[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

GB2462033A - A natural low fat cheese and process for preparation thereof - Google Patents

A natural low fat cheese and process for preparation thereof Download PDF

Info

Publication number
GB2462033A
GB2462033A GB0919881A GB0919881A GB2462033A GB 2462033 A GB2462033 A GB 2462033A GB 0919881 A GB0919881 A GB 0919881A GB 0919881 A GB0919881 A GB 0919881A GB 2462033 A GB2462033 A GB 2462033A
Authority
GB
United Kingdom
Prior art keywords
low fat
natural low
preparation
fat cheese
cheese
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.)
Withdrawn
Application number
GB0919881A
Other versions
GB0919881D0 (en
Inventor
Donal Anthony Lehane
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB0919881D0 publication Critical patent/GB0919881D0/en
Publication of GB2462033A publication Critical patent/GB2462033A/en
Withdrawn legal-status Critical Current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
    • A23C19/08—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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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

A process for preparing a natural low fat cheese having 3% or less fat by weight is disclosed. The invention also relates to a natural low fat cheese having 3% or less fat by weight prepared by the process. The resultant cheese does not comprise any artificial additives.
GB0919881A 2007-06-08 2009-11-13 A natural low fat cheese and process for preparation thereof Withdrawn GB2462033A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IE20070408 2007-06-08
PCT/EP2008/057179 WO2008148895A1 (en) 2007-06-08 2008-06-09 A natural low fat cheese and process for preparation thereof

Publications (2)

Publication Number Publication Date
GB0919881D0 GB0919881D0 (en) 2009-12-30
GB2462033A true GB2462033A (en) 2010-01-27

Family

ID=39846869

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0919881A Withdrawn GB2462033A (en) 2007-06-08 2009-11-13 A natural low fat cheese and process for preparation thereof

Country Status (3)

Country Link
GB (1) GB2462033A (en)
IE (1) IES20080472A2 (en)
WO (1) WO2008148895A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010070389A1 (en) * 2008-12-20 2010-06-24 Latvijas Universitate High nutritional value snack food and a method for producing the same
CN102067913B (en) * 2010-12-01 2013-03-27 内蒙古伊利实业集团股份有限公司 Partly skimmed cheese and preparation method thereof
JP2017528160A (en) * 2014-08-18 2017-09-28 モフィン・ソチエタ・ア・レスポンサビリタ・リミタータＭｏｆｉｎ Ｓ．Ｒ．Ｌ． Method for producing milk-derived product based on cream, ricotta and mixtures thereof intended for quick freezing or freezing, product obtained by the method and use thereof
CN112704124A (en) * 2020-12-29 2021-04-27 光明乳业股份有限公司 Children flaky cheese and preparation method thereof
CN114431305A (en) * 2022-02-23 2022-05-06 渤海大学 Low-fat margarine taking ester-exchanged oil as base oil and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996001849A1 (en) * 1994-07-07 1996-01-25 Tiense Suikerraffinaderij Naamloze Vennootschap Fractionated polydisperse compositions
US5527556A (en) * 1991-10-04 1996-06-18 Raffinerie Tirlemontoise S.A. Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
EP0821885A1 (en) * 1996-07-31 1998-02-04 "Raffinerie Tirlemontoise", société anonyme: Fructan- and/or polydextrose-containing dairy powders, process for preparing same and their use
USH2095H1 (en) * 1996-12-03 2004-01-06 Fmc Corporation Fat substituted and its preparation
US20060024412A1 (en) * 2004-02-23 2006-02-02 Kraft Foods Holdings, Inc. Shelf-stable acidified food compositions and methods for their preparation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5527556A (en) * 1991-10-04 1996-06-18 Raffinerie Tirlemontoise S.A. Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
WO1996001849A1 (en) * 1994-07-07 1996-01-25 Tiense Suikerraffinaderij Naamloze Vennootschap Fractionated polydisperse compositions
EP0821885A1 (en) * 1996-07-31 1998-02-04 "Raffinerie Tirlemontoise", société anonyme: Fructan- and/or polydextrose-containing dairy powders, process for preparing same and their use
USH2095H1 (en) * 1996-12-03 2004-01-06 Fmc Corporation Fat substituted and its preparation
US20060024412A1 (en) * 2004-02-23 2006-02-02 Kraft Foods Holdings, Inc. Shelf-stable acidified food compositions and methods for their preparation

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers", Koka et al., International Dairy Journal, no.14, 2004, pages 365-373 *
"Textural, rheolgical and microstructural properties of imitation cheese containing inulin", Hennelly et al., Journal of food engineering, BArking, Essex, GB, vol. 75, no. 3, 1 August 2006, pages 388-395 *

Also Published As

Publication number Publication date
IES20080472A2 (en) 2009-03-04
WO2008148895A1 (en) 2008-12-11
GB0919881D0 (en) 2009-12-30

Similar Documents

Publication Publication Date Title
EP2536736A4 (en) Production of 6'-o-sialyllactose and intermediates
MX343362B (en) Oil composition and method for producing the same.
PH12015500891B1 (en) A stable iron oligosaccharide compound
UA27716U (en) Method for making preserved vegetable paste
MX340405B (en) Nutritional emulsions comprising calcium hmb and soluble protein.
IN2014DN03102A (en)
PH12015500633A1 (en) Method for preparing imp fermented broth or glutamic acid fermented broth as raw material for preparation of natural flavor
IL210250A (en) Method to evaluate the quantity of methane produced by a dairy ruminant and method to reduce and control this quantity
GB2462033A (en) A natural low fat cheese and process for preparation thereof
MY182593A (en) Composition containing chitin and digestible proteins
MX360480B (en) Pseudo-loaf food compositions.
ATE543519T1 (en) USE OF A HEMOGLOBIN FOR PRODUCING DRESSES AND DRESSES RESULTING THEREFROM
WO2013028555A3 (en) Methods for weight loss and ketogenic compositions
IN2015DN02751A (en)
IL200269A (en) Use of chitosan, water soluble amino-polysaccharide chitosan derivative or physiologically acceptable salt thereof, in the preparation of compositions for accelerating the nail growth rate
MX2012005968A (en) 7-[3,5-dihydroxy-2- (3-hydroxy-5-phenyl-pent-1-enyl)- cyclopentyl]-n-ethyl-hept-5-enamide (bimatoprost) in crystalline form ii, methods for preparation, and methods for use thereof.
IN2012DN03357A (en)
EA200700660A1 (en) MEAT PRODUCTS AND METHOD FOR THEIR PREPARATION
MX2009010873A (en) Acidified dairy food.
CA2574805C (en) Reduced-fat flavor components
AU2011343331A8 (en) Compositions based on clay and bee pollen, method for preparing same, and nutritional and therapeutic uses thereof
PT2477503E (en) Process for preparing a pasteurised and fermented dairy product supplemented with calcium and vitamin d
WO2008155651A3 (en) Inositol for induction of ovulation
WO2009056273A3 (en) Dressing composition
MX345022B (en) Shortening compositions.

Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)