ES424339A1 - A procedure for the manufacture of cheese succedaneos. (Machine-translation by Google Translate, not legally binding) - Google Patents

A procedure for the manufacture of cheese succedaneos. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES424339A1
ES424339A1 ES74424339A ES424339A ES424339A1 ES 424339 A1 ES424339 A1 ES 424339A1 ES 74424339 A ES74424339 A ES 74424339A ES 424339 A ES424339 A ES 424339A ES 424339 A1 ES424339 A1 ES 424339A1
Authority
ES
Spain
Prior art keywords
translation
manufacture
machine
legally binding
google translate
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
ES74424339A
Other languages
Spanish (es)
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.)
Anderson Clayton and Co
Inter Polymer Research Corp
Original Assignee
Anderson Clayton and Co
Inter Polymer Research Corp
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
Priority claimed from US00352076A external-priority patent/US3853446A/en
Application filed by Anderson Clayton and Co, Inter Polymer Research Corp filed Critical Anderson Clayton and Co
Priority to ES74424339A priority Critical patent/ES424339A1/en
Publication of ES424339A1 publication Critical patent/ES424339A1/en
Expired legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

A process for the manufacture of cheese substitutes, of the types consisting of filata and cheddar pulp, which comprises a homogeneous mixture substantially free of gases of the following products: (a) a water emulsion with fatty substances having a wiley melting point between 32º and 43º c, the content of fatty substances being between 12 and 35% of the food product, (b) from 15 to 33% calcium caseinate, (c) from 1 to 5% non-gelatinized flour, (d) about 0.5 to 1.5 adipic acid, Said food product having a ph of approximately 4.8 to 5.7. (Machine-translation by Google Translate, not legally binding)
ES74424339A 1973-04-17 1974-03-11 A procedure for the manufacture of cheese succedaneos. (Machine-translation by Google Translate, not legally binding) Expired ES424339A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES74424339A ES424339A1 (en) 1973-04-17 1974-03-11 A procedure for the manufacture of cheese succedaneos. (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US00352076A US3853446A (en) 1973-04-17 1973-04-17 Liquid injection molding apparatus
ES74424339A ES424339A1 (en) 1973-04-17 1974-03-11 A procedure for the manufacture of cheese succedaneos. (Machine-translation by Google Translate, not legally binding)

Publications (1)

Publication Number Publication Date
ES424339A1 true ES424339A1 (en) 1976-10-16

Family

ID=26155876

Family Applications (1)

Application Number Title Priority Date Filing Date
ES74424339A Expired ES424339A1 (en) 1973-04-17 1974-03-11 A procedure for the manufacture of cheese succedaneos. (Machine-translation by Google Translate, not legally binding)

Country Status (1)

Country Link
ES (1) ES424339A1 (en)

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