BR0103583A - Método para aumentar a produção de queijo em um processo de fabricação de queijo - Google Patents

Método para aumentar a produção de queijo em um processo de fabricação de queijo

Info

Publication number
BR0103583A
BR0103583A BR0103583-5A BR0103583A BR0103583A BR 0103583 A BR0103583 A BR 0103583A BR 0103583 A BR0103583 A BR 0103583A BR 0103583 A BR0103583 A BR 0103583A
Authority
BR
Brazil
Prior art keywords
milk
cheese
yield
enzyme
coagulating
Prior art date
Application number
BR0103583-5A
Other languages
English (en)
Other versions
BR0103583B1 (pt
Inventor
Yoshiyuki Kumazawa
Jiro Sakamoto
Chiya Kuraishi
Noriki Nio
Shoji Sakaguchi
Original Assignee
Ajinomoto Kk
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 Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of BR0103583A publication Critical patent/BR0103583A/pt
Publication of BR0103583B1 publication Critical patent/BR0103583B1/pt

Links

Classifications

    • 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 THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with 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
    • A23C19/032—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (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)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

"MéTODO PARA AUMENTAR A PRODUçãO DE QUEIJO EM UM PROCESSO DE FABRICAçãO DE QUEIJO". é descrito aqui um método de aumentar a produção de queijo em um processo de fabricação de queijo incluindo um procedimento de separar um coágulo de queijo do soro, após tratamento de coagulação de leite de um leite matéria-prima por uma enzima coagulante de leite dito método de aumentar a produção de queijo compreendendo as etapas de: adicionar/misturar um material tratado por enzima de decomposição de proteína de um proteína de soro de leite (um hidrolisado parcial da proteína de soro de leite) ao leite matéria-prima; e submeter uma mistura resultante ao tratamento de coagulação de leite pela enzima coagulante, ou dito método de aumento da produção compreendendo as etapas de: adicionar/misturar um hidrolisado parcial de uma proteína de soro de leite ao leite matéria-prima; permitir que a transglutaminase atue sobre a mistura resultante; e submeter a mistura ao tratamento de coagulação de leite pela enzima de coagulação de leite, por meio do que a produção de um coágulo de leite de um leite matéria-prima e, portanto, uma produção de queijo, pode ser aumentada e um queijo de qualidade superior pode ser manufaturado.
BRPI0103583-5A 2000-08-31 2001-08-22 Método para aumentar a produção de queijo em um processo de fabricação de queijo BR0103583B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2000263616A JP4096284B2 (ja) 2000-08-31 2000-08-31 チーズの収率向上方法

Publications (2)

Publication Number Publication Date
BR0103583A true BR0103583A (pt) 2002-05-07
BR0103583B1 BR0103583B1 (pt) 2014-01-28

Family

ID=18751138

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0103583-5A BR0103583B1 (pt) 2000-08-31 2001-08-22 Método para aumentar a produção de queijo em um processo de fabricação de queijo

Country Status (10)

