AU2002251606B2 - Dairy product that does not contain emulsification salts and process for making same - Google Patents
Dairy product that does not contain emulsification salts and process for making same Download PDFInfo
- Publication number
- AU2002251606B2 AU2002251606B2 AU2002251606A AU2002251606A AU2002251606B2 AU 2002251606 B2 AU2002251606 B2 AU 2002251606B2 AU 2002251606 A AU2002251606 A AU 2002251606A AU 2002251606 A AU2002251606 A AU 2002251606A AU 2002251606 B2 AU2002251606 B2 AU 2002251606B2
- Authority
- AU
- Australia
- Prior art keywords
- milk
- product
- fat
- protein
- cheese
- Prior art date
- Legal status (The legal status 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 status listed.)
- Ceased
Links
- 238000000034 method Methods 0.000 title claims description 149
- 230000008569 process Effects 0.000 title claims description 102
- 150000003839 salts Chemical class 0.000 title claims description 57
- 235000013365 dairy product Nutrition 0.000 title claims description 52
- 238000004945 emulsification Methods 0.000 title description 5
- 239000000203 mixture Substances 0.000 claims description 139
- 239000000047 product Substances 0.000 claims description 130
- 235000013351 cheese Nutrition 0.000 claims description 100
- 235000013336 milk Nutrition 0.000 claims description 83
- 210000004080 milk Anatomy 0.000 claims description 83
- 239000004615 ingredient Substances 0.000 claims description 81
- 239000008267 milk Substances 0.000 claims description 81
- 102000004169 proteins and genes Human genes 0.000 claims description 75
- 108090000623 proteins and genes Proteins 0.000 claims description 75
- 235000018102 proteins Nutrition 0.000 claims description 74
- 102000014171 Milk Proteins Human genes 0.000 claims description 67
- 108010011756 Milk Proteins Proteins 0.000 claims description 67
- 235000013305 food Nutrition 0.000 claims description 59
- 239000007787 solid Substances 0.000 claims description 54
- 235000021239 milk protein Nutrition 0.000 claims description 50
- 235000020183 skimmed milk Nutrition 0.000 claims description 47
- 239000000839 emulsion Substances 0.000 claims description 44
- 238000010438 heat treatment Methods 0.000 claims description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 239000000796 flavoring agent Substances 0.000 claims description 35
- 235000019634 flavors Nutrition 0.000 claims description 35
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 34
- 239000008101 lactose Substances 0.000 claims description 34
- 235000008939 whole milk Nutrition 0.000 claims description 28
- 239000002253 acid Substances 0.000 claims description 19
- 238000005345 coagulation Methods 0.000 claims description 19
- 230000015271 coagulation Effects 0.000 claims description 19
- 230000001804 emulsifying effect Effects 0.000 claims description 17
- 240000002129 Malva sylvestris Species 0.000 claims description 16
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 16
- 230000002829 reductive effect Effects 0.000 claims description 15
- 235000020243 first infant milk formula Nutrition 0.000 claims description 14
- 230000015572 biosynthetic process Effects 0.000 claims description 13
- 235000009522 reduced-fat milk Nutrition 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 11
- 239000000654 additive Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 235000015872 dietary supplement Nutrition 0.000 claims description 5
- 235000021474 generally recognized As safe (food) Nutrition 0.000 claims description 5
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 4
- 239000003623 enhancer Substances 0.000 claims description 4
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims 2
- 235000011941 Tilia x europaea Nutrition 0.000 claims 2
- 239000004571 lime Substances 0.000 claims 2
- 101150029544 Crem gene Proteins 0.000 claims 1
- 241001610351 Ipsa Species 0.000 claims 1
- 229940096437 Protein S Drugs 0.000 claims 1
- 102000029301 Protein S Human genes 0.000 claims 1
- 108010066124 Protein S Proteins 0.000 claims 1
