BRPI0603990A - métodos para produzir um produto de queijo cremoso de baixo teor de gordura e alto teor de umidade, e um produto alimentìcio espalhável, e, produto alimentìcio espalhável de baixo teor de gordura e alto teor de umidade - Google Patents

métodos para produzir um produto de queijo cremoso de baixo teor de gordura e alto teor de umidade, e um produto alimentìcio espalhável, e, produto alimentìcio espalhável de baixo teor de gordura e alto teor de umidade

Info

Publication number
BRPI0603990A
BRPI0603990A BRPI0603990-1A BRPI0603990A BRPI0603990A BR PI0603990 A BRPI0603990 A BR PI0603990A BR PI0603990 A BRPI0603990 A BR PI0603990A BR PI0603990 A BRPI0603990 A BR PI0603990A
Authority
BR
Brazil
Prior art keywords
fat
low
moisture
product
food product
Prior art date
Application number
BRPI0603990-1A
Other languages
English (en)
Inventor
Yinqing Ma
Ted R Lindstrom
Isabelle Laye
Ana P Rodriguez
Gavin M Schmidt
Mary C Doyle
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
Publication of BRPI0603990A publication Critical patent/BRPI0603990A/pt
Publication of BRPI0603990B1 publication Critical patent/BRPI0603990B1/pt

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
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated 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
    • 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
    • A23C19/0917—Addition, to cheese or curd, of 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
    • A23C20/00—Cheese substitutes
    • 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)

Abstract

MéTODO PARA PRODUZIR UM PRODUTO DE QUEIJO CREMOSO DE BAIXO TEOR DE GORDURA E ALTO TEOR DE UMIDADE, E UM PRODUTO ALIMENTìCIO ESPALHáVEL, E, PRODUTO ALIMENTìCIO ESPALHáVEL DE BAIXO TEOR DE GORDURA E ALTO TEOR DE UMIDADE A presente invenção diz respeito aos métodos para fornecer um produto de queijo cremoso de alto teor de umidade e baixo teor de gordura com alto teor de proteína de soro do leite que tem uma textura similar ao queijo cremoso normal. Mais particularmente, a invenção fornece um método de fabricar um produto de queijo cremoso de alto teor de umidade e baixo teor de gordura com alto teor de proteína de soro do leite que tem uma tensão de escoamento mais alta e valores de deformação mais baixos do que os outros queijos cremosos de baixo teor de gordura com umidade, gordura, e teor de proteína do soro do leite similares. A presente invenção portanto, é útil na produção de produtos de espalhar de baixo custo e nutritivos com uma textura agradável e a capacidade de se espalhar excelente.
BRPI0603990-1A 2005-09-30 2006-09-28 Métodos para produzir um produto de queijo cremoso de baixo teor de gordura e alto teor de umidade, e um produto alimentício espalhável, e, produto alimentício espalhável de baixo teor de gordura e alto teor de umidade BRPI0603990B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/241,859 US7687095B2 (en) 2005-09-30 2005-09-30 High moisture, low fat cream cheese with maintained product quality and method for making same

Publications (2)

Publication Number Publication Date
BRPI0603990A true BRPI0603990A (pt) 2007-08-21
BRPI0603990B1 BRPI0603990B1 (pt) 2014-12-02

Family

ID=37649303

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0603990-1A BRPI0603990B1 (pt) 2005-09-30 2006-09-28 Métodos para produzir um produto de queijo cremoso de baixo teor de gordura e alto teor de umidade, e um produto alimentício espalhável, e, produto alimentício espalhável de baixo teor de gordura e alto teor de umidade

Country Status (18)

Country Link
US (1) US7687095B2 (pt)
EP (1) EP1769683B1 (pt)
CN (1) CN1939132A (pt)
AR (1) AR056118A1 (pt)
AT (1) ATE416620T1 (pt)
AU (1) AU2006222683B2 (pt)
BR (1) BRPI0603990B1 (pt)
CA (1) CA2559956C (pt)
DE (1) DE602006004127D1 (pt)
DK (1) DK1769683T3 (pt)
ES (1) ES2319326T3 (pt)
NO (1) NO20064111L (pt)
NZ (1) NZ550121A (pt)
PL (1) PL1769683T3 (pt)
PT (1) PT1769683E (pt)
RU (1) RU2402221C2 (pt)
SI (1) SI1769683T1 (pt)
ZA (1) ZA200607710B (pt)

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ES2926322T3 (es) * 2019-08-14 2022-10-25 Tetra Laval Holdings & Finance Método y sistema para homogeneizar un producto alimenticio líquido
JP7372791B2 (ja) * 2019-09-10 2023-11-01 雪印メグミルク株式会社 低脂肪フレッシュチーズおよびその製造方法
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CN111011531B (zh) * 2019-12-25 2022-08-12 光明乳业股份有限公司 一种涂抹型乳清奶酪及其制备方法
CN116615106A (zh) * 2020-09-18 2023-08-18 立颂公司 用于生产乳酪替代品的方法
CN117859806A (zh) * 2023-12-25 2024-04-12 济南泉康生物科技有限公司 一种搅打裱花用奶酪及其制备方法
CN118383424B (zh) * 2024-06-28 2024-09-20 内蒙古蒙牛乳业（集团）股份有限公司 一种清洁标签的酸化稀奶油及其制备方法
CN120713172B (zh) * 2025-08-20 2025-12-26 内蒙古蒙牛乳业（集团）股份有限公司 低脂高蛋白拉伸型奶酪及其制备方法

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Also Published As

Publication number Publication date
US7687095B2 (en) 2010-03-30
RU2006134680A (ru) 2008-04-10
AU2006222683B2 (en) 2011-08-25
ATE416620T1 (de) 2008-12-15
EP1769683B1 (en) 2008-12-10
AU2006222683A1 (en) 2007-04-19
AR056118A1 (es) 2007-09-19
PL1769683T3 (pl) 2009-07-31
NO20064111L (no) 2007-04-02
DE602006004127D1 (de) 2009-01-22
ES2319326T3 (es) 2009-05-06
NZ550121A (en) 2008-06-30
ZA200607710B (en) 2007-05-30
DK1769683T3 (da) 2009-04-06
CA2559956A1 (en) 2007-03-30
CA2559956C (en) 2014-11-25
BRPI0603990B1 (pt) 2014-12-02
SI1769683T1 (sl) 2009-06-30
US20070077342A1 (en) 2007-04-05
EP1769683A1 (en) 2007-04-04
RU2402221C2 (ru) 2010-10-27
PT1769683E (pt) 2009-03-11
CN1939132A (zh) 2007-04-04

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 28/09/2006, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 10A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2385 DE 20-09-2016 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.