BE905658A - Werkwijze voor het bereiden van een gefermenteerd zuivelprodukt. - Google Patents
Werkwijze voor het bereiden van een gefermenteerd zuivelprodukt. Download PDFInfo
- Publication number
- BE905658A BE905658A BE2/61077A BE2061077A BE905658A BE 905658 A BE905658 A BE 905658A BE 2/61077 A BE2/61077 A BE 2/61077A BE 2061077 A BE2061077 A BE 2061077A BE 905658 A BE905658 A BE 905658A
- Authority
- BE
- Belgium
- Prior art keywords
- product
- retentate
- milk
- content
- fermented
- Prior art date
Links
- 235000021001 fermented dairy product Nutrition 0.000 title claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000000047 product Substances 0.000 claims abstract description 32
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000012465 retentate Substances 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- 229910001873 dinitrogen Inorganic materials 0.000 claims abstract description 8
- 230000035515 penetration Effects 0.000 claims abstract description 7
- 238000010008 shearing Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 230000020477 pH reduction Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 235000014048 cultured milk product Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 206010065042 Immune reconstitution inflammatory syndrome Diseases 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 235000017632 Leuconostoc cremoris Nutrition 0.000 description 1
- 241001468193 Leuconostoc mesenteroides subsp. cremoris Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000019630 tart taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL8502990A NL191169C (nl) | 1985-11-01 | 1985-11-01 | Werkwijze voor het bereiden van een gefermenteerd zuivelprodukt, waarbij melk wordt onderworpen aan ultrafiltratie en een mechanische bewerking. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE905658A true BE905658A (nl) | 1987-04-27 |
Family
ID=19846790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE2/61077A BE905658A (nl) | 1985-11-01 | 1986-10-27 | Werkwijze voor het bereiden van een gefermenteerd zuivelprodukt. |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE905658A (enrdf_load_stackoverflow) |
| DE (1) | DE3636625A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2589331B1 (enrdf_load_stackoverflow) |
| GB (1) | GB2182539B (enrdf_load_stackoverflow) |
| LU (1) | LU86856A1 (enrdf_load_stackoverflow) |
| NL (1) | NL191169C (enrdf_load_stackoverflow) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8701574A (nl) * | 1987-07-03 | 1989-02-01 | Holland Melkunie | Werkwijze voor de regeling van de structuur van met ultrafiltratie bereide verse kaas welke vet bevat. |
| ES2007945A6 (es) * | 1987-07-31 | 1989-07-01 | Sitia Yomo Spa | Especialidad alimenticia fresca,cremosa,untable, que contiene fermentos lacticos vivos y procedimiento para su preparacion. |
| FR2711894A1 (fr) | 1993-11-03 | 1995-05-12 | Celia Sa | Procédé d'élaboration de produits laitiers. |
| DE10016538B4 (de) * | 2000-04-03 | 2006-05-11 | Emmi Schweiz Ag | Verfahren und Vorrichtung zum kontinuierlichen und schnellen Herstellen von milchbasierten Gelsystemen bei der Produktion von Käse oder käseartigen Massen |
| ES2286130T3 (es) * | 2001-07-06 | 2007-12-01 | Emmi Schweiz Ag | Procedimiento y dispositivo para producir de manera continua y rapida sistemas de geles proteicos, especialmente de sistemas de geles a base de leche en la produccion de queso o masa de tipo queso. |
| HUP0400763A2 (en) | 2004-04-13 | 2006-04-28 | Gervais Danone Sa | Plastic, homogenized, cottage cheese and process and equipment for its production |
| CN112401134A (zh) * | 2020-11-19 | 2021-02-26 | 光明乳业股份有限公司 | 一种高蛋白豆酸奶及其制备方法 |
| EP4470381A1 (de) * | 2023-06-01 | 2024-12-04 | DMK Deutsches Milchkontor GmbH | Texturierte milchprodukte |
| EP4470384A1 (de) * | 2023-06-01 | 2024-12-04 | DMK Deutsches Milchkontor GmbH | Festes milchprodukt |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1429788A (en) * | 1972-05-10 | 1976-03-24 | Unilever Ltd Cu | Cultured milk products |
| DE2430199A1 (de) * | 1974-06-24 | 1976-01-15 | Danske Mejeriers Maskinfabrik | Verfahren zur herstellung gesaeuerter milcherzeugnisse |
| DE2430198A1 (de) * | 1974-06-24 | 1976-01-15 | Danske Mejeriers Maskinfabrik | Verfahren zur herstellung gesaeuerter milcherzeugnisse |
| DE2501854A1 (de) * | 1975-01-17 | 1976-07-22 | Danske Mejeriers Maskinfabrik | Verfahren zur herstellung gesaeuerter milcherzeugnisse |
-
1985
- 1985-11-01 NL NL8502990A patent/NL191169C/xx not_active IP Right Cessation
-
1986
- 1986-10-27 BE BE2/61077A patent/BE905658A/nl not_active IP Right Cessation
- 1986-10-28 DE DE19863636625 patent/DE3636625A1/de active Granted
- 1986-10-30 GB GB8625980A patent/GB2182539B/en not_active Expired
- 1986-10-31 FR FR8615642A patent/FR2589331B1/fr not_active Expired - Fee Related
-
1987
- 1987-04-24 LU LU86856A patent/LU86856A1/de unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2589331B1 (fr) | 1990-10-12 |
| NL191169C (nl) | 1995-03-01 |
| DE3636625A1 (de) | 1987-05-14 |
| DE3636625C2 (enrdf_load_stackoverflow) | 1993-01-21 |
| GB8625980D0 (en) | 1986-12-03 |
| FR2589331A1 (fr) | 1987-05-07 |
| GB2182539A (en) | 1987-05-20 |
| NL191169B (nl) | 1994-10-03 |
| NL8502990A (nl) | 1987-06-01 |
| LU86856A1 (de) | 1987-08-12 |
| GB2182539B (en) | 1989-12-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE | Patent lapsed |
Owner name: VERENIGDE COOPERATIEVE MELKINDUSTRIE COBERCO B.A. Effective date: 19971031 |