obtained was stored in a refrigerated chamber (4 e C), allowing the whey to flow out as the cheese paste underwent clot retraction. The desuerado process was maintained for four hours. Once the cheese paste stopped desuerar, this pasta was placed in trays with a maximum thickness of 1.5 cm. The trays were introduced in a blast chiller at -40 and C, where they spent a minimum of 2 hours, in a rapid freezing process, designed to reduce the effect of water crystallization on the mass structure.
  • the frozen fresh cheese dough was kept in a maintenance chamber at freezing temperatures (-18 e C), for two weeks.
  • the cheese dough was defrosted to a temperature of 2 e C. Then, the frozen cheese dough was mixed with Whole milk UHT cooled to a temperature of 2 e C. To do this, 1 kg of the cheese dough was mixed with 200 ml of milk, and an intense shake was applied with a 600 W arm mixer. facilitated the absorption of the liquid by the cheese dough, in about 1 minute. From this moment, controlling that the temperature of the mixture never exceeded 10 e C, milk was progressively added, observing that the dough absorbed the liquid without problems.
  • the attached table 1 shows the analytical results of the initial milk composition of the fresh cheese dough (curd) before the incorporation of whole milk as a liquid ingredient and the final product beaten. The results are expressed as a percentage of the total weight of milk, cheese dough or the final beaten product.
  • a microbiological analysis of the final product was also carried out to assess the shelf life of the food. Under the applied working conditions and according to the results obtained, the reconstituted cheese or final product had a shelf life of at least 3 days, maintained at 4 e C.
  • Example 2 Preparation of a fresh food product using chocolate milk as a liquid ingredient.
  • the curd was cut and the serum separated.
  • it was reheated to 37 e C and kept under stirring for 10 minutes. From this moment, the serum was removed with the help of gauze.
  • the cheese paste obtained was stored in a refrigerated chamber (4 e C), allowing the whey to flow out as the cheese paste underwent clot retraction. The desuerado process was maintained for four hours. Once the cheese paste stopped desuerar, this pasta was put in trays that were placed in a blasting machine at -80 e C temperature, where they were about 10 minutes, in a rapid freezing process to decrease the negative effect of crystallization of water in the food structure.
  • the frozen fresh cheese dough was kept in a maintenance chamber at freezing temperatures (-18 e C), for two weeks.
  • the attached table 2 shows the analytical results of the composition of the initial milk, the fresh cheese dough (curd) before the incorporation of chocolate as a liquid ingredient, and the final beaten product. The results are expressed as a percentage of the total weight of milk, cheese dough or beaten final product. Table 2
  • Example 3 Preparation of a fresh food product using melon juice as a liquid ingredient.
  • the frozen fresh cheese dough was obtained as in Example 2 described above. Obtaining the food product from the frozen fresh cheese dough, using freshly prepared melon juice as a liquid ingredient
  • the defrosted cheese dough (2 e C) was mixed, with freshly prepared melon juice, which had previously cooled to a temperature of 2 e C.
  • 2 kg of the dough was mixed in a bowl of cheese with 400 ml of the melon juice, and an intense milkshake was applied with a 1000 W arm mixer.
  • the milkshake facilitated the absorption of the liquid in approximately 1 minute. From this moment, controlling that the temperature of the mixture never exceeded 10 e C, the melon juice was progressively added, observing that the absorption of the liquid did not present problems.
  • Dry extract According to the standard FIL-IDF 21 B (1987) for milk and according to the standard
  • Fat in milk and cheese Determination of fats by GERBER method

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un procédé permettant d'obtenir un produit laitier manufacturé, caractérisé en ce qu'il comprend les étapes qui consistent : a) à décongeler un bloc de fromage frais obtenu à partir d'un lait obtenu par coagulation à partir d'un lait non acidifié comportant une quantité de graisse d'origine laitière supérieure à la quantité de caséine dudit lait, b) à incorporer au bloc de fromage frais de l'étape a) un ingrédient liquide, et c) à mélanger le bloc et l'ingrédient liquide de l'étape b) afin d'obtenir le produit alimentaire, lequel mélange étant réalisé de façon que l'ingrédient liquide soit absorbé par le bloc de fromage frais, incorporant au bloc une proportion définie d'air ou un gaz. Le bloc de fromage frais utilisé dans ce procédé est obtenu à partir d'un lait non acidifié grâce aux étapes qui consistent : a) à pasteuriser le lait au moyen d'un procédé conçu pour éviter l'inactivation de l'enzyme peroxydase, b) à coaguler le lait pasteurisé de l'étape a) afin d'obtenir un caillé, et retirer le petit-lait du caillé jusqu'à obtention d'un bloc de fromage frais présentant une quantité de matière sèche inférieure ou égale à 20% en poids du bloc et une proportion de graisse/caséine supérieure à 1, c) alternativement et en option, avant l'étape b), à concentrer le lait pasteurisé de l'étape a) afin de réduire sa teneur en eau avant de réaliser la coagulation, et d) à congeler le bloc de fromage frais des étapes b) ou c) jusqu'à ce que la température du bloc soit comprise entre -15°C et -40°C, cette congélation étant réalisée de manière très rapide afin d'éviter la formation de cristaux.
PCT/IB2014/066470 2013-11-29 2014-12-01 Procédé d'élaboration d'un produit alimentaire frais, bloc de fromage frais congelé permettant d'élaborer ledit produit alimentaire et produit laitier obtenu WO2015079429A1 (fr)

