NO861082L - Fremgangsmaate for fremstilling av ost. - Google Patents

Fremgangsmaate for fremstilling av ost. Download PDF

Info

Publication number
NO861082L
NO861082L NO861082A NO861082A NO861082L NO 861082 L NO861082 L NO 861082L NO 861082 A NO861082 A NO 861082A NO 861082 A NO861082 A NO 861082A NO 861082 L NO861082 L NO 861082L
Authority
NO
Norway
Prior art keywords
carrageenan
milk
iota
cheese
ppm
Prior art date
Application number
NO861082A
Other languages
English (en)
Norwegian (no)
Inventor
Henry Joseph Witt
Original Assignee
Fmc 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
Application filed by Fmc Corp filed Critical Fmc Corp
Publication of NO861082L publication Critical patent/NO861082L/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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
    • 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
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
NO861082A 1984-07-20 1986-03-19 Fremgangsmaate for fremstilling av ost. NO861082L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US63298684A 1984-07-20 1984-07-20

Publications (1)

Publication Number Publication Date
NO861082L true NO861082L (no) 1986-03-19

Family

ID=24537822

Family Applications (1)

Application Number Title Priority Date Filing Date
NO861082A NO861082L (no) 1984-07-20 1986-03-19 Fremgangsmaate for fremstilling av ost.

Country Status (7)

Country Link
EP (1) EP0187831A4 (de)
JP (1) JPS61501066A (de)
AU (1) AU4545885A (de)
ES (1) ES8703249A1 (de)
NO (1) NO861082L (de)
WO (1) WO1986000786A1 (de)
ZA (1) ZA855285B (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2651094B1 (fr) * 1989-08-29 1992-08-28 Bongrain Sa Procede de fabrication de fromage ou specialite fromagere ainsi que fromage ou specialite fromagere obtenu par la mise en óoeuvre du procede.
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
EP0797920A1 (de) * 1996-03-27 1997-10-01 Societe Des Produits Nestle S.A. Käseherstellung
NZ507104A (en) 2000-09-22 2001-11-30 New Zealand Dairy Board Dairy product and process for making cheese containing gum

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3012889A (en) * 1960-02-25 1961-12-12 Borden Co Method for the manufacture of cream and neufchatel cheese
US3316098A (en) * 1963-03-15 1967-04-25 Beatrice Foods Co Cheese made by the high temperature treatment of milk
US3378375A (en) * 1965-06-03 1968-04-16 Battelle Development Corp Method of preparing acidified dairy products
US4169160A (en) * 1975-02-13 1979-09-25 Borden, Inc. Dried soft curd cheese
JPS5947585B2 (ja) * 1978-02-13 1984-11-20 森永乳業株式会社 カツテ−ジチ−ズ様食品の製造法
CA1151000A (en) * 1979-07-30 1983-08-02 Gerald W. Smith Process for increasing yield of curd for cheese
US4277503A (en) * 1979-10-19 1981-07-07 Bily Robert Raymond Addition of lecithin to increase yield of cheese

Also Published As

Publication number Publication date
ZA855285B (en) 1986-03-26
AU4545885A (en) 1986-02-25
JPS61501066A (ja) 1986-05-29
ES8703249A1 (es) 1987-02-16
EP0187831A4 (de) 1987-03-03
ES545394A0 (es) 1987-02-16
WO1986000786A1 (en) 1986-02-13
EP0187831A1 (de) 1986-07-23

Similar Documents

Publication Publication Date Title
US5612073A (en) Low fat cheese curd products
US5330780A (en) Cheese and proces and system for making it
CA1219580A (en) Process for recovering the whey proteins, the application thereof to cheese-making and the resulting cheeses
RU2143816C1 (ru) Способ получения створоженной массы для получения сыра с контролируемым плавлением, способ изготовления сыра с контролируемым плавлением, способ производства сырной массы для получения сырного продукта, створоженная сырная масса, сырная масса для получения сырного продукта с контролируемым плавлением (варианты)
KR0178013B1 (ko) 탈지 자연치즈의 제조방법
Marshall Increasing cheese yields by high heat treatment of milk
KR20010100985A (ko) 치즈 및 치즈제품의 제조방법
US6113953A (en) Manufacture of lower-fat and fat-free pizza cheese
US5358730A (en) Process for coagulating or gelling a nondenatured protein and product thereof
NO316755B1 (no) Fremgangsmate for fremstilling av ost, ostemasse og yoghurtprodukter av soyabonner
US5549916A (en) Process for preparing low fat cheese products
Walle et al. Coagulation and preparation of soft unripened cheese from camel milk using camel chymosin
US6982100B2 (en) Method for cheese manufacture
EP0027713B1 (de) Verfahren zur Herstellung von Käse
US4362749A (en) Spreadable cheese having characteristics of crescenza cheese
Ibáñez et al. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese
US20110151054A1 (en) Reduced Sodium Natural Cheese And Method Of Manufacturing
WO1986000786A1 (en) Method for making cheese using carrageenan
NO163933B (no) Fremgangsm te for fremstilling av ost.
US6902750B2 (en) Method for the manufacture of process cheese
JPH09299025A (ja) チーズカード及びその製造方法
EP3214943A2 (de) Verfahren zur herstellung von molke und käse durch direkte chemische ansäuerung
IE911612A1 (en) Low fat, low cholesterol process cheese
US20030224096A1 (en) Whey protein hydrolysate
JP2002095410A (ja) 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法