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76 条记录 (耗时 0.014 秒)

    A method for making cheese or a cheese-like product and cheese or cheese-like product obtained thereby
    5.
    发明公开
    A method for making cheese or a cheese-like product and cheese or cheese-like product obtained thereby 失效
    一种制造干酪或干酪样产品，以这种方式方法制备干酪或干酪样产品

    公开(公告)号：EP0761101A3

    公开(公告)日：1999-01-13

    申请号：EP96202431.1

    申请日：1996-09-02

    申请人： Food Creations B.V.

    发明人： Kodde, Marinus Willem ,  Komen, Johannes Petrus Maria

    IPC分类号： A23C19/05 ,  A23C19/055

    CPC分类号： A23C19/0323 ,  A23C19/053 ,  A23C20/005

    摘要： The invention relates to a method for making cheese or a cheese-like product made from pasteurized or non-pasteurized milk, using substances generally used for making cheese such as rennet, acidifier, CaCl 2 , etc. The peculiarity of the invention lies in the fact that a semi-hard friable, possibly deep-friable cheese product is prepared, wherein a non-matured soft cheese product is added to the milk. The non-matured cheese product added is pot cheese, cottage cheese or other similar product, being added in an amount of 5-50% by weight, and preferably in an amount of 17-30%. The milk used for addition is animal milk or a mixture of animal milk and milk of vegetable origin, the animal milk used being cow's milk, goat's milk, sheep's milk, etc. and the milk of vegetable origin used being soya milk. Finally, the invention relates to cheese or a cheese-like product obtained by applying the method according to the invention.

    Cheese which is form-stable when heated, and process for preparing same
    6.
    发明公开
    Cheese which is form-stable when heated, and process for preparing same 失效
    当加热及其制备，尺寸稳定不变奶酪和过程

    公开(公告)号：EP0835611A1

    公开(公告)日：1998-04-15

    申请号：EP97203160.3

    申请日：1997-10-10

    申请人： Friesland Brands B.V.

    发明人： Van Arem, Everhardus Jacobus Franciscus ,  Hup, Gerhard

    IPC分类号： A23C19/05 ,  A23C19/055 ,  A23C19/09 ,  A23C19/093

    CPC分类号： A23C19/053 ,  A23C19/055 ,  A23C19/0917 ,  A23C19/093

    摘要： The invention relates to a non-flowing natural cheese or natural cheese product comprising a coagulable protein composition. Furthermore, the invention relates to a process for preparing a cheese or cheese product, wherein a coagulable protein composition which may or may not be encapsulated is added to cheese milk.
    Finally, the invention relates to a process for preparing a cheese or cheese product, wherein a coagulable protein composition is added to the curd.

    摘要翻译： 本发明涉及一种非流动天然干酪或天然干酪产品，其包括一个凝聚蛋白组合物。 进一步，本发明涉及一种用于制备干酪或干酪产品，worin其可能或可能不被封装添加到干酪乳一个凝聚蛋白组合物的方法。 最后，本发明涉及一种用于制备干酪或干酪产品，worin一个凝聚蛋白组合物加入到凝乳的处理。

    A process for the preparation of an oil-in-water emulsion
    8.
    发明公开
    A process for the preparation of an oil-in-water emulsion 失效
    Verfahren zur Herstellung einerÖl-in-Wasser-Emulsion。

    公开(公告)号：EP0454268A2

    公开(公告)日：1991-10-30

    申请号：EP91201002.2

    申请日：1991-04-25

    申请人： FRIESLAND (FRICO DOMO) COÖPERATIE B.A.

    发明人： Hup, Gerhard

    IPC分类号： A23D7/00 ,  A23L1/19 ,  A23C19/055 ,  A23C9/13 ,  A23L1/187

    CPC分类号： A23D7/02 ,  A23C9/1315 ,  A23C15/145 ,  A23C19/051 ,  A23C19/053 ,  A23C19/055 ,  A23L9/12

    摘要： A process for the preparation of a fat emulsion, which comprises emulsifying an oil or a fat in an aqueous phase, wherein by using an aqueous phase containing 0.1 to 3 wt.% of predominantly undenatured whey protein, the calcium content of which, expressed in percentages of the whey protein present, being 0.2-3 wt.% and the total content of minerals based on the whey protein being not more than 15 wt.%.

    摘要翻译： 一种制备脂肪乳液的方法，其包括在水相中乳化油或脂肪，其中通过使用含有0.1至3重量％的主要未变性的乳清蛋白的水相，其含量表示为 存在的乳清蛋白的百分比为0.2-3重量％，并且基于乳清蛋白的矿物质的总含量不超过15重量％。