NO20045052L - Kremost fremstilt fra myseproteinpolymerer - Google Patents

Kremost fremstilt fra myseproteinpolymerer

Info

Publication number
NO20045052L
NO20045052L NO20045052A NO20045052A NO20045052L NO 20045052 L NO20045052 L NO 20045052L NO 20045052 A NO20045052 A NO 20045052A NO 20045052 A NO20045052 A NO 20045052A NO 20045052 L NO20045052 L NO 20045052L
Authority
NO
Norway
Prior art keywords
whey protein
cream cheese
cheese product
protein polymers
cheese made
Prior art date
Application number
NO20045052A
Other languages
English (en)
Other versions
NO20045052D0 (no
Inventor
Ted Riley Lindstrom
Amanda Dees Mehring
Heather Michelle Hudson
Original Assignee
Kraft Foods Holdings 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 Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of NO20045052D0 publication Critical patent/NO20045052D0/no
Publication of NO20045052L publication Critical patent/NO20045052L/no

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
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with 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
    • 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)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

Osteprodukt og en ny fremgangsmåte for fremstilling av et osteprodukt beskrives. Mer spesifikt beskrives et kremostprodukt fremstilt ved anvendelse av et spiselig fett og polymerisert myseprotein som proteinkilde, oppnåelig fra et myseproteinkonsentrat. Et kremostprodukt fremstilt ved den beskrevne fremgangsmåte oppviser en uventet økning i fasthet og har utmerkede synereseegenskaper.
NO20045052A 2003-12-30 2004-11-19 Kremost fremstilt fra myseproteinpolymerer NO20045052L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/748,626 US7250183B2 (en) 2003-12-30 2003-12-30 Cream cheese made from whey protein polymers

Publications (2)

Publication Number Publication Date
NO20045052D0 NO20045052D0 (no) 2004-11-19
NO20045052L true NO20045052L (no) 2005-06-30

Family

ID=34679302

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20045052A NO20045052L (no) 2003-12-30 2004-11-19 Kremost fremstilt fra myseproteinpolymerer

Country Status (17)