- 101100230601 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) HBT1 gene Proteins 0.000 claims 1
- 102100032120 Toll/interleukin-1 receptor domain-containing adapter protein Human genes 0.000 claims 1
- WEMFUFMJQFVTSW-UHFFFAOYSA-N compositin Natural products CC=C(C)C(=O)OC1CC(O)C2(C)COC3C2C1(C)C1CCC2(C)C(CC=C2C1(C)C3OC(=O)C(C)=CC)c1ccoc1 WEMFUFMJQFVTSW-UHFFFAOYSA-N 0.000 claims 1
- 239000013589 supplement Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 description 90
- 235000019197 fats Nutrition 0.000 description 89
- 235000019587 texture Nutrition 0.000 description 65
- 238000007792 addition Methods 0.000 description 44
- 239000012465 retentate Substances 0.000 description 41
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 38
- 238000002156 mixing Methods 0.000 description 38
- 239000012141 concentrate Substances 0.000 description 31
- 239000006071 cream Substances 0.000 description 30
- 239000012467 final product Substances 0.000 description 30
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 22
- 239000011575 calcium Substances 0.000 description 22
- 229910052791 calcium Inorganic materials 0.000 description 22
- 230000004048 modification Effects 0.000 description 20
- 238000012986 modification Methods 0.000 description 20
- 239000000843 powder Substances 0.000 description 20
- 239000004310 lactic acid Substances 0.000 description 19
- 235000014655 lactic acid Nutrition 0.000 description 19
- 235000014059 processed cheese Nutrition 0.000 description 19
- 108091006629 SLC13A2 Proteins 0.000 description 18
- 239000000463 material Substances 0.000 description 18
- 238000002360 preparation method Methods 0.000 description 18
- 238000012545 processing Methods 0.000 description 17
- 108090000790 Enzymes Proteins 0.000 description 16
- 102000004190 Enzymes Human genes 0.000 description 16
- 238000013019 agitation Methods 0.000 description 16
- 229940088598 enzyme Drugs 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 16
- 238000000108 ultra-filtration Methods 0.000 description 16
- 238000011026 diafiltration Methods 0.000 description 15
- 235000016709 nutrition Nutrition 0.000 description 13
- 238000012360 testing method Methods 0.000 description 12
- 230000000007 visual effect Effects 0.000 description 12
- 239000012528 membrane Substances 0.000 description 10
- 244000005700 microbiome Species 0.000 description 10
- 238000000926 separation method Methods 0.000 description 10
- 229910052500 inorganic mineral Inorganic materials 0.000 description 9
- 239000011707 mineral Substances 0.000 description 9
- 235000010755 mineral Nutrition 0.000 description 9
- 239000011552 falling film Substances 0.000 description 8
- 238000002347 injection Methods 0.000 description 8
- 239000007924 injection Substances 0.000 description 8
- 239000006072 paste Substances 0.000 description 8
- 238000011282 treatment Methods 0.000 description 8
- 108010046377 Whey Proteins Proteins 0.000 description 7
- 102000007544 Whey Proteins Human genes 0.000 description 7
- 230000008859 change Effects 0.000 description 7
- 230000003247 decreasing effect Effects 0.000 description 7
- 230000018044 dehydration Effects 0.000 description 7
- 238000006297 dehydration reaction Methods 0.000 description 7
- 238000001704 evaporation Methods 0.000 description 7
- 230000008020 evaporation Effects 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000010793 Steam injection (oil industry) Methods 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 235000021243 milk fat Nutrition 0.000 description 6
- 239000004033 plastic Substances 0.000 description 6
- 229940108461 rennet Drugs 0.000 description 6
- 108010058314 rennet Proteins 0.000 description 6
- 230000003068 static effect Effects 0.000 description 6
- 239000010409 thin film Substances 0.000 description 6
- 241000195940 Bryophyta Species 0.000 description 5
- 235000011929 mousse Nutrition 0.000 description 5
