[go: up one dir, main page]

BRPI0603980A - processo para a produção de uma composição flavorizante, e, produto de fermentação tipo queijo cremoso com baixo teor de gordura - Google Patents

processo para a produção de uma composição flavorizante, e, produto de fermentação tipo queijo cremoso com baixo teor de gordura

Info

Publication number
BRPI0603980A
BRPI0603980A BRPI0603980-4A BRPI0603980A BRPI0603980A BR PI0603980 A BRPI0603980 A BR PI0603980A BR PI0603980 A BRPI0603980 A BR PI0603980A BR PI0603980 A BRPI0603980 A BR PI0603980A
Authority
BR
Brazil
Prior art keywords
production
low fat
cheese
fermentation product
cream cheese
Prior art date
Application number
BRPI0603980-4A
Other languages
English (en)
Inventor
James W Moran
Chad Galer
Mary C Doyle
Benjamin Dias
Leslie Kopko
Paul Gass
Hermann Eibel
Ludmilla Gimelfarb
Original Assignee
Kraft Foods Holdings 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 Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0603980A publication Critical patent/BRPI0603980A/pt
Publication of BRPI0603980B1 publication Critical patent/BRPI0603980B1/pt

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 OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • 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 OR TREATMENT 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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 OR TREATMENT THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

PROCESSO PARA A PRODUçãO DE UMA COMPOSIçãO FLAVORIZANTE, E, PRODUTO DE FERMENTAçãO TIPO QUEIJO CREMOSO COM BAIXO TEOR DE GORDURA A invenção apresenta a fabricação de produtos de queijo melhorados com um sistema flavorizante natural, biogerado. O sistema flavorizante natural descrito aqui poderá ser utilizado com vários tipos de queijo e de produtos de laticínios. Em uma realização, o sistema poderá ser usado na produção de queijo fresco ou de queijo cremoso com flavorizante melhorado. Em outra realização, o sistema poderá ser usado na produção de produtos de queijo com baixo teor de gordura, tais como queijo cremoso com baixo teor de gordura.
BRPI0603980-4A 2005-09-30 2006-09-28 Processo para a produção de uma composição flavorizante BRPI0603980B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/241,645 US7674489B2 (en) 2005-09-30 2005-09-30 Fresh cheese products containing biogenerated flavor components and methods for producing

Publications (2)

Publication Number Publication Date
BRPI0603980A true BRPI0603980A (pt) 2007-08-21
BRPI0603980B1 BRPI0603980B1 (pt) 2015-06-23

Family

ID=37682875

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0603980-4A BRPI0603980B1 (pt) 2005-09-30 2006-09-28 Processo para a produção de uma composição flavorizante

Country Status (15)

