PL2475261T3 - Sposób wytwarzania produktu serowego mającego mniej lub równo 50% suchej masy, obejmującego co najmniej jedno zboże - Google Patents

Sposób wytwarzania produktu serowego mającego mniej lub równo 50% suchej masy, obejmującego co najmniej jedno zboże

Info

Publication number
PL2475261T3
PL2475261T3 PL10774244T PL10774244T PL2475261T3 PL 2475261 T3 PL2475261 T3 PL 2475261T3 PL 10774244 T PL10774244 T PL 10774244T PL 10774244 T PL10774244 T PL 10774244T PL 2475261 T3 PL2475261 T3 PL 2475261T3
Authority
PL
Poland
Prior art keywords
cereal
producing
equal
product containing
milk solids
Prior art date
Application number
PL10774244T
Other languages
English (en)
Inventor
Christophe Cheneval-Pallud
Original Assignee
Fromageries Bel
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 Fromageries Bel filed Critical Fromageries Bel
Publication of PL2475261T3 publication Critical patent/PL2475261T3/pl

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
    • A23C19/09—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
    • A23C19/068—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
    • 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)
  • Dairy Products (AREA)
PL10774244T 2009-09-09 2010-09-09 Sposób wytwarzania produktu serowego mającego mniej lub równo 50% suchej masy, obejmującego co najmniej jedno zboże PL2475261T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0956137A FR2949644B1 (fr) 2009-09-09 2009-09-09 Procede de fabrication d'un produit fromager ayant un extrait-sec inferieur ou egal a 50% et comprenant au moins une cereale
EP10774244.7A EP2475261B1 (fr) 2009-09-09 2010-09-09 Procédé de fabrication d'un produit fromager ayant un extrait sec inférieur ou égal à 50% et comprenant au moins une céréale
PCT/FR2010/051881 WO2011030065A1 (fr) 2009-09-09 2010-09-09 Procédé de fabrication d'un produit fromager ayant un extrait sec inférieur ou égal à 50% et comprenant au moins une céréale

Publications (1)

Publication Number Publication Date
PL2475261T3 true PL2475261T3 (pl) 2018-07-31

Family

ID=42173282

Family Applications (1)

Application Number Title Priority Date Filing Date
PL10774244T PL2475261T3 (pl) 2009-09-09 2010-09-09 Sposób wytwarzania produktu serowego mającego mniej lub równo 50% suchej masy, obejmującego co najmniej jedno zboże

Country Status (8)

Country Link
US (1) US20120328759A1 (pl)
EP (1) EP2475261B1 (pl)
JP (1) JP2013504316A (pl)
CN (1) CN102665429A (pl)
BR (1) BR112012005197A2 (pl)
FR (1) FR2949644B1 (pl)
PL (1) PL2475261T3 (pl)
WO (1) WO2011030065A1 (pl)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3100958A1 (fr) 2019-09-25 2021-03-26 Bel Procédé de fabrication d’un produit alimentaire comprenant une portion d’origine laitière et une portion d’origine végétale et produit alimentaire hybride comprenant une portion d’origine laitière et une portion d’origine végétale

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5931660A (ja) * 1982-08-13 1984-02-20 Snow Brand Milk Prod Co Ltd 可塑性を保有するチ−ズ餅
US4552774A (en) * 1983-11-14 1985-11-12 Land O'lakes, Inc. Cheese-like product
JPH0683629B2 (ja) * 1984-08-10 1994-10-26 ミヨシ油脂株式会社 チーズ様固型食品の製造方法
JPH0614835B2 (ja) * 1985-04-30 1994-03-02 旭電化工業株式会社 合成チ−ズ様組成物の製造方法
JP2716464B2 (ja) * 1988-07-18 1998-02-18 不二製油株式会社 フレッシュチーズ様食品とその製造方法
JP3091932B2 (ja) * 1992-09-30 2000-09-25 雪印乳業株式会社 チーズ米飯、チーズおにぎり、チーズ焼きおにぎり及びその製造方法
US6645542B2 (en) * 1997-06-04 2003-11-11 Jakob Nelles Method for the manufacture of rice-based food additive
FR2769471B1 (fr) 1997-10-09 2000-01-28 Bel Fromageries Produit alimentaire composite a base de fromage et de biscuit et procede de fabrication
AU768591B2 (en) 1998-12-03 2003-12-18 Anthony J. Hilgemann Apparatus and method for the manufacture of reduced and low fat pasta filata cheese
DE19856521A1 (de) 1998-12-08 2000-06-15 Mann & Hummel Filter Luftleitung, insbesondere im Ansaugtrakt einer Brennkraftmaschine
US6475545B2 (en) * 1999-04-30 2002-11-05 Kraft Foods, Inc. Extended shelf life ricotta cheese blends and process for preparing
WO2002047491A1 (en) * 2000-12-15 2002-06-20 Societe Des Produits Nestle S.A. Method for producing a composition having a fruity taste
EG23432A (pl) * 2001-12-17 2005-07-25 New Zealand Dairy Board
US20060172054A1 (en) * 2005-01-31 2006-08-03 Kraft Foods Holdings, Inc. Process for mozzarella-type cheese
JP2006280218A (ja) * 2005-03-31 2006-10-19 Kaneka Corp 耐冷凍性チーズ食品
NZ543271A (en) * 2005-10-28 2008-04-30 Fonterra Co Operative Group An imitation cheese composition comprising rice farinaceous material, casein a fat source and a emulsification salt
DE102006032385B4 (de) * 2006-07-13 2009-02-19 Dieter HÖPFL Frittierbare und formstabile käsehaltige Produkte
NZ550924A (en) * 2006-10-30 2009-01-31 Fonterra Cooperative Group Ltd Dairy product and process

Also Published As

Publication number Publication date
US20120328759A1 (en) 2012-12-27
FR2949644A1 (fr) 2011-03-11
BR112012005197A2 (pt) 2019-09-24
EP2475261A1 (fr) 2012-07-18
EP2475261B1 (fr) 2018-01-03
WO2011030065A1 (fr) 2011-03-17
JP2013504316A (ja) 2013-02-07
FR2949644B1 (fr) 2012-01-13
CN102665429A (zh) 2012-09-12

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PL2475261T3 (pl) Sposób wytwarzania produktu serowego mającego mniej lub równo 50% suchej masy, obejmującego co najmniej jedno zboże