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WO1996025051B1 - Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle - Google Patents

Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle

Info

Publication number
WO1996025051B1
WO1996025051B1 PCT/US1996/002328 US9602328W WO9625051B1 WO 1996025051 B1 WO1996025051 B1 WO 1996025051B1 US 9602328 W US9602328 W US 9602328W WO 9625051 B1 WO9625051 B1 WO 9625051B1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
mixed
heated
percent
weight
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.)
Ceased
Application number
PCT/US1996/002328
Other languages
English (en)
Other versions
WO1996025051A1 (fr
WO1996025051A9 (fr
Filing date
Publication date
Priority claimed from US08/389,932 external-priority patent/US5567464A/en
Priority to NZ303546A priority Critical patent/NZ303546A/en
Priority to CA002213117A priority patent/CA2213117C/fr
Priority to MXPA97005942A priority patent/MXPA97005942A/es
Priority to JP52520296A priority patent/JP3479081B2/ja
Priority to DK96906557T priority patent/DK0809441T3/da
Priority to DE0809441T priority patent/DE809441T1/de
Priority to BR9607480A priority patent/BR9607480A/pt
Application filed filed Critical
Priority to DE69616286T priority patent/DE69616286T2/de
Priority to EP96906557A priority patent/EP0809441B1/fr
Priority to AU49898/96A priority patent/AU702554B2/en
Publication of WO1996025051A1 publication Critical patent/WO1996025051A1/fr
Publication of WO1996025051B1 publication Critical patent/WO1996025051B1/fr
Priority to US08/733,474 priority patent/US5902625A/en
Publication of WO1996025051A9 publication Critical patent/WO1996025051A9/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Abstract

Ce procédé, qui sert à fabriquer un fromage fibreux à pâte molle ou semi-molle, consiste: (a) à pasteuriser du lait; (b) à acidifier ce lait; (c) à coaguler ce lait pour obtenir de la caillebotte et un petit-lait; (d) à couper le coagulum et à en évacuer le petit-lait, pour isoler la caillebotte de fromage; (e) à chauffer, malaxer et étirer la caillebotte (par exemple dans un mélangeur/cuiseur (1)) jusqu'à ce qu'elle forme une masse de fromage fibreuse homogène; (f) à donner au fromage une forme (par exemple en le pompant à travers une extrudeuse (8)); (g) à refroidir le fromage ainsi formé dans une saumure froide (par exemple dans des cuves à saumure (11 et 15)); et (h) à retirer le fromage refroidi de la saumure (par exemple au moyen d'un transporteur (16)). Un additif pour fromage peut être mélangé au fromage chauffé (par exemple dans un mélangeur additionnel (6)) après qu'il a été chauffé, malaxé et étiré, mais avant qu'il ait reçu sa forme. Cet additif peut être un agent émulsifiant, une gomme, un stabilisateur, un colorant, un produit laitier solide, de la poudre de fromage ou de l'amidon alimentaire.
PCT/US1996/002328 1992-02-14 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle Ceased WO1996025051A1 (fr)

Priority Applications (11)

Application Number Priority Date Filing Date Title
EP96906557A EP0809441B1 (fr) 1995-02-16 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle
DE69616286T DE69616286T2 (de) 1995-02-16 1996-02-16 Verfahren zur herstellung von faserigem weichkäse oder halbweichem käse
MXPA97005942A MXPA97005942A (es) 1995-02-16 1996-02-16 Proceso para la fabricacion de un queso fibroso blando o semi-blando.
JP52520296A JP3479081B2 (ja) 1995-02-16 1996-02-16 軟質または半硬質繊維状チーズの製造方法
DK96906557T DK0809441T3 (da) 1995-02-16 1996-02-16 Fremgangsmåde til fremstilling af en blød eller halvblød fibrøs ost
DE0809441T DE809441T1 (de) 1995-02-16 1996-02-16 Verfahren zur herstellung von faserigem weichkäse oder halbweichem käse
BR9607480A BR9607480A (pt) 1995-02-16 1996-02-16 Processo para a produção de um queijo fibroso macio ou semi macio
NZ303546A NZ303546A (en) 1995-02-16 1996-02-16 Process for making soft or semi-soft fibrous cheese suitable for baking
AU49898/96A AU702554B2 (en) 1995-02-16 1996-02-16 Process of making a soft or semi-soft fibrous cheese
CA002213117A CA2213117C (fr) 1995-02-16 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle
US08/733,474 US5902625A (en) 1992-02-14 1996-10-18 Process of making a soft or semi-soft fibrous cheese

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/389,932 1995-02-16
US08/389,932 US5567464A (en) 1995-02-16 1995-02-16 Process of making mozzarella cheese

Publications (3)

Publication Number Publication Date
WO1996025051A1 WO1996025051A1 (fr) 1996-08-22
WO1996025051B1 true WO1996025051B1 (fr) 1996-10-03
WO1996025051A9 WO1996025051A9 (fr) 1997-02-20

Family

ID=23540373

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1996/002328 Ceased WO1996025051A1 (fr) 1992-02-14 1996-02-16 Procede pour fabriquer un fromage fibreux a pate molle ou semi-molle

Country Status (13)

Country Link
US (1) US5567464A (fr)
EP (1) EP0809441B1 (fr)
JP (1) JP3479081B2 (fr)
KR (1) KR100472264B1 (fr)
AU (1) AU702554B2 (fr)
BR (1) BR9607480A (fr)
CA (1) CA2213117C (fr)
DE (2) DE69616286T2 (fr)
DK (1) DK0809441T3 (fr)
ES (1) ES2113332T3 (fr)
MX (1) MXPA97005942A (fr)
NZ (1) NZ303546A (fr)
WO (1) WO1996025051A1 (fr)