- 238000010979 pH adjustment Methods 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000021119 whey protein Nutrition 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000007795 chemical reaction product Substances 0.000 description 4
- 238000011035 continuous diafiltration Methods 0.000 description 4
- 238000010924 continuous production Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 150000002596 lactones Chemical class 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 206010006956 Calcium deficiency Diseases 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000015071 dressings Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036571 hydration Effects 0.000 description 3
- 238000006703 hydration reaction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 102100031083 Uteroglobin Human genes 0.000 description 2
- 108090000203 Uteroglobin Proteins 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000014505 dips Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000001728 nano-filtration Methods 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 235000008983 soft cheese Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- WPWUFUBLGADILS-WDSKDSINSA-N Ala-Pro Chemical compound C[C@H](N)C(=O)N1CCC[C@H]1C(O)=O WPWUFUBLGADILS-WDSKDSINSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102100033864 G-protein coupled receptor 84 Human genes 0.000 description 1
- 101001069589 Homo sapiens G-protein coupled receptor 84 Proteins 0.000 description 1
- JGFZNNIVVJXRND-UHFFFAOYSA-N N,N-Diisopropylethylamine (DIPEA) Chemical compound CCN(C(C)C)C(C)C JGFZNNIVVJXRND-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 108010087924 alanylproline Proteins 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015061 fromage frais Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000010951 particle size reduction Methods 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- -1 salt compounds Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000013060 ultrafiltration and diafiltration Methods 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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 OR TREATMENT 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
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ511003 | 2001-04-06 | ||
| NZ511003A NZ511003A (en) | 2001-04-06 | 2001-04-06 | preparing a fat containing stable dairy based food product such as cheese |
| PCT/NZ2002/000056 WO2002080691A1 (en) | 2001-04-06 | 2002-04-08 | Dairy product that does not contain emulsification salts and process for making same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2002251606A1 AU2002251606A1 (en) | 2003-04-10 |
| AU2002251606B2 true AU2002251606B2 (en) | 2007-08-09 |
Family
ID=19928416
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002251606A Ceased AU2002251606B2 (en) | 2001-04-06 | 2002-04-08 | Dairy product that does not contain emulsification salts and process for making same |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US7582323B2 (enExample) |
| EP (1) | EP1385387B1 (enExample) |
| JP (1) | JP2004519252A (enExample) |
| KR (1) | KR20040014484A (enExample) |
| CN (1) | CN1248590C (enExample) |
| AR (1) | AR033127A1 (enExample) |
| AT (1) | ATE477715T1 (enExample) |
| AU (1) | AU2002251606B2 (enExample) |
| BR (1) | BR0208700A (enExample) |
| DE (1) | DE60237357D1 (enExample) |
| MA (1) | MA26107A1 (enExample) |
| MX (1) | MXPA03009140A (enExample) |
| NZ (1) | NZ511003A (enExample) |
| RU (1) | RU2003132462A (enExample) |
| WO (1) | WO2002080691A1 (enExample) |
Families Citing this family (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EG23432A (enExample) * | 2001-12-17 | 2005-07-25 | New Zealand Dairy Board | |
| NL1024436C2 (nl) * | 2003-10-02 | 2005-04-05 | Friesland Brands Bv | Werkwijze voor het produceren van een gevormde kaas of een gevormd kaasproduct; de gevormde kaas of het gevormde kaasproduct; alsmede een inrichting voor het continu uitvoeren van genoemde werkwijze. |
| US7556833B2 (en) * | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
