ATE296543T1 - Texturkontrolle von rahmfrischkäse mit hoher feuchtigkeit - Google Patents

Texturkontrolle von rahmfrischkäse mit hoher feuchtigkeit

Info

Publication number
ATE296543T1
ATE296543T1 AT01310448T AT01310448T ATE296543T1 AT E296543 T1 ATE296543 T1 AT E296543T1 AT 01310448 T AT01310448 T AT 01310448T AT 01310448 T AT01310448 T AT 01310448T AT E296543 T1 ATE296543 T1 AT E296543T1
Authority
AT
Austria
Prior art keywords
cream cheese
moisture
firmness
high moisture
final
Prior art date
Application number
AT01310448T
Other languages
English (en)
Inventor
Isabelle Marie-Francoise Laye
Jimbay P Loh
David Glenn Pechak
Alice Shen Cha
Bruce Edward Campbell
Ted Riley Lindstrom
Matthew Zwolfer
Original Assignee
Kraft Foods Holdings 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 Holdings Inc filed Critical Kraft Foods Holdings Inc
Application granted granted Critical
Publication of ATE296543T1 publication Critical patent/ATE296543T1/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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C19/076—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

Landscapes

  • 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)
  • Grain Derivatives (AREA)
AT01310448T 2000-12-14 2001-12-14 Texturkontrolle von rahmfrischkäse mit hoher feuchtigkeit ATE296543T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US09/736,835 US6303160B1 (en) 2000-12-14 2000-12-14 High moisture cream cheese texture control

Publications (1)

Publication Number Publication Date
ATE296543T1 true ATE296543T1 (de) 2005-06-15

Family

ID=24961484

Family Applications (1)

Application Number Title Priority Date Filing Date
AT01310448T ATE296543T1 (de) 2000-12-14 2001-12-14 Texturkontrolle von rahmfrischkäse mit hoher feuchtigkeit

Country Status (11)

Country Link
US (1) US6303160B1 (de)
EP (1) EP1214884B1 (de)
JP (1) JP3953803B2 (de)
KR (1) KR100783241B1 (de)
AT (1) ATE296543T1 (de)
AU (1) AU784329B2 (de)
CA (1) CA2364790A1 (de)
DE (1) DE60111167T2 (de)
DK (1) DK1214884T3 (de)
ES (1) ES2243412T3 (de)
MX (1) MXPA01013019A (de)

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US6303160B1 (en) * 2000-12-14 2001-10-16 Kraft Foods Holdings, Inc. High moisture cream cheese texture control
US20030193843A1 (en) * 2002-04-12 2003-10-16 Frank Krahe Method for high resolution measurement of a position
US20040076729A1 (en) * 2002-10-22 2004-04-22 Land O'lakes, Inc. Cheese product and method of making
US7998519B2 (en) 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US7763294B2 (en) * 2003-02-19 2010-07-27 Franklin Foods, Inc. Yogurt-cheese compositions
US8298604B2 (en) * 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7229659B2 (en) * 2003-06-17 2007-06-12 Solae, Llc Process for making stable protein based acid beverage
NZ526878A (en) * 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0
US7101585B2 (en) * 2004-04-15 2006-09-05 Solae, Llc Ultra high pressure homogenization process for making a stable protein based acid beverage
US7357955B2 (en) * 2004-04-15 2008-04-15 Solae, Llc Acid beverage composition utilizing an aqueous protein component
US8603554B2 (en) 2004-05-03 2013-12-10 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
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
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
EP1698231B1 (de) * 2004-11-25 2009-06-10 Kraft Foods R & D, Inc. Zweigniederlassung München Frischkäse und das Verfahren zu seiner Herstellung
US7118776B2 (en) * 2005-03-10 2006-10-10 Solae, Llc Phytase-treated acid stable soy protein products
US7897185B1 (en) * 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
US20060286209A1 (en) * 2005-06-17 2006-12-21 Kraft Foods Holdings, Inc. Cultured dairy products and methods of manufacture
US20090047386A1 (en) * 2005-06-17 2009-02-19 Kraft Foods Global Brands Llc Cultured Dairy Products and Methods of Manufacture
US7687095B2 (en) * 2005-09-30 2010-03-30 Kraft Foods Global Brands Llc High moisture, low fat cream cheese with maintained product quality and method for making same
US20080160133A1 (en) * 2006-12-27 2008-07-03 Kraft Food Holdings, Inc. Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture
NZ566358A (en) * 2008-02-29 2010-11-26 Fonterra Co Operative Group Dairy product and process
US20090297660A1 (en) * 2008-06-02 2009-12-03 Kraft Food Holdings, Inc. Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels
FI124323B (fi) * 2011-02-18 2014-06-30 Valio Oy Maitopohjainen tuote ja menetelmä sen valmistamiseksi
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins

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US3882250A (en) 1972-06-28 1975-05-06 Diamond Shamrock Corp Preparation of cheese
US3929892A (en) 1972-12-01 1975-12-30 Kraftco Corp Preparation of a low fat cream cheese product
GB1495750A (en) 1974-11-20 1977-12-21 Kraftco Corp Aerated dessert
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US4341801A (en) 1977-10-17 1982-07-27 Dorr-Oliver Incorporated Ultrafiltration process for the preparation of cream cheese
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US5252352A (en) 1992-03-06 1993-10-12 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of preparing an extra lowfat spread
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US5676984A (en) 1994-02-22 1997-10-14 Raskas Foods, Inc. Fat free cream cheese product and process for preparation thereof
US5470593A (en) * 1994-02-22 1995-11-28 Raskas Foods Inc. Process for the manufacture of a fat free cream cheese product
JP2973844B2 (ja) * 1994-04-27 1999-11-08 不二製油株式会社 クリームチーズ様食品の製造法
CA2163595C (en) 1994-12-13 2006-04-11 Shu Guang Greg Cheng Method for manufacture of a non-fat brick cream cheese product
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US6303160B1 (en) * 2000-12-14 2001-10-16 Kraft Foods Holdings, Inc. High moisture cream cheese texture control

Also Published As

Publication number Publication date
JP3953803B2 (ja) 2007-08-08
KR100783241B1 (ko) 2007-12-06
AU9724201A (en) 2002-06-20
AU784329B2 (en) 2006-03-09
JP2002209514A (ja) 2002-07-30
CA2364790A1 (en) 2002-06-14
EP1214884A3 (de) 2003-05-14
MXPA01013019A (es) 2004-09-10
EP1214884A2 (de) 2002-06-19
DK1214884T3 (da) 2005-09-05
EP1214884B1 (de) 2005-06-01
KR20020047016A (ko) 2002-06-21
ES2243412T3 (es) 2005-12-01
DE60111167D1 (de) 2005-07-07
US6303160B1 (en) 2001-10-16
DE60111167T2 (de) 2005-10-27

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