IT1050446B - PROCEDURE AND COMPOSITION TO IMPROVE THE AROMA OF THE MATURE CHEESE TO FOOD - Google Patents

PROCEDURE AND COMPOSITION TO IMPROVE THE AROMA OF THE MATURE CHEESE TO FOOD

Info

Publication number
IT1050446B
IT1050446B IT68089/72A IT6808972A IT1050446B IT 1050446 B IT1050446 B IT 1050446B IT 68089/72 A IT68089/72 A IT 68089/72A IT 6808972 A IT6808972 A IT 6808972A IT 1050446 B IT1050446 B IT 1050446B
Authority
IT
Italy
Prior art keywords
aroma
food
procedure
composition
improve
Prior art date
Application number
IT68089/72A
Other languages
Italian (it)
Inventor
I Poetoegde Wirotama
K Ney
W Freytag
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Application granted granted Critical
Publication of IT1050446B publication Critical patent/IT1050446B/en

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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
IT68089/72A 1971-04-08 1972-04-07 PROCEDURE AND COMPOSITION TO IMPROVE THE AROMA OF THE MATURE CHEESE TO FOOD IT1050446B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LU62955 1971-04-08
LU62954 1971-04-08

Publications (1)

Publication Number Publication Date
IT1050446B true IT1050446B (en) 1981-03-10

Family

ID=26640082

Family Applications (1)

Application Number Title Priority Date Filing Date
IT68089/72A IT1050446B (en) 1971-04-08 1972-04-07 PROCEDURE AND COMPOSITION TO IMPROVE THE AROMA OF THE MATURE CHEESE TO FOOD

Country Status (13)

Country Link
JP (1) JPS5524873B2 (en)
AT (1) AT331102B (en)
CA (1) CA998561A (en)
CH (1) CH562569A5 (en)
DE (2) DE2265549C2 (en)
DK (1) DK139804B (en)
FI (1) FI54673C (en)
FR (1) FR2132784B1 (en)
GB (1) GB1381738A (en)
IT (1) IT1050446B (en)
NL (1) NL7204792A (en)
SE (1) SE386058B (en)
ZA (1) ZA722222B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LU68032A1 (en) * 1973-07-17 1975-04-11
CN1136764A (en) * 1994-10-07 1996-11-27 弗门尼舍有限公司 Flavouring compositions and its preparing method
FR2762479B1 (en) * 1997-04-25 1999-06-04 Agronomique Inst Nat Rech USE OF CETOACIDS TO INTENSIFY THE FLAVOR OF CHEESE-BASED PRODUCTS
DE10028225A1 (en) * 2000-06-07 2001-12-20 Haarmann & Reimer Gmbh Cheese aroma for addition to a wide variety of foods comprises volatile and non-volatile components, all of which give a 'cheese' taste
CN109845792A (en) * 2019-03-25 2019-06-07 四川省鑫好麦的多食品有限公司 A kind of cheese cards bodyguard is up to filling and preparation method thereof

Also Published As

Publication number Publication date
ZA722222B (en) 1973-11-28
GB1381738A (en) 1975-01-29
SE386058B (en) 1976-08-02
DE2265549C2 (en) 1981-10-08
FR2132784B1 (en) 1974-08-02
CA998561A (en) 1976-10-19
FI54673B (en) 1978-10-31
FR2132784A1 (en) 1972-11-24
JPS4848670A (en) 1973-07-10
DE2216389C2 (en) 1982-07-29
JPS5524873B2 (en) 1980-07-02
ATA310272A (en) 1975-10-15
AT331102B (en) 1976-08-10
DE2216389A1 (en) 1972-10-26
CH562569A5 (en) 1975-06-13
DK139804B (en) 1979-04-23
DK139804C (en) 1979-10-01
FI54673C (en) 1979-02-12
NL7204792A (en) 1972-10-10

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