AU2009201793B2 - Cheese products containing galacto-oligosaccharides and having reduced lactose levels - Google Patents

Cheese products containing galacto-oligosaccharides and having reduced lactose levels Download PDF

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Publication number
AU2009201793B2
AU2009201793B2 AU2009201793A AU2009201793A AU2009201793B2 AU 2009201793 B2 AU2009201793 B2 AU 2009201793B2 AU 2009201793 A AU2009201793 A AU 2009201793A AU 2009201793 A AU2009201793 A AU 2009201793A AU 2009201793 B2 AU2009201793 B2 AU 2009201793B2
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AU
Australia
Prior art keywords
dairy
lactose
percent
cheese
blend
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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.)
Active
Application number
AU2009201793A
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English (en)
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AU2009201793A1 (en
Inventor
Isabelle Marie Francoise LAYE
Ana Patricia Rodriguez
Richard Stuart Silver
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kraft Foods Group Brands LLC
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Kraft Foods Group 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 Group Brands LLC filed Critical Kraft Foods Group Brands LLC
Publication of AU2009201793A1 publication Critical patent/AU2009201793A1/en
Assigned to KRAFT FOODS GROUP BRANDS LLC reassignment KRAFT FOODS GROUP BRANDS LLC Request for Assignment Assignors: KRAFT FOODS GLOBAL BRANDS LLC.
Application granted granted Critical
Publication of AU2009201793B2 publication Critical patent/AU2009201793B2/en
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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
    • 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
    • A23C19/032—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 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
    • A23C19/068—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 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
    • 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 OR TREATMENT 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

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)
AU2009201793A 2008-06-02 2009-05-05 Cheese products containing galacto-oligosaccharides and having reduced lactose levels Active AU2009201793B2 (en)

Applications Claiming Priority (2)

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
US12/131,491 2008-06-02

Publications (2)

Publication Number Publication Date
AU2009201793A1 AU2009201793A1 (en) 2009-12-17
AU2009201793B2 true AU2009201793B2 (en) 2015-11-26

Family

ID=40940615

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2009201793A Active AU2009201793B2 (en) 2008-06-02 2009-05-05 Cheese products containing galacto-oligosaccharides and having reduced lactose levels

Country Status (10)

Country Link
US (1) US20090297660A1 (cg-RX-API-DMAC7.html)
EP (1) EP2130438A1 (cg-RX-API-DMAC7.html)
JP (2) JP5989295B2 (cg-RX-API-DMAC7.html)
AR (1) AR071982A1 (cg-RX-API-DMAC7.html)
AU (1) AU2009201793B2 (cg-RX-API-DMAC7.html)
BR (1) BRPI0901748A2 (cg-RX-API-DMAC7.html)
CA (1) CA2660264A1 (cg-RX-API-DMAC7.html)
MX (1) MX2009005816A (cg-RX-API-DMAC7.html)
NZ (1) NZ577013A (cg-RX-API-DMAC7.html)
RU (1) RU2009120742A (cg-RX-API-DMAC7.html)

