ES2141502T3 - Producto procesado tipo queso y procedimiento de preparacion del mismo. - Google Patents
Producto procesado tipo queso y procedimiento de preparacion del mismo.Info
- Publication number
- ES2141502T3 ES2141502T3 ES96916157T ES96916157T ES2141502T3 ES 2141502 T3 ES2141502 T3 ES 2141502T3 ES 96916157 T ES96916157 T ES 96916157T ES 96916157 T ES96916157 T ES 96916157T ES 2141502 T3 ES2141502 T3 ES 2141502T3
- Authority
- ES
- Spain
- Prior art keywords
- product
- protein
- texture
- procedure
- cheese
- 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
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
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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
- A23C20/00—Cheese substitutes
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
SE PRESENTA UN PROCEDIMIENTO DE PREPARACION DE UN PRODUCTO DE TIPO QUESO PROCESADO, CON UNA TEXTURA DESMORONABLE, QUE ESTA EXENTA DE AGENTE TEXTURIZANTE DE POLISACARIDO Y DE GELATINA. DICHO PROCEDIMIENTO INCLUYE LAS SIGUIENTES FASES: A) PREPARAR UNA COMPOSICION ACUOSA QUE COMPRENDE PROTEINA LACTEA Y AGUA, EN UNA RELACION EN PESO COMPRENDIDA ENTRE 1:2 Y 1:10, DONDE EL PH SE FIJA ENTRE 4,4-5,0, PARA PRODUCIR LA PRECIPITACION DE LA PROTEINA; B) INCORPORAR SALES EMULSIONANTES PARA PRODUCIR UN INCREMENTO DE PH Y OBTENER UN PH DE 4,8-5,3; C) SOMETER LA MEZCLA A UN TERMOTRATAMIENTO AL MENOS SUFICIENTE PARA PASTEURIZARLA Y HACERLA PASAR A TRAVES DE UN HOMOGENEIZADOR; Y D) ENVASAR LA MEZCLA RESULTANTE A UNA TEMPERATURA DE AL MENOS 65 (GRADOS) C. DICHO PROCEDIMIENTO ORIGINA UN PRODUCTO CON UNA TEXTURA DESMORONABLE, COMO LA DEL QUESO FRESCO O BLANCO, MANTENIENDO SIN EMBARGO LA CAPACIDAD DE CONSERVACION TIPICA DE LOS QUESOS PROCESADOS. COMO FUENTE DE PROTEINA LACTEA, SE PUEDEN EMPLEAR MATERIALES CON BUENA CAPACIDAD DE CONSERVACION. LA UTILIZACION DE QUESO COMO MATERIAL DE PARTIDA, NO ES NECESARIA. ASIMISMO, SE PROPORCIONA UN PRODUCTO CON TEXTURA DESMORONABLE Y BUENA CAPACIDAD DE CONSERVACION, CON UN VALOR DE FIRMEZA DE STEVENS A 10 (GRADOS) C (ST10), DE 150-1500 G Y UN PH DE 4,8-5,3, QUE ESTA EXENTO DE AGENTE TEXTURIZANTE DE POLISACARIDO Y GELATINA. DICHO PRODUCTO COMPRENDE 0-65 % DE FASE GRASA DISPERSA Y 35-100 % DE FASE ACUOSA CONTINUA, CONTENIENDO LA FASE ACUOSA PROTEINA LACTEA Y AGUA, EN UNA RELACION EN PESO COMPRENDIDA ENTRE 1:2 Y 1:10. EL CONTENIDO DE PROTEINA DISUELTO ES INFERIOR AL 40 %, CALCULADO RESPECTO AL CONTENIDO TOTAL DE PROTEINA.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP95201386 | 1995-05-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2141502T3 true ES2141502T3 (es) | 2000-03-16 |
Family
ID=8220326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES96916157T Expired - Lifetime ES2141502T3 (es) | 1995-05-26 | 1996-05-22 | Producto procesado tipo queso y procedimiento de preparacion del mismo. |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0828433B1 (es) |
| AT (1) | ATE187604T1 (es) |
| AU (1) | AU5901696A (es) |
| CZ (1) | CZ291295B6 (es) |
| DE (1) | DE69605668T2 (es) |
| DK (1) | DK0828433T3 (es) |
| ES (1) | ES2141502T3 (es) |
| GR (1) | GR3032884T3 (es) |
| HU (1) | HU223331B1 (es) |
| PL (1) | PL182433B1 (es) |
| SK (1) | SK281936B6 (es) |
| WO (1) | WO1996037115A1 (es) |
