ES395311A1 - Un metodo para hacer un producto de queso. - Google Patents

Un metodo para hacer un producto de queso.

Info

Publication number
ES395311A1
ES395311A1 ES395311A ES395311A ES395311A1 ES 395311 A1 ES395311 A1 ES 395311A1 ES 395311 A ES395311 A ES 395311A ES 395311 A ES395311 A ES 395311A ES 395311 A1 ES395311 A1 ES 395311A1
Authority
ES
Spain
Prior art keywords
cheese
mixture
fat
curd
product
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
Application number
ES395311A
Other languages
English (en)
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.)
Kraft Inc
Original Assignee
Kraft 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 Inc filed Critical Kraft Inc
Publication of ES395311A1 publication Critical patent/ES395311A1/es
Expired 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream 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
    • A23C19/08—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
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

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)
ES395311A 1970-09-23 1971-09-22 Un metodo para hacer un producto de queso. Expired ES395311A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US7493770A 1970-09-23 1970-09-23

Publications (1)

Publication Number Publication Date
ES395311A1 true ES395311A1 (es) 1974-11-16

Family

ID=22122549

Family Applications (1)

Application Number Title Priority Date Filing Date
ES395311A Expired ES395311A1 (es) 1970-09-23 1971-09-22 Un metodo para hacer un producto de queso.

Country Status (7)

Country Link
JP (1) JPS5515183B1 (es)
AU (1) AU477092B2 (es)
CA (1) CA941670A (es)
DE (1) DE2146955A1 (es)
ES (1) ES395311A1 (es)
GB (1) GB1374094A (es)
IE (1) IE35598B1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
DK0866658T3 (da) 1995-12-14 2002-12-30 Unilever Nv Mejeriprodukt og fremgangsmåde til fremstilling deraf
US5895671A (en) 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
AU2003296675B2 (en) * 2003-05-27 2006-11-16 Unilever Plc Method for preparing a gelled food product
FR2928071B1 (fr) 2008-02-28 2011-01-21 Bel Fromageries Procede de fabrication d'un fromage frais thermise et fromage obtenu.

Also Published As

Publication number Publication date
GB1374094A (en) 1974-11-13
IE35598L (en) 1972-03-23
AU477092B2 (en) 1976-10-14
DE2146955A1 (de) 1972-05-10
CA941670A (en) 1974-02-12
IE35598B1 (en) 1976-03-31
JPS5515183B1 (es) 1980-04-22
AU3320071A (en) 1973-03-15

Similar Documents

Publication Publication Date Title
GB1366130A (en) Heat stable curd from soya bean milk and process of manufacture there of
US2160159A (en) Cheese product and process of manufacture
FR2423164A1 (es)
DE3264084D1 (en) Process for lactoserum protein recovery, use in the manufacture of cheeses and cheeses obtained
ES415702A1 (es) Procedimiento de preparacion de un producto lacteo homoge- neo de consistencia pastosa.
ES394715A1 (es) Un metodo de preparar queso.
GB1374094A (en) Low fat cream cheese-like product
US2965492A (en) Process for rapid manufacture of cheese product
GB1306456A (en) Method of making pasta filata cheese
GB1273411A (en) Creaming mixture and method for making same
CN114009505A (zh) 一种低钠低脂模拟干酪及其生产方法
ES431191A1 (es) Un procedimiento de fabricacion de queso de pasta filata.
US2098765A (en) Process of manufacturing cream cheese products
GB1380822A (en) Preparation of fresh cheese curd such as ricotta
GB978032A (en) Process for preparing cheese making curd
FR2112090A1 (en) Soft mould cheese - from milk opt skimmed by lactic and rennet coagulation
GB654384A (en) Improvements in or relating to a process for producing a cream material and the product resulting therefrom
GB1247415A (en) Direct-acid milk products
FR2290847A1 (fr) Fabrication en continu de caille de fromagerie
GB1088195A (en) Improvements in or relating to cheese-like food spread
GB455691A (en) Process of producing butter and cheese from animal milk
ES364356A2 (es) Procedimiento e instalacion para la fabricacion de cuajada de leche.
GB496787A (en) Improved cheese curds and cheeses and processes for their manufacture
GB978033A (en) Process for preparing cheese making curd
ES240147A2 (es) Procedimiento para el tratamiento de la leche, incluida la nata y la leche caseosa para la produccion de quesos