| US7891290B1 (en) * | 2004-12-06 | 2011-02-22 | Integrated Pharmaceuticals, Inc. | Machine for making dairy products |
| JP2008525018A (ja) * | 2004-12-24 | 2008-07-17 | フォンテラ コ−オペレイティブ グループ リミティド | 乳成分−製造及び使用 |
| US20070003681A1 (en) * | 2005-06-30 | 2007-01-04 | Kraft Foods Holdings, Inc. | Stable aerated food products containing oil and cyclodextrin |
| EP2668957A1 (en) | 2005-08-29 | 2013-12-04 | Ajinomoto Co., Inc. | Nutrient composition |
| FR2896125B1 (fr) * | 2006-01-18 | 2011-12-02 | Bel Fromageries | Procede de fabrication d'un fromage et fromage obtenu |
| DE102006059713A1 (de) * | 2006-12-18 | 2008-06-19 | Westfalia Separator Ag | Verfahren zur Herstellung von Käse |
| US20080160133A1 (en) * | 2006-12-27 | 2008-07-03 | Kraft Food Holdings, Inc. | Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture |
| NZ554742A (en) * | 2007-04-24 | 2009-12-24 | Fonterra Co Operative Group | Dairy product and process |
| NZ554743A (en) * | 2007-04-24 | 2009-12-24 | Fonterra Co Operative Group | Dairy product and process |
| US9232808B2 (en) | 2007-06-29 | 2016-01-12 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
| FR2928071B1 (fr) * | 2008-02-28 | 2011-01-21 | Bel Fromageries | Procede de fabrication d'un fromage frais thermise et fromage obtenu. |
| JP4937324B2 (ja) * | 2009-09-29 | 2012-05-23 | 森永乳業株式会社 | チーズ含有食品及びその製造方法 |
| US8962056B2 (en) * | 2010-02-26 | 2015-02-24 | ConAgra Foods EDM, Inc. | Fiber particle size reduction in fiber-containing food slurries |
| NZ594901A (en) * | 2010-09-01 | 2012-12-21 | Kraft Foods Global Brands Llc | Cooked chees with phospholipid supplement and withoug significant level of emulsifying salts |
| US8932657B2 (en) | 2012-12-13 | 2015-01-13 | Johnson Industries International, Inc. | Methods and apparatuses for making pasta filata |
| US20140255584A1 (en) | 2013-03-07 | 2014-09-11 | Kraft Foods Group Brands Llc | Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat |
| WO2015081091A1 (en) | 2013-11-27 | 2015-06-04 | Johnson Industries International, Inc. | Cheese-making methods and apparatuses |
| AU2015249886B2 (en) | 2014-04-21 | 2018-12-06 | Tetra Laval Holdings & Finance S.A. | Continuous cooker stretcher and methods of use thereof |
| FR3028178A1 (fr) * | 2014-11-06 | 2016-05-13 | Even Sante Ind | Composition nutritionnelle enterale a base de retentat et procede de fabrication |
| PT3244746T (pt) * | 2015-01-13 | 2018-12-05 | Cooperatie Avebe U A | Queijo para barrar a partir de coalhada |
| CA2977352C (en) | 2015-02-20 | 2023-07-11 | Peter F. Nelles | Single auger extruder |
| FI128275B (en) | 2015-12-16 | 2020-02-14 | Valio Oy | Method for producing an acidified milk product |
| GB2554905B (en) | 2016-10-13 | 2019-01-09 | Kraft Foods R & D Inc | Method for the manufacture of a cream cheese |
| BR112021007211A2 (pt) * | 2018-10-19 | 2021-08-10 | Compagnie Gervais Danone | processo para a produção de um produto lácteo ácido coado |
| WO2020212954A1 (en) * | 2019-04-18 | 2020-10-22 | Fonterra Co-Operative Group Limited | Dairy product and process |
| US20220022478A1 (en) * | 2020-07-27 | 2022-01-27 | Sargento Foods Inc. | Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes |
| EP4066647B1 (en) * | 2021-03-31 | 2025-09-03 | The Provost, Fellows, Scholars and other Members of Board of Trinity College Dublin | A method of producing low-lactose milk protein isolate |
| US11992024B2 (en) * | 2022-06-22 | 2024-05-28 | The Provost, Fellows, Scholars And Other Members Of Board Of Trinity College Dublin | Method of producing a low-lactose milk protein isolate |
| CA3220040A1 (en) * | 2023-04-28 | 2025-04-26 | Sargento Cheese Inc. | Natural cheese and method for making natural cheese with specific texture attributes |
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| US5358730A (en) * | 1991-02-08 | 1994-10-25 | Bongrain S.A. | Process for coagulating or gelling a nondenatured protein and product thereof |
| US5378478A (en) * | 1993-12-30 | 1995-01-03 | Kraft General Foods, Inc. | Manufacture of cheese products with polyol polyester fat substitutes |
