Procedimiento de fabricación de un queso y queso obtenido
La invención se refiere a un método para producir un queso untable y/o fibroso cuando se cocina, produciéndose dicho queso a partir de concentrados de proteínas lácteas en polvo. Especialmente la relación entre el peso del calcio y el peso total del material nitrogenado (Ca/MAT) en dichos concentrad...
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| creator | DAVID, Franck SNAPPE, Jean Jacques LESUR, Céline |
| description | La invención se refiere a un método para producir un queso untable y/o fibroso cuando se cocina, produciéndose dicho queso a partir de concentrados de proteínas lácteas en polvo. Especialmente la relación entre el peso del calcio y el peso total del material nitrogenado (Ca/MAT) en dichos concentrados de proteína láctea es superior o igual al 0,10 %, e inferior o igual al 2,80 %. (Traducción automática con Google Translate, sin valor legal)
The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%. |
| format | Patent |
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The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%.</description><language>spa</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231124&DB=EPODOC&CC=ES&NR=2954750T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231124&DB=EPODOC&CC=ES&NR=2954750T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DAVID, Franck</creatorcontrib><creatorcontrib>SNAPPE, Jean Jacques</creatorcontrib><creatorcontrib>LESUR, Céline</creatorcontrib><title>Procedimiento de fabricación de un queso y queso obtenido</title><description>La invención se refiere a un método para producir un queso untable y/o fibroso cuando se cocina, produciéndose dicho queso a partir de concentrados de proteínas lácteas en polvo. Especialmente la relación entre el peso del calcio y el peso total del material nitrogenado (Ca/MAT) en dichos concentrados de proteína láctea es superior o igual al 0,10 %, e inferior o igual al 2,80 %. (Traducción automática con Google Translate, sin valor legal)
The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAKKMpPTk3JzM1MzSvJV0hJVUhLTCrKTE5Mzjy8OQ_EL81TKCxNLc5XqITS-UklqXmZKfk8DKxpiTnFqbxQmptB0c01xNlDN7UgPz61uCAxOTUvtSTeNdjI0tTE3NQgJMTYmBg1AMB9MAk</recordid><startdate>20231124</startdate><enddate>20231124</enddate><creator>DAVID, Franck</creator><creator>SNAPPE, Jean Jacques</creator><creator>LESUR, Céline</creator><scope>EVB</scope></search><sort><creationdate>20231124</creationdate><title>Procedimiento de fabricación de un queso y queso obtenido</title><author>DAVID, Franck ; SNAPPE, Jean Jacques ; LESUR, Céline</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2954750TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2023</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>DAVID, Franck</creatorcontrib><creatorcontrib>SNAPPE, Jean Jacques</creatorcontrib><creatorcontrib>LESUR, Céline</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DAVID, Franck</au><au>SNAPPE, Jean Jacques</au><au>LESUR, Céline</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Procedimiento de fabricación de un queso y queso obtenido</title><date>2023-11-24</date><risdate>2023</risdate><abstract>La invención se refiere a un método para producir un queso untable y/o fibroso cuando se cocina, produciéndose dicho queso a partir de concentrados de proteínas lácteas en polvo. Especialmente la relación entre el peso del calcio y el peso total del material nitrogenado (Ca/MAT) en dichos concentrados de proteína láctea es superior o igual al 0,10 %, e inferior o igual al 2,80 %. (Traducción automática con Google Translate, sin valor legal)
The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Procedimiento de fabricación de un queso y queso obtenido |
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