AR071982A1 - Productos de queso que contienen galacto -oligosacaridos y que tienen niveles de lactosa reducidos - Google Patents

Productos de queso que contienen galacto -oligosacaridos y que tienen niveles de lactosa reducidos

Info

Publication number
AR071982A1
AR071982A1 ARP090101970A ARP090101970A AR071982A1 AR 071982 A1 AR071982 A1 AR 071982A1 AR P090101970 A ARP090101970 A AR P090101970A AR P090101970 A ARP090101970 A AR P090101970A AR 071982 A1 AR071982 A1 AR 071982A1
Authority
AR
Argentina
Prior art keywords
cheese products
oligosacarids
reduced lactose
oligosacids
products containing
Prior art date
Application number
ARP090101970A
Other languages
English (en)
Original Assignee
Kraft Foods Global Brands Llc
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 Kraft Foods Global Brands Llc filed Critical Kraft Foods Global Brands Llc
Publication of AR071982A1 publication Critical patent/AR071982A1/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01023—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • 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
    • 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
    • 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
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/023—Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

Los procesos est n dirigidos a productos de queso crema que contienen galacto-oligosac ridos y que tienen niveles de lactosa significativamente reducidos. M s espec¡ficamente, los sustratos l cteos que contienen lactosa se ponen en contacto con enzimas lactasa que tienen actividades de trans-galactosilacion e hidrol¡ticas eficaces para convertir por lo menos 20 por ciento de la lactosa del sustrato l cteo en galacto-oligosac ridos. El sustrato l cteo tratado con enzima es procesado luego en productos de queso crema que contienen galacto-oligosac ridos con niveles de lactosa reducidos. Los productos de queso crema tienen excelentes propiedades nutricionales y organolepticas.
ARP090101970A 2008-06-02 2009-06-01 Productos de queso que contienen galacto -oligosacaridos y que tienen niveles de lactosa reducidos AR071982A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12/131,491 US20090297660A1 (en) 2008-06-02 2008-06-02 Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels

Publications (1)

Publication Number Publication Date
AR071982A1 true AR071982A1 (es) 2010-07-28

Family

ID=40940615

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP090101970A AR071982A1 (es) 2008-06-02 2009-06-01 Productos de queso que contienen galacto -oligosacaridos y que tienen niveles de lactosa reducidos

Country Status (10)

Country Link
US (1) US20090297660A1 (es)
EP (1) EP2130438A1 (es)
JP (2) JP5989295B2 (es)
AR (1) AR071982A1 (es)
AU (1) AU2009201793B2 (es)
BR (1) BRPI0901748A2 (es)
CA (1) CA2660264A1 (es)
MX (1) MX2009005816A (es)
NZ (1) NZ577013A (es)
RU (1) RU2009120742A (es)

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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
JP2012075368A (ja) * 2010-09-30 2012-04-19 Snow Brand Milk Products Co Ltd フレッシュチーズおよびその製造方法
SG189463A1 (en) 2010-11-03 2013-05-31 Nestec Sa Intrinsic sugar reduction of juices and ready to drink products
RU2477611C1 (ru) * 2011-11-03 2013-03-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина" Способ получения домашнего плавленого сливочного сырного продукта
US10834935B2 (en) 2012-02-01 2020-11-17 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods of making
US10849334B2 (en) 2012-02-01 2020-12-01 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products
WO2014189520A1 (en) 2013-05-24 2014-11-27 General Mills, Inc. Food products with yogurt whey
CA2919605A1 (en) * 2013-07-17 2015-01-22 Compagnie Gervais Danone Process for preparing a fermented dairy product with reduced amount of lactose and improved nutritional and organoleptic properties
MX2016015607A (es) 2014-05-29 2017-03-10 Du Pont Síntesis enzimática de fibra soluble de glucano.
JP6860350B2 (ja) * 2015-01-29 2021-04-14 株式会社明治 生産効率の優れたクリームチーズの製造方法
WO2017104729A1 (ja) * 2015-12-16 2017-06-22 合同酒精株式会社 発酵乳製品及びその製造方法
WO2017112874A1 (en) * 2015-12-24 2017-06-29 The Dannon Company, Inc Fermented dairy product comprising a steviol glycoside composition and specific steviol glycosides compositions
MA50221A (fr) 2017-04-11 2020-07-22 Chr Hansen As Enzymes de lactase ayant des propriétés améliorées
WO2018210820A1 (en) * 2017-05-15 2018-11-22 Novozymes A/S Glycosylated beta-galactosidase compositions having improved transgalactosylating activity
TWI658791B (zh) * 2017-09-25 2019-05-11 愛之味股份有限公司 具有調節血脂、改善腸道菌叢及提升免疫力功能的富含寡醣乳製品及其製法
US20210076724A1 (en) 2018-02-28 2021-03-18 C-Lecta Gmbh Enzymatic in-situ fortification of food with functional carbohydrates
CN114600959B (zh) * 2022-03-21 2023-07-04 内蒙古伊利实业集团股份有限公司 一种乳制品及其制备方法
CN115975877A (zh) * 2022-12-12 2023-04-18 内蒙古农业大学 嗜热链球菌imau80285y、发酵剂的应用及酸奶和酸奶的制备方法

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Also Published As

Publication number Publication date
JP6378978B2 (ja) 2018-08-22
BRPI0901748A2 (pt) 2010-04-13
JP2014221078A (ja) 2014-11-27
AU2009201793B2 (en) 2015-11-26
NZ577013A (en) 2011-02-25
AU2009201793A1 (en) 2009-12-17
CA2660264A1 (en) 2009-12-02
US20090297660A1 (en) 2009-12-03
JP5989295B2 (ja) 2016-09-07
RU2009120742A (ru) 2010-12-10
JP2009291193A (ja) 2009-12-17
EP2130438A1 (en) 2009-12-09
MX2009005816A (es) 2010-02-22

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