BRPI0416568A - laticìnios e processo - Google Patents
laticìnios e processoInfo
- Publication number
- BRPI0416568A BRPI0416568A BRPI0416568-3A BRPI0416568A BRPI0416568A BR PI0416568 A BRPI0416568 A BR PI0416568A BR PI0416568 A BRPI0416568 A BR PI0416568A BR PI0416568 A BRPI0416568 A BR PI0416568A
- Authority
- BR
- Brazil
- Prior art keywords
- concentrate
- providing
- dairy
- protein concentrate
- cheese
- 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
- A23C19/06—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
- A23C19/00—Cheese; Cheese preparations; Making thereof
-
- 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
-
- 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
- A23C19/0682—Mould-ripened or bacterial surface ripened 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; MAKING 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; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
-
- 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
- A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
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
"LATICìNIOS E PROCESSO". A invenção fornece um processo para preparar queijo compreendendo: (a) fornecer um concentrado de proteínas, (b) fornecer um concentrado flavorizante usando pelo menos uma cepa de organismo, (c) misturar o concentrado de proteínas com uma fonte de gordura e/ou líquido se necessário e aquecer para formar uma massa de queijo coagulada, (d) adicionar o concentrado flavorizante antes, durante ou depois da etapa (c). O método permite uma produção rápida de queijos com sabor.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NZ529554A NZ529554A (en) | 2003-11-14 | 2003-11-14 | Dairy product and process |
PCT/NZ2004/000289 WO2005046344A2 (en) | 2003-11-14 | 2004-11-15 | Dairy product and process |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0416568A true BRPI0416568A (pt) | 2007-01-23 |
Family
ID=31987674
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0416568-3A BRPI0416568A (pt) | 2003-11-14 | 2004-11-15 | laticìnios e processo |
Country Status (13)
Country | Link |
---|---|
US (1) | US20070254064A1 (pt) |
EP (1) | EP1691621B1 (pt) |
JP (1) | JP2007511220A (pt) |
KR (1) | KR20060133538A (pt) |
CN (1) | CN1889846B (pt) |
AR (1) | AR046707A1 (pt) |
AU (1) | AU2004289153B2 (pt) |
BR (1) | BRPI0416568A (pt) |
DK (1) | DK1691621T3 (pt) |
ES (1) | ES2436397T3 (pt) |
NZ (1) | NZ529554A (pt) |
TW (1) | TW200529759A (pt) |
WO (1) | WO2005046344A2 (pt) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110064847A1 (en) * | 2008-03-14 | 2011-03-17 | Ajinomoto Co., Inc. | Method of denaturing protein with enzymes |
CN101919446B (zh) * | 2009-06-15 | 2012-07-25 | 云成元 | 一种香酥奶干的加工方法 |
FR2961377B1 (fr) | 2010-06-16 | 2014-05-02 | Fromagerie Guilloteau | Procede de fabrication d'un fromage bleu |
JP6226415B2 (ja) * | 2013-06-06 | 2017-11-08 | 雪印メグミルク株式会社 | 風味を強化した白カビチーズおよびその製造方法 |
FR3031008B1 (fr) * | 2014-12-30 | 2016-12-16 | Inst Nat De La Rech Agronomique - Inra | Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage |
CN106417634B (zh) * | 2016-10-26 | 2019-09-10 | 中国农业科学院农产品加工研究所 | 疏松型奶疙瘩及其制备方法 |
AU2018329835B2 (en) * | 2017-09-08 | 2021-01-21 | Dippin' Dots, L.L.C. | Particulate frozen cream |
US20220022478A1 (en) | 2020-07-27 | 2022-01-27 | Sargento Foods Inc. | Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes |
US11510416B1 (en) | 2021-02-18 | 2022-11-29 | Sargento Foods Inc. | Natural pasta-filata style cheese with improved texture |
Family Cites Families (30)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE810575C (de) * | 1950-04-20 | 1951-08-27 | Max Dr Schulz | Verfahren zur Herstellung von Schmelzkaese und Kaesezubereitungen |
US2965492A (en) * | 1957-11-18 | 1960-12-20 | Pillsbury Co | Process for rapid manufacture of cheese product |
