AU2012270301B2 - Cheese and preparing the same - Google Patents

Cheese and preparing the same Download PDF

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Publication number
AU2012270301B2
AU2012270301B2 AU2012270301A AU2012270301A AU2012270301B2 AU 2012270301 B2 AU2012270301 B2 AU 2012270301B2 AU 2012270301 A AU2012270301 A AU 2012270301A AU 2012270301 A AU2012270301 A AU 2012270301A AU 2012270301 B2 AU2012270301 B2 AU 2012270301B2
Authority
AU
Australia
Prior art keywords
cheese
raw material
material liquid
milk
protein
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.)
Active
Application number
AU2012270301A
Other languages
English (en)
Other versions
AU2012270301A1 (en
Inventor
Terhi Aaltonen
Ilkka Huumonen
Emmi Martikainen
Paivi Myllarinen
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.)
Valio Oy
Original Assignee
Valio Oy
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 Valio Oy filed Critical Valio Oy
Publication of AU2012270301A1 publication Critical patent/AU2012270301A1/en
Application granted granted Critical
Publication of AU2012270301B2 publication Critical patent/AU2012270301B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • 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
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • 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
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/252—Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
AU2012270301A 2011-06-16 2012-06-14 Cheese and preparing the same Active AU2012270301B2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FI20115607 2011-06-16
FI20115607A FI126431B (fi) 2011-06-16 2011-06-16 Juusto ja sen valmistus
PCT/FI2012/050604 WO2012172179A1 (en) 2011-06-16 2012-06-14 Cheese and preparing the same

Publications (2)

Publication Number Publication Date
AU2012270301A1 AU2012270301A1 (en) 2013-12-05
AU2012270301B2 true AU2012270301B2 (en) 2016-02-04

Family

ID=44206818

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2012270301A Active AU2012270301B2 (en) 2011-06-16 2012-06-14 Cheese and preparing the same

Country Status (15)

Country Link
US (1) US10080374B2 (cg-RX-API-DMAC7.html)
EP (1) EP2720555B1 (cg-RX-API-DMAC7.html)
JP (2) JP2014516576A (cg-RX-API-DMAC7.html)
CN (1) CN103607901A (cg-RX-API-DMAC7.html)
AU (1) AU2012270301B2 (cg-RX-API-DMAC7.html)
BR (1) BR112013030267B1 (cg-RX-API-DMAC7.html)
CA (1) CA2836837C (cg-RX-API-DMAC7.html)
DK (1) DK2720555T3 (cg-RX-API-DMAC7.html)
ES (1) ES2664512T3 (cg-RX-API-DMAC7.html)
FI (1) FI126431B (cg-RX-API-DMAC7.html)
MX (1) MX348835B (cg-RX-API-DMAC7.html)
PL (1) PL2720555T3 (cg-RX-API-DMAC7.html)
RU (1) RU2616282C2 (cg-RX-API-DMAC7.html)
UA (1) UA111609C2 (cg-RX-API-DMAC7.html)
WO (1) WO2012172179A1 (cg-RX-API-DMAC7.html)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI126558B (en) 2012-06-27 2017-02-15 Valio Oy New casein protein product and process for its preparation
FI20145305A7 (fi) * 2014-03-31 2015-10-01 Valio Oy Proteiinituotteet ja menetelmät niiden valmistamiseksi
JPWO2016136904A1 (ja) * 2015-02-26 2017-12-07 味の素株式会社 チーズの製造方法及びチーズ改質用の製剤
CN106720925B (zh) * 2016-11-23 2020-09-08 中国海洋大学 一种复合酶聚合偶联超滤回收乳清蛋白或mpc中蛋白的方法
DK3570678T3 (da) * 2017-01-19 2021-05-10 Chr Hansen As Casein-glycomakropeptid-(CGMP)-oligomerer
CN108094559B (zh) * 2017-12-05 2020-05-22 内蒙古蒙牛乳业（集团）股份有限公司 奶酪及其制备方法
WO2019132798A1 (en) * 2017-12-28 2019-07-04 Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ A method of producing uf suzme white cheese with transglutaminase enzyme and uf suzme white cheese obtained by this method
CN111280254B (zh) * 2018-12-06 2022-12-20 内蒙古蒙牛乳业（集团）股份有限公司 一种具有核壳结构的坚果颗粒及含有坚果颗粒的常温酸奶
US20220248710A1 (en) * 2019-06-20 2022-08-11 Novozymes A/S Cross-linked milk protein co-precipitate
JPWO2022054880A1 (cg-RX-API-DMAC7.html) * 2020-09-10 2022-03-17
WO2025173761A1 (en) 2024-02-16 2025-08-21 Ajinomoto Co., Inc. Novel dairy product and process for production thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0726317A2 (en) * 1995-02-09 1996-08-14 Ajinomoto Co., Inc. Bacillus-derived transglutaminase
EP1057411A2 (en) * 1999-06-03 2000-12-06 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
EP1442663A1 (en) * 2001-10-31 2004-08-04 Ajinomoto Co., Inc. Process for producing cheese curd
EP1946656A1 (en) * 2006-12-22 2008-07-23 Unilever N.V. Acidic edible composition comprising cheese chunks and method of manufacturing such composition

