DK1691621T3 - Mælkeprodukt og fremgangsmåde - Google Patents

Mælkeprodukt og fremgangsmåde

Info

Publication number
DK1691621T3
DK1691621T3 DK04818584.7T DK04818584T DK1691621T3 DK 1691621 T3 DK1691621 T3 DK 1691621T3 DK 04818584 T DK04818584 T DK 04818584T DK 1691621 T3 DK1691621 T3 DK 1691621T3
Authority
DK
Denmark
Prior art keywords
milk product
milk
product
Prior art date
Application number
DK04818584.7T
Other languages
English (en)
Inventor
Peter Dudley Elston
Robbie John Buwalda
Daniel Smith
Graham Peter Davey
Warren John Fitzsimons
Original Assignee
Fonterra Co Operative Group
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 Fonterra Co Operative Group filed Critical Fonterra Co Operative Group
Application granted granted Critical
Publication of DK1691621T3 publication Critical patent/DK1691621T3/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
    • A23C19/06—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
    • 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
    • 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened 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
    • A23C19/09—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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
DK04818584.7T 2003-11-14 2004-11-15 Mælkeprodukt og fremgangsmåde DK1691621T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ529554A NZ529554A (en) 2003-11-14 2003-11-14 Dairy product and process
PCT/NZ2004/000289 WO2005046344A2 (en) 2003-11-14 2004-11-15 Dairy product and process

Publications (1)

Publication Number Publication Date
DK1691621T3 true DK1691621T3 (da) 2013-11-11

Family

ID=31987674

Family Applications (1)

Application Number Title Priority Date Filing Date
DK04818584.7T DK1691621T3 (da) 2003-11-14 2004-11-15 Mælkeprodukt og fremgangsmåde

Country Status (13)

Country Link
US (1) US20070254064A1 (da)
EP (1) EP1691621B1 (da)
JP (1) JP2007511220A (da)
KR (1) KR20060133538A (da)
CN (1) CN1889846B (da)
AR (1) AR046707A1 (da)
AU (1) AU2004289153B2 (da)
BR (1) BRPI0416568A (da)
DK (1) DK1691621T3 (da)
ES (1) ES2436397T3 (da)
NZ (1) NZ529554A (da)
TW (1) TW200529759A (da)
WO (1) WO2005046344A2 (da)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110064847A1 (en) * 2008-03-14 2011-03-17 Ajinomoto Co., Inc. Method of denaturing protein with enzymes
CN101919446B (zh) * 2009-06-15 2012-07-25 云成元 一种香酥奶干的加工方法
FR2961377B1 (fr) * 2010-06-16 2014-05-02 Fromagerie Guilloteau Procede de fabrication d'un fromage bleu
JP6226415B2 (ja) * 2013-06-06 2017-11-08 雪印メグミルク株式会社 風味を強化した白カビチーズおよびその製造方法
FR3031008B1 (fr) * 2014-12-30 2016-12-16 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
CN106417634B (zh) * 2016-10-26 2019-09-10 中国农业科学院农产品加工研究所 疏松型奶疙瘩及其制备方法
WO2019051058A1 (en) 2017-09-08 2019-03-14 Dippin Dots, L.L.C. PARTICULATE ICE CREAM
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
JP7838243B2 (ja) * 2021-10-01 2026-04-01 不二製油株式会社 チーズ、又は、チーズ様食品の製造方法

