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1. WO2014205340 - SPREADABLE HIGH PROTEIN CREAM CHEESE PRODUCTS AND METHODS OF MAKING THE SAME

Publication Number WO/2014/205340
Publication Date 24.12.2014
International Application No. PCT/US2014/043399
International Filing Date 20.06.2014
IPC
A23C 19/076 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
076Soft unripened cheese, e.g. cottage or cream cheese
A23C 19/09 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
09Other cheese preparations; Mixtures of cheese with other foodstuffs
CPC
A23C 19/076
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
076Soft unripened cheese, e.g. cottage or cream cheese
A23C 19/0917
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
09Other cheese preparations; Mixtures of cheese with other foodstuffs
0917Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
A23C 2260/102
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
2260Particular aspects or types of dairy products
10Spreadable dairy products
102Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
Applicants
  • KRAFT FOODS GROUP BRANDS LLC [US]/[US]
Inventors
  • CARRINGTON-BATALLER, Paloma D.
  • BATZ, Janet Z.
  • LAYE, Isabelle Marie Francoise
Agents
  • KRATZ, Rudy
Priority Data
61/837,99021.06.2013US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) SPREADABLE HIGH PROTEIN CREAM CHEESE PRODUCTS AND METHODS OF MAKING THE SAME
(FR) PRODUITS FROMAGERS CRÉMEUX À TARTINER À HAUTE TENEUR EN PROTÉINES ET PROCÉDÉS POUR LES FABRIQUER
Abstract
(EN) A high protein cream cheese composition having organoleptic characteristics of cream cheese with lower amounts of protein is described. The cream cheese composition may generally include about 8 to about 20 percent total protein provided from a cheese curd, a cultured dairy liquid, and one or more high protein powders. Methods of making the high protein cream cheese composition are also described.
(FR) L'invention concerne une composition fromagère crémeuse à haute teneur en protéines présentant les caractéristiques organoleptiques d'un fromage crémeux avec des quantités de protéines plus faibles. La composition fromagère crémeuse peut généralement comprendre entre environ 8 et environ 20 pour cent de protéines totales issues d'un caillé de fromagerie, d'un liquide laitier de culture et d'une ou plusieurs poudres à haute teneur en protéines. L'invention concerne également des procédés de fabrication de la composition fromagère crémeuse à haute teneur en protéines.
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