CU20150115A7 - Métodos de preparación de un queso natural reestructurado - Google Patents

Métodos de preparación de un queso natural reestructurado

Info

Publication number
CU20150115A7
CU20150115A7 CUP2015000115A CU20150115A CU20150115A7 CU 20150115 A7 CU20150115 A7 CU 20150115A7 CU P2015000115 A CUP2015000115 A CU P2015000115A CU 20150115 A CU20150115 A CU 20150115A CU 20150115 A7 CU20150115 A7 CU 20150115A7
Authority
CU
Cuba
Prior art keywords
natural cheese
preparation methods
cheese
added value
restructured natural
Prior art date
Application number
CUP2015000115A
Other languages
English (en)
Inventor
Skebba Victoria Palmer
Ghandi Niranjan R
Milani Franco X
Original Assignee
Jeneil Biotech 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 Jeneil Biotech Inc filed Critical Jeneil Biotech Inc
Publication of CU20150115A7 publication Critical patent/CU20150115A7/es

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
    • A23C19/09—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
    • 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
    • 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
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • 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
    • 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
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La presente invención tiene como objetivo proveer un queso natural con valor añadido producido de material de partida de queso natural de bajo costo, también puede tener como objetivo proveer dicho queso natural con valor añadido, con sabor, textura y características uniformes predeterminadas, a pesar de las correspondientes inconsistencias relacionadas a los materiales de partida del queso natural. También tiene como objetivo, ya sea separadamente o en conjunto con uno o más de los objetivos precedentes, alcanzar dichos resultados sin sales emulsionantes del tipo utilizadas en el queso procesado.
CUP2015000115A 2013-03-15 2015-09-10 Métodos de preparación de un queso natural reestructurado CU20150115A7 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361852465P 2013-03-15 2013-03-15
PCT/US2014/030879 WO2014146010A1 (en) 2013-03-15 2014-03-17 Restructured natural protein matrices

Publications (1)

Publication Number Publication Date
CU20150115A7 true CU20150115A7 (es) 2016-06-29

Family

ID=51538159

Family Applications (1)

Application Number Title Priority Date Filing Date
CUP2015000115A CU20150115A7 (es) 2013-03-15 2015-09-10 Métodos de preparación de un queso natural reestructurado

Country Status (22)

Country Link
US (1) US12063941B2 (es)
EP (1) EP2967095B1 (es)
JP (3) JP2016515813A (es)
CN (2) CN118749564A (es)
AU (4) AU2014232331B2 (es)
BR (1) BR112015022838B8 (es)
CA (1) CA2904386C (es)
CL (1) CL2015002518A1 (es)
CR (1) CR20150501A (es)
CU (1) CU20150115A7 (es)
DO (1) DOP2015000230A (es)
ES (1) ES2994922T3 (es)
GT (1) GT201500266A (es)
HK (1) HK1215658A1 (es)
IL (1) IL241041B (es)
MX (1) MX385740B (es)
MY (1) MY172082A (es)
PH (1) PH12015501974A1 (es)
PL (1) PL2967095T3 (es)
RU (1) RU2664474C2 (es)
SG (1) SG11201506867SA (es)
WO (1) WO2014146010A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3084242B1 (fr) * 2018-07-27 2021-07-30 Olivier Maximin Procede de fabrication d'un fromage a pate dure
FR3097408B1 (fr) * 2019-06-24 2022-06-17 Inst Nat De La Rech Agronomique Inra Poudre fromageable, procédés pour la fabrication de cette poudre fromageable et d’une denrée alimentaire fromagère à partir de cette dernière
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
JP7824535B2 (ja) 2023-11-21 2026-03-05 ダイキン工業株式会社 パルプ組成物

Family Cites Families (33)

