+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Cheese spreads and process for preparation of the same

European Patent Application: (EP 0 033 635 A2)

Cheese spreads and process for preparation of the same

Fully ripe natural, soft to medium hard cheese, e.g. Roquefort, Camembert or Brie, is mixed with a fat, preferably butter, stabilizing agents such as locust bean gum, tragacanth and gelatin, water, and salt (optional), and emulsified by heating to about 125-130 deg C over 1-5 min, followed by holding for further 2-10 min, with stirring during the heating stage. The product is then cooled to about 75-85 deg C, homogenized and packaged.

Accession: 001053556

Related references

Vakaleris, D.G., 1959: Measurements and effects of proteo-lysis in cheese upon the use of cheese in pasteurized process cheese spreads. There was a highly significant correlation between the rate of proteolysis, and the age of Dariworld and Cheddar cheese and the rate increased in sweet, defective varieties of the former. A pasteurized process spread of acceptable quality was prod...

Tanaka, N., 1982: Challenge of Pasteurized Process cheese spreads with Clostidium botulinum using in-process and post-process inoculation. Journal of food protection 45(11): 1044-1050

Tanaka N., 1982: Challenge of pasteurized process cheese spreads with clostridium botulinum using in process and post process inoculation. A study was done to evaluate the antibotulinal safety of pasteurized process cheese spreads and to compare 2 different published methods of inoculation of cheese spreads with C. botulinum spores. Pasteurized process cheese spreads of various compo...

Roberts, R.F.; Zottola, E.A., 1993: Shelf-life of pasteurized process cheese spreads made from cheddar cheese manufactured with a nisin-producing starter culture. Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and high moisture percentages (53 and 60%, respecti...

Roberts, R.F.; Zottola, E.A., 1993: Shelf-line of pasteurized process cheese spreads made from Cheddar cheese manufactured with a nisin-producing starter culture. Journal of Dairy Science 76: 29-36

Roberts, Robert-Francis-John, 1991: Development of a nisin-producing starter-culture for use during cheddar cheese manufacture to inhibit spoilage in high moisture pasteurized process cheese spreads

Anonymous, 2007: Preparation and properties of low fat processed cheese spreads

Johnson, R.H., 1956: Report on gums in process cheese spreads. Full analytical details are given for determining gums in cheese spreads. The method consists of warming a 25 g. sample in dioxane to extract the butterfat and water, centrifuging, treating the residue with alcohol to remove more water, dissolving...

Olson, N.F.; Price, W.V., 1958: A melting test for pasteurized process cheese spreads. This test measures the linear flow of cheese spread during melting treatment and eliminates errors of surface film formation and erratic spreading. A measured amount of spread is placed in one end of a partially closed Pyrex tube, 30 mm inside dia...

Gastal, P.A., 1969: Process for preparing soft cheese pastes and spreads. Milk, butter or similar fat-containing products are added to a pre-melted base of maize starch in a suspension or solution of water. The cheese is heated to a medium temp. and added gradually to the starch base, which, upon cooling, sets to a homo...