AR060076A1 - Producto lacteo y su proceso - Google Patents

Producto lacteo y su proceso

Info

Publication number
AR060076A1
AR060076A1 ARP070101197A ARP070101197A AR060076A1 AR 060076 A1 AR060076 A1 AR 060076A1 AR P070101197 A ARP070101197 A AR P070101197A AR P070101197 A ARP070101197 A AR P070101197A AR 060076 A1 AR060076 A1 AR 060076A1
Authority
AR
Argentina
Prior art keywords
dairy product
protein concentrate
processed cheese
denatured
prepared
Prior art date
Application number
ARP070101197A
Other languages
English (en)
Inventor
Peter Wiles
Siew Kim Lee
Skelte Anema
Palatasa Havea
Original Assignee
Fonterra Co Operative Group
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
Priority claimed from NZ54610506A external-priority patent/NZ546105A/en
Priority claimed from NZ54653006A external-priority patent/NZ546530A/en
Application filed by Fonterra Co Operative Group filed Critical Fonterra Co Operative Group
Publication of AR060076A1 publication Critical patent/AR060076A1/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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Se prepara queso procesado en un procedimiento en donde los ingredientes incluyen por lo menos 0,5% de concentrado de proteína de suero de leche no desnaturalizado y por lo menos 0,5% de concentrado de proteína de leche desnaturalizado. El método puede ser usado para preparar queso procesado con características de fundicion mejoradas.
ARP070101197A 2006-03-23 2007-03-23 Producto lacteo y su proceso AR060076A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ54610506A NZ546105A (en) 2006-03-23 2006-03-23 Method for preparing dried modified whey protein
NZ54653006A NZ546530A (en) 2006-04-11 2006-04-11 Dairy product and process

Publications (1)

Publication Number Publication Date
AR060076A1 true AR060076A1 (es) 2008-05-21

Family

ID=38522680

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP070101197A AR060076A1 (es) 2006-03-23 2007-03-23 Producto lacteo y su proceso

Country Status (3)

Country Link
US (1) US8192780B2 (es)
AR (1) AR060076A1 (es)
WO (1) WO2007108708A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090169690A1 (en) * 2007-12-28 2009-07-02 Yinqing Ma Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism
CA2758458A1 (en) 2009-04-15 2010-10-21 Fonterra Co-Operative Group Limited Dairy product and process
DE102014019014B4 (de) * 2014-12-18 2020-09-17 Gea Tds Gmbh Verfahren und Anlage zur Behandlung von Milch zur Herstellung von Käsereimilch mit einem reduzierten Gehalt an Keimen und Bakterien
AU2017295048B2 (en) 2016-07-15 2022-02-17 Arla Foods Amba Method of producing concentrated or dried acid-gellable whey protein aggregates, and related compositions and food products

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2055846B (en) 1979-07-03 1983-02-23 Express Dairy Foods Process for lowering the gelling temperature of whey proteins obtained from milk
NO170313C (no) 1987-12-02 1992-10-07 Labatt Ltd John Fremgangsmaate for fremstilling av et proteinholdige, vanndispergerbare makrokolloider
US4885183A (en) * 1988-10-19 1989-12-05 Kraft, Inc. Method for controlling melting properties of process cheese
DE69116313T2 (de) 1990-05-17 1996-05-23 Nutrasweet Co Proteinartiges material als ersatz für fett
NL9101127A (nl) 1991-06-28 1993-01-18 Friesland Frico Domo Coop Werkwijze voor de bereiding van een op magere melk gelijkend produkt.
EP0564640A1 (en) 1991-10-25 1993-10-13 The Nutrasweet Company Dry microparticulated protein product
AUPN913396A0 (en) * 1996-04-09 1996-05-02 Commonwealth Scientific And Industrial Research Organisation Ingredients for low-fat foods
NL1009397C2 (nl) 1998-06-12 1999-12-15 Friesland Brands Bv Gatenkaas met laag vetgehalte alsmede werkwijze voor de bereiding daarvan.
US6558716B1 (en) 1999-01-14 2003-05-06 Kraft Foods Holdings, Inc. Process for incorporating whey protein into cheese
DE19964370B4 (de) * 1999-02-16 2006-05-11 Huss, Manfred Herstellung eines geschäumten Molkenproteinprodukts
US6270814B1 (en) * 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
CA2377145C (en) 1999-06-28 2005-10-18 Astaris Llc Beverages containing mixed sodium-potassium polyphosphates
US6261624B1 (en) * 1999-07-14 2001-07-17 North Carolina State University Thermal and PH stable protein thickening agent and method of making the same
NZ526878A (en) 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0
MX2007007806A (es) 2004-12-24 2007-08-21 Fonterra Co Operative Group Ingrediente lacteo, su preparacion y uso.

Also Published As

Publication number Publication date
US20100055287A1 (en) 2010-03-04
WO2007108708A1 (en) 2007-09-27
US8192780B2 (en) 2012-06-05

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