Country Link
US (1) US7674489B2 (pt)
EP (1) EP1769687B1 (pt)
JP (1) JP4976096B2 (pt)
CN (1) CN1939152A (pt)
AR (1) AR056117A1 (pt)
AU (1) AU2006213948B2 (pt)
BR (1) BRPI0603980B1 (pt)
CA (1) CA2558780C (pt)
DK (1) DK1769687T3 (pt)
ES (1) ES2552061T3 (pt)
MX (1) MXPA06011253A (pt)
NO (1) NO20064108L (pt)
NZ (1) NZ550118A (pt)
RU (1) RU2006134684A (pt)
ZA (1) ZA200607711B (pt)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7763294B2 (en) * 2003-02-19 2010-07-27 Franklin Foods, Inc. Yogurt-cheese compositions
US7998519B2 (en) 2003-02-19 2011-08-16 Franklin Foods, Inc. Yogurt-cheese products, and methods of making the same
US8298604B2 (en) * 2003-02-19 2012-10-30 Franklin Foods, Inc. Yogurt-cheese compositions
US7897185B1 (en) * 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
AU2010202638B2 (en) * 2009-06-30 2015-08-20 Intercontinental Great Brands Llc Cream cheese and method of manufacture
US8714079B2 (en) 2009-08-18 2014-05-06 Rohde Brothers, Inc. Energy-efficient apparatus for making cheese
CN101861895B (zh) * 2010-04-06 2012-05-30 扬州大学 一种发酵豆乳制品的制备方法
EP2655596B1 (en) * 2010-12-20 2017-05-17 Nestec S.A. Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
CN102845533A (zh) * 2011-06-27 2013-01-02 内蒙古蒙牛乳业（集团）股份有限公司 12到36个月幼儿营养干酪的生产方法
CN102273609B (zh) * 2011-08-26 2012-11-14 广东汇香源生物科技股份有限公司 一种复合菌种发酵奶味香精的制备方法
CA2808934C (en) * 2012-04-10 2019-01-15 Kraft Foods R&D, Inc. Process for producing cream cheese
US9480280B2 (en) 2012-06-12 2016-11-01 Givaudan S.A. Taste modifiers
JP6226415B2 (ja) * 2013-06-06 2017-11-08 雪印メグミルク株式会社 風味を強化した白カビチーズおよびその製造方法
JP6463596B2 (ja) * 2013-09-10 2019-02-06 雪印メグミルク株式会社 ナチュラルチーズ
FR3031008B1 (fr) 2014-12-30 2016-12-16 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
DE102015016765B3 (de) * 2015-12-23 2016-12-01 Gea Tds Gmbh Verfahren und Anlage zur Behandlung eines in ein Trägermedium zu impfenden Kulturmediums
GB2554905B (en) * 2016-10-13 2019-01-09 Kraft Foods R & D Inc Method for the manufacture of a cream cheese
JP2019047831A (ja) * 2019-01-04 2019-03-28 雪印メグミルク株式会社 ナチュラルチーズ
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
CN113174347B (zh) * 2021-05-24 2022-08-23 江南大学 一株高产2-壬酮的乳酸乳球菌乳酸亚种及其应用
US20230040159A1 (en) * 2021-08-04 2023-02-09 Digital Health Solutions Inc Nutritional Additive for a Coffee Drink
CN116555114B (zh) * 2023-05-17 2024-06-18 内蒙古农业大学 一种发酵剂及其应用、一种奶豆腐及其制备方法

