BRPI0700110A - método para a preparação de um componente de sabor com teor de gordura reduzido, componente de sabor com teor de gordura reduzido, queijo processado, queijo natural, e, método para a preparação de um sistema de componente de sabor com teor de gordura reduzido - Google Patents

método para a preparação de um componente de sabor com teor de gordura reduzido, componente de sabor com teor de gordura reduzido, queijo processado, queijo natural, e, método para a preparação de um sistema de componente de sabor com teor de gordura reduzido

Info

Publication number
BRPI0700110A
BRPI0700110A BRPI0700110-0A BRPI0700110A BRPI0700110A BR PI0700110 A BRPI0700110 A BR PI0700110A BR PI0700110 A BRPI0700110 A BR PI0700110A BR PI0700110 A BRPI0700110 A BR PI0700110A
Authority
BR
Brazil
Prior art keywords
low fat
flavor component
cheese
preparing
fat
Prior art date
Application number
BRPI0700110-0A
Other languages
English (en)
Inventor
James W Moran
David W Mehnert
Chad D Galer
Jonathan L Reeve
Thomas R Jackson Jr
Cheryl J Baldwin
Gary F Smith
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 BRPI0700110A publication Critical patent/BRPI0700110A/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
    • A23C19/06—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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)

Abstract

MéTODO PARA A PREPARAçãO DE UM COMPONENTE DE SABOR COM TEOR DE GORDURA REDUZIDO, COMPONENTE DE SABOR COM TEOR DE GORDURA REDUZIDO, QUEIJO PROCESSADO, QUEIJO NATURAL, E, MéTODO PARA A PREPARAçãO DE UM SISTEMA DE COMPONENTE DE SABOR COM TEOR DE GORDURA REDUZIDO. é fornecido um método para a produção de componentes com teor de gordura reduzido que podem ser utilizados para produzir queijo processado com teor de gordura reduzido e baixo, queijo natural ou outros produtos alimentícios com teor de gordura reduzido e baixo. Os componentes de sabor com teor de gordura reduzido são produzidos mediante a extração da gordura dos componentes de sabor de queijo biogerados com gordura integral. Alternativamente, os componentes de sabor de queijo biogerados são produzidos com quantidades reduzidas de gordura. Adicionalmente, o queijo cheddar com teor de gordura reduzido pode ser derivado do leite a 1 %.
BRPI0700110-0A 2006-01-23 2007-01-23 método para a preparação de um componente de sabor com teor de gordura reduzido, componente de sabor com teor de gordura reduzido, queijo processado, queijo natural, e, método para a preparação de um sistema de componente de sabor com teor de gordura reduzido BRPI0700110A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/337,709 US20070172546A1 (en) 2006-01-23 2006-01-23 Reduced-fat flavor components

Publications (1)

Publication Number Publication Date
BRPI0700110A true BRPI0700110A (pt) 2007-11-06

Family

ID=38068824

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0700110-0A BRPI0700110A (pt) 2006-01-23 2007-01-23 método para a preparação de um componente de sabor com teor de gordura reduzido, componente de sabor com teor de gordura reduzido, queijo processado, queijo natural, e, método para a preparação de um sistema de componente de sabor com teor de gordura reduzido

Country Status (10)

Country Link
US (2) US20070172546A1 (pt)
EP (1) EP1815749A3 (pt)
JP (1) JP2007195553A (pt)
CN (1) CN101040675A (pt)
AR (1) AR059148A1 (pt)
AU (1) AU2007200197A1 (pt)
BR (1) BRPI0700110A (pt)
CA (1) CA2574805C (pt)
MX (1) MX2007000952A (pt)
NZ (2) NZ570248A (pt)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
US20110091615A1 (en) * 2009-10-15 2011-04-21 Whitewave Services, Inc. System and Method for Producing a Reduced-Fat Composition
JP6463596B2 (ja) * 2013-09-10 2019-02-06 雪印メグミルク株式会社 ナチュラルチーズ
JP2015012875A (ja) * 2014-10-15 2015-01-22 雪印メグミルク株式会社 ナチュラルチーズ
JP2019047831A (ja) * 2019-01-04 2019-03-28 雪印メグミルク株式会社 ナチュラルチーズ
US20220022478A1 (en) 2020-07-27 2022-01-27 Sargento Foods Inc. Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
US20260000088A1 (en) * 2023-12-12 2026-01-01 Land O'lakes, Inc. Food products and systems and methods of making same

