GB1577636A – Method of preparing dietetic cheese
– Google Patents
GB1577636A – Method of preparing dietetic cheese
– Google Patents
Method of preparing dietetic cheese
Download PDF
Info
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
Links
Espacenet
Global Dossier
Discuss
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
Similar Documents
Publication
Publication Date
Title
KR830005654A
(en)
1983-09-09
Method for producing a composition containing cheese for making dessert
DE2942411A1
(en)
1980-04-30
METHOD FOR PRODUCING CHEESE
US4080477A
(en)
1978-03-21
Processed cheese-like product containing soy cheese
DE2202266C2
(en)
1982-10-07
Process for the preparation of a powdered flavoring agent with an improved cheese-like taste
US3695889A
(en)
1972-10-03
Emulsifier system for substitute dairy products
US5378478A
(en)
1995-01-03
Manufacture of cheese products with polyol polyester fat substitutes
JPS6455155A
(en)
1989-03-02
Artificial cream and method of manufacturing the same
AU617684B2
(en)
1991-12-05
Process for preparing semi-hard to hard cheese product and cheese product obtainable by such process
EP0385542A3
(en)
1991-04-03
Process for the preparation of a low calorie butter spread and products obtained by said process
EP0155246B1
(en)
1988-11-02
Process for the manufacture of a dairy spread which is spreadable at refrigeration temperature
AU784071B2
(en)
2006-02-02
Butterfat fractions for use in food products
ATE18715T1
(en)
1986-04-15
PROCESS FOR MAKING A BUTTER-LIKE BREAD SPREAD.
US5393551A
(en)
1995-02-28
Modified milk containing a butter fat substitute which includes partially hydrogenated soybean oil
GB1577636A
(en)
1980-10-29
Method of preparing dietetic cheese
DE1944401A1
(en)
1970-03-12
Emulsion product for making cheese
GB1383148A
(en)
1975-02-05
Soy cheese
AU622677B2
(en)
1992-04-16
Cream, churned product made therefrom and method of manufacturing them
US4961950A
(en)
1990-10-09
Butter-like composition
DE102013104289B4
(en)
2021-03-18
Process for the production of a spreadable or firm cheese and of solid to liquid, structure-modified cheese products based on a conventional solid and / or soft cheese
RU2706944C1
(en)
2019-11-21
Curd cheese with cedar nuts and method for production thereof
SU793554A1
(en)
1981-01-07
Method of obtaining fat emulsion
JP3064895B2
(en)
2000-07-12
Fat / oil emulsion composition and method for producing the same
AT369627B
(en)
1983-01-25
METHOD FOR PRODUCING A FERMENT FOR QUICK PREPARATION OF CHEESE
SU401337A1
(en)
1973-10-12
METHOD OF MANUFACTURE OF ACID MILK PRODUCTS
DE2340007A1
(en)
1974-02-21
Improving cheese texture – esp of low fat-contg cheese mixt by subjecting it to strong shearing forces
Legal Events
Date
Code
Title
Description
1981-02-04
PS
Patent sealed
1997-02-19
PE20
Patent expired after termination of 20 years
Effective date:
19970130
