MX376254B - Proceso para la elaboracion de un queso fibroso. - Google Patents

Proceso para la elaboracion de un queso fibroso.

Info

Publication number
MX376254B
MX376254B MX2016010527A MX2016010527A MX376254B MX 376254 B MX376254 B MX 376254B MX 2016010527 A MX2016010527 A MX 2016010527A MX 2016010527 A MX2016010527 A MX 2016010527A MX 376254 B MX376254 B MX 376254B
Authority
MX
Mexico
Prior art keywords
cheese
contact
mass
cheese mass
hot
Prior art date
Application number
MX2016010527A
Other languages
English (en)
Other versions
MX2016010527A (es
Inventor
Kalman Tarcsai
Konrad Hauber
Original Assignee
Hochland Se
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 Hochland Se filed Critical Hochland Se
Publication of MX2016010527A publication Critical patent/MX2016010527A/es
Publication of MX376254B publication Critical patent/MX376254B/es

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
    • 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
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched 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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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
    • 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

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

La presente invención se refiere a un proceso para fabricar un queso fibroso, en particular para el consumo en caliente, con los pasos: a) Puesta a disposición de un material de partida de queso (1) con una proporción mínima en peso de queso madurado por bacterias y/o de queso de pasta hilada de 50 % en peso; b) calentado, amasado y estirado del material a base de queso y obtención de una masa de queso; c) moldeado de la masa de queso caliente; d) enfriado de la masa de queso, no efectuándose el enfriado de la masa de queso caliente en contacto con agua salada, de preferencia sin contacto con agua así como sin almacenamiento de la masa de queso enfriada en contacto con agua salada, en particular sin contacto con agua. De acuerdo con la invención se ha previsto que antes y/o durante la modalidad del paso b) se adicione una fuente de proteína, y que se realice el paso b), hasta que la masa de queso obtenida presente una textura fibrosa.
MX2016010527A 2014-02-19 2015-02-09 Proceso para la elaboracion de un queso fibroso. MX376254B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102014102145.2A DE102014102145B4 (de) 2014-02-19 2014-02-19 Verfahren zum Herstellen eines faserigen Käseproduktes
PCT/EP2015/052653 WO2015124453A1 (de) 2014-02-19 2015-02-09 Verfahren zum herstellen eines faserigen käseproduktes

Publications (2)

Publication Number Publication Date
MX2016010527A MX2016010527A (es) 2016-11-29
MX376254B true MX376254B (es) 2025-03-07

Family

ID=52598718

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016010527A MX376254B (es) 2014-02-19 2015-02-09 Proceso para la elaboracion de un queso fibroso.

Country Status (11)

Country Link
EP (1) EP3107401B1 (es)
JP (1) JP6502954B2 (es)
AR (1) AR099503A1 (es)
DE (1) DE102014102145B4 (es)
DK (1) DK3107401T5 (es)
ES (1) ES2703348T3 (es)
MX (1) MX376254B (es)
PH (1) PH12016501630B1 (es)
PL (1) PL3107401T3 (es)
RU (1) RU2663126C2 (es)
WO (1) WO2015124453A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6932477B2 (ja) * 2015-08-10 2021-09-08 雪印メグミルク株式会社 チーズ包装体
JP2020062043A (ja) * 2019-12-27 2020-04-23 雪印メグミルク株式会社 チーズ包装体
JPWO2023191025A1 (es) * 2022-03-31 2023-10-05

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4552774A (en) * 1983-11-14 1985-11-12 Land O'lakes, Inc. Cheese-like product
JPS61227736A (ja) * 1985-04-02 1986-10-09 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 繊維状組織を有するチ−ズの製造法
JPH0817662B2 (ja) * 1987-03-19 1996-02-28 明治乳業株式会社 繊維状肉様組織を有する食品の製造法
US4919943A (en) 1987-10-16 1990-04-24 Schreiber Foods, Inc. Pasta filata-type cheese process
JP2601323B2 (ja) * 1988-07-11 1997-04-16 雪印乳業株式会社 繊維状組織を有するチーズの製造法
US5104675A (en) * 1989-06-14 1992-04-14 Kraft General Foods, Inc. Product and process of making a firm-textured mozzarella/cheddar product
DE69211469T2 (de) * 1991-09-30 1996-10-10 Unilever Nv Verfahren zur Zubereitung von Käsezusammensetzungen
US5902625A (en) 1992-02-14 1999-05-11 Leprino Foods Company Process of making a soft or semi-soft fibrous cheese
US5750177A (en) * 1992-11-04 1998-05-12 Schreiber Foods, Inc. Cheese with improved melt properties and methods of producing same
US6120809A (en) 1997-10-29 2000-09-19 Rhodes; Ken System and method for making enhanced cheese
US6319526B1 (en) 2000-01-06 2001-11-20 Land O'lakes, Inc. Pasta filata cheese
US6440481B1 (en) * 2000-03-06 2002-08-27 Bongards' Creameries, Inc. Method of making pasta filata cheese
DE10328905B4 (de) 2003-06-26 2015-07-09 Hochland Natec Gmbh Form- und Kühlvorrichtung
EP1576886B1 (en) * 2004-03-17 2006-06-14 Kraft Foods R & D, Inc. Zweigniederlassung München Mozzarella-type string cheese product
US8875623B2 (en) 2004-09-06 2014-11-04 Gold Peg International Pty. Ltd Apparatus for producing a pasta filata cheese
EP2052625B1 (en) 2007-10-23 2017-12-13 FrieslandCampina Nederland B.V. Semi-hard cheese with Mozzarella-like textural properties, and its preparation
US20090226580A1 (en) * 2008-03-10 2009-09-10 Singleton Denis M Method of Making Pasta Filata Cheese Without Cooling in Brine or Other Liquid
EP2709461A4 (en) * 2011-05-19 2015-05-06 Jenny Lee Bryson FATTY MOZZARELLA AND METHOD FOR THE PRODUCTION THEREOF
JP5400909B2 (ja) * 2012-02-08 2014-01-29 雪印メグミルク株式会社 繊維状チーズの製造方法

