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Machine translation
1. (WO2010140905) CALCIUM FORTIFIED PROCESSED CHEESE WITHOUT EMULSIFYING SALTS, AND PROCESS FOR PREPARING SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2010/140905    International Application No.:    PCT/NZ2010/000109
Publication Date: 09.12.2010 International Filing Date: 04.06.2010
Chapter 2 Demand Filed:    04.04.2011    
IPC:
A23C 19/082 (2006.01), A23C 19/084 (2006.01), A23L 1/304 (2006.01), A23C 19/05 (2006.01), A23J 3/10 (2006.01)
Applicants: FONTERRA CO-OPERATIVE GROUP LIMITED [NZ/NZ]; 9 Princes Street Auckland (NZ) (For All Designated States Except US).
GALPIN, Alexandra, Kay [NZ/NZ]; (NZ) (For US Only).
BHASKAR, Ganugapati, Vijaya [NZ/NZ]; (NZ) (For US Only).
BUWALDA, Robert, John [NZ/NZ]; (NZ) (For US Only).
DONK, Rochelle, Kathleen [NZ/NZ]; (NZ) (For US Only).
HARPER, Samuel, James [GB/NZ]; (NZ) (For US Only)
Inventors: GALPIN, Alexandra, Kay; (NZ).
BHASKAR, Ganugapati, Vijaya; (NZ).
BUWALDA, Robert, John; (NZ).
DONK, Rochelle, Kathleen; (NZ).
HARPER, Samuel, James; (NZ)
Agent: ADAMS, Matthew, D.; A J Park 6th Floor Huddart Parker Building Post Office Square P O Box 949 Wellington 6015 (NZ)
Priority Data:
61/184,155 04.06.2009 US
Title (EN) CALCIUM FORTIFIED PROCESSED CHEESE WITHOUT EMULSIFYING SALTS, AND PROCESS FOR PREPARING SAME
(FR) FROMAGE FONDU FORTIFIE AU CALCIUM SANS SELS EMULSIFIANTS, ET SON PROCEDE DE PREPARATION
Abstract: front page image
(EN)The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proportion of its divalent ions, including calcium ions, replaced with sodium or potassium ions; (b) cooking the composition or the combination of compositions to obtain an emulsion, and (c) cooling the cooked composition to obtain a processed cheese; wherein a substantially insoluble calcium source is mixed with at least one of the compositions at any time before the processed cheese forms in step (c).
(FR)La présente invention concerne un procédé pour la préparation de fromage fondu sans sels émulsifiants, comprenant: (a) la réalisation d'une composition liquide ou d'une composition gélifiée à base de lait ou les deux, comportant de la caséine, dont une partie au moins comprend une proportion de ses ions divalents, incluant des ions de calcium, substitués par des ions de sodium ou de potassium; (b) la cuisson de la composition ou de la combinaison de compositions pour obtenir une émulsion; et (c) le refroidissement de la composition cuite pour obtenir un fromage fondu. Selon le procédé une source de calcium sensiblement insoluble est mélangée avec au moins une des compositions à un moment avant la formation du fromage fondu à l'étape (c).
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)