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1. WO2017167581 - PHYSICALLY STABLE LIQUEFIED BLUE CHEESE COMPOSITION AND PROCESS FOR MAKING IT

Publication Number WO/2017/167581
Publication Date 05.10.2017
International Application No. PCT/EP2017/056225
International Filing Date 16.03.2017
IPC
A23C 19/09 2006.01
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 19/0904
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
0904Liquid cheese products, e.g. beverages, sauces
A23C 2250/30
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
2250Particular aspects related to cheese
30Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
Applicants
  • NESTEC S.A. [CH]/[CH]
Inventors
  • PARMANTIER, Claude
  • SOUSSAN, Elodie Audrey
  • UPRETI, Praveen
Agents
  • MOLLET, Beat
Priority Data
16165000.713.04.2016EP
62/315,15430.03.2016US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PHYSICALLY STABLE LIQUEFIED BLUE CHEESE COMPOSITION AND PROCESS FOR MAKING IT
(FR) COMPOSITION DE FROMAGE BLEU LIQUÉFIÉ PHYSIQUEMENT STABLE ET SON PROCÉDÉ DE FABRICATION
Abstract
(EN)
The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.
(FR)
La présente invention concerne un procédé de préparation d'une composition de fromage liquide comprenant un fromage bleu, un fromage frais et une huile végétale, la composition de fromage liquide ne comprenant pas d'additif alimentaire ajouté autres que des additifs alimentaires présents dans les fromages. Un autre aspect de la présente invention concerne la composition de fromage bleu otenue.
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