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US6780445B1 (en) 1997-10-29 2004-08-24 Cacique, Inc. System and method for making enhanced cheese
EP1049381A4 (fr) * 1997-10-29 2003-11-12 Cacique Inc Systeme et procede pour fabriquer un fromage ameliore
FR2794615B1 (fr) 1999-06-11 2001-08-10 Bongrain Sa Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum
US6319526B1 (en) 2000-01-06 2001-11-20 Land O'lakes, Inc. Pasta filata cheese
US6440481B1 (en) 2000-03-06 2002-08-27 Bongards' Creameries, Inc. Method of making pasta filata cheese
NZ507104A (en) 2000-09-22 2001-11-30 New Zealand Dairy Board Dairy product and process for making cheese containing gum
US6475538B2 (en) 2001-01-10 2002-11-05 Kraft Foods Holdings, Inc. Process for mozzarella cheese
US6998145B2 (en) * 2001-02-27 2006-02-14 Conagra Dairy Products Company Process for making cheese
NZ511003A (en) * 2001-04-06 2003-06-30 Fonterra Tech Ltd preparing a fat containing stable dairy based food product such as cheese
US6933000B2 (en) * 2001-05-02 2005-08-23 Kraft Foods R&D Inc. Processed mozzarella cheese and method for its production
FI118558B (fi) * 2001-05-11 2007-12-31 Cerefi Oy Menetelmä vähärasvaisten juustojen valmistamiseksi
US6372268B1 (en) 2001-05-23 2002-04-16 Kraft Foods Holdings, Inc. Wheyless process for production of natural mozzarella cheese
WO2005012317A2 (fr) 2003-07-30 2005-02-10 Nickel Gary B Derive d'amylose et d'amylopectine
MXPA06012668A (es) * 2004-05-03 2007-04-16 Leprino Foods Co Queso y metodos para hacer tal queso.
WO2005107487A1 (fr) * 2004-05-03 2005-11-17 Leprino Foods Company Fromages melanges et procede de fabrication de tels fromages
US7579033B2 (en) 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7585537B2 (en) 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
DE102004029408A1 (de) * 2004-06-19 2006-03-30 Züger Frischkäse AG Vorrichtung und Verfahren zum Herstellen von geformten Lebensmittelartikeln
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US20060057248A1 (en) * 2004-09-10 2006-03-16 Kraft Foods Holdings, Inc. Wheyless process for the production of string cheese
US20070065550A1 (en) * 2005-09-20 2007-03-22 Kraft Foods Holdings, Inc. Method and system for making shredded cheese
KR101020329B1 (ko) 2008-04-23 2011-03-08 남양유업 주식회사 풍미 및 저장성이 향상된 가공치즈제조방법
EP2775851A4 (fr) * 2011-11-10 2015-07-15 Allied Blending & Ingredients Inc Mélange sec amélioré utilisable en vue de la fabrication de produits fromagers à durée de vie prolongée
WO2013138728A1 (fr) 2012-03-16 2013-09-19 Allied Blending & Ingredients, Inc Mélange sec amélioré pour la fabrication de fromage analogue
EP2844073A4 (fr) 2012-05-01 2015-09-30 Allied Blending & Ingredients Inc Mélange sec amélioré pour fabriquer un produit de fromage étendu
KR101396535B1 (ko) 2013-01-10 2014-05-21 재단법인 전라북도경제통상진흥원 들깻잎을 이용한 코니쉬 치즈의 제조방법
PL2967095T3 (pl) 2013-03-15 2025-04-28 Jeneil Biotech, Inc. Sposób wytwarzania serów o zmienionej strukturze
US11457642B2 (en) 2014-09-25 2022-10-04 Aladdin Foods, Llc Formulations for use in food products
GB2538243B (en) * 2015-05-11 2021-07-28 Lawlor Harry Cheese product
EP3539388B1 (fr) 2018-03-12 2021-05-19 DMK Deutsches Milchkontor GmbH Procédé de préparation de produits fromage du type pasta filata
US11589595B2 (en) 2019-06-28 2023-02-28 Intercontinental Great Brands Llc Cheese toppings for baked snacks suitable for prebake application

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US2733148A (en) * 1956-01-31 Method of forming mozzarella cheese
US2319187A (en) * 1939-10-30 1943-05-11 Ind Patents Corp Cheese emulsification
DE1692305C3 (de) * 1967-06-13 1975-11-27 Benckiser-Knapsack Gmbh, 6802 Ladenburg Herstellung von Schmelzkäse und Schmelzkäsezubereitungen
US3961077A (en) * 1973-10-19 1976-06-01 Leprino Cheese Manufacturing Company Pasta filata cheese production by stored curd process
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US4012534A (en) * 1973-11-01 1977-03-15 Monsanto Company Preparation of process cheese
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US4197322A (en) * 1974-11-20 1980-04-08 Universal Foods Corporation Process for producing synthetic cheese
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US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
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IT1247513B (it) * 1991-04-23 1994-12-17 Leonardo Vesely Specialita' alimentare a pasta filata con aggiunta di ingredienti e procedimento per la sua preparazione
ATE139082T1 (de) * 1991-09-30 1996-06-15 Unilever Nv Verfahren zur zubereitung von käsezusammensetzungen
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KR970005074A (ko) * 1995-07-19 1997-02-19 백운화 피자 양념 치즈 및 이의 제조방법

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