US3091539A (en) * | 1960-07-10 | 1963-05-28 | Goro Chikuma | Method of producing cheese |
US3184318A (en) * | 1961-10-10 | 1965-05-18 | Charles M Cunningham | Process for the production of a granular cheese product |
GB1057170A (en) * | 1964-11-25 | 1967-02-01 | Unilever Ltd | Process for the preparation of cheese flavour compositions |
US4205090A (en) | 1969-07-18 | 1980-05-27 | Etablissement Public: Institut National de la Recherche Agronomique | Preparation of cheese using ultrafiltration |
GB1361817A (en) * | 1972-12-15 | 1974-07-30 | British Food Mfg Ind Res | Blue cheese flavoured product |
US4133895A (en) * | 1974-09-10 | 1979-01-09 | Cornell Research Foundation, Inc. | Preparation of blue cheese flavor |
CH611133A5 (pt) * | 1975-05-22 | 1979-05-31 | Dso Hranmash | |
JPS6120578Y2 (pt) * | 1977-06-23 | 1986-06-20 | ||
JPS5668349A (en) * | 1979-11-08 | 1981-06-09 | Snow Brand Milk Prod Co Ltd | Preparation of food similar to mozzarella cheese |
DK155704C (da) * | 1984-08-10 | 1989-09-25 | Apv Pasilac As | Anlaeg til fremstilling af syre- og varmekoagulerede ostetyper |
JPS6312248A (ja) * | 1986-03-31 | 1988-01-19 | Fuji Oil Co Ltd | チ−ズ様食品の製造法 |
FR2603607B1 (fr) * | 1986-09-08 | 1989-10-27 | Bel Fromageries | Nouvelle souche de penicillium candidum et son utilisation pour l'affinage de fromages fondus |
FR2603601B1 (fr) | 1986-09-08 | 1988-11-10 | Lesieur Cotelle | Composition de nettoyage d'installations sanitaires |
US4824682A (en) * | 1987-02-09 | 1989-04-25 | Morrison Crystal A | In-package ripening of blue cheese curds |
FR2610794B1 (fr) * | 1987-02-13 | 1989-06-23 | Bel Fromageries | Procede de fabrication de fromages fondus a texture originale et fromage fondu obtenu par ce procede |
US4832964A (en) * | 1987-10-22 | 1989-05-23 | Nestec S.A. | Preparation of a blue cheese flavour |
JPH0576292U (ja) * | 1992-03-30 | 1993-10-19 | 雪印乳業株式会社 | 一口大のゴルフボール状白かびチーズ |
US5455051A (en) * | 1993-04-30 | 1995-10-03 | Nestec S.A. | Process for preparing a blue cheese flavorant |
JP3485706B2 (ja) * | 1995-12-26 | 2004-01-13 | 明治乳業株式会社 | クリームチーズ様食品及びその製造法 |
JP3705564B2 (ja) * | 1998-02-09 | 2005-10-12 | 雪印乳業株式会社 | プロセスチーズ及びその製造方法 |
CA2280551A1 (en) * | 1998-08-27 | 2000-02-27 | Kraft Foods, Inc. | Highly flavored component for use in cheese manufacture and method for producing |
US6183804B1 (en) * | 1998-10-27 | 2001-02-06 | Kraft Foods, Inc. | Continuous on-demand manufacture of process cheese |
US6177118B1 (en) * | 1998-11-06 | 2001-01-23 | New Zealand Milk Products (North America) Inc. | Methods for producing cheese and cheese products |
US6251445B1 (en) | 1999-05-19 | 2001-06-26 | Kraft Foods, Inc. | Method for producing enzyme-modified cheese flavorings |
JP4210017B2 (ja) * | 2000-04-21 | 2009-01-14 | 雪印乳業株式会社 | チーズ及びチーズフレーバー |
US6406724B1 (en) * | 2000-09-12 | 2002-06-18 | Kraft Foods Holdings, Inc. | Natural biogenerated cheese flavoring system |
NZ511095A (en) * | 2001-04-12 | 2003-06-30 | New Zealand Dairy Board | Subjecting a milk protein concentrate to cation exchange depleting the calcium content to produce a gel |
NZ520994A (en) * | 2002-08-26 | 2004-09-24 | New Zealand Dairy Board | Food ingredient, product and process |
-
2003
- 2003-11-14 NZ NZ529554A patent/NZ529554A/en unknown
-
2004
- 2004-11-15 TW TW093135002A patent/TW200529759A/zh unknown
- 2004-11-15 JP JP2006539421A patent/JP2007511220A/ja active Pending
- 2004-11-15 AR ARP040104204A patent/AR046707A1/es unknown
- 2004-11-15 WO PCT/NZ2004/000289 patent/WO2005046344A2/en active Application Filing
- 2004-11-15 AU AU2004289153A patent/AU2004289153B2/en active Active
- 2004-11-15 ES ES04818584T patent/ES2436397T3/es active Active
- 2004-11-15 CN CN2004800356449A patent/CN1889846B/zh active Active
- 2004-11-15 EP EP04818584.7A patent/EP1691621B1/en not_active Not-in-force
