BR112018012916A2 - produto lácteo e processos - Google Patents

produto lácteo e processos

Info

Publication number
BR112018012916A2
BR112018012916A2 BR112018012916A BR112018012916A BR112018012916A2 BR 112018012916 A2 BR112018012916 A2 BR 112018012916A2 BR 112018012916 A BR112018012916 A BR 112018012916A BR 112018012916 A BR112018012916 A BR 112018012916A BR 112018012916 A2 BR112018012916 A2 BR 112018012916A2
Authority
BR
Brazil
Prior art keywords
content
casein
total
mmol
cations
Prior art date
Application number
BR112018012916A
Other languages
English (en)
Other versions
BR112018012916A8 (pt
BR112018012916B1 (pt
Inventor
June Coker Christina
Shawn Gillies Graeme
Havea Palatasa
Murray Taylor Steve
Original Assignee
Fonterra Cooperative Group Ltd
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 Fonterra Cooperative Group Ltd filed Critical Fonterra Cooperative Group Ltd
Publication of BR112018012916A2 publication Critical patent/BR112018012916A2/pt
Publication of BR112018012916A8 publication Critical patent/BR112018012916A8/pt
Publication of BR112018012916B1 publication Critical patent/BR112018012916B1/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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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
    • 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
    • A23C19/051—Acidifying by combination of acid fermentation and of 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
    • A23C19/053—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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/064—Salting
    • 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
    • A23C9/14—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
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Noodles (AREA)

Abstract

a invenção se refere à fabricação de um queijo de pasta filata que compreende um teor de umidade de pelo menos cerca de 55% em peso, um teor de sólidos sem gordura de até cerca de 45% em peso, sendo que os sólidos sem gordura compreendem pelo menos cerca de 70% em peso de proteína, sendo que a proteína compreende pelo menos cerca de 65% em peso de caseína, e sendo que um teor de mineral compreende um teor de cátion divalente total de cerca de 25 a cerca de 75 mmol de cátions divalentes/100 g de caseína, e um teor de cátion monovalente total de cerca de 100 a cerca de 250 mmol de cátions monovalentes/100 g de caseína, e um teor de cátion total de cerca de 150 a cerca de 300 mmol de cátions totais/100 g de caseína.
BR112018012916-0A 2015-12-24 2016-12-23 Queijo de pasta filata e processo para sua produção BR112018012916B1 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
NZ715584 2015-12-24
NZ71558415 2015-12-24
NZ716956 2016-02-15
NZ71695616 2016-02-15
PCT/NZ2016/050206 WO2017111621A1 (en) 2015-12-24 2016-12-23 Dairy product and processes

Publications (3)

Publication Number Publication Date
BR112018012916A2 true BR112018012916A2 (pt) 2018-12-11
BR112018012916A8 BR112018012916A8 (pt) 2023-01-31
BR112018012916B1 BR112018012916B1 (pt) 2023-06-27

Family

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Also Published As

Publication number Publication date
AU2016377257A1 (en) 2018-07-12
US10993453B2 (en) 2021-05-04
CN108697110A (zh) 2018-10-23
JP2019505233A (ja) 2019-02-28
BR112018012916A8 (pt) 2023-01-31
EP3393264A4 (en) 2019-09-18
CN108697110B (zh) 2022-03-25
AU2016377257B2 (en) 2022-01-13
SG11201805292SA (en) 2018-07-30
US20180368433A1 (en) 2018-12-27
EP3393264B1 (en) 2021-12-01
JP7014732B2 (ja) 2022-02-01
CL2018001735A1 (es) 2018-11-09
WO2017111621A1 (en) 2017-06-29
JP2021184735A (ja) 2021-12-09
EP3393264A1 (en) 2018-10-31

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B06G Technical and formal requirements: other requirements [chapter 6.7 patent gazette]

Free format text: TENDO EM VISTA A SOLICITACAO CONTIDA NA PETICAO NO 870180069875 DE ALTERACAO DE NOME DOS INVENTORES ?CHRISTINA JUNE COKER? E ?STEVE MURAY TAYLOR?, APRESENTE O DOCUMENTO DE IDENTIFICACAO DOS INVENTORES OU DECLARACAO ASSINADA POR ELES SOLICITANDO A ALTERACAO. CUMPRE FRISAR QUE SOMENTE COM A DOCUMENTACAO SOLICITADA SERA POSSIVEL A ALTERACAO.

B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 23/12/2016, OBSERVADAS AS CONDICOES LEGAIS