BR0209467A - Processo para fabricar um produto de queijo contendo ácido lactobiÈnico, produto de queijo, processo para fabricar um produto laticìnio contendo ácido lactobiÈnico, queijo do processo, e, processo para preparar o queijo do processo - Google Patents

Processo para fabricar um produto de queijo contendo ácido lactobiÈnico, produto de queijo, processo para fabricar um produto laticìnio contendo ácido lactobiÈnico, queijo do processo, e, processo para preparar o queijo do processo

Info

Publication number
BR0209467A
BR0209467A BR0209467-3A BR0209467A BR0209467A BR 0209467 A BR0209467 A BR 0209467A BR 0209467 A BR0209467 A BR 0209467A BR 0209467 A BR0209467 A BR 0209467A
Authority
BR
Brazil
Prior art keywords
cheese
lactobionic acid
cheeses
product
making
Prior art date
Application number
BR0209467-3A
Other languages
English (en)
Other versions
BRPI0209467B1 (pt
Inventor
Rathna Koka
David W Mehnert
Rudolf J Fritsch
Wolfram Steffan
Peter Habermeier
Allan G W Bradbury
Alan Wolfschoon-Pombo
Mehran Rose
Original Assignee
Kraft Foods R & D Inc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=31985010&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BR0209467(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kraft Foods R & D Inc filed Critical Kraft Foods R & D Inc
Publication of BR0209467A publication Critical patent/BR0209467A/pt
Publication of BRPI0209467B1 publication Critical patent/BRPI0209467B1/pt

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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1213—Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A23C13/165—Making sour cream by chemical or physical means only
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
    • 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
    • A23C19/028—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 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
    • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
    • 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
    • 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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/041—Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
    • 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
    • A23C19/052—Acidifying only by chemical or physical means
    • 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
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/06—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 THEREOF
    • A23C20/00—Cheese substitutes
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/99—Oxidoreductases acting on the CH-OH group of donors (1.1) with other acceptors (1.1.99)
    • C12Y101/99018—Cellobiose oxidase (1.1.99.18)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)

Abstract

"PROCESSO PARA FABRICAR UM PRODUTO DE QUEIJO CONTENDO áCIDO LACTOBIÈNICO, PRODUTO DE QUEIJO, PROCESSO PARA FABRICAR UM PRODUTO LATICìNIO CONTENDO áCIDO LACTOBIÈNICO, QUEIJO DO PROCESSO, E, PROCESSO PARA PREPARAR O QUEIJO DO PROCESSO". Processo para fabricar queijos e outros produtos laticínios e os produtos resultantes, no qual o ácido lactobiónico é adicionado ou gerado in situ, em combinação com um componente laticínio no curso do processo. O ácido lactobiónico pode ser usado como o único acidulante para a acidificação direta do queijo ou em conjunção com as quantidades reduzidas da cultura de ácido láctico. Quando o ácido lactobiónico é gerado in situ durante a fabricação do queijo de acordo com a invenção, uma lactose oxidase é usada em uma forma de realização da invenção para converter a lactose intrinsecamente presente no(s) ingrediente(s) líquido(s) laticínio(s) no ácido lactobiónico. Os atributos organolépticos dos queijos feitos usando-se o ácido lactobiónico como um ingrediente são satisfatória e totalmente adequados. O processo pode ser aplicado à produção de uma ampla variedade de queijos, incluindo, por exemplo, queijos cremosos, queijos duros, tais como o cheddar, queijos UF, queijos de processo, queijos cheddar e assim por diante.
BRPI0209467-3A 2001-05-07 2002-05-07 Processo para fabricar e preparar queijo e outros produtos lacticínios contendo ácido lactobiônico BRPI0209467B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP01110166 2001-05-07
PCT/US2002/014337 WO2002089592A1 (en) 2001-05-07 2002-05-07 Process for manufacturing cheeses and other dairy products and products thereof

Publications (2)

Publication Number Publication Date
BR0209467A true BR0209467A (pt) 2004-04-20
BRPI0209467B1 BRPI0209467B1 (pt) 2015-03-17

Family

ID=31985010

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0209467-3A BRPI0209467B1 (pt) 2001-05-07 2002-05-07 Processo para fabricar e preparar queijo e outros produtos lacticínios contendo ácido lactobiônico

Country Status (17)

Country Link
US (2) US6916496B2 (pt)
EP (1) EP1416803B2 (pt)
JP (1) JP4249491B2 (pt)
KR (1) KR100850395B1 (pt)
AT (1) ATE367092T1 (pt)
AU (1) AU2002256474B2 (pt)
BR (1) BRPI0209467B1 (pt)
CA (1) CA2459846C (pt)
CO (1) CO5540272A2 (pt)
DE (1) DE60221255T3 (pt)
DK (1) DK1416803T3 (pt)
EC (1) ECSP034876A (pt)
ES (1) ES2290290T5 (pt)
MX (1) MXPA03010174A (pt)
NZ (1) NZ529379A (pt)
PT (1) PT1416803E (pt)
WO (1) WO2002089592A1 (pt)

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Also Published As

Publication number Publication date
US20040151802A1 (en) 2004-08-05
US20050244541A1 (en) 2005-11-03
DK1416803T3 (da) 2007-11-05
CA2459846A1 (en) 2002-11-14
ECSP034876A (es) 2004-01-28
KR20040020901A (ko) 2004-03-09
DE60221255D1 (de) 2007-08-30
EP1416803B2 (en) 2016-06-08
CO5540272A2 (es) 2005-07-29
ES2290290T5 (es) 2016-11-22
MXPA03010174A (es) 2005-03-07
CA2459846C (en) 2011-03-22
ATE367092T1 (de) 2007-08-15
PT1416803E (pt) 2007-08-27
ES2290290T3 (es) 2008-02-16
EP1416803A4 (en) 2004-09-15
DE60221255T3 (de) 2017-01-12
EP1416803B1 (en) 2007-07-18
JP2005501522A (ja) 2005-01-20
DE60221255T2 (de) 2008-04-17
EP1416803A1 (en) 2004-05-12
US7329424B2 (en) 2008-02-12
AU2002256474B2 (en) 2002-11-18
BRPI0209467B1 (pt) 2015-03-17
KR100850395B1 (ko) 2008-08-04
JP4249491B2 (ja) 2009-04-02
US6916496B2 (en) 2005-07-12
NZ529379A (en) 2006-09-29
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