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US4310554A (en) * 1979-07-10 1982-01-12 Wisconsin Alumni Research Foundation Preparation of cheese with microencapsulated enzymes
FR2555865B1 (fr) * 1983-12-06 1990-06-08 Paillier Jean Claude Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede
US4724152A (en) * 1987-03-13 1988-02-09 The Pro-Mark Companies, Inc. Low fat cream cheese product and method for making
GB2212380A (en) * 1987-11-19 1989-07-26 Danish Fancy Food Group As Milk concentrate and process for the preparation thereof
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
ATE137917T1 (de) * 1989-08-18 1996-06-15 Kraft Foods Inc Triglyzeridfreie käseschnitte und verfahren zur herstellung
US5225227A (en) * 1990-11-21 1993-07-06 Manssur Yalpani Polyhydroxyalkanoate flavor delivery system
US5227187A (en) * 1991-06-17 1993-07-13 Commercial Creamery Co. Dried cheese product and method for making same
US5180604A (en) * 1991-07-30 1993-01-19 Kraft General Foods, Inc. Non-fat cream cheese product and method for manufacture thereof
WO1995003708A1 (en) * 1993-08-03 1995-02-09 Immunopath Profile, Inc. Product and process of making hypoallergenic chocolate compositions
US5532018A (en) * 1994-02-14 1996-07-02 Kraft Foods, Inc. Method for manufacture of low fat natural cheese
US5470593A (en) * 1994-02-22 1995-11-28 Raskas Foods Inc. Process for the manufacture of a fat free cream cheese product
US5676984A (en) * 1994-02-22 1997-10-14 Raskas Foods, Inc. Fat free cream cheese product and process for preparation thereof
US5462755A (en) * 1994-03-25 1995-10-31 Kraft Foods, Inc. Flavor enhancement in cultured dairy products
AU1449399A (en) * 1997-10-29 1999-05-17 Ken Rhodes System and method for making enhanced cheese
US6689402B1 (en) * 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
US6406724B1 (en) * 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
US20020064582A1 (en) * 2000-10-26 2002-05-30 Carabetta Peter P. Shelf stable food product and mix kit
US6827961B1 (en) * 2001-07-23 2004-12-07 Schreiber Foods, Inc. Cheese fractionating process
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FR2833967B1 (fr) * 2001-12-24 2004-02-20 Agronomique Inst Nat Rech Utilisation de bacteries lactiques pour la production d'alpha-cetoglutarate
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US7776370B2 (en) * 2005-09-01 2010-08-17 Kraft Foods Global Brands Llc Heat-stable flavoring components and cheese flavoring systems incorporating them

Also Published As

Publication number Publication date
EP1815749A2 (en) 2007-08-08
US20070172546A1 (en) 2007-07-26
EP1815749A3 (en) 2010-04-07
US20110045132A1 (en) 2011-02-24
AR059148A1 (es) 2008-03-12
AU2007200197A1 (en) 2007-08-09
NZ570248A (en) 2010-01-29
CN101040675A (zh) 2007-09-26
CA2574805A1 (en) 2007-07-23
NZ552683A (en) 2008-09-26
MX2007000952A (es) 2009-01-13
CA2574805C (en) 2014-12-23
JP2007195553A (ja) 2007-08-09

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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 POR INCORPORACAO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B11T Dismissal of application maintained [chapter 11.20 patent gazette]