AR245869A1 - Low fat, low cholesterol process cheese - Google Patents
Low fat, low cholesterol process cheeseInfo
- Publication number
- AR245869A1 AR245869A1 AR91319666A AR31966691A AR245869A1 AR 245869 A1 AR245869 A1 AR 245869A1 AR 91319666 A AR91319666 A AR 91319666A AR 31966691 A AR31966691 A AR 31966691A AR 245869 A1 AR245869 A1 AR 245869A1
- Authority
- AR
- Argentina
- Prior art keywords
- cheese
- coagle
- low
- value
- starting
- Prior art date
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; MAKING 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; MAKING 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; MAKING 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; MAKING 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
UN METODO PARA LA FABRICACION DE UN MATERIAL DE PARTIDA DE QUESO DE BAJO TENOR GRASO PARA LA FABRICACION DE QUESO PROCESADO, CONSTITUIDO POR LOS PASOS DE: (A) PREPARAR UNA LECHE LIQUIDA DE PARTIDA QUE TIENE UN CONTENIDO DE GRASA ENTRE 0 A 0,3%; (B) ADICIONAR A LA LECHE LIQUIDA DE PARTIDA UN CULTIVO DE QUESO Y FORMAR UNA SOLUCION DE FORMULACION DE QUESO DE PARTIDA; (C) PROCESAR LA SOLUCION DE FORMULACION DE QUESO PARA HACER REACCIONAR Y COAGULAR LA SOLUCION Y FORMAR UN COAGULO; (D) CORTAR Y PROCESAR EL COAGULO A TEMPERATURA ELEVADA HASTA ALCANZAR UN RANGO DE VALOR PH PARA EL COAGULO; (E) SEPARAR SUERO DEL COAGULO Y CONTROLAR EL VALOR PH DEL COAGULO DURANTE EL ULTERIOR DESARROLLO DEL COAGULO, INCLUYENDO EL SUERO, CALCIO DISUELTO DURANTE EL ALCANCE DEL RANGO PRESELECCIONADO DE VALOR PH; Y (F) PROCESAR Y MADURAR EL MATERIAL DE PARTIDA DE QUESO.A METHOD FOR THE MANUFACTURE OF A LOW-TENOR CHEESE STARTING MATERIAL FOR THE MANUFACTURE OF PROCESSED CHEESE, CONSISTING OF THE STEPS OF: (A) PREPARING A STARTING LIQUID MILK THAT HAS A FAT CONTENT BETWEEN 0 TO 0.3 %; (B) ADD TO THE STARTING LIQUID MILK A CHEESE CULTIVATION AND FORM A STARTING CHEESE FORMULATION SOLUTION; (C) PROCESS THE CHEESE FORMULATION SOLUTION TO REACT AND COAGULATE THE SOLUTION AND FORM A COAGLE; (D) CUTTING AND PROCESSING THE CLOTHING AT HIGH TEMPERATURE UNTIL A RANGE OF PH VALUE IS REACHED FOR THE CLOTTING; (E) SEPARATE SERUM FROM THE COAGLE AND CONTROL THE PH VALUE OF THE COAGLE DURING THE FURTHER DEVELOPMENT OF THE COAGLE, INCLUDING SERUM, DISSOLVED CALCIUM DURING THE SCOPE OF THE PRESET RANGE OF PH VALUE; AND (F) PROCESS AND MATURE THE CHEESE STARTING MATERIAL.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US52220390A | 1990-05-11 | 1990-05-11 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR245869A1 true AR245869A1 (en) | 1994-03-30 |
Family
ID=24079890
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AR91319666A AR245869A1 (en) | 1990-05-11 | 1991-05-10 | Low fat, low cholesterol process cheese |
Country Status (6)
Country | Link |
---|---|
AR (1) | AR245869A1 (en) |
AU (1) | AU7889791A (en) |
IE (1) | IE911612A1 (en) |
IL (1) | IL98098A0 (en) |
NZ (1) | NZ238107A (en) |
WO (1) | WO1991017664A1 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5244687A (en) * | 1992-04-28 | 1993-09-14 | Kraft General Foods, Inc. | Product and process of producing a no-fat cheese analog containing rennet casein |
US5277926A (en) * | 1992-12-28 | 1994-01-11 | Kraft General Foods, Inc. | Method of making a low fat cheese product |
SE0003100D0 (en) | 2000-09-01 | 2000-09-01 | Probi Ab | New strains |
SE0003576D0 (en) * | 2000-10-04 | 2000-10-04 | Probi Ab | New strain |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4366174A (en) * | 1980-03-31 | 1982-12-28 | Kneubuehl Arnold S | Low fat cheese product similar to swiss cheese |
ZA822954B (en) * | 1981-05-12 | 1983-04-27 | Lavery D & Son Ltd | Method for the manufacture of cheese with a substantially reduced fat content |
US4749584A (en) * | 1986-08-05 | 1988-06-07 | General Foods Corporation | Low-fat cheese base and production thereof |
-
1991
- 1991-05-10 NZ NZ238107A patent/NZ238107A/en active IP Right Revival
- 1991-05-10 WO PCT/US1991/003271 patent/WO1991017664A1/en unknown
- 1991-05-10 AU AU78897/91A patent/AU7889791A/en not_active Abandoned
- 1991-05-10 AR AR91319666A patent/AR245869A1/en active
- 1991-05-10 IE IE161291A patent/IE911612A1/en unknown
- 1991-05-10 IL IL98098A patent/IL98098A0/en unknown
Also Published As
Publication number | Publication date |
---|---|
IE911612A1 (en) | 1992-09-23 |
NZ238107A (en) | 1994-12-22 |
IL98098A0 (en) | 1992-06-21 |
WO1991017664A1 (en) | 1991-11-28 |
AU7889791A (en) | 1991-12-10 |
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