Priority Applications (1)

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ES201690025A ES2579281B1 (es) 2013-11-29 2014-12-01 Procedimiento de elaboración de un producto alimenticio fresco, masa de queso fresco congelada para elaborar dicho producto y producto lácteo manufacturado obtenido

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ES201331744A ES2536938B1 (es) 2013-11-29 2013-11-29 Procedimiento de elaboración de un producto alimenticio fresco y producto lácteo así obtenido
ESP201331744 2013-11-29

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WO2015079429A1 true WO2015079429A1 (fr) 2015-06-04

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2644319A1 (fr) * 1989-03-14 1990-09-21 Denizot Michel Procede et outillage pour la fabrication industrielle des fromages
DE4032698A1 (de) * 1990-02-28 1991-08-29 Sitia Yomo Spa Schaumspeise auf milchbasis, ihre herstellung und verwendung
EP1366671A2 (fr) * 2002-05-29 2003-12-03 Spezialitäten-Käserei De Lucia GmbH Procédé de préparation de fromage Mozzarella et caillé de fromage approprié
ES2351132A1 (es) 2009-07-01 2011-02-01 Instituto Nacional De Investigaciones Y Tecnologiaagraria Y Alimentaria Método de fabricación de queso a partir de cuajada sometida a alta presión y congelación.

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US3046144A (en) * 1960-03-31 1962-07-24 Douglas R Braatz Process of making frozen concentrated milk
GB1405512A (en) * 1972-06-09 1975-09-10 Nestle Sa Milk product and process
FR2343428A1 (fr) * 1976-03-12 1977-10-07 Pannetier Jean Procede de fabrication de fromages, produits pour sa mise en oeuvre et produits obtenus
US6326047B1 (en) * 1997-05-30 2001-12-04 Stevens-Lee Company Apparatus and method for making frozen drinks
ATE258015T1 (de) * 1997-11-11 2004-02-15 Nestle Sa Topping für getränke
AU2005201557A1 (en) * 2004-08-17 2006-03-09 Smoo Pty Limited Apparatus, methods and packaging for preparing compositions
EP1759616A2 (fr) * 2005-08-26 2007-03-07 Unilever Plc Produit de boisson et glace combiné

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2644319A1 (fr) * 1989-03-14 1990-09-21 Denizot Michel Procede et outillage pour la fabrication industrielle des fromages
DE4032698A1 (de) * 1990-02-28 1991-08-29 Sitia Yomo Spa Schaumspeise auf milchbasis, ihre herstellung und verwendung
EP1366671A2 (fr) * 2002-05-29 2003-12-03 Spezialitäten-Käserei De Lucia GmbH Procédé de préparation de fromage Mozzarella et caillé de fromage approprié
ES2351132A1 (es) 2009-07-01 2011-02-01 Instituto Nacional De Investigaciones Y Tecnologiaagraria Y Alimentaria Método de fabricación de queso a partir de cuajada sometida a alta presión y congelación.

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Title
"Norma General del Codex para el Queso", CODEX STAN 283, 1978
ESTHER SENDRA NADAL: "Congelacion de cuajadas de leche de oveja", DOCTORAL THESIS
FOX, P.F.; MCSWEENEY, P.L.H.; COGAN, T.M.; GUINEE, T.P.: "Fundamentals of Cheese Science", 2000, SPRINGER, pages: 608
PEREZ-MUNUERA, M. ESTEVEZ; M.A. LLUCH.: "Estudio de algunos quesos tipicos espanoles por microscopia electr6nica de barrido. Principales modificaciones microestructurales causadas por la congelac16n", FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol. 5, 1999, pages 515, XP008175369, DOI: doi:10.1177/108201329900500610

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ES2536938B1 (es) 2016-05-24
ES2579281A2 (es) 2016-08-09
ES2536938A1 (es) 2015-05-29
ES2579281R1 (es) 2016-10-27
ES2579281B1 (es) 2017-08-07

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