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AU2011201497B2 (en) 2010-04-02 2015-09-17 Kraft Foods Group Brands Llc Cheese with improved organoleptic and melting properties
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
EP2635135A1 (en) 2010-11-03 2013-09-11 Nestec S.A. 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
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
US10834935B2 (en) 2012-02-01 2020-11-17 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods of making
CA2913393A1 (en) 2013-05-24 2014-11-27 General Mills, Inc. Food products with yogurt whey
MX375730B (es) * 2013-07-17 2025-03-06 Gervais Danone Sa Proceso para preparar un producto lácteo fermentado con una cantidad reducida de lactosa y propiedades nutricionales y organolépticas mejoradas.
WO2015183714A1 (en) 2014-05-29 2015-12-03 E. I. Du Pont De Nemours And Company Enzymatic synthesis of soluble glucan fiber
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
JP6683733B2 (ja) * 2015-12-16 2020-04-22 合同酒精株式会社 発酵乳製品及びその製造方法
WO2017112883A1 (en) * 2015-12-24 2017-06-29 The Dannon Company, Inc. Use of a lactase in the preparation of a strained fermented dairy product
DK3609909T3 (da) 2017-04-11 2025-09-01 Kerry Group Services Int Ltd Laktaseenzymer med forbedret aktivitet ved lave temperaturer
NZ757950A (en) 2017-04-11 2025-09-26 Kerry Group Services Int Ltd Lactase enzymes with improved properties
US12435326B2 (en) 2017-04-11 2025-10-07 Kerry Group Services International Ltd Lactase enzymes with improved properties
AR111373A1 (es) 2017-04-11 2019-07-03 Chr Hansen As Enzimas de lactasa con propiedades mejoradas
AU2018267948B2 (en) * 2017-05-15 2024-03-14 Kerry Group Services International Ltd 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
WO2019166514A1 (en) 2018-02-28 2019-09-06 C-Lecta Gmbh Enzymatic in-situ fortification of food with functional carbohydrates
US20220325307A1 (en) * 2018-12-03 2022-10-13 Dupont Nutrition Biosciences Aps Use of lactase to provide high gos fiber level and low lactose level
US20240065283A1 (en) * 2020-12-08 2024-02-29 Frieslandcampina Nederland B.V. Process for producing a nutritional product comprising whey protein and oligosaccharide
IT202100008693A1 (it) * 2021-04-07 2022-10-07 Alessandro Longhin Crema alimentare spalmabile salata, nonche’ semilavorato e metodo per la preparazione della stessa
CN116250562A (zh) * 2021-12-01 2023-06-13 可口可乐公司 制备含低聚半乳糖且无乳糖的乳制品的方法及其乳制品
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
KR102861053B1 (ko) 2022-11-18 2025-09-17 롯데웰푸드 주식회사 유당을 저감 또는 제거하고 갈락토올리고당이 새롭게 합성된 분유 및 그의 제조 방법
CN115975877B (zh) * 2022-12-12 2024-06-18 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
EP4385333A1 (de) * 2022-12-15 2024-06-19 DMK Deutsches Milchkontor GmbH Kalorienarme lebensmittel

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WO2008000895A1 (en) * 2006-06-30 2008-01-03 Valio Ltd Method of producing low-lactose and lactose-free sour milk products
WO2008037839A1 (en) * 2006-09-26 2008-04-03 Valio Ltd Method for producing products containing galactooligosaccharides and use thereof

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WO2008000895A1 (en) * 2006-06-30 2008-01-03 Valio Ltd Method of producing low-lactose and lactose-free sour milk products
WO2008037839A1 (en) * 2006-09-26 2008-04-03 Valio Ltd Method for producing products containing galactooligosaccharides and use thereof

Also Published As

Publication number Publication date
AU2009201793A1 (en) 2009-12-17
US20090297660A1 (en) 2009-12-03
AR071982A1 (es) 2010-07-28
JP5989295B2 (ja) 2016-09-07
JP6378978B2 (ja) 2018-08-22
JP2009291193A (ja) 2009-12-17
RU2009120742A (ru) 2010-12-10
NZ577013A (en) 2011-02-25
CA2660264A1 (en) 2009-12-02
MX2009005816A (es) 2010-02-22
JP2014221078A (ja) 2014-11-27
BRPI0901748A2 (pt) 2010-04-13
EP2130438A1 (en) 2009-12-09

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Legal Events

Date Code Title Description
PC1 Assignment before grant (sect. 113)

Owner name: KRAFT FOODS GROUP BRANDS LLC

Free format text: FORMER APPLICANT(S): KRAFT FOODS GLOBAL BRANDS LLC.

DA3 Amendments made section 104

Free format text: THE NATURE OF THE AMENDMENT IS: AMEND THE INVENTION TITLE TO READ: CHEESE PRODUCTS CONTAINING GALACTO-OLIGOSACCHARIDES AND HAVING REDUCED LACTOSE LEVELS.

FGA Letters patent sealed or granted (standard patent)