AR037868A1 - Producto lacteo y procedimiento de obtencion - Google Patents

Producto lacteo y procedimiento de obtencion

Info

Publication number
AR037868A1
AR037868A1 ARP020104898A ARP020104898A AR037868A1 AR 037868 A1 AR037868 A1 AR 037868A1 AR P020104898 A ARP020104898 A AR P020104898A AR P020104898 A ARP020104898 A AR P020104898A AR 037868 A1 AR037868 A1 AR 037868A1
Authority
AR
Argentina
Prior art keywords
dairy product
mpc
protein
fat
obtaining procedure
Prior art date
Application number
ARP020104898A
Other languages
English (en)
Inventor
Warren Fitzsimons
Sheelagh Hewitt
Stephen Gregory
Alistair Carr
Owen Mills
Original Assignee
New Zealand Dairy Board
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.)
Filing date
Publication date
Application filed by New Zealand Dairy Board filed Critical New Zealand Dairy Board
Publication of AR037868A1 publication Critical patent/AR037868A1/es

Links

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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • 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
    • A23C20/00—Cheese substitutes
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1504—Spreads, semi-solid products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

Un proceso para producir un producto lácteo, que comprende los pasos de: (a) mezclar junto el MPC y/o el MPC ajustado a proteína del suero con la grasa para formar una pasta de las partículas de la proteína cubiertas en grasa, el MPC y/o el MPC ajustado a la proteína del suero que contiene al menos 60% de proteínas en una base de sólidos-sin-grasa (SNF); (b) hidratar y acidificar la pasta para formar una mezcla con un pH de entre alrededor de 4.5 y 6.0; y (c) calentar y mezclar dicha mezcla hasta formar la masa homogénea, para producir un producto lácteo final que tiene una proporción de proteína: agua de entre 0,6 y 3,0 de entre 0,6 y 3.0.
ARP020104898A 2001-12-17 2002-12-17 Producto lacteo y procedimiento de obtencion AR037868A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NZ51621001 2001-12-17

Publications (1)

Publication Number Publication Date
AR037868A1 true AR037868A1 (es) 2004-12-09

Family

ID=19928865

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP020104898A AR037868A1 (es) 2001-12-17 2002-12-17 Producto lacteo y procedimiento de obtencion

Country Status (13)

Country Link
US (1) US7842325B2 (es)
EP (1) EP1465497A4 (es)
JP (1) JP4308013B2 (es)
KR (1) KR20040088030A (es)
CN (1) CN100464640C (es)
AR (1) AR037868A1 (es)
AU (1) AU2002356474B2 (es)
BR (1) BR0215047A (es)
CA (1) CA2470190A1 (es)
EG (1) EG23432A (es)
MX (1) MXPA04005787A (es)
RU (1) RU2004121985A (es)
WO (1) WO2003051130A2 (es)

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US7700145B1 (en) 2004-02-17 2010-04-20 Hp Hood Llc Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods
US8603554B2 (en) * 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US7579033B2 (en) 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7651715B2 (en) * 2004-05-03 2010-01-26 Leprino Foods Company Blended cheeses and methods for making such cheeses
US7585537B2 (en) 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
FR2875107B1 (fr) * 2004-09-14 2007-07-06 Ingredia Sa Nouvelle technologie pour les fromages de types traditionnels
US20070202235A1 (en) * 2006-02-28 2007-08-30 Kraft Foods Holdings, Inc. Intermediate Dairy Mixture and a Method of Manufacture Thereof
KR101478171B1 (ko) * 2006-08-18 2014-12-31 가부시키가이샤 메이지 겔상 식품 및 그 제조 방법
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts
FR2949644B1 (fr) * 2009-09-09 2012-01-13 Bel Fromageries Procede de fabrication d'un produit fromager ayant un extrait-sec inferieur ou egal a 50% et comprenant au moins une cereale
NZ592043A (en) 2010-04-02 2012-08-31 Kraft Foods Global Brands Llc Cheese with improved organoleptic and melting properties comprising a dry dairy powder coating
US10721940B2 (en) 2011-07-21 2020-07-28 Kraft Food Group Brands Llc Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products
AR093762A1 (es) 2012-08-22 2015-06-24 Kraft Foods Group Brands Llc Queso procesado que contiene componentes lacteos cultivados y metodo de elaboracion
FR3004070B1 (fr) 2013-04-05 2015-07-31 Bel Fromageries Procede d'enrobage de produits fromagers
EP2820956A1 (en) * 2013-07-03 2015-01-07 Arla Foods Amba Sliceable dairy product with extended shelf life
US10206410B2 (en) 2014-11-21 2019-02-19 The Quaker Oats Company Reduced water activity yogurt
US10182581B2 (en) 2014-11-21 2019-01-22 The Quaker Oats Company Reduced water activity yogurt
EP3132695A1 (de) * 2015-05-18 2017-02-22 DMK Deutsches Milchkontor GmbH Feste proteinzubereitungen
EP3840579A1 (en) * 2018-08-22 2021-06-30 FrieslandCampina Nederland B.V. Method for making cheese and use of casein
KR102516182B1 (ko) 2022-07-05 2023-03-31 (주)진푸드 단백질 고함유 프로틴잼 조성물 및 그 제조방법

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Also Published As

Publication number Publication date
CN100464640C (zh) 2009-03-04
JP4308013B2 (ja) 2009-08-05
MXPA04005787A (es) 2005-03-31
US20050214431A1 (en) 2005-09-29
AU2002356474A1 (en) 2003-06-30
RU2004121985A (ru) 2006-01-20
KR20040088030A (ko) 2004-10-15
BR0215047A (pt) 2004-11-03
JP2005511103A (ja) 2005-04-28
CA2470190A1 (en) 2003-06-26
WO2003051130A3 (en) 2004-02-26
EG23432A (es) 2005-07-25
WO2003051130A2 (en) 2003-06-26
US7842325B2 (en) 2010-11-30
AU2002356474B2 (en) 2008-04-03
CN1602155A (zh) 2005-03-30
EP1465497A2 (en) 2004-10-13
EP1465497A4 (en) 2005-01-26

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