Family Cites Families (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE810575C (de) * 1950-04-20 1951-08-27 Max Dr Schulz Verfahren zur Herstellung von Schmelzkaese und Kaesezubereitungen
US2965492A (en) * 1957-11-18 1960-12-20 Pillsbury Co Process for rapid manufacture of cheese product
US3091539A (en) * 1960-07-10 1963-05-28 Goro Chikuma Method of producing cheese
US3184318A (en) * 1961-10-10 1965-05-18 Charles M Cunningham Process for the production of a granular cheese product
GB1057170A (en) * 1964-11-25 1967-02-01 Unilever Ltd Process for the preparation of cheese flavour compositions
US4205090A (en) * 1969-07-18 1980-05-27 Etablissement Public: Institut National de la Recherche Agronomique Preparation of cheese using ultrafiltration
GB1361817A (en) * 1972-12-15 1974-07-30 British Food Mfg Ind Res Blue cheese flavoured product
US4133895A (en) * 1974-09-10 1979-01-09 Cornell Research Foundation, Inc. Preparation of blue cheese flavor
CH611133A5 (da) 1975-05-22 1979-05-31 Dso Hranmash
JPS6120578Y2 (da) * 1977-06-23 1986-06-20
JPS5668349A (en) * 1979-11-08 1981-06-09 Snow Brand Milk Prod Co Ltd Preparation of food similar to mozzarella cheese
DK155704C (da) * 1984-08-10 1989-09-25 Apv Pasilac As Anlaeg til fremstilling af syre- og varmekoagulerede ostetyper
JPS6312248A (ja) * 1986-03-31 1988-01-19 Fuji Oil Co Ltd チ−ズ様食品の製造法
FR2603607B1 (fr) * 1986-09-08 1989-10-27 Bel Fromageries Nouvelle souche de penicillium candidum et son utilisation pour l'affinage de fromages fondus
FR2603601B1 (fr) 1986-09-08 1988-11-10 Lesieur Cotelle Composition de nettoyage d'installations sanitaires
US4824682A (en) * 1987-02-09 1989-04-25 Morrison Crystal A In-package ripening of blue cheese curds
FR2610794B1 (fr) * 1987-02-13 1989-06-23 Bel Fromageries Procede de fabrication de fromages fondus a texture originale et fromage fondu obtenu par ce procede
US4832964A (en) * 1987-10-22 1989-05-23 Nestec S.A. Preparation of a blue cheese flavour
JPH0576292U (ja) * 1992-03-30 1993-10-19 雪印乳業株式会社 一口大のゴルフボール状白かびチーズ
US5455051A (en) * 1993-04-30 1995-10-03 Nestec S.A. Process for preparing a blue cheese flavorant
JP3485706B2 (ja) * 1995-12-26 2004-01-13 明治乳業株式会社 クリームチーズ様食品及びその製造法
JP3705564B2 (ja) * 1998-02-09 2005-10-12 雪印乳業株式会社 プロセスチーズ及びその製造方法
CA2280551A1 (en) * 1998-08-27 2000-02-27 Kraft Foods, Inc. Highly flavored component for use in cheese manufacture and method for producing
US6183804B1 (en) * 1998-10-27 2001-02-06 Kraft Foods, Inc. Continuous on-demand manufacture of process cheese
US6177118B1 (en) * 1998-11-06 2001-01-23 New Zealand Milk Products (North America) Inc. Methods for producing cheese and cheese products
US6251445B1 (en) 1999-05-19 2001-06-26 Kraft Foods, Inc. Method for producing enzyme-modified cheese flavorings
JP4210017B2 (ja) * 2000-04-21 2009-01-14 雪印乳業株式会社 チーズ及びチーズフレーバー
US6406724B1 (en) * 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
NZ511095A (en) * 2001-04-12 2003-06-30 New Zealand Dairy Board Subjecting a milk protein concentrate to cation exchange depleting the calcium content to produce a gel
NZ520994A (en) * 2002-08-26 2004-09-24 New Zealand Dairy Board Food ingredient, product and process

Also Published As

Publication number Publication date
EP1691621A4 (en) 2011-08-17
AU2004289153B2 (en) 2010-07-15
NZ529554A (en) 2006-08-31
EP1691621A2 (en) 2006-08-23
AU2004289153A1 (en) 2005-05-26
KR20060133538A (ko) 2006-12-26
TW200529759A (en) 2005-09-16
WO2005046344A3 (en) 2005-06-23
BRPI0416568A (pt) 2007-01-23
ES2436397T3 (es) 2013-12-30
US20070254064A1 (en) 2007-11-01
AR046707A1 (es) 2005-12-21
CN1889846B (zh) 2011-08-10
JP2007511220A (ja) 2007-05-10
WO2005046344A2 (en) 2005-05-26
EP1691621B1 (en) 2013-10-23
CN1889846A (zh) 2007-01-03

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