Family Cites Families (38)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3048490A (en) 1961-04-06 1962-08-07 Hood & Sons Inc H P Aroma process for dairy products and the resulting product
US3840672A (en) * 1969-05-13 1974-10-08 Beatrice Foods Co Cheese flavored compositions
DE2205980A1 (de) 1971-02-16 1972-08-31 Beatrice Foods Co., Chicago, 111. (V.StA.) Käsearomamischung und Verfahren zu dessen Herstellung. 2000 Zusatz zu: 2020540
US4191782A (en) * 1976-08-09 1980-03-04 Microlife Technics, Inc. Method for diacetyl flavor and aroma development in creamed cottage cheese
FR2555865B1 (fr) 1983-12-06 1990-06-08 Paillier Jean Claude Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede
DE3444282A1 (de) 1984-12-05 1986-06-05 Hoechst Ag, 6230 Frankfurt Kaesearoma
JPS61242542A (ja) 1985-04-22 1986-10-28 Fuji Oil Co Ltd チ−ズ風味材の製造法
JPS62151155A (ja) * 1985-09-17 1987-07-06 Ajinomoto Co Inc チ−ズホエ−を原料とする調味料の製造方法
JPH0751042B2 (ja) * 1986-03-13 1995-06-05 株式会社千代田製作所 乳酸菌飲料の製造方法
NL8601078A (nl) 1986-04-25 1987-11-16 Unilever Nv Aromacompositie, de toepassing daarvan en de werkwijze voor de bereiding ervan.
DE3768699D1 (de) 1986-04-28 1991-04-25 Unilever Nv Brotaufstriche.
JPH0783689B2 (ja) * 1987-12-25 1995-09-13 雪印乳業株式会社 乳酸菌スターター由来の天然性フレーバーの調製方法
US5180773A (en) 1990-01-20 1993-01-19 Synthopol Chemie Dr. Rer. Pol. Koch Gmbh & Co., Kg Copolymerizate solutions based on addition products of α,β-unsaturated carboxylic acids with glycidyl esters and of α,β-unsaturated monomers which can be copolymerized with them
EP0478036B1 (en) 1990-09-04 1995-11-02 Unilever N.V. Naturally flavoured food product
US5079024A (en) 1990-09-25 1992-01-07 Kraft General Foods, Inc. Method of manufacture of a non-fat cream cheese product
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
US5180604A (en) 1991-07-30 1993-01-19 Kraft General Foods, Inc. Non-fat cream cheese product and method for manufacture thereof
US5252352A (en) 1992-03-06 1993-10-12 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of preparing an extra lowfat spread
AU699111B2 (en) 1993-11-29 1998-11-19 Unilever Plc Spreadable low-fat cheese and manufacture thereof
US5676984A (en) * 1994-02-22 1997-10-14 Raskas Foods, Inc. Fat free cream cheese product and process for preparation thereof
US5462755A (en) 1994-03-25 1995-10-31 Kraft Foods, Inc. Flavor enhancement in cultured dairy products
DK0828432T3 (da) 1995-05-24 2001-06-18 Unilever Nv Fremgangsmåde til fremstilling af frisk ost og frisk ost opnået derved
FR2761237B1 (fr) 1997-04-01 1999-07-23 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
FR2762479B1 (fr) 1997-04-25 1999-06-04 Agronomique Inst Nat Rech Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
US6214586B1 (en) 1997-12-08 2001-04-10 Genzyme Corporation Method for purifying plasmid DNA and plasmid DNA substantially free of genomic DNA
GB9814056D0 (en) 1998-06-29 1998-08-26 Imp Biotechnology Cheese ripening process
US6558716B1 (en) 1999-01-14 2003-05-06 Kraft Foods Holdings, Inc. Process for incorporating whey protein into cheese
US6689402B1 (en) 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
US6322841B1 (en) 2000-02-09 2001-11-27 Kraft Foods, Inc. Cheese-like dairy gels
US6406724B1 (en) 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
US6419975B1 (en) 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
DE10055512A1 (de) 2000-11-09 2002-05-23 Degussa L-Aminosäure-Oxidase aus Rhodococcus-Arten
US6416797B1 (en) 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
US6406736B1 (en) 2001-03-12 2002-06-18 Kraft Foods Holdings, Inc. Process for making cream cheese products without whey separation
US7579029B2 (en) 2001-04-09 2009-08-25 Kraft Foods Global Brands Llc Process for incorporating whey proteins into foodstuffs
JP4319361B2 (ja) * 2001-06-25 2009-08-26 長谷川香料株式会社 乳風味賦与乃至増強剤
US6562383B1 (en) 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins

Also Published As

Publication number Publication date
DK1769687T3 (en) 2015-11-02
ES2552061T3 (es) 2015-11-25
MXPA06011253A (es) 2007-03-30
AU2006213948A1 (en) 2007-04-19
EP1769687B1 (en) 2015-10-07
ZA200607711B (en) 2007-05-30
US7674489B2 (en) 2010-03-09
BRPI0603980B1 (pt) 2015-06-23
US20070077332A1 (en) 2007-04-05
JP2007097591A (ja) 2007-04-19
AU2006213948B2 (en) 2012-04-12
JP4976096B2 (ja) 2012-07-18
RU2006134684A (ru) 2008-04-10
CA2558780A1 (en) 2007-03-30
AR056117A1 (es) 2007-09-19
NO20064108L (no) 2007-04-02
CN1939152A (zh) 2007-04-04
CA2558780C (en) 2015-07-14
NZ550118A (en) 2008-06-30
EP1769687A1 (en) 2007-04-04

