GB1577636A - Creation of Inventions and Patents with Artificial Intelligence

GB1577636A – Method of preparing dietetic cheese
– Google Patents

GB1577636A – Method of preparing dietetic cheese
– Google Patents
Method of preparing dietetic cheese

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Publication number
GB1577636A

GB1577636A
GB380277A
GB380277A
GB1577636A
GB 1577636 A
GB1577636 A
GB 1577636A
GB 380277 A
GB380277 A
GB 380277A
GB 380277 A
GB380277 A
GB 380277A
GB 1577636 A
GB1577636 A
GB 1577636A
Authority
GB
United Kingdom
Prior art keywords
milk
fat
cheese
lipide
emulsion
Prior art date
1976-02-16
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
GB380277A
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.)

SODIET Srl

Original Assignee
SODIET Srl
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.)
1976-02-16
Filing date
1977-01-31
Publication date
1980-10-29

1977-01-31
Application filed by SODIET Srl
filed
Critical
SODIET Srl

1980-10-29
Publication of GB1577636A
publication
Critical
patent/GB1577636A/en

Status
Expired
legal-status
Critical
Current

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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 THEREOF

A23C19/00—Cheese; Cheese preparations; Making thereof

A23C19/02—Making cheese curd

A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils

Description

(54) A MEHOD OF PREPARING DIETETIC CHEESE
(71) We, SODIET S.r.L., of Via Vittorio Veneto, Castrovillari, (Cosenza), Italy, an Italian Company, do hereby declare the invention for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:- This invention relates to a method of making dietetic cheese and dietetic cheese made thereby. In particular, the invention relates to a method of making dietetic cheese having an enhanced content of lipides (lipids) a preponderant proportion of whose carboxylic acid component is comprised of polyunsaturated acids.
It is the object of the present invention to provide dietetic cheeses which are suitable for consumption by persons to whom ordinary cheese (containing a substantial proportion of glycerides whose carboxylic acid component is saturated fatty acids) is unsuitable.
The invention provides a method of preparing a dietetic cheese, wherein the milk used has been treated to remove at least some of its animal fat content, and the treated milk has been blended at atmospheric pressure with a lipide containing vegetable oil or fat, a preponderant proportion of the carboxylic acid component of said lipide being comprised of polyunsaturated acids (as herein defined), and the oil or fat being used in an amount corresponding to an amount of said lipide in the range from 0.3 to 130 grams of lipide per litre of milk (calculated as milk restored to natural composition).
The term “polyunsaturated acid” as used herein refers to an acid having two or more olefenic linkages in its chain.
The edible oil or fat used in the method of the invention can contain, for example, a simple lipide, for instance a simple or mixed triglyceride or diglyceride or a monoglyceride; or a complex lipide, for instance a phosphatide or a glycolipide.
The dietetic cheese of the present invention can be, for example, a cheese which is fat, semifat, or lean, soft or hard paste, rapid, intermediate or slow ripening, fresh or seasoned, baked, half-baked or raw.
herborized or not, melted or not, creamy or not, sweet or acidic. It can be one produced with or without use of any specific bacterial culture.
Milk that can be used in the method of the present invention is, for example, that of cows, sheep, goats or buffalo.
The milk that can be in the form of a derivative of milk (whether whole or lean), for example, dried milk; granular milk; lyophilized milk; dehydrated milk; concentrated, evaporated or condensed milk, as such or diluted; or gelified, aromatized or fermented milk.
Where the milk is a milk derivative such as any of those referred to above, said amount of from 0.3 to 130 grams of lipide is calculated as the amount of the derivative required to make one litre of re-constituted milk.
The milk can be a whey, a lean milk, bymilk or any other milk. Where a whey of a lean milk is used the milk can be one from which milk fat has been wholly or partly removed.
Mixtures of whole milks, mixtures of lean milks or mixtures of whole milks and lean milks can be used.
In a preferred form the method of the present invention includes the following steps: (a) A skimming operation to obtain a partially skimmed milk (having a preselected percentage of fat material), or a totally skimmed milk. Of course this operation is not necessary when treating a lean milk having per se a sufficiently low fat content.
(b) Increasing the fat portion by adding a predetermined amount in the range from 0.3 to 130 g for each litre of milk (calculated as milk restored to natural composition) of the vegetable oil. This addition is followed by emulsification or homogenizing operation provided by stirring with mechanical mixers or by other suitable means. At this step addition can be made of a stabilizer.
(c) A procedure comprising operations provided by conventional dairy technology for converting milk to cheese.
(d) The possible addition, in case of one of the preceding operations, of antioxidants and preserving agents to regulate or control chemical and hydrolitic rancidity of the edible oils or fats used or (where the type of cheese permits) to inhibit the development of micro-organisms.
Patent Specification No. 1 346 645 discloses a special method of preparing an emulsion by injecting a stream of a fat into a stream of skimmed milk, in which there is a pressure difference between the liquids immediately before injection of at least 100 atmospheres. However, the method of the present invention does not concern such high pressures and is performed at ordinary pressures.
Patent Specification No. 1 277 802 discloses a method of preparing an emulsion product comprising a non-milk fat dispersed in a low fat milk fraction in which said fraction is one having a content of membrane-forming substances higher than that of ordinary skimmed milk. No claim is made to methods using those milk fractions. Subject to the foregoing disclaimer: WHAT WE CLAIM IS: 1. A method of preparing a dietetic cheese, wherein the milk used has been treated to remove at last some of its animal fat content, and the treated milk has been blended at atmospheric pressure with a lipide containing vegetable oil or fat, a preponderant proportion of the carboxylic acid component of said lipide being comprised of polyunsaturated acids (as herein defined), and the oil or fat being used in an amount corresponding to an amount of said lipide in the range from 0.3 to 130 grams of lipide per litre of milk (calculated as milk restored to natural composition).
2. A method according to claim 1 wherein said oil or fat is blended with the milk to form an emulsion.
3. A method according to claim 2, wherein said emulsion is stabilised by means of a surface-active agent.
4. A method according to claim 2 or 3.
wherein to said emulsion there is added an antioxidant or preserving agent.
5. A method of preparing dietetic cheeses substantially as herein described.
6. A dietetic cheese obtained by the method of any of the preceding claims.
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (6)