| ZA (1) | ZA964197B (es) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU1268901A (en) * | 1999-11-05 | 2001-05-14 | Jorgen Henriksen | A cheese, a process for producing the cheese and an installation for producing the cheese |
| US20080145498A1 (en) * | 2006-12-14 | 2008-06-19 | Kraft Foods Holdings, Inc. | Texture and shape control process for acidified food products |
| ES2526987T3 (es) * | 2007-04-13 | 2015-01-19 | Kraft Foods R & D, Inc. | Producto lácteo de textura fina y proceso para su preparación |
| PT2238839E (pt) * | 2009-04-09 | 2015-06-24 | Kraft Foods R & D Inc | Alimento de textura múltipla |
| RU2564117C2 (ru) * | 2013-11-26 | 2015-09-27 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" | Способ производства аналога сыра |
| EP3910531B1 (de) | 2020-05-14 | 2025-09-17 | dormakaba Deutschland GmbH | Verfahren zur erkennung von bewegungsabläufen und passiererkennungssystem |
| CN119174445A (zh) * | 2024-10-12 | 2024-12-24 | 东北农业大学 | 一种利用回收水发酵乳制备模拟奶酪的方法 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE964652C (de) * | 1955-11-03 | 1957-05-23 | Dr Max E Schulz | Verfahren zur Herstellung von rahmfrischkaese- oder sauerrahmbutteraehnlichen Brotaufstrichen |
| DE2917086A1 (de) * | 1979-04-27 | 1980-11-06 | Benckiser Knapsack Gmbh | Verfahren zur herstellung eines haltbaren lebensmittelproduktes |
| US4684533A (en) * | 1984-10-09 | 1987-08-04 | Kraft, Inc. | Imitation cheese products |
| FR2622772B1 (fr) * | 1987-11-06 | 1991-02-01 | Mero Rousselot Satia | Produits alimentaires de type fromage fondu et procede pour leur fabrication |
| NL8801149A (nl) * | 1988-05-02 | 1989-12-01 | Friesland Condensfab | Werkwijze voor het bereiden van een eetbare en smeerbare olie-in-water emulsie. |
-
1996
- 1996-05-22 PL PL96323589A patent/PL182433B1/pl not_active IP Right Cessation
- 1996-05-22 HU HU9801801A patent/HU223331B1/hu not_active IP Right Cessation
- 1996-05-22 EP EP96916157A patent/EP0828433B1/en not_active Expired - Lifetime
- 1996-05-22 DK DK96916157T patent/DK0828433T3/da active
- 1996-05-22 SK SK1571-97A patent/SK281936B6/sk unknown
- 1996-05-22 ES ES96916157T patent/ES2141502T3/es not_active Expired - Lifetime
- 1996-05-22 AU AU59016/96A patent/AU5901696A/en not_active Abandoned
- 1996-05-22 CZ CZ19973736A patent/CZ291295B6/cs not_active IP Right Cessation
- 1996-05-22 DE DE69605668T patent/DE69605668T2/de not_active Expired - Fee Related
- 1996-05-22 WO PCT/EP1996/002221 patent/WO1996037115A1/en not_active Ceased
- 1996-05-22 AT AT96916157T patent/ATE187604T1/de not_active IP Right Cessation
- 1996-05-24 ZA ZA9604197A patent/ZA964197B/xx unknown
-
2000
- 2000-03-07 GR GR20000400579T patent/GR3032884T3/el not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ZA964197B (en) | 1997-11-24 |
| HU223331B1 (hu) | 2004-06-28 |
| WO1996037115A1 (en) | 1996-11-28 |
| CZ373697A3 (cs) | 1998-03-18 |
| DE69605668D1 (de) | 2000-01-20 |
| ATE187604T1 (de) | 2000-01-15 |
| HUP9801801A2 (hu) | 1998-11-30 |
| DK0828433T3 (da) | 2000-04-25 |
| PL182433B1 (pl) | 2002-01-31 |
| HUP9801801A3 (en) | 2001-02-28 |
| EP0828433B1 (en) | 1999-12-15 |
| SK157197A3 (en) | 1998-07-08 |
| SK281936B6 (sk) | 2001-09-11 |
| EP0828433A1 (en) | 1998-03-18 |
| CZ291295B6 (cs) | 2003-01-15 |
| GR3032884T3 (en) | 2000-07-31 |
| DE69605668T2 (de) | 2000-05-31 |
| PL323589A1 (en) | 1998-04-14 |
| AU5901696A (en) | 1996-12-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
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