* Cited by examiner, † Cited by third party
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GB551704A (en) 1941-09-03 1943-03-05 Deraef Corp Improvements in the manufacture of cheese
SU102995A1 (ru) * 1955-01-08 1955-11-30 Д.А. Граников Способ изготовлени сыра
US4066800A (en) * 1973-11-30 1978-01-03 The Regents Of The University Of Minnesota Preparation of dairy-based cheese food
GB1487680A (en) * 1974-11-20 1977-10-05 Universal Foods Corp Process for producing synthetic cheese-like foodstuff
US4197322A (en) 1974-11-20 1980-04-08 Universal Foods Corporation Process for producing synthetic cheese
US4444800A (en) 1977-02-28 1984-04-24 L.D. Schreiber Cheese Co., Inc. Non-cultured simulated cheese containing rennet casein
US4217370A (en) * 1977-08-25 1980-08-12 Blue Wing Corporation Lipid-containing feed supplements and foodstuffs
NO145937C (no) 1977-08-25 1982-06-30 Blue Wing Corp Fremgangsmaate ved fremstilling av mikroinnkapslede, lipidholdige naeringsmiddel- og fortilsetninger
US4343817A (en) 1978-02-24 1982-08-10 Arthur M. Swanson Natural cheese analog
US4292333A (en) 1979-11-19 1981-09-29 Standard Brands Incorporated Low-fat, butter-flavored, liquid spread and process
US4459313A (en) * 1980-12-02 1984-07-10 A. M. Swanson & Associates, Inc. Method for making a process cheese analog
US4460615A (en) 1981-10-02 1984-07-17 Kyowa Hakko Kogyo Kabushiki Kaisha Process for improving the quality of whey protein
US4397926A (en) * 1981-12-03 1983-08-09 Borden, Inc. Preparation of cheese analogs from combinations of acid casein and rennet casein
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
US5567464A (en) 1995-02-16 1996-10-22 Leprino Foods Company Process of making mozzarella cheese
US5902625A (en) 1992-02-14 1999-05-11 Leprino Foods Company Process of making a soft or semi-soft fibrous cheese
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US5505979A (en) * 1995-03-07 1996-04-09 Hawkins Chemical Preparation of process cheese using liquid sodium citrate
FR2762479B1 (fr) 1997-04-25 1999-06-04 Agronomique Inst Nat Rech Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
WO2003039265A1 (en) 2001-11-07 2003-05-15 Campina B.V. Processed cheese
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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
NZ527159A (en) * 2003-07-24 2005-10-28 Fonterra Co Operative Group Dairy product and process
NZ527434A (en) * 2003-08-07 2006-03-31 Fonterra Co Operative Group Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese
NZ527436A (en) 2003-08-07 2005-08-26 Fonterra Co Operative Group Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields
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
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JP5800328B2 (ja) * 2007-09-27 2015-10-28 株式会社明治 熟成型ナチュラルチーズの製造方法
NZ566358A (en) 2008-02-29 2010-11-26 Fonterra Co Operative Group Dairy product and process
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Also Published As

Publication number Publication date
BR112015022838B8 (pt) 2021-08-24
BR112015022838B1 (pt) 2020-12-15
EP2967095A4 (en) 2016-11-23
EP2967095A1 (en) 2016-01-20
AU2014232331B2 (en) 2018-02-15
HK1215658A1 (zh) 2016-09-09
AU2018203342A1 (en) 2018-06-14
PL2967095T3 (pl) 2025-04-28
AU2014232331A1 (en) 2015-09-17
CA2904386C (en) 2021-08-31
PH12015501974A1 (en) 2016-01-11
EP2967095C0 (en) 2024-10-09
AU2020244523A1 (en) 2020-10-29
CL2015002518A1 (es) 2016-06-10
GT201500266A (es) 2019-08-30
US20140322423A1 (en) 2014-10-30
JP2020054393A (ja) 2020-04-09
MX385740B (es) 2025-03-18
EP2967095B1 (en) 2024-10-09
WO2014146010A1 (en) 2014-09-18
BR112015022838A2 (pt) 2020-04-28
JP2016515813A (ja) 2016-06-02
DOP2015000230A (es) 2015-11-30
IL241041A0 (en) 2015-11-30
CR20150501A (es) 2015-12-07
CA2904386A1 (en) 2014-09-18
RU2015140590A (ru) 2017-04-24
JP7389654B2 (ja) 2023-11-30
RU2664474C2 (ru) 2018-08-17
AU2022246468A1 (en) 2022-11-03
US12063941B2 (en) 2024-08-20
CN105324035A (zh) 2016-02-10
JP2022069667A (ja) 2022-05-11
IL241041B (en) 2020-09-30
CN118749564A (zh) 2024-10-11
MY172082A (en) 2019-11-13
ES2994922T3 (en) 2025-02-04
MX2015011450A (es) 2016-08-04
SG11201506867SA (en) 2015-09-29

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