**WARNING** start of CLMS field may overlap end of DESC **.
predetermined amount in the range from 0.3 to 130 g for each litre of milk (calculated as milk restored to natural composition) of the vegetable oil. This addition is followed by emulsification or homogenizing operation provided by stirring with mechanical mixers or by other suitable means. At this step addition can be made of a stabilizer.
(c) A procedure comprising operations provided by conventional dairy technology for converting milk to cheese.
(d) The possible addition, in case of one of the preceding operations, of antioxidants and preserving agents to regulate or control chemical and hydrolitic rancidity of the edible oils or fats used or (where the type of cheese permits) to inhibit the development of micro-organisms.
Patent Specification No. 1 346 645 discloses a special method of preparing an emulsion by injecting a stream of a fat into a stream of skimmed milk, in which there is a pressure difference between the liquids immediately before injection of at least 100 atmospheres. However, the method of the present invention does not concern such high pressures and is performed at ordinary pressures.
Patent Specification No. 1 277 802 discloses a method of preparing an emulsion product comprising a non-milk fat dispersed in a low fat milk fraction in which said fraction is one having a content of membrane-forming substances higher than that of ordinary skimmed milk. No claim is made to methods using those milk fractions. Subject to the foregoing disclaimer: WHAT WE CLAIM IS: 1. A method of preparing a dietetic cheese, wherein the milk used has been treated to remove at last some of its animal fat content, and the treated milk has been blended at atmospheric pressure with a lipide containing vegetable oil or fat, a preponderant proportion of the carboxylic acid component of said lipide being comprised of polyunsaturated acids (as herein defined), and the oil or fat being used in an amount corresponding to an amount of said lipide in the range from 0.3 to 130 grams of lipide per litre of milk (calculated as milk restored to natural composition).

