DK0963700T3 - Ost med huller og lavt fedtindhold og en fremgangsmåde til fremstilling deraf - Google Patents

Ost med huller og lavt fedtindhold og en fremgangsmåde til fremstilling deraf

Info

Publication number
DK0963700T3
DK0963700T3 DK99201826T DK99201826T DK0963700T3 DK 0963700 T3 DK0963700 T3 DK 0963700T3 DK 99201826 T DK99201826 T DK 99201826T DK 99201826 T DK99201826 T DK 99201826T DK 0963700 T3 DK0963700 T3 DK 0963700T3
Authority
DK
Denmark
Prior art keywords
cheese
milk
product
holes
dry matter
Prior art date
Application number
DK99201826T
Other languages
Danish (da)
English (en)
Inventor
Gerhard Hup
Arem Everhardus Jacobus Fr Van
Original Assignee
Friesland Brands Bv
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 Friesland Brands Bv filed Critical Friesland Brands Bv
Application granted granted Critical
Publication of DK0963700T3 publication Critical patent/DK0963700T3/da

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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0321—Propionic acid bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Printing Elements For Providing Electric Connections Between Printed Circuits (AREA)
  • Control And Other Processes For Unpacking Of Materials (AREA)
  • Telephone Function (AREA)
DK99201826T 1998-06-12 1999-06-08 Ost med huller og lavt fedtindhold og en fremgangsmåde til fremstilling deraf DK0963700T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL1009397A NL1009397C2 (nl) 1998-06-12 1998-06-12 Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan.

Publications (1)

Publication Number Publication Date
DK0963700T3 true DK0963700T3 (da) 2005-05-30

Family

ID=19767311

Family Applications (1)

Application Number Title Priority Date Filing Date
DK99201826T DK0963700T3 (da) 1998-06-12 1999-06-08 Ost med huller og lavt fedtindhold og en fremgangsmåde til fremstilling deraf

Country Status (5)

Country Link
EP (1) EP0963700B1 (de)
AT (1) ATE292890T1 (de)
DE (1) DE69924668T2 (de)
DK (1) DK0963700T3 (de)
NL (1) NL1009397C2 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1013628C2 (nl) 1999-11-19 2001-05-22 Friesland Brands Bv Werkwijze voor het bereiden van een laagvetkaas.
WO2007108708A1 (en) 2006-03-23 2007-09-27 Fonterra Co-Operative Group Limited Processed cheese comprising non-denatured and denatured whey protein
EP2301365A1 (de) * 2006-12-22 2011-03-30 Campina Nederland Holding B.V. Fettarmer Käse mit einer verbesserten Textur und seine Vorbereitung
KR102769129B1 (ko) * 2021-05-28 2025-02-18 경성대학교 산학협력단 표준화된 채소 분말을 함유한 합성 아질산염 대체용 첨가제 및 이를 이용한 합성 아질산염 무첨가 육제품

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4366174A (en) * 1980-03-31 1982-12-28 Kneubuehl Arnold S Low fat cheese product similar to swiss cheese
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
NL9301070A (nl) * 1993-06-18 1995-01-16 Friesland Frico Domo Coop Werkwijze voor de bereiding van een 20+-kaas of -kaasprodukt.

Also Published As

Publication number Publication date
DE69924668T2 (de) 2005-09-29
NL1009397C2 (nl) 1999-12-15
DE69924668D1 (de) 2005-05-19
EP0963700B1 (de) 2005-04-13
EP0963700A1 (de) 1999-12-15
ATE292890T1 (de) 2005-04-15

Similar Documents

Publication Publication Date Title
RU2270571C2 (ru) Способ изготовления сыра и сырных продуктов
DE69511044T2 (de) Verfahren zur Käseherstellung mit Transglutaminase
US4379170A (en) Process for manufacture of cheese
AU659999B2 (en) Non-fat natural cheese
US4965078A (en) Preparation of hard cheese from concentrated milk
DE4016342A1 (de) Verfahren zum herstellen von frischkaese mit molkenprotein und aus solchem frischkaese hergestellte kaese
DE60010179T2 (de) Verfahren zur Einarbeitung von Molkeproteinen in Käse mittels Transglutaminase
US6982100B2 (en) Method for cheese manufacture
DE60020903T2 (de) Käse mit Abbauprodukten von Molkeprotein
DK0963700T3 (da) Ost med huller og lavt fedtindhold og en fremgangsmåde til fremstilling deraf
EP0359295B1 (de) Verfahren zur Herstellung von Käse
US20150017283A1 (en) Process for the Manufacture of Cheese
Ashour et al. Improving the quality of Domiati cheese made from recombined milk
EP0174847A2 (de) Herstellung von Vorkäse und Käse mit hoher Trockenmasse
Kealey et al. Cheddar cheese from ultrafiltered whole milk retentates in industrial cheese making
WO2022136561A1 (en) Method of treating cheese curds
Remeuf et al. Technological adjustment of goat milk containing low synthesis-rate αs1-casein variants
JP3092909B2 (ja) 半硬質又は硬質チーズ及びその製造法
WO2016071766A2 (en) Process of manufacturing milk curd and cheese by direct chemical acidification
US20030224096A1 (en) Whey protein hydrolysate
DD247832A1 (de) Verfahren zur herstellung von weichkaese unter zusatz von molkenproteinkonzentrat
JPS62240A (ja) 限外濾過濃縮乳からカルシウム凝固チ−ズを製造する方法
EP0769912A1 (de) Verfahren zur herstellung von käsemilch
RU2038022C1 (ru) Способ получения сыра или сырного изделия с низким содержанием жира
WO2024246359A1 (en) Method of preparing improved pasta filata cheese and said pasta filata cheese