Country Link
US (1) US7250183B2 (no)
EP (1) EP1561383A1 (no)
JP (1) JP4431489B2 (no)
KR (1) KR20050071349A (no)
CN (1) CN1640280A (no)
AR (1) AR046995A1 (no)
AU (1) AU2004237802B2 (no)
BR (1) BRPI0405851B1 (no)
CA (1) CA2490736C (no)
EG (1) EG23728A (no)
MX (1) MXPA05000064A (no)
NO (1) NO20045052L (no)
NZ (1) NZ536955A (no)
RU (1) RU2352129C2 (no)
SG (1) SG112999A1 (no)
TW (1) TW200526127A (no)
ZA (1) ZA200409557B (no)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7998519B2 (en) 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US8298604B2 (en) * 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7763294B2 (en) * 2003-02-19 2010-07-27 Franklin Foods, Inc. Yogurt-cheese compositions
ES2529317T3 (es) * 2004-05-03 2015-02-19 Leprino Foods Company Queso y métodos de fabricación de dicho queso
US7897185B1 (en) * 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
EP1775542B1 (en) * 2005-10-05 2019-04-17 SPX Flow Technology Danmark A/S A scraped surface heat exchanger and a method for producing whey protein concentrate
US20070134396A1 (en) * 2005-12-13 2007-06-14 Kraft Foods Holding, Inc. Modified Whey Protein For Low Casein Processed Cheese
SE530577C2 (sv) * 2006-11-22 2008-07-08 Tetra Laval Holdings & Finance Metod för att behandla ett vassleproteinkoncentrat genom mikropartikulering
NZ566358A (en) * 2008-02-29 2010-11-26 Fonterra Co Operative Group Dairy product and process
CN101637202B (zh) * 2009-05-21 2011-12-14 彭鹏 一种乳制品的加工方法
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
RU2699169C2 (ru) * 2012-10-26 2019-09-03 Й. Реттенмайер Унд Зёнe Гмбх + Ко. Кг Альгинатная камедь
EP2820956A1 (en) * 2013-07-03 2015-01-07 Arla Foods Amba Sliceable dairy product with extended shelf life
PT3200594T (pt) * 2014-10-03 2018-10-30 Nestle Sa Composição fisicamente estável de queijo liquefeito e processo para a produzir
EP3236761B1 (en) * 2014-12-22 2018-09-19 Nestec S.A. Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof
JP6506551B2 (ja) * 2014-12-26 2019-04-24 オリヒロプランデュ株式会社 不溶性食物繊維含有物の製造方法
CN104996584A (zh) * 2015-08-11 2015-10-28 安庆市绿谷食品有限公司 一种干酪及其制备方法
DK3349590T3 (da) * 2015-08-24 2021-12-20 Arla Foods Amba Stabilisatorfri hytteost, en fortykket mejerivæske egnet til fremstilling heraf og relaterede fremgangsmåder
CN109310107A (zh) * 2016-06-28 2019-02-05 雀巢产品技术援助有限公司 具有改善口感的奶油、所述奶油的制备方法、包含所述奶油的产品以及在食品或饮料生产方面的用途
MX2020011568A (es) * 2018-04-30 2020-11-24 Perfect Day Inc Polimeros de proteina de leche recombinante.
ES3039821T3 (en) 2018-06-27 2025-10-24 Sodima Method of making a solid fermented milk composition
US11758915B2 (en) 2018-12-21 2023-09-19 Kraft Foods Group Brands Llc Method of producing a simplified cheese spread and products therefrom
CN111011531B (zh) * 2019-12-25 2022-08-12 光明乳业股份有限公司 一种涂抹型乳清奶酪及其制备方法
CN111011533B (zh) * 2019-12-25 2022-08-12 光明乳业股份有限公司 一种乳清奶酪及其超高压灭菌方法
CN115175567B (zh) * 2020-01-29 2025-03-14 阿拉食品公司 奶酪样产品、其用途及其制备方法
US12310382B2 (en) * 2021-03-11 2025-05-27 Fonterra Co-Operative Group Limited Dairy product and process
IT202100008693A1 (it) * 2021-04-07 2022-10-07 Alessandro Longhin Crema alimentare spalmabile salata, nonche’ semilavorato e metodo per la preparazione della stessa
GB2617097B (en) * 2022-03-29 2024-07-31 Intercontinental Great Brands Llc A method for the manufacture of a cream cheese
EP4591714A1 (en) * 2024-01-25 2025-07-30 Hochland SE Animal-free substitute dairy food products and methods

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL32527A (en) 1968-07-15 1973-03-30 Stauffer Chemical Co Method of making non-butterfat dairy products
JPS52148643A (en) 1976-06-01 1977-12-10 Standard Oil Co Method of improving organoleptic property of high protein substance
SE427080B (sv) 1977-10-28 1983-03-07 Nedre Norrlands Producentsfore Forfarande och anordning for framstellning av mesvaror
NL181326C (nl) 1979-11-20 1987-08-03 Stichting Bedrijven Van Het Werkwijze voor de bereiding van voedingsmiddelen waarin een in water oplosbare gedenatureerde wei-eiwitsamenstelling wordt opgenomen alsmede werkwijze ter bereiding van oplosbare gedenatureerde wei-eiwitsamenstellingen.
CA1216768A (en) 1983-05-25 1987-01-20 Carolyn M. Niemand Whey protein food product base
US4885183A (en) 1988-10-19 1989-12-05 Kraft, Inc. Method for controlling melting properties of process cheese
AU647480B2 (en) 1990-08-31 1994-03-24 Daiichi Kasei Co., Ltd. Method for preparing a transparent adjusted milk whey protein and an adjusted milk whey protein product
GB2324236B (en) 1997-04-17 2001-10-24 Univ North London A cheesy comestible and a process of making same
DK1065937T3 (da) * 1998-04-03 2003-03-03 Unilever Nv Syrnet smørlignende smøremateriale
US6139900A (en) 1998-08-11 2000-10-31 North Carolina State University Method of forming whey protein products
US6419975B1 (en) * 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
FR2829478B1 (fr) * 2001-09-12 2004-01-02 Superba Sa Procede et dispositif de pilotage de bobinoir synchrone
US7150894B2 (en) * 2003-05-01 2006-12-19 Kraft Foods Holdings, Inc. Acid whey texture system

