BR0213474A - Processo para a produção de coalho de queijo, e, queijo - Google Patents

Processo para a produção de coalho de queijo, e, queijo

Info

Publication number
BR0213474A
BR0213474A BR0213474-8A BR0213474A BR0213474A BR 0213474 A BR0213474 A BR 0213474A BR 0213474 A BR0213474 A BR 0213474A BR 0213474 A BR0213474 A BR 0213474A
Authority
BR
Brazil
Prior art keywords
milk
transglutaminase
kept
clotting enzyme
temperature
Prior art date
Application number
BR0213474-8A
Other languages
English (en)
Inventor
Yoshiyuki Kumazawa
Noriko Miwa
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 BR0213474A publication Critical patent/BR0213474A/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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
    • 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)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

"PROCESSO PARA A PRODUçãO DE COALHO DE QUEIJO, E, QUEIJO". Um processo para a produção de um coalho de queijo em um rendimento elevado por meio do qual pode ser evitada a reação da enzima coaguladora de leite devido à reação da proteína do leite com transglutaminase. A saber, um método de obtenção de um coalho de queijo que compreende as etapas de manter um leite inicial em uma tal temperatura baixa que a proteína de leite não sofreria coagulação devido à enzima coaguladora do leite; adicionar a proteína coaguladora de leite no mesmo no estado acima para desta maneira tratar o leite com a enzima coaguladora de leite; depois adicionar transglutaminase; e elevar a temperatura para deste modo tratar o leite com a transglutaminase; ou simultaneamente adicionar a enzima coaguladora de leite e transglutaminase no leite na temperatura baixa; manter a mistura na temperatura por um período de tempo definido para deste modo tratar o leite principalmente com a enzima coaguladora de leite; depois elevar a temperatura para tratar o leite com a transglutaminase, coagulando desta maneira o leite; cortar o leite assim coagulado; e separar o soro de leite.
BR0213474-8A 2001-10-31 2002-10-03 Processo para a produção de coalho de queijo, e, queijo BR0213474A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001335571A JP3643932B2 (ja) 2001-10-31 2001-10-31 チーズカードの製造方法
PCT/JP2002/010332 WO2003037094A1 (fr) 2001-10-31 2002-10-03 Procede permettant de produire du caille de fromagerie

Publications (1)

Publication Number Publication Date
BR0213474A true BR0213474A (pt) 2004-11-03

Family

ID=19150544

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0213474-8A BR0213474A (pt) 2001-10-31 2002-10-03 Processo para a produção de coalho de queijo, e, queijo

Country Status (11)

Country Link
US (1) US7504119B2 (pt)
EP (1) EP1442663B1 (pt)
JP (1) JP3643932B2 (pt)
CN (1) CN1256886C (pt)
AT (1) ATE507725T1 (pt)
AU (1) AU2002344064B2 (pt)
BR (1) BR0213474A (pt)
CA (1) CA2465251A1 (pt)
DE (1) DE60239949D1 (pt)
NZ (1) NZ532961A (pt)
WO (1) WO2003037094A1 (pt)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100341419C (zh) * 2005-11-10 2007-10-10 北京弗蒙特生物技术有限公司 一种制作酸奶的方法及其专用酸奶添加剂
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
US20110064847A1 (en) * 2008-03-14 2011-03-17 Ajinomoto Co., Inc. Method of denaturing protein with enzymes
CN101406216B (zh) * 2008-11-14 2010-12-08 云南农业大学 一种凝乳剂及其应用
JP5621083B2 (ja) * 2010-09-29 2014-11-05 北海道乳業株式会社 製麹基材及びその製造方法、並びにそれを用いた発酵調味料の製造方法
PL228081B1 (pl) * 2010-12-02 2018-02-28 P M T Trading Społka Z Ograniczoną Odpowiedzialnością Sposób wytwarzania sera twarogowego
DE102011008016A1 (de) * 2011-01-06 2012-07-12 Johannes F. Coy Schokoladenmasse
FI126431B (fi) * 2011-06-16 2016-11-30 Valio Oy Juusto ja sen valmistus
FI126558B (en) * 2012-06-27 2017-02-15 Valio Oy New casein protein product and process for its preparation
AU2014207624B2 (en) 2013-01-15 2017-04-13 Glanbia Nutritionals (Ireland) Ltd. Method for improving viscosity, solubility, and particle size of milk protein concentrates
CN104255933B (zh) * 2014-09-28 2017-08-29 中国农业大学 一种干酪及其制备方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2627062B1 (fr) * 1988-02-12 1991-08-16 Bongrain Sa Utilisation dans les industries alimentaires de micro-organismes exprimant les genes de transglutaminase, pour texturer des melanges proteiques
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
DK60192D0 (pt) 1992-05-08 1992-05-08 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
US6093424A (en) * 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
JP4096284B2 (ja) 2000-08-31 2008-06-04 味の素株式会社 チーズの収率向上方法
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
US6572901B2 (en) * 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase

Also Published As

Publication number Publication date
CN1555224A (zh) 2004-12-15
US20050123645A1 (en) 2005-06-09
DE60239949D1 (de) 2011-06-16
CN1256886C (zh) 2006-05-24
JP3643932B2 (ja) 2005-04-27
EP1442663A4 (en) 2005-01-26
CA2465251A1 (en) 2003-05-08
AU2002344064B2 (en) 2007-01-25
NZ532961A (en) 2004-12-24
ATE507725T1 (de) 2011-05-15
JP2003134997A (ja) 2003-05-13
WO2003037094A1 (fr) 2003-05-08
EP1442663B1 (en) 2011-05-04
US7504119B2 (en) 2009-03-17
EP1442663A1 (en) 2004-08-04

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 7A ANUIDADE

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2060 DE 29/06/2010.