GB1374094A - Low fat cream cheese-like product - Google Patents
Low fat cream cheese-like productInfo
- 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
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.
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)
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)
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 |
-
1971
- 1971-09-03 CA CA122,097A patent/CA941670A/en not_active Expired
- 1971-09-06 IE IE113371A patent/IE35598B1/en unknown
- 1971-09-06 GB GB4144471A patent/GB1374094A/en not_active Expired
- 1971-09-07 AU AU33200/71A patent/AU477092B2/en not_active Expired
- 1971-09-20 DE DE19712146955 patent/DE2146955A1/en active Pending
- 1971-09-22 ES ES395311A patent/ES395311A1/en not_active Expired
- 1971-09-23 JP JP7391271A patent/JPS5515183B1/ja active Pending
Cited By (9)
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 |