Country Link
US (1) US6749873B2 (pt)
EP (1) EP1186238B1 (pt)
JP (1) JP4096284B2 (pt)
AT (1) ATE291848T1 (pt)
AU (1) AU780555B2 (pt)
BR (1) BR0103583B1 (pt)
CA (1) CA2355762C (pt)
DE (1) DE60109694T2 (pt)
DK (1) DK1186238T3 (pt)
NZ (1) NZ513684A (pt)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3643932B2 (ja) * 2001-10-31 2005-04-27 味の素株式会社 チーズカードの製造方法
NZ527434A (en) * 2003-08-07 2006-03-31 Fonterra Co Operative Group Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese
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
AU2005318147B2 (en) * 2004-12-23 2011-02-03 Dsm Ip Assets B.V. A method for producing cheese using heat treated milk and a protein hydrolysate
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
WO2008074792A2 (en) 2006-12-20 2008-06-26 Dsm Ip Assets B.V. A method for producing cheese
WO2018151197A1 (ja) * 2017-02-16 2018-08-23 味の素株式会社 チーズ改質用製剤
CA3143006A1 (en) * 2019-07-05 2021-01-14 Novozymes A/S Process for preparing an acidified milk product
CN116058415A (zh) * 2022-12-23 2023-05-05 光明乳业股份有限公司 一种新鲜奶酪及其制备方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE247832C (pt)
US4205090A (en) 1969-07-18 1980-05-27 Etablissement Public: Institut National de la Recherche Agronomique Preparation of cheese using ultrafiltration
NZ199058A (en) 1980-12-05 1985-04-30 Schreiber Foods Inc Producing cheese or a cheese base containing casein and whey proteins
JPS58149645A (ja) 1982-03-01 1983-09-06 Ajinomoto Co Inc ゲル化物の製造法
DD247832A1 (de) * 1986-04-08 1987-07-22 Wissenschaftlich Techn Oekonom Verfahren zur herstellung von weichkaese unter zusatz von molkenproteinkonzentrat
JPH0665280B2 (ja) 1987-03-04 1994-08-24 味の素株式会社 タンパクゲル化剤及びそれを用いるタンパクのゲル化方法
JPH01300889A (ja) 1988-05-30 1989-12-05 Ajinomoto Co Inc 形質転換体及びこれを用いるＭＴＧａｓｅの製造法
JP2594340B2 (ja) 1988-11-11 1997-03-26 よつ葉乳業株式会社 チーズフードの製造法
JP2663014B2 (ja) 1989-05-22 1997-10-15 雪印乳業株式会社 ホエータンパク質を含有するチーズカード及びそれを原料とするチーズの製造法
DK63490D0 (da) * 1990-03-09 1990-03-09 Novo Nordisk As Fremgangsmaade til fremstilling af ost
JP2958801B2 (ja) 1990-09-14 1999-10-06 味の素株式会社 脱苦味された機能性ペプチドの製造法
JP3010589B2 (ja) 1990-10-19 2000-02-21 天野製薬株式会社 リコンビナントトランスグルタミナーゼ
JP3364972B2 (ja) 1992-01-14 2003-01-08 味の素株式会社 魚由来トランスグルタミナーゼ遺伝子
DK31193D0 (pt) 1993-03-19 1993-03-19 Novo Nordisk As
DK31293D0 (pt) 1993-03-19 1993-03-19 Novo Nordisk As
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
NL9401887A (nl) 1994-11-11 1996-06-03 Stork Pmt Werkwijze en inrichting voor het scheiden van ten minste één stuk ingewandsweefsel van ten minste één daarmee verbonden orgaan.
WO1999021430A1 (en) * 1997-10-29 1999-05-06 Ken Rhodes System and method for making enhanced cheese
US6416796B1 (en) * 1999-04-27 2002-07-09 Kraft Foods, Inc. Whey protein digestion products in cheese
US6224914B1 (en) * 1999-06-03 2001-05-01 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase

Also Published As

Publication number Publication date
US20020043159A1 (en) 2002-04-18
DE60109694T2 (de) 2006-01-12
EP1186238B1 (en) 2005-03-30
EP1186238A2 (en) 2002-03-13
DE60109694D1 (de) 2005-05-04
ATE291848T1 (de) 2005-04-15
NZ513684A (en) 2001-09-28
DK1186238T3 (da) 2005-04-18
BR0103583B1 (pt) 2014-01-28
EP1186238A3 (en) 2003-03-12
CA2355762A1 (en) 2002-02-28
JP4096284B2 (ja) 2008-06-04
JP2002065158A (ja) 2002-03-05
AU780555B2 (en) 2005-03-24
US6749873B2 (en) 2004-06-15
AU6187001A (en) 2002-03-07
CA2355762C (en) 2008-10-28

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 28/01/2014, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time
B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2476 DE 19-06-2018 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.