| FR2714795A1 (fr) * | 1994-01-07 | 1995-07-13 | Dubedout Anne | Procédé de fabrication de produits fromagers fondus et produits obtenus. |
| US5895685A (en) * | 1996-04-12 | 1999-04-20 | Lipton, Division Of Conopco, Inc. | Packed dairy spread and process of making |
| WO2002027214A1 (en) * | 2000-09-26 | 2002-04-04 | Deere & Company | Hydro-mechanical transmission |
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| US5356640A (en) * | 1980-12-05 | 1994-10-18 | The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization | Process of making cheese by fermenting concentrated milk |
| US4609554A (en) * | 1982-02-11 | 1986-09-02 | Ault Foods Limited | Aseptic yoghurt |
| US4497834A (en) * | 1982-08-30 | 1985-02-05 | Barta Frank E | Method of making a dairy-based food product |
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| JP2514387B2 (ja) | 1987-12-03 | 1996-07-10 | 雪印乳業株式会社 | ホエ―蛋白質を原料とするナチュラルチ―ズ様食品の製造方法 |
| JP2836867B2 (ja) | 1989-10-26 | 1998-12-14 | 三栄源エフ・エフ・アイ株式会社 | ゲル状食品の製造法 |
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2001
- 2001-04-06 NZ NZ511003A patent/NZ511003A/xx not_active IP Right Cessation
-
2002
- 2002-04-08 AR ARP020101274A patent/AR033127A1/es not_active Application Discontinuation
- 2002-04-08 BR BR0208700-6A patent/BR0208700A/pt not_active IP Right Cessation
- 2002-04-08 JP JP2002578739A patent/JP2004519252A/ja active Pending
- 2002-04-08 EP EP02720686A patent/EP1385387B1/en not_active Revoked
- 2002-04-08 RU RU2003132462/13A patent/RU2003132462A/ru not_active Application Discontinuation
- 2002-04-08 US US10/474,289 patent/US7582323B2/en not_active Expired - Fee Related
- 2002-04-08 AT AT02720686T patent/ATE477715T1/de not_active IP Right Cessation
- 2002-04-08 DE DE60237357T patent/DE60237357D1/de not_active Expired - Lifetime
- 2002-04-08 WO PCT/NZ2002/000056 patent/WO2002080691A1/en not_active Ceased
- 2002-04-08 MX MXPA03009140A patent/MXPA03009140A/es active IP Right Grant
- 2002-04-08 AU AU2002251606A patent/AU2002251606B2/en not_active Ceased
- 2002-04-08 CN CNB028082621A patent/CN1248590C/zh not_active Expired - Fee Related
- 2002-04-08 KR KR10-2003-7013084A patent/KR20040014484A/ko not_active Ceased
-
2003
- 2003-10-06 MA MA27338A patent/MA26107A1/fr unknown
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5358730A (en) * | 1991-02-08 | 1994-10-25 | Bongrain S.A. | Process for coagulating or gelling a nondenatured protein and product thereof |
| US5378478A (en) * | 1993-12-30 | 1995-01-03 | Kraft General Foods, Inc. | Manufacture of cheese products with polyol polyester fat substitutes |
| FR2714795A1 (fr) * | 1994-01-07 | 1995-07-13 | Dubedout Anne | Procédé de fabrication de produits fromagers fondus et produits obtenus. |
| US5895685A (en) * | 1996-04-12 | 1999-04-20 | Lipton, Division Of Conopco, Inc. | Packed dairy spread and process of making |
| WO2002027214A1 (en) * | 2000-09-26 | 2002-04-04 | Deere & Company | Hydro-mechanical transmission |
Also Published As
| Publication number | Publication date |
|---|---|
| HK1066705A1 (en) | 2005-04-01 |
| JP2004519252A (ja) | 2004-07-02 |
| EP1385387A4 (en) | 2004-12-29 |
| KR20040014484A (ko) | 2004-02-14 |
| ATE477715T1 (de) | 2010-09-15 |
| RU2003132462A (ru) | 2005-02-27 |
| US7582323B2 (en) | 2009-09-01 |
| EP1385387A1 (en) | 2004-02-04 |
| MXPA03009140A (es) | 2004-11-22 |
| BR0208700A (pt) | 2004-07-20 |
| EP1385387B1 (en) | 2010-08-18 |
| MA26107A1 (fr) | 2004-04-01 |
| DE60237357D1 (de) | 2010-09-30 |
| US20040224069A1 (en) | 2004-11-11 |
| CN1248590C (zh) | 2006-04-05 |
| AR033127A1 (es) | 2003-12-03 |
| WO2002080691A1 (en) | 2002-10-17 |
| NZ511003A (en) | 2003-06-30 |
| CN1503630A (zh) | 2004-06-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGA | Letters patent sealed or granted (standard patent) | ||
| PC | Assignment registered |
Owner name: FONTERRA CO-OPERATIVE GROUP LIMITED Free format text: FORMER OWNER WAS: FONTERRA TECH LIMITED |
|
| MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |