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FR1365678A - Improvements in the production of whipped white cheeses - Google Patents

Improvements in the production of whipped white cheeses

Info

Publication number
FR1365678A
FR1365678A FR942663A FR942663A FR1365678A FR 1365678 A FR1365678 A FR 1365678A FR 942663 A FR942663 A FR 942663A FR 942663 A FR942663 A FR 942663A FR 1365678 A FR1365678 A FR 1365678A
Authority
FR
France
Prior art keywords
whipped
production
white cheeses
cheeses
white
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.)
Expired
Application number
FR942663A
Other languages
French (fr)
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.)
Kraft Inc
Original Assignee
Kraft Inc
National Dairy Products Corp
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 Inc, National Dairy Products Corp filed Critical Kraft Inc
Priority to FR942663A priority Critical patent/FR1365678A/en
Application granted granted Critical
Publication of FR1365678A publication Critical patent/FR1365678A/en
Expired 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 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
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
FR942663A 1963-07-25 1963-07-25 Improvements in the production of whipped white cheeses Expired FR1365678A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR942663A FR1365678A (en) 1963-07-25 1963-07-25 Improvements in the production of whipped white cheeses

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR942663A FR1365678A (en) 1963-07-25 1963-07-25 Improvements in the production of whipped white cheeses

Publications (1)

Publication Number Publication Date
FR1365678A true FR1365678A (en) 1964-07-03

Family

ID=8809151

Family Applications (1)

Application Number Title Priority Date Filing Date
FR942663A Expired FR1365678A (en) 1963-07-25 1963-07-25 Improvements in the production of whipped white cheeses

Country Status (1)

Country Link
FR (1) FR1365678A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996037114A1 (en) * 1995-05-24 1996-11-28 Unilever N.V. Process for preparing fresh cheese and fresh cheese obtainable thereby

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996037114A1 (en) * 1995-05-24 1996-11-28 Unilever N.V. Process for preparing fresh cheese and fresh cheese obtainable thereby

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