GB1374094A - Low fat cream cheese-like product - Google Patents

Low fat cream cheese-like product

Info

Publication number
GB1374094A
GB1374094A GB4144471A GB4144471A GB1374094A GB 1374094 A GB1374094 A GB 1374094A GB 4144471 A GB4144471 A GB 4144471A GB 4144471 A GB4144471 A GB 4144471A GB 1374094 A GB1374094 A GB 1374094A
Authority
GB
United Kingdom
Prior art keywords
product
cheese
fat
cream cheese
cream
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB4144471A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kraft Inc
Original Assignee
Kraft 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 Inc filed Critical Kraft Inc
Publication of GB1374094A publication Critical patent/GB1374094A/en
Expired legal-status Critical Current

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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C19/076—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; 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

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

1374094 Cheese-like product KRAFTCO CORP 6 Sept 1971 [23 Sept 1970] 41444/71 Heading A2B A product having a body and texture similar to that of cream cheese, but containing less fat than cream cheese, is obtained by forming a mixture from dairy ingredients selected from cottage cheese curd and non fat milk solids and a dairy derived fat source selected from cream cheese curd. Neufchatel cheese curd, and cream, the dairy ingredients providing 4-7% lactose and the fat source establishing a fat level of less than 20% in the mixture, heating to provide a fluid mix, adding sufficient acid to establish a pH of 4.4-4.7, homogenising, and packing the product.
GB4144471A 1970-09-23 1971-09-06 Low fat cream cheese-like product Expired GB1374094A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US7493770A 1970-09-23 1970-09-23

Publications (1)

Publication Number Publication Date
GB1374094A true GB1374094A (en) 1974-11-13

Family

ID=22122549

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4144471A Expired GB1374094A (en) 1970-09-23 1971-09-06 Low fat cream cheese-like product

Country Status (7)

Country Link
JP (1) JPS5515183B1 (en)
AU (1) AU477092B2 (en)
CA (1) CA941670A (en)
DE (1) DE2146955A1 (en)
ES (1) ES395311A1 (en)
GB (1) GB1374094A (en)
IE (1) IE35598B1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5895671A (en) * 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
WO2004105499A1 (en) * 2003-05-27 2004-12-09 Unilever N.V. A semi-finished food product and a process for preparing it

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997021353A1 (en) 1995-12-14 1997-06-19 Unilever N.V. Dairy product and process for making same
FR2928071B1 (en) 2008-02-28 2011-01-21 Bel Fromageries PROCESS FOR PRODUCING FRESH THERMAL CHEESE AND PROCESSED CHEESE

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5395630A (en) * 1990-05-11 1995-03-07 Gamay; Aly Process for preparing low fat cheese products
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
US5612073A (en) * 1990-05-11 1997-03-18 Alpine Lace Brands, Inc. Low fat cheese curd products
US5895671A (en) * 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
US6258389B1 (en) 1996-05-02 2001-07-10 Conagra, Inc. Method for preparing cultured milk
US6506426B2 (en) 1996-05-02 2003-01-14 Conagra, Inc. Method for preparing a cheese product
WO2004105499A1 (en) * 2003-05-27 2004-12-09 Unilever N.V. A semi-finished food product and a process for preparing it

Also Published As

Publication number Publication date
DE2146955A1 (en) 1972-05-10
AU477092B2 (en) 1976-10-14
JPS5515183B1 (en) 1980-04-22
ES395311A1 (en) 1974-11-16
IE35598L (en) 1972-03-23
IE35598B1 (en) 1976-03-31
CA941670A (en) 1974-02-12
AU3320071A (en) 1973-03-15

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Legal Events

Date Code Title Description
PS Patent sealed
PE20 Patent expired after termination of 20 years