Also Published As

Publication number Publication date
PH12016501630A1 (en) 2016-11-07
PL3107401T3 (pl) 2019-03-29
DK3107401T5 (en) 2019-02-11
ES2703348T3 (es) 2019-03-08
PH12016501630B1 (en) 2021-05-07
RU2016136506A3 (es) 2018-03-22
MX2016010527A (es) 2016-11-29
RU2016136506A (ru) 2018-03-22
AR099503A1 (es) 2016-07-27
EP3107401A1 (de) 2016-12-28
JP6502954B2 (ja) 2019-04-17
DK3107401T3 (en) 2019-01-21
WO2015124453A1 (de) 2015-08-27
RU2663126C2 (ru) 2018-08-01
JP2017510252A (ja) 2017-04-13
DE102014102145B4 (de) 2017-01-12
DE102014102145A1 (de) 2015-08-20
EP3107401B1 (de) 2018-09-26

Similar Documents

Publication Publication Date Title
BR112016022194A2 (pt) método de estabilização de uma rede de glúten em um produto alimentício, produtos alimentícios, composição para uso no método, uso de glicomacropeptídeo (cmp) de caseína, uso de uma composição, método de preparação de uma fração de soro de leite rica em cmp adequada para uso no método, e uso de uma fração de soro de leite rica em cmp obtida ou obtenível pelo método
PH12016501630B1 (en) Method for producing a fibrous cheese product
MX2018009184A (es) Metodo y sistema para producir queso panela, resultando como subproducto suero sin sal o con una minima cantidad de sal.
WO2014001642A3 (en) Novel casein protein product
MX2019004531A (es) Método de elaboración de un queso sometido a tratamiento térmico.
EA201501120A2 (ru) Способ производства сыра типа швейцарского
WO2016071766A3 (en) Process of manufacturing milk curd and cheese by direct chemical acidification
MX2017008100A (es) Un proceso para la produccion de complejos de caseina n-acetil-aspartilada de hierro (iii) y uso de los mismos en composiciones farmaceuticas.
JP2014057608A5 (es)
FI20145739A7 (fi) Munalevite ja menetelmä sen valmistamiseksi
MY187125A (en) Hydrogel formulation for wound healing and/or treatment
RU2013147071A (ru) Способ производства заменителя кисломолочного продукта
RU2016135110A (ru) Способ получения йогурта, обогащенного ресвератролом
UA95690U (uk) Спосіб виготовлення кулінарного виробу з тіста з начинкою
CL2014001171A1 (es) Composicion no cocinada en horno de productos lacteos de postre que contiene huevos, que comprende caseinato y un agente de reticulacion de caseinato, y donde el agente de reticulacion de caseinato es gluconato de lactato de calcio; y proceso para preparar dicha composicion.
RU2016135099A (ru) Способ получения кефира с наноструктурированным ресвератролом
UA104679C2 (ru) Способ производства сыровяленого продукта из мяса индейки и кроликов "торино"
UA118522C2 (uk) Спосіб виробництва сиру м'якого
PL396129A1 (pl) Sposób wytwarzania hydrolizatu bialkowego metoda chemiczna
UA91935U (uk) Спосіб виробництва м'ясних виробів
UA94854U (uk) Спосіб виробництва білтонгу з м'яса
TH181816A (th) วิธีในการผลิตบะหมี่กึ่งสำเร็จรูป
UA91929U (uk) Спосіб виробництва кисловершкового масла
RU2016124778A (ru) Способ получения сметаны, содержащей наноструктурированный бетулин
RU2016122847A (ru) Способ производства мороженого с наноструктурированным бетулином

Legal Events

Date Code Title Description
FG Grant or registration