ATE132699T1 - Verfahren zur herstellung labcasein enthaltenden fettfreien käseersatzes - Google Patents

Verfahren zur herstellung labcasein enthaltenden fettfreien käseersatzes

Info

Publication number
ATE132699T1
ATE132699T1 AT93303196T AT93303196T ATE132699T1 AT E132699 T1 ATE132699 T1 AT E132699T1 AT 93303196 T AT93303196 T AT 93303196T AT 93303196 T AT93303196 T AT 93303196T AT E132699 T1 ATE132699 T1 AT E132699T1
Authority
AT
Austria
Prior art keywords
rennet casein
emulsifying salt
fat
water
labcasein
Prior art date
Application number
AT93303196T
Other languages
English (en)
Inventor
Barbara Ewa Rybinski
Douglas George Bixby
Lila Elizabeth Dawson
Larry Edward Woodford
Original Assignee
Kraft Foods Inc
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 Kraft Foods Inc filed Critical Kraft Foods Inc
Application granted granted Critical
Publication of ATE132699T1 publication Critical patent/ATE132699T1/de

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; PREPARATION 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; PREPARATION 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
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • 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; PREPARATION THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/052—Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees
    • 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; PREPARATION THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
AT93303196T 1992-04-28 1993-04-23 Verfahren zur herstellung labcasein enthaltenden fettfreien käseersatzes ATE132699T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/874,923 US5244687A (en) 1992-04-28 1992-04-28 Product and process of producing a no-fat cheese analog containing rennet casein

Publications (1)

Publication Number Publication Date
ATE132699T1 true ATE132699T1 (de) 1996-01-15

Family

ID=25364870

Family Applications (1)

Application Number Title Priority Date Filing Date
AT93303196T ATE132699T1 (de) 1992-04-28 1993-04-23 Verfahren zur herstellung labcasein enthaltenden fettfreien käseersatzes

Country Status (12)

Country Link
US (1) US5244687A (de)
EP (1) EP0568287B1 (de)
JP (1) JPH0622689A (de)
KR (1) KR930021074A (de)
CN (1) CN1078858A (de)
AT (1) ATE132699T1 (de)
AU (1) AU656461B2 (de)
CA (1) CA2092890C (de)
DE (1) DE69301269D1 (de)
HK (1) HK85496A (de)
NZ (1) NZ247487A (de)
TW (1) TW262374B (de)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5532018A (en) * 1994-02-14 1996-07-02 Kraft Foods, Inc. Method for manufacture of low fat natural cheese
WO1998007472A1 (en) * 1996-08-19 1998-02-26 Chemonics Industries, Inc. Stabilized, corrosion-inhibited fire retardant compositions and methods
US6113953A (en) * 1996-08-19 2000-09-05 Utah State University Manufacture of lower-fat and fat-free pizza cheese
DE69728035T2 (de) * 1997-05-27 2004-08-26 Fromageries Bel Verfahren zur Herstellung von Käseprodukten durch Behandlung von Käseausgangsmasse
US5935634A (en) * 1997-11-25 1999-08-10 Gamay Foods, Inc. Low-water activity cheese and method of preparation
US6723428B1 (en) * 1999-05-27 2004-04-20 Foss Manufacturing Co., Inc. Anti-microbial fiber and fibrous products
US20040076729A1 (en) * 2002-10-22 2004-04-22 Land O'lakes, Inc. Cheese product and method of making
US7550279B2 (en) 2003-07-30 2009-06-23 Nickel Gary B Amylose and amylopectin derivatives
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US7579033B2 (en) * 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
WO2005107487A1 (en) 2004-05-03 2005-11-17 Leprino Foods Company Blended cheeses and methods for making such cheeses
WO2005120241A1 (en) * 2004-06-14 2005-12-22 Hee-Jae Kim Method for preparing of processing-cheese
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US20080145498A1 (en) * 2006-12-14 2008-06-19 Kraft Foods Holdings, Inc. Texture and shape control process for acidified food products
US20100330233A1 (en) * 2009-06-30 2010-12-30 Kraft Food Global Barnds Llc Low fat processed cheese slice-on-slice and block
ES2365566B1 (es) * 2010-03-26 2012-09-13 Junta De Extremadura Instituto Tecnologico Agroalimentario Queso fundido y procedimiento de elaboración.
AU2011368630A1 (en) * 2011-05-19 2014-01-16 Jenny Lee Bryson Low-fat mozzarella and process of production thereof
CA2854788A1 (en) 2011-11-10 2013-05-16 Allied Blending & Ingredients, Inc. Improved dry blend for making extended cheese product
US10531673B2 (en) 2012-03-16 2020-01-14 Allied Blending, Lp Dry blend for making analogue cheese
WO2013165956A1 (en) 2012-05-01 2013-11-07 Allied Blending & Ingredients, Inc. Improved dry blend for making extended cheese product
CN102687754B (zh) * 2012-06-26 2014-04-09 光明乳业股份有限公司 一种手撕模拟奶酪及其制备方法
WO2014085250A1 (en) * 2012-11-30 2014-06-05 Allied Blending & Ingredients, Inc. Improved dry blend for making cheese analogue
US20140161954A1 (en) 2012-12-07 2014-06-12 Andrew Edward McPherson Emulsifying Salt-Free and Starch Stabilized Cheese
WO2016049591A1 (en) 2014-09-25 2016-03-31 Aladdin Foods, Llc Formulations for use in food products
WO2022241509A1 (en) * 2021-05-16 2022-11-24 Food Mechanique Australia Pty Limited Emulsification of casein
EP4408178A1 (de) * 2021-09-30 2024-08-07 Société des Produits Nestlé S.A. Milchfreie käseanalogzusammensetzung

