AR125078A1 - Producto lácteo y proceso - Google Patents

Producto lácteo y proceso

Info

Publication number
AR125078A1
AR125078A1 ARP220100572A ARP220100572A AR125078A1 AR 125078 A1 AR125078 A1 AR 125078A1 AR P220100572 A ARP220100572 A AR P220100572A AR P220100572 A ARP220100572 A AR P220100572A AR 125078 A1 AR125078 A1 AR 125078A1
Authority
AR
Argentina
Prior art keywords
cheese
casein
weight
product
hydrocolloids
Prior art date
Application number
ARP220100572A
Other languages
English (en)
Inventor
Coker Christina June Puryer
David Campbell Wemyss Reid
Jeremy Paul Hill
Andrew Keith Legg
Leena Kishor
Stephen Thomas Dybing
Samuel James Harper
Original Assignee
Fonterra Cooperative Group Ltd
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 AU2021900710A external-priority patent/AU2021900710A0/en
Application filed by Fonterra Cooperative Group Ltd filed Critical Fonterra Cooperative Group Ltd
Publication of AR125078A1 publication Critical patent/AR125078A1/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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk 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
    • A23C20/00—Cheese substitutes
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/202—Casein or caseinates
    • 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
    • A23J3/10—Casein

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

Queso y productos similares al queso que comprenden de aproximadamente el 0,2 a aproximadamente el 6% en peso de aₛ-caseína, b-caseína o una combinación de estas, al menos aproximadamente el 5% en peso de uno o más hidrocoloides que comprenden uno o más almidones, y en donde el queso o producto similar al queso tiene una o más características de un producto lácteo, como sabor, gusto, aroma, cuerpo, aspecto, textura, firmeza, manipulación, densidad, estructura, coagulación, unión, fermentación, aireación, formación de espuma, emulsificación, elasticidad, viscoelasticidad, derretimiento, cremosidad y sensación en boca. Reivindicación 1: Un queso o producto similar al queso caracterizado porque comprende a) aproximadamente el 0,2 a aproximadamente el 6% en peso de aₛ-caseína, b-caseína o una combinación de estas, b) al menos aproximadamente el 5% en peso de uno o más hidrocoloides, en donde uno o más hidrocoloides comprenden uno o más almidones, y c) aproximadamente el 0,2 a aproximadamente el 20% en peso de proteína láctea total, en donde la caseína total en el queso o producto similar al queso comprende i) al menos aproximadamente el 55% en peso de aₛ-caseína, y/o ii) al menos aproximadamente el 40% en peso de b-caseína. Reivindicación 21: Un método para preparar un queso o un producto similar al queso, caracterizado porque comprende a) proporcionar una composición de queso que comprenda i) aₛ-caseína, b-caseína o una combinación de estas, ii) uno o más hidrocoloides, que comprenden uno o más almidones, iii) opcionalmente uno o más lípidos, y iv) opcionalmente uno o más ingredientes adicionales, b) calentar la composición a una temperatura y durante un tiempo suficiente para producir una masa de queso caliente o una masa similar al queso, y c) enfriar la masa de queso o la masa similar al queso calentada para producir el queso o el producto similar al queso, en donde el queso o producto similar al queso comprende i) de aproximadamente el 0,2 a aproximadamente el 6% en peso de aₛ-caseína, b-caseína o una combinación de estas, y ii) al menos aproximadamente el 5% en peso de uno o más hidrocoloides, y iii) aproximadamente el 0,2 a aproximadamente el 20% en peso de proteína láctea total, en donde la caseína total en el queso o producto similar al queso comprende 1. al menos aproximadamente el 55% en peso de aₛ-caseína, y/o 2. al menos aproximadamente el 40% en peso de b-caseína.
ARP220100572A 2021-03-11 2022-03-11 Producto lácteo y proceso AR125078A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AU2021900710A AU2021900710A0 (en) 2021-03-11 Dairy product and process

Publications (1)

Publication Number Publication Date
AR125078A1 true AR125078A1 (es) 2023-06-07

Family

ID=80928925

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP220100572A AR125078A1 (es) 2021-03-11 2022-03-11 Producto lácteo y proceso

Country Status (11)

Country Link
US (1) US20240148011A1 (es)
EP (1) EP4304364A1 (es)
JP (1) JP2024509298A (es)
KR (1) KR20230154898A (es)
CN (2) CN117729855A (es)
AR (1) AR125078A1 (es)
AU (1) AU2022234582A1 (es)
BR (1) BR112023018172A2 (es)
MX (1) MX2023010562A (es)
TW (1) TW202301985A (es)
WO (1) WO2022190045A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4222167A1 (en) 2020-09-30 2023-08-09 Nobell Foods, Inc. Recombinant milk proteins and food compositions comprising the same

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5068118A (en) * 1990-07-25 1991-11-26 Kraft General Foods, Inc. Method of making simulated cheese containing casein materials
US5169666A (en) 1991-11-14 1992-12-08 The United States Of America As Represented By The Secretary Of Agriculture Preparation of simulated human milk protein by low temperature microfiltration
US5807601A (en) * 1996-09-09 1998-09-15 Schreiber Foods, Inc. Imitation cheese composition and products containing starch
JP3410401B2 (ja) * 1999-09-01 2003-05-26 雪印乳業株式会社 プロセスチーズ
TW200740373A (en) 2005-06-30 2007-11-01 Fonterra Co Operative Group Dairy product and process
NZ566358A (en) 2008-02-29 2010-11-26 Fonterra Co Operative Group Dairy product and process
CA3136337A1 (en) * 2019-05-02 2020-11-05 Matt Gibson Cheese and yogurt like compositions and related methods

Also Published As

Publication number Publication date
CN117941747A (zh) 2024-04-30
KR20230154898A (ko) 2023-11-09
WO2022190045A1 (en) 2022-09-15
US20240148011A1 (en) 2024-05-09
JP2024509298A (ja) 2024-02-29
BR112023018172A2 (pt) 2023-10-31
TW202301985A (zh) 2023-01-16
CN117729855A (zh) 2024-03-19
AU2022234582A9 (en) 2023-10-12
MX2023010562A (es) 2023-09-20
AU2022234582A1 (en) 2023-09-21
EP4304364A1 (en) 2024-01-17

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