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3387267B2 (ja) 1994-10-26 2003-03-17 味の素株式会社 トランスグルタミナーゼを用いるチーズの製造方法
NZ310975A (en) * 1995-06-30 1998-12-23 Novo Nordisk As A cheese making process
JP3733748B2 (ja) 1998-06-24 2006-01-11 味の素株式会社 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用
US6093424A (en) * 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
US6270814B1 (en) * 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
JP3951584B2 (ja) 2000-10-10 2007-08-01 味の素株式会社 改質された原料乳の製造方法及びそれを用いた乳製品
EP1201136A1 (en) 2000-10-31 2002-05-02 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO Food grade transglutaminase inhibitor and uses thereof
US6416797B1 (en) 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
US6572901B2 (en) * 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
AU2003213671A1 (en) 2002-03-04 2003-09-22 Schreiber Foods, Inc. Processed cheese with improved firmness using cross-linking enzymes
NZ527436A (en) 2003-08-07 2005-08-26 Fonterra Co Operative Group Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields
US7585537B2 (en) 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
ATE497701T1 (de) 2006-04-18 2011-02-15 Ajinomoto Kk Verfahren zur herstellung gerührter mit molkenproteinen angereicherter sauermilch
JP5189744B2 (ja) * 2006-07-14 2013-04-24 雪印メグミルク株式会社 フレッシュチーズ及びその製造方法
KR100813107B1 (ko) * 2006-07-26 2008-03-17 퓨리메드 주식회사 유산균에 의한 오배자 발효물을 포함하는 미백 조성물
WO2008017499A1 (en) 2006-08-11 2008-02-14 Technische Universität München Preparation of a food stuff from a protein enriched substrate under the simultaneous use of transglutaminase and protease
JP5643099B2 (ja) 2008-09-29 2014-12-17 味の素株式会社 改質乳の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0726317A2 (en) * 1995-02-09 1996-08-14 Ajinomoto Co., Inc. Bacillus-derived transglutaminase
EP1057411A2 (en) * 1999-06-03 2000-12-06 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
EP1442663A1 (en) * 2001-10-31 2004-08-04 Ajinomoto Co., Inc. Process for producing cheese curd
EP1946656A1 (en) * 2006-12-22 2008-07-23 Unilever N.V. Acidic edible composition comprising cheese chunks and method of manufacturing such composition

Also Published As

Publication number Publication date
ES2664512T3 (es) 2018-04-19
US20140220178A1 (en) 2014-08-07
WO2012172179A1 (en) 2012-12-20
DK2720555T3 (en) 2018-05-28
RU2616282C2 (ru) 2017-04-13
EP2720555A1 (en) 2014-04-23
FI20115607A0 (fi) 2011-06-16
BR112013030267B1 (pt) 2019-03-19
JP2014516576A (ja) 2014-07-17
US10080374B2 (en) 2018-09-25
CA2836837C (en) 2019-06-04
FI20115607A7 (fi) 2012-12-17
JP2017148054A (ja) 2017-08-31
JP6479879B2 (ja) 2019-03-06
FI20115607L (fi) 2012-12-17
CN103607901A (zh) 2014-02-26
CA2836837A1 (en) 2012-12-20
BR112013030267A2 (pt) 2016-12-06
PL2720555T3 (pl) 2018-08-31
UA111609C2 (uk) 2016-05-25
FI126431B (fi) 2016-11-30
EP2720555B1 (en) 2018-02-21
RU2013157826A (ru) 2015-08-10
MX2013014729A (es) 2014-02-27
MX348835B (es) 2017-06-30

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