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3741774A (en) * 1970-03-23 1973-06-26 Quaker Oats Co Preparation of a high protein simulated cheese product
IE46208B1 (en) * 1977-02-28 1983-03-23 Schreiber Cheese Co L D Simulated cheese products
US4444800A (en) * 1977-02-28 1984-04-24 L.D. Schreiber Cheese Co., Inc. Non-cultured simulated cheese containing rennet casein
GB2082890B (en) * 1980-09-02 1984-09-05 Swift & Co Preparation of simulated cheese
US4459313A (en) * 1980-12-02 1984-07-10 A. M. Swanson & Associates, Inc. Method for making a process cheese analog
US4631196A (en) * 1985-04-15 1986-12-23 Zeller Clifford L Low calorie dairy product
US5061503A (en) * 1989-06-14 1991-10-29 The Procter & Gamble Company Simulated cheese products with reduced animal fat and calories
CA2017461C (en) * 1989-06-14 1997-03-11 Josephine Ling Yee Kong-Chan Simulated cheese analogs with reduced animal fat and calories
CA2059524A1 (en) * 1989-08-18 1991-02-19 Brian C. Davison Triglyceride-free cheese slices and methods for manufacture thereof
IE911612A1 (en) * 1990-05-11 1992-09-23 Alpine Lace Brands Low fat, low cholesterol process cheese
US5079024A (en) * 1990-09-25 1992-01-07 Kraft General Foods, Inc. Method of manufacture of a non-fat cream cheese product

Also Published As

Publication number Publication date
TW262374B (de) 1995-11-11
US5244687A (en) 1993-09-14
EP0568287A1 (de) 1993-11-03
CA2092890C (en) 2002-10-29
CA2092890A1 (en) 1993-10-29
DE69301269D1 (de) 1996-02-22
AU3566593A (en) 1993-11-04
JPH0622689A (ja) 1994-02-01
HK85496A (en) 1996-05-24
CN1078858A (zh) 1993-12-01
AU656461B2 (en) 1995-02-02
EP0568287B1 (de) 1996-01-10
KR930021074A (ko) 1993-11-22
NZ247487A (en) 1994-06-27

Similar Documents

Publication Publication Date Title
AU656461B2 (en) Product and process of producing a no-fat cheese analog containing rennet casin
ATE140853T1 (de) Fettarmes käseprodukt und verfahren zu dessen herstellung
US5080913A (en) Process for preparing low fat cheese
US4459313A (en) Method for making a process cheese analog
US5851577A (en) Processed cheese made with yogurt
DE69612552D1 (de) Verfahren zur herstellung von frischkäse und derart hergestellter frischkäse
IE780329L (en) Simulated cheese product.
US3406076A (en) Process for making cheese by coagulating milk at a low temperature
US4362749A (en) Spreadable cheese having characteristics of crescenza cheese
US4744998A (en) Process for the manufacturing of cheese and cheeselike products
EP0359295B1 (de) Verfahren zur Herstellung von Käse
JP3092909B2 (ja) 半硬質又は硬質チーズ及びその製造法
DE69622232D1 (de) Verfahren zur Herstellung von Käse oder eines Käse-ähnliches Produktes und auf diese Weise hergestellter Käse oder Käse-ähnliches Produkt
TH13965A (th) ผลิตภัณฑ์และกรรมวิธีการผลิต ชีส อนาลอกปราศจากไข?มันที่มีเรนเนทเคซีน
TH4889B (th) ผลิตภัณฑ์และกรรมวิธีการผลิต ชีส อนาลอกปราศจากไข?มันที่มีเรนเนทเคซีน
ATE141752T1 (de) Nahrungsmittelersatz von sojabohnen und verfahren zur dessen herstellung
El-Safty et al. Use of Salted Whey to Reconstitute Dried Milk for Manufacturing White Soft Cheese. I. Character of the Curd
JPH01269477A (ja) ビネガー入り食品
PL162419B1 (pl) Sposób otrzymywania sera podpuszczkowego dojrzewajacego PL
LT4260B (en) Rennet cheese
CS270199B3 (sk) Spdsob výroby sušeného soleného údeného syrá
IE56072B1 (en) A process for making portioned cheese
CS261096B1 (sk) Sposob výroby prírodných syrov
PL173062B1 (pl) Sposób wytwarzania sera twarogowego

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties