CA2542534C - Compositions de fromage et methodes connexes - Google Patents

Compositions de fromage et methodes connexes Download PDF

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Publication number
CA2542534C
CA2542534C CA2542534A CA2542534A CA2542534C CA 2542534 C CA2542534 C CA 2542534C CA 2542534 A CA2542534 A CA 2542534A CA 2542534 A CA2542534 A CA 2542534A CA 2542534 C CA2542534 C CA 2542534C
Authority
CA
Canada
Prior art keywords
fat
cheese
starch
cheese composition
pregelatinized
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
CA2542534A
Other languages
English (en)
Other versions
CA2542534A1 (fr
Inventor
Erika B. Smith
Larry M. Rasmussen
Melissa Haase
David Walsh
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Mills Marketing Inc
Original Assignee
General Mills Marketing 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
Priority claimed from US11/376,047 external-priority patent/US7815957B2/en
Application filed by General Mills Marketing Inc filed Critical General Mills Marketing Inc
Publication of CA2542534A1 publication Critical patent/CA2542534A1/fr
Application granted granted Critical
Publication of CA2542534C publication Critical patent/CA2542534C/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

Des compositions de fromage, leurs méthodes de fabrication, ainsi que leurs méthodes de formulation sont divulguées. Les compositions de fromage de l'invention sont constituées de protéines caséines, de protéines non caséines, d'amidon modifié non prégélatinisé et d'un composé lipidique avec un faible taux de gras trans (ex. : environ 5 % ou moins en poids). Ces compositions de fromage conservent ou améliorent substantiellement les propriétés des compositions de fromage (ex. : propriétés de traitement, propriétés organoleptiques, combinaison des deux, etc.).
CA2542534A 2006-03-15 2006-04-10 Compositions de fromage et methodes connexes Expired - Lifetime CA2542534C (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/376,047 US7815957B2 (en) 2003-11-17 2006-03-15 Cheese compositions and related methods
US11/376,047 2006-03-15

Publications (2)

Publication Number Publication Date
CA2542534A1 CA2542534A1 (fr) 2007-09-15
CA2542534C true CA2542534C (fr) 2013-11-19

Family

ID=38481182

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2542534A Expired - Lifetime CA2542534C (fr) 2006-03-15 2006-04-10 Compositions de fromage et methodes connexes

Country Status (1)

Country Link
CA (1) CA2542534C (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3681298B1 (fr) * 2017-09-12 2024-02-21 Corn Products Development, Inc. Fécule de manioc cireux inhibé thermiquement

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3681298B1 (fr) * 2017-09-12 2024-02-21 Corn Products Development, Inc. Fécule de manioc cireux inhibé thermiquement
EP4397185A1 (fr) * 2017-09-12 2024-07-10 Corn Products Development, Inc. Amidon cireux de manioc inhibé thermiquement

Also Published As

Publication number Publication date
CA2542534A1 (fr) 2007-09-15

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