Similar Documents

Publication Publication Date Title
BRPI0603980A (pt) processo para a produção de uma composição flavorizante, e, produto de fermentação tipo queijo cremoso com baixo teor de gordura
Mende et al. Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products
NZ595665A (en) Shelf-stable fermented dairy products and methods of making same
CL2013000306A1 (es) Productos de confiteria envasados no congelados para la preparacion de un confite estaticamente congelado que comprende un sistema de proteina coagulada que incluye caseina y proteina de suero donde el sistema de proteina coagulada se puede obtener sometiendo una composicion de proteinas lacteas con un ph entre 5,6 y 6,5 a un tratamiento termico de 80-90 ºc o por sobre 90 º hasta 160 ºc por 1 segundo hasta 60 minutos; y metodo de producción de dicho producto.
BR112017020319A2 (pt) substituto lácteo à base de leguminosas, e produtos alimentícios consumíveis incorporando o mesmo
CL2013002806A1 (es) Producto de confitería congelado aireado, que comprende de 5 a 15% de sólidos de leche sin grasa, hasta 20% de grasa, de 5 a 30% de un agente edulcorante y hasta 3% de un sistema estabilizador, donde el producto de confitería congelado incluye de 0,01 a 1,5% de fibrillas de proteínas de proteína globular y tiene un esponjamiento entre 20 y 150%; proceso de preparación.
PH12015502397A1 (en) Shelf-stable fermented dairy products and methods of making same
EP1884566A4 (en) CLOSED SUBSTANCE WITH LACTIC ACID BACTERIUM AND FERTILIZED LACTE FOOD PRODUCT CONTAINING SAID SUBSTANCE
MX2009010777A (es) Composiciones de carne que comprenden productos de proteina estructurada con color.
MX2009005313A (es) Uso de productos de proteina vegetal estructurada para producir productos carnicos emulsionados.
WO2020160187A3 (en) Compositions and methods for producing food products with recombinant animal protein
MXPA03009324A (es) Concentrados de proteinas de leche modificados y su uso en la fabricacion de geles y productos lacteos.
BR112012026906A2 (pt) método para obtenção de produtos nutritivos à base de leguminosas
BR112017024465A2 (pt) tratamento de tabaco
BRPI0901305A2 (pt) métodos para preparar uma composição de gema de ovo tratada, e para preparar uma composição alimentìcia flavorizada com ovo, composição flavorizante alimentìcia, e, produto alimentìcio
EP4011906A3 (en) Lactase enzymes with improved properties
MX2019008061A (es) Jarabes de d-alulosa cristalizables.
BRPI0611803A2 (pt) composiÇço alimentÍcia, torta, manjar, pudim, e, mÉtodo para fabricar uma composiÇço alimentÍcia
CL2020001557A1 (es) Crema batida y método de fabricación.
BR112013029036A2 (pt) produtos lácteos congeláveis
UA99614C2 (ru) Комплекс молочного жира с молочными протеинами для улучшения усвоения кальция
BRPI0704197A (pt) métodos para fabricar uma composição de produto de laticìnio, uma composição de laticìnio e um produto de queijo fresco
BR112012020502A2 (pt) Método para produzir um sorvete ou produto similar a sorvete, e, sorvete ou produto similar a sorvete de baixo teor de gordura.
SG10201908193PA (en) Nucleotide composition and application in food thereof
BRPI0600375A (pt) material base de laticìnio estabilizado, método para preparar o mesmo, e, método para inibir o crescimento de microorganismos patogênicos em produto alimentìcio

Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 28/09/2006, OBSERVADAS AS CONDICOES LEGAIS.

B15K Others concerning applications: alteration of classification

Ipc: A23C 21/02 (2006.01), A23C 9/123 (2006.01), A23C 9