Also Published As

Publication number Publication date
ZA200409557B (en) 2005-05-31
AU2004237802B2 (en) 2009-12-03
KR20050071349A (ko) 2005-07-07
US7250183B2 (en) 2007-07-31
EG23728A (en) 2007-06-28
CN1640280A (zh) 2005-07-20
RU2352129C2 (ru) 2009-04-20
US20050142251A1 (en) 2005-06-30
BRPI0405851B1 (pt) 2015-08-18
EP1561383A1 (en) 2005-08-10
JP2005192568A (ja) 2005-07-21
AR046995A1 (es) 2006-01-04
NO20045052D0 (no) 2004-11-19
CA2490736C (en) 2013-06-25
TW200526127A (en) 2005-08-16
BRPI0405851A (pt) 2006-03-14
SG112999A1 (en) 2005-07-28
AU2004237802A1 (en) 2005-07-14
MXPA05000064A (es) 2005-08-26
RU2004138760A (ru) 2006-06-10
CA2490736A1 (en) 2005-06-30
NZ536955A (en) 2006-10-27
JP4431489B2 (ja) 2010-03-17

Similar Documents

Publication Publication Date Title
NO20045052L (no) Kremost fremstilt fra myseproteinpolymerer
ATE410939T1 (de) Aussteller für die obstreifung
EA200801252A1 (ru) Концентрат, полученный из молочного продукта, обогащенный природно встречающейся сиалиллактозой, и способ его получения
DE60210602D1 (de) Gefrorene ernährungssüssspeisen und verfahren zu ihrer herstellung
NO20064111L (no) Halvfet/mager kremost med hoy fuktighet og opprettholdt produktkvalitet og fremgangsmate for fremstilling derav
NO20044871L (no) Ostesmakssystemer fremstilt med bakteriosiner
NO20062838L (no) Dyrkede meieriprodukter og fremgangsmater for fremstilling
NO985346D0 (no) FremgangsmÕte for fremstilling av ost, ostemasse og yoghurtprodukter fra soyab°nner
EP4238423A3 (en) Palatable extensively hydrolysed whey protein hydrolysates
WO2005074694A8 (en) Cheese products
WO2004091311A3 (en) Method for preparation of a food sauce
WO2006134157A8 (fr) Produits laitiers frais a pouvoir satietogene a base de fibres hydrosolubles et procedes de preparation
CA2574805C (en) Reduced-fat flavor components
CA3154021A1 (fr) Biscuit de lait
NO20091017L (no) Bruk av myse med hoyt laktoseinnhold og hoy pH ved fremstillingenav melkeprodukter
TW200513190A (en) A method for modifying the texture of a dairy product
BRPI0416568A (pt) laticìnios e processo
RU2006147020A (ru) Способ производства творожного десерта
DK1389917T3 (da) Födevareprodukt
NZ526804A (en) Process for producing a modified dairy product
ATE349901T1 (de) Verfahren zur herstellung von gewürze und/oder kräuter enthaltendem käse
WO2008108416A1 (ja) チーズ及びその製造法
MX2025013404A (es) Un producto de leche que comprende membranas de globulos de grasa de leche y un metodo para producir el mismo
ATE385401T1 (de) Verfahren zur herstellung von fettarmem käse
WO2025240906A3 (en) Fermented plant and microbial-based food products

Legal Events

Date Code Title Description
FC2A Withdrawal, rejection or dismissal of laid open patent application