BRPI0704197A - métodos para fabricar uma composição de produto de laticìnio, uma composição de laticìnio e um produto de queijo fresco - Google Patents

métodos para fabricar uma composição de produto de laticìnio, uma composição de laticìnio e um produto de queijo fresco

Info

Publication number
BRPI0704197A
BRPI0704197A BRPI0704197-7A BRPI0704197A BRPI0704197A BR PI0704197 A BRPI0704197 A BR PI0704197A BR PI0704197 A BRPI0704197 A BR PI0704197A BR PI0704197 A BRPI0704197 A BR PI0704197A
Authority
BR
Brazil
Prior art keywords
dairy
composition
product
fresh cheese
products
Prior art date
Application number
BRPI0704197-7A
Other languages
English (en)
Inventor
Yeong-Ching Albert Hong
Zuoxing Zheng
Jimbay P Loh
Richard Lincourt
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 BRPI0704197A publication Critical patent/BRPI0704197A/pt
Publication of BRPI0704197B1 publication Critical patent/BRPI0704197B1/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
    • A23C19/076—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/60—Preservation of cheese or cheese preparations
    • A23B11/65—Preservation of cheese or cheese preparations by addition of preservatives
    • A23B11/67—Preservation of cheese or cheese preparations by addition of preservatives of antibiotics
    • 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
    • A23C19/052—Acidifying only by chemical or physical means

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

"MéTODOS PARA FABRICAR UMA COMPOSIçãO DE PRODUTO DE LATICìNIO, UMA COMPOSIçãO DE LATICNIO E UM PRODUTO DE QUEIJO FRESCO". Produtos de laticínio altamente antimicrobianos, e especialmente produtos de queijo fresco altamente antimicrobianos, que são resistentes ao crescimento de ambos patógenos Gram-negativos e Gram-positivos são fornecidos. Notadamente, esses produtos são resistente a todos os cinco principais patógenos que comumente apresentam problemas de contaminação no queijo fresco. Os produtos são preparados acidificando um produto de laticínio a um pH de 4,5 a 6,1 com um acidulante inorgânico e então incorporando uma composição antimicrobiana contendo uma bacteriocina e um ácido orgânico antimicrobiano. Métodos de reter características funcionais desejadas em tais produtos de laticínio antimicrobianos são também fornecidos.
BRPI0704197A 2006-12-22 2007-09-27 métodos para fabricar uma composição de produto de laticínio, uma composição de laticínio e um produto de queijo fresco BRPI0704197B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/615,487 US20080152759A1 (en) 2006-12-22 2006-12-22 Fresh Dairy Products with Improved Microbial Stability

Publications (2)

Publication Number Publication Date
BRPI0704197A true BRPI0704197A (pt) 2008-08-12
BRPI0704197B1 BRPI0704197B1 (pt) 2015-10-13

Family

ID=39543201

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0704197A BRPI0704197B1 (pt) 2006-12-22 2007-09-27 métodos para fabricar uma composição de produto de laticínio, uma composição de laticínio e um produto de queijo fresco

Country Status (5)

Country Link
US (1) US20080152759A1 (pt)
AU (1) AU2007211949A1 (pt)
BR (1) BRPI0704197B1 (pt)
MX (1) MX2007012012A (pt)
NZ (1) NZ561139A (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8241690B2 (en) 2008-11-14 2012-08-14 Kraft Foods Global Brands Llc Method of making fresh cheese with enhanced microbiological safety
US9200251B1 (en) 2011-03-31 2015-12-01 David Gordon Bermudes Bacterial methionine analogue and methionine synthesis inhibitor anticancer, antiinfective and coronary heart disease protective microcins and methods of treatment therewith
WO2013087401A1 (en) * 2011-12-13 2013-06-20 Firmenich Sa Antifungal flavoring compositions
EP2838365A4 (en) * 2012-04-16 2016-04-13 Cascades Canada Ulc ANTIMICROBIAL COMPOSITIONS AND USES THEREOF
WO2021016340A1 (en) * 2019-07-22 2021-01-28 Dairy Tech, Inc. Cold pasteurization
CN113575680B (zh) * 2020-04-30 2023-11-14 内蒙古伊利实业集团股份有限公司 低脂低乳糖复合型酸奶及其制备方法
CN116133527A (zh) * 2020-07-20 2023-05-16 株式会社明治 浸渍在保存液中的新鲜乳酪和其制造方法

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4020186A (en) * 1974-12-16 1977-04-26 Kraftco Corporation Method for manufacture of Ricotta cheese
US4374152A (en) * 1979-07-02 1983-02-15 Mallinckrodt International Corp. Process for preparing acid cheese curd
US4499116A (en) * 1983-01-03 1985-02-12 National Starch And Chemical Corporation Imitation cheese products containing modified starch as partial caseinate replacement and method of preparation
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
US5413804A (en) * 1991-04-23 1995-05-09 Cacique, Inc. Process for making whey-derived fat substitute product and products thereof
US20020039613A1 (en) * 1993-08-09 2002-04-04 The Pillsbury Company Process for making shelf stable dairy products
US5795613A (en) * 1995-01-17 1998-08-18 Specialty Cheese Company, Inc. Dried cheese pieces of nonmelting cheese and process of making the same
US5766657A (en) * 1996-06-21 1998-06-16 California Polytechnic State University Melt-controlled cheese and process of making
US6780445B1 (en) * 1997-10-29 2004-08-24 Cacique, Inc. System and method for making enhanced cheese
US6277426B1 (en) * 1998-09-18 2001-08-21 Swiss Alpine Power, Inc. Dairy product and process for making
US6319526B1 (en) * 2000-01-06 2001-11-20 Land O'lakes, Inc. Pasta filata cheese
US7041323B2 (en) * 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
US7309510B2 (en) * 2003-02-28 2007-12-18 Unilever Bestfoods, North America Division Of Conopco, Inc. Stable cheese condiment
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
US7887867B2 (en) * 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
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

Also Published As

Publication number Publication date
BRPI0704197B1 (pt) 2015-10-13
MX2007012012A (es) 2009-01-13
AU2007211949A1 (en) 2008-07-10
US20080152759A1 (en) 2008-06-26
NZ561139A (en) 2009-05-31

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Legal Events

Date Code Title Description
B03A Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette]
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]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
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 27/09/2007, OBSERVADAS AS CONDICOES LEGAIS.

B25A Requested transfer of rights approved