2. A method according to claim 1 wherein said oil or fat is blended with the milk to form an emulsion.

3. A method according to claim 2, wherein said emulsion is stabilised by means of a surface-active agent.

4. A method according to claim 2 or 3.
wherein to said emulsion there is added an antioxidant or preserving agent.

5. A method of preparing dietetic cheeses substantially as herein described.

6. A dietetic cheese obtained by the method of any of the preceding claims.

GB380277A
1976-02-16
1977-01-31
Method of preparing dietetic cheese

Expired

GB1577636A
(en)

Applications Claiming Priority (1)

Application Number
Priority Date
Filing Date
Title

IT2020476A

IT1055879B
(en)

1976-02-16
1976-02-16

DIETETIC CHEESE WITH LIPIDS WITH A HIGH CONTENT OF MONO E. OR POLYUNSATURATED FATTY ACIDS

Publications (1)

Publication Number
Publication Date

GB1577636A
true

GB1577636A
(en)

1980-10-29

Family
ID=11164715
Family Applications (1)

Application Number
Title
Priority Date
Filing Date

GB380277A
Expired

GB1577636A
(en)

1976-02-16
1977-01-31
Method of preparing dietetic cheese

Country Status (8)

Country
Link

BE
(1)

BE851478A
(en)

BR
(1)

BR7701014A
(en)

DE
(1)

DE2706576A1
(en)

DK
(1)

DK64277A
(en)

FR
(1)

FR2340688A1
(en)

GB
(1)

GB1577636A
(en)

IT
(1)

IT1055879B
(en)

NL
(1)

NL7701558A
(en)

Cited By (1)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

WO2008113877A1
(en)

2007-03-16
2008-09-25
Universidad Politecnica De Madrid
Method for substituting saturated milk fats with non-hydrogenated vegetable oils

Family Cites Families (9)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

DE697440C
(en)

1939-02-05
1940-10-14
Johannes Paessler

Process for obtaining a mixture of quark and lecithin

FR1180286A
(en)

1956-07-30
1959-06-03
Mazetti Aktiebolag

Food product and method of preparation thereof

FR1258982A
(en)

1960-03-10
1961-04-21

Process for manufacturing a diet cheese

US3278313A
(en)

1963-01-28
1966-10-11
Pacific Vegets Le Oil Corp
Process for producing cheddar type cheese containing polyunsaturated fat

US3397994A
(en)

1964-09-16
1968-08-20
Vitamins Inc
Imitation cream cheese spread containing polyunsaturated fat

FR1492381A
(en)

1965-08-06
1967-08-18
Unilever Nv

Fatty food product

FR1458685A
(en)

1965-10-01
1966-11-10

Extension of the production of the margarine industry

US3716377A
(en)

1968-09-03
1973-02-13
A Bratland
Preparation of cheese

US3889004A
(en)

1972-09-25
1975-06-10
Lever Brothers Ltd
High pressure injection of a fatty in aqueous phase

1976

1976-02-16
IT
IT2020476A
patent/IT1055879B/en
active

1977

1977-01-31
GB
GB380277A
patent/GB1577636A/en
not_active
Expired

1977-02-04
FR
FR7703126A
patent/FR2340688A1/en
active
Granted

1977-02-15
NL
NL7701558A
patent/NL7701558A/en
active
Search and Examination

1977-02-15
DK
DK64277A
patent/DK64277A/en
unknown

1977-02-16
DE
DE19772706576
patent/DE2706576A1/en
not_active
Ceased

1977-02-16
BE
BE174970A
patent/BE851478A/en
not_active
IP Right Cessation

1977-02-16
BR
BR7701014A
patent/BR7701014A/en
unknown

Cited By (2)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

WO2008113877A1
(en)

2007-03-16
2008-09-25
Universidad Politecnica De Madrid
Method for substituting saturated milk fats with non-hydrogenated vegetable oils

ES2316275A1
(en)

2007-03-16
2009-04-01
Universidad Politecnica De Madrid
Method for substituting saturated milk fats with non-hydrogenated vegetable oils

Also Published As

Publication number
Publication date

BR7701014A
(en)

1977-11-01

FR2340688B1
(en)

1984-10-19

DE2706576A1
(en)

1977-08-18

IT1055879B
(en)

1982-01-11

FR2340688A1
(en)

1977-09-09

BE851478A
(en)

1977-06-16

DK64277A
(en)

1977-08-17

NL7701558A
(en)

1977-08-18

Contact information