ATE138787T1 - Fettfreier schmelzkäse - Google Patents

Fettfreier schmelzkäse

Info

Publication number
ATE138787T1
ATE138787T1 AT94301610T AT94301610T ATE138787T1 AT E138787 T1 ATE138787 T1 AT E138787T1 AT 94301610 T AT94301610 T AT 94301610T AT 94301610 T AT94301610 T AT 94301610T AT E138787 T1 ATE138787 T1 AT E138787T1
Authority
AT
Austria
Prior art keywords
cheese
processed cheese
fat
low
mixture
Prior art date
Application number
AT94301610T
Other languages
English (en)
Inventor
Linda Kay Jackson
Deanne Marie Brown
Yeong-Ching Albert Hong
John Jeffrey Strandlholm
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 ATE138787T1 publication Critical patent/ATE138787T1/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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
AT94301610T 1993-03-31 1994-03-08 Fettfreier schmelzkäse ATE138787T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/040,883 US5374443A (en) 1993-03-31 1993-03-31 Method for manufacture of a low-fat cheese

Publications (1)

Publication Number Publication Date
ATE138787T1 true ATE138787T1 (de) 1996-06-15

Family

ID=21913504

Family Applications (1)

Application Number Title Priority Date Filing Date
AT94301610T ATE138787T1 (de) 1993-03-31 1994-03-08 Fettfreier schmelzkäse

Country Status (5)

Country Link
US (1) US5374443A (de)
EP (1) EP0617898B1 (de)
AT (1) ATE138787T1 (de)
CA (1) CA2116740C (de)
DE (1) DE69400224D1 (de)

Families Citing this family (17)

* 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
US5871797A (en) * 1995-11-21 1999-02-16 Fmc Corporation Reduced sodium content process cheese and method for making it
US5766657A (en) * 1996-06-21 1998-06-16 California Polytechnic State University Melt-controlled cheese and process of making
US6322841B1 (en) 2000-02-09 2001-11-27 Kraft Foods, Inc. Cheese-like dairy gels
US6808735B2 (en) * 2001-07-26 2004-10-26 Cornell Research Foundation, Inc. Flavorful low-fat cheese
AR048727A1 (es) 2004-05-03 2006-05-17 Leprino Foods Co Quesos mezclados y metodos para preparar tales quesos
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
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such 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
US20060062873A1 (en) * 2004-09-13 2006-03-23 Jeng-Jung Yee Curds for processed and imitation cheese, cheese products produced therefrom, novel intermediate products and methods of making same
WO2006058083A2 (en) * 2004-11-24 2006-06-01 Cornell Research Foundation, Inc. Protein and calcium fortification system for clear and opaque beverages
WO2007027926A1 (en) * 2005-08-30 2007-03-08 Cornell Research Foundation, Inc. Simple mozzarella cheese-making methods
US20080145498A1 (en) * 2006-12-14 2008-06-19 Kraft Foods Holdings, Inc. Texture and shape control process for acidified food products
ATE542427T1 (de) * 2007-04-17 2012-02-15 Wisconsin Alumni Res Found Käse mit niedrigem fettgehalt und fettfreier käse mit verbesserten eigenschaften
US20100330233A1 (en) * 2009-06-30 2010-12-30 Kraft Food Global Barnds Llc Low fat processed cheese slice-on-slice and block
US10721940B2 (en) 2011-07-21 2020-07-28 Kraft Food Group Brands Llc Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4166142A (en) * 1975-02-03 1979-08-28 Stauffer Chemical Company Process cheese containing a modified whey solids
DE3581320D1 (de) * 1984-06-26 1991-02-21 Hoechst Ag Verfahren zur herstellung von wasserloeslichen polysacchariden, die so erhaeltlichen saccharide und ihre verwendung.
US4748041A (en) * 1986-03-06 1988-05-31 Durkee Industrial Foods Corp. Shelf stable non-aqueous squeezable composition
JPS62210958A (ja) * 1986-03-13 1987-09-17 Meiji Seika Kaisha Ltd 澱粉含有組成物の老化防止方法
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
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
US5079024A (en) * 1990-09-25 1992-01-07 Kraft General Foods, Inc. Method of manufacture of a non-fat cream cheese product
DE4040621A1 (de) * 1990-12-19 1992-07-02 Benckiser Knapsack Ladenburg Schmelzkaesezusatzstoffe
US5236719A (en) * 1991-09-27 1993-08-17 Wm. Wrigley Jr. Company Chewing gum and other comestibles containing purified indigestible dextrin

Also Published As

Publication number Publication date
US5374443A (en) 1994-12-20
EP0617898A1 (de) 1994-10-05
EP0617898B1 (de) 1996-06-05
DE69400224D1 (de) 1996-07-11
CA2116740C (en) 2004-05-25
CA2116740A1 (en) 1994-10-01

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