ES2092777T3 - Producto de queso bajo en grasa y metodo de fabricacion. - Google Patents

Producto de queso bajo en grasa y metodo de fabricacion.

Info

Publication number
ES2092777T3
ES2092777T3 ES93310220T ES93310220T ES2092777T3 ES 2092777 T3 ES2092777 T3 ES 2092777T3 ES 93310220 T ES93310220 T ES 93310220T ES 93310220 T ES93310220 T ES 93310220T ES 2092777 T3 ES2092777 T3 ES 2092777T3
Authority
ES
Spain
Prior art keywords
cheese
low fat
blend
mixture
high moisture
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
ES93310220T
Other languages
English (en)
Inventor
Janet Zamzow Batz
Rashmi Khanna Drummond
Timothy Allen Mueller
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.)
Mondelez International Inc
Original Assignee
Kraft Foods 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 Inc filed Critical Kraft Foods Inc
Application granted granted Critical
Publication of ES2092777T3 publication Critical patent/ES2092777T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of 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
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/052—Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees
    • 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
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

GENERALMENTE, EN RELACION CON EL PRESENTE INVENTO, LOS PRODUCTOS DE QUESO PROCESADOS CON POCAS GRASAS Y ALTA HUMEDAD TIENEN EL MISMO CUERPO, TEXTURA, PROPIEDADES ORGANOLEPTICAS Y PROPIEDADES DE FUNDIDO QUE LOS PROCESADOS POR PASTEURIZACION, SE PREVEN ASI ALIMENTOS DE QUESO QUE TIENEN AL MENOS UN 23 % DE GRASA. DE ACUERDO CON EL METODO DEL INVENTO PARA FABRICAR PRODUCTOS DE QUESO PROCESADOS CON POCAS GRASAS Y ALTA HUMEDAD, SE PREVE PRIMERO UNA MEZCLA DE REQUESON DE LECHE DESNATADA EN PARTICULAR, SAL Y UNA SAL EMULSIFICANTE. ESTA MEZCLA SE CALIENTA CON AGITACION A UNA ELEVADA TEMPERATURA POR ENCIMA DE 160 OBRE 71.1 SE PUEDE AÑADIR UN ACIDO COMESTIBLE A LA MEZCLA DE QUESO. SE AÑADE A LA MEZCLA UNA MEZCLA HUMEDA ACUOSA PARA PROPORCIONAR UNA ALTA HUMEDAD A LA MEZCLA DE QUESO DE POCAS GRASAS. LA MEZCLA HUMEDA COMPRENDE AGUA, UN AGENTE MODIFICADOR DE TEXTURA SELECCIONADO DE UN GRUPO QUE CONSISTE EN UNA MALTODEXTRINA, JARABE DE MAIZ DE BAJO D.E., SOLIDOS Y MEZCLAS DE LOS MISMOS, Y UNA FUENTE DE PROTEINAS LACTEAS. LA MEZCLA HUMEDA SE AÑADE A LA MEZCLA DE QUESO BAJO CONDICIONES EN LAS QUE LA TEMPERATURA DE LA MEZCLA SE MANTIENE POR ENCIMA DE LOS 130 GITACION Y EL CALENTAMIENTO SE MANTIENEN HASTA QUE LA MEZCLA DE QUESO ALCANZA UNA TEMPERATURA DE AL MENOS 190 C) POR UN PERIODO DE AL MENOS 90 SEGUNDOS, PARA PROPORCIONAR UNA ALTA HUMEDAD, EL PRODUCTO DE QUESO PROCESADO BAJO EN GRASAS TIENE AL MENOS UN 50 % DE HUMEDAD.
ES93310220T 1992-12-28 1993-12-17 Producto de queso bajo en grasa y metodo de fabricacion. Expired - Lifetime ES2092777T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/997,683 US5277926A (en) 1992-12-28 1992-12-28 Method of making a low fat cheese product

Publications (1)

Publication Number Publication Date
ES2092777T3 true ES2092777T3 (es) 1996-12-01

Family

ID=25544265

Family Applications (1)

Application Number Title Priority Date Filing Date
ES93310220T Expired - Lifetime ES2092777T3 (es) 1992-12-28 1993-12-17 Producto de queso bajo en grasa y metodo de fabricacion.

Country Status (14)

Country Link
US (1) US5277926A (es)
EP (1) EP0605160B1 (es)
JP (1) JP3277060B2 (es)
KR (1) KR940013338A (es)
CN (1) CN1038721C (es)
AT (1) ATE140853T1 (es)
AU (1) AU663632B2 (es)
CA (1) CA2110526C (es)
DE (1) DE69303884T2 (es)
ES (1) ES2092777T3 (es)
HK (1) HK997A (es)
NZ (1) NZ250516A (es)
PH (1) PH30124A (es)
SG (1) SG47672A1 (es)