- 2004-11-15 DK DK04818584.7T patent/DK1691621T3/da active
- 2004-11-15 BR BRPI0416568-3A patent/BRPI0416568A/pt not_active IP Right Cessation
- 2004-11-15 KR KR1020067011631A patent/KR20060133538A/ko not_active Application Discontinuation
- 2004-11-15 US US10/579,089 patent/US20070254064A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
CN1889846A (zh) | 2007-01-03 |
TW200529759A (en) | 2005-09-16 |
AU2004289153B2 (en) | 2010-07-15 |
CN1889846B (zh) | 2011-08-10 |
WO2005046344A2 (en) | 2005-05-26 |
WO2005046344A3 (en) | 2005-06-23 |
AR046707A1 (es) | 2005-12-21 |
EP1691621A4 (en) | 2011-08-17 |
NZ529554A (en) | 2006-08-31 |
DK1691621T3 (da) | 2013-11-11 |
KR20060133538A (ko) | 2006-12-26 |
EP1691621B1 (en) | 2013-10-23 |
US20070254064A1 (en) | 2007-11-01 |
EP1691621A2 (en) | 2006-08-23 |
AU2004289153A1 (en) | 2005-05-26 |
JP2007511220A (ja) | 2007-05-10 |
ES2436397T3 (es) | 2013-12-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
NO20064108L (no) | Friske osteprodukter som inneholder biogenererte smakskomponenter samt fremgangsmate for tilvirkning av samme | |
NO20074769L (no) | Lavenergi fettfri melkedrikk med hoyt kalsiuminnhold og fremgangsmater | |
DE60210602D1 (de) | Gefrorene ernährungssüssspeisen und verfahren zu ihrer herstellung | |
MXPA03009324A (es) | Concentrados de proteinas de leche modificados y su uso en la fabricacion de geles y productos lacteos. | |
CL2010000125A1 (es) | Metodo de elaboracion de un producto de confiteria congelada que comprende: a) proporcionar una mezcla de ingredientes a ph 5,6-6,3, homogenizar, pasteurizar, congelar mientras se airea, opcionalmente endurecer. | |
EA200970712A1 (ru) | Новый питьевой йогурт и способ его производства | |
EA200870314A1 (ru) | Способы отделения жира от соевого материала и композиции, полученные этим способом | |
BRPI0416568A (pt) | laticìnios e processo | |
BR0114472A (pt) | Produto laticìnio e método de fabricação do mesmo | |
EA200900859A1 (ru) | Способ производства сыра | |
PE20020675A1 (es) | Procedimiento para la produccion de concentrados de sabor | |
BRPI0412847A (pt) | processo para preparo de ingrediente protéico lácteo concentrado e queijo processado feito a partir do mesmo | |
AR030794A1 (es) | Proceso para elaborar queso conteniendo gomas | |
ATE362320T1 (de) | Joghurt mit zweiphasen-struktur und herstellungsverfahren dafür | |
BR9909234A (pt) | Método para fornecimento de glutamina | |
WO2006119064A3 (en) | Novel aseptic drinks and puddings containing whey proteins and processes for the manufacture thereof | |
PH12021551148A1 (en) | Dairy product and process | |
EA200900339A1 (ru) | ПРИМЕНЕНИЕ СЫВОРОТКИ С ВЫСОКИМ СОДЕРЖАНИЕМ ЛАКТОЗЫ И ВЫСОКИМ pH В ИЗГОТОВЛЕНИИ МОЛОЧНЫХ ПРОДУКТОВ | |
TW200621165A (en) | Dairy ingredient-preparation and use | |
O'SULLIVAN et al. | Ripening of Camembert‐type cheese made from caprine milk using calf rennet or kid rennet as coagulant | |
DE502006009338D1 (de) | Milchprodukt umfassend Stutenmilch und Ziegenmilch, Verfahren zu dessen Herstellung und deren Verwendung | |
ATE425677T1 (de) | Kontinuierlicher brucherzeugungsprozess | |
RU2001121523A (ru) | Способ производства сметаны | |
BR0300179A (pt) | Métodos de fabricação do requeijão cremoso livre de gordura e processo de fabricação de requeijão em barra livre de gordura | |
DK1101408T3 (da) | Fremgangsmåde til fremstilling af en ost med lavt fedtindhold |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B08F | Application fees: application dismissed [chapter 8.6 patent gazette] |
Free format text: REFERENTE AS 6A E 7A ANUIDADES. |
|
B08K | Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette] |
Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2158 DE 15/05/2012. |
|
B15K | Others concerning applications: alteration of classification |
Ipc: A23C 19/082 (2006.01), A23C 19/068 (2006.01) |