Families Citing this family (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5532018A (en) * 1994-02-14 1996-07-02 Kraft Foods, Inc. Method for manufacture of low fat natural cheese
US5851577A (en) * 1996-06-28 1998-12-22 Kraft Foods, Inc. Processed cheese made with yogurt
US6113953A (en) * 1996-08-19 2000-09-05 Utah State University Manufacture of lower-fat and fat-free pizza cheese
ES2217376T3 (es) * 1997-05-27 2004-11-01 Fromageries Bel Procedimiento para la fabricacion de productos queseros por tratamiento de un queso de partida.
US6475545B2 (en) * 1999-04-30 2002-11-05 Kraft Foods, Inc. Extended shelf life ricotta cheese blends and process for preparing
NZ516252A (en) * 2000-04-21 2004-10-29 Morinaga Milk Industry Co Ltd Food material and process for producing the same, and cheese-like food and process for producing the same
NZ507104A (en) * 2000-09-22 2001-11-30 New Zealand Dairy Board Dairy product and process for making cheese containing gum
US6808735B2 (en) * 2001-07-26 2004-10-26 Cornell Research Foundation, Inc. Flavorful low-fat cheese
US20030193843A1 (en) * 2002-04-12 2003-10-16 Frank Krahe Method for high resolution measurement of a position
US20050186311A1 (en) * 2004-02-23 2005-08-25 Loh Jimbay P. Method for acidifying and preserving food compositions using electrodialyzed compositions
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
US20050220969A1 (en) * 2004-02-23 2005-10-06 Kraft Foods Holdings, Inc. Shelf-stable cold-processed food compositions and methods for their preparation
US7887867B2 (en) 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
AU2005240120C1 (en) * 2004-05-03 2012-12-20 Leprino Foods Company Cheese and methods of making such cheese
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
AR048727A1 (es) 2004-05-03 2006-05-17 Leprino Foods Co Quesos mezclados y metodos para preparar tales quesos
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
WO2006058083A2 (en) * 2004-11-24 2006-06-01 Cornell Research Foundation, Inc. Protein and calcium fortification system for clear and opaque beverages
WO2007027926A1 (en) * 2005-08-30 2007-03-08 Cornell Research Foundation, Inc. Simple mozzarella cheese-making methods
CN101167500B (zh) * 2006-10-26 2010-09-01 天津科技大学 稀奶油干酪及其制备方法
EP2177111A4 (en) * 2007-07-02 2014-06-04 San Ei Gen Ffi Inc DEXTRINOUS PROCESSED FOOD COMPOSITION
JP4950105B2 (ja) * 2008-03-14 2012-06-13 三栄源エフ・エフ・アイ株式会社 加工食品及び加工食品の食感改良方法
JP2012016283A (ja) * 2008-11-06 2012-01-26 Admics Co Ltd プロセスチーズ用組成物
US20100330233A1 (en) * 2009-06-30 2010-12-30 Kraft Food Global Barnds Llc Low fat processed cheese slice-on-slice and block
US10721940B2 (en) 2011-07-21 2020-07-28 Kraft Food Group Brands Llc Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products
CN102907505A (zh) * 2011-08-02 2013-02-06 光明乳业股份有限公司 含益生菌的软质新鲜干酪及其制备方法
EP2775851A4 (en) * 2011-11-10 2015-07-15 Allied Blending & Ingredients Inc IMPROVED DRY MIXTURE FOR MANUFACTURING AN EXTENDED CHEESE PRODUCT
CA2867603C (en) 2012-03-16 2020-08-25 Allied Blending & Ingredients, Inc. Improved dry blend for making analogue cheese
WO2013165956A1 (en) 2012-05-01 2013-11-07 Allied Blending & Ingredients, Inc. Improved dry blend for making extended cheese product
CN104115941B (zh) * 2013-04-24 2016-07-20 任发政 一种低脂干酪的制备方法以及一种低脂干酪
JP6469981B2 (ja) * 2014-07-14 2019-02-13 雪印メグミルク株式会社 プロセスチーズ類およびその製造方法
EP3200595A1 (en) * 2014-10-03 2017-08-09 Nestec S.A. Cheese composition and process for making it

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3310406A (en) * 1964-04-21 1967-03-21 David P Webster Food spread
CA2059524A1 (en) * 1989-08-18 1991-02-19 Brian C. Davison Triglyceride-free cheese slices and methods for manufacture thereof
AU7889791A (en) * 1990-05-11 1991-12-10 First World Cheese Low fat, low cholesterol process cheese
US5094873A (en) * 1990-08-14 1992-03-10 Kraft General Foods, Inc. Process of making a non-fat natural cheese
US5079024A (en) * 1990-09-25 1992-01-07 Kraft General Foods, Inc. Method of manufacture of a non-fat cream cheese product

Also Published As

Publication number Publication date
US5277926A (en) 1994-01-11
DE69303884D1 (de) 1996-09-05
KR940013338A (ko) 1994-07-15
JPH06217691A (ja) 1994-08-09
EP0605160A1 (en) 1994-07-06
JP3277060B2 (ja) 2002-04-22
AU5229493A (en) 1994-07-07
ATE140853T1 (de) 1996-08-15
CN1038721C (zh) 1998-06-17
DE69303884T2 (de) 1996-12-12
AU663632B2 (en) 1995-10-12
CA2110526A1 (en) 1994-06-29
EP0605160B1 (en) 1996-07-31
PH30124A (en) 1996-12-27
NZ250516A (en) 1995-03-28
HK997A (en) 1997-01-10
CA2110526C (en) 2003-10-14
SG47672A1 (en) 1998-04-17
CN1088735A (zh) 1994-07-06

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