BRPI0413383A - produção de ingrediente de proteìna do leite com alto teor de proteìna do soro - Google Patents

produção de ingrediente de proteìna do leite com alto teor de proteìna do soro

Info

Publication number
BRPI0413383A
BRPI0413383A BRPI0413383-8A BRPI0413383A BRPI0413383A BR PI0413383 A BRPI0413383 A BR PI0413383A BR PI0413383 A BRPI0413383 A BR PI0413383A BR PI0413383 A BRPI0413383 A BR PI0413383A
Authority
BR
Brazil
Prior art keywords
protein
milk
production
composition
ingredient
Prior art date
Application number
BRPI0413383-8A
Other languages
English (en)
Inventor
Samuel Dylan Quinn Cuksey
Peter Dudley Elston
Ganugapati Vijaya Bhaskar
Brent Anthony Vautier
Siew Kim Lee
Original Assignee
Fonterra Co Operative Group
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 Co Operative Group filed Critical Fonterra Co Operative Group
Publication of BRPI0413383A publication Critical patent/BRPI0413383A/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
    • A23C19/02—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
    • A23C19/06—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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • 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
    • A23C19/043—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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/207—Co-precipitates of casein and lactalbumine
    • 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

Landscapes

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

Abstract

"PRODUçãO DE INGREDIENTE DE PROTEìNA DO LEITE COM ALTO TEOR DE PROTEìNA DO SORO". A invenção descrita é uma composição de proteína do leite, que tem uma alta porcentagem da proteína do soro do leite, a partir da corrente láctea da qual ela foi derivada, ligada à caseína dessa corrente. A composição é preparada por um processo no qual a corrente láctea é aquecida durante um período de residência. Uma enzima transglutaminase é adicionada e a corrente é aquecida novamente. Depois disso, efetua-se uma etapa de coagulação do coalho na composição protéica pela adição de uma enzima coaguladora do leite ou por acidificação. A composição de proteína do leite pode ser então secada para dar um pó para uso na fabricação de queijos.
BRPI0413383-8A 2003-08-07 2004-08-09 produção de ingrediente de proteìna do leite com alto teor de proteìna do soro BRPI0413383A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ527436A NZ527436A (en) 2003-08-07 2003-08-07 Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields
PCT/NZ2004/000179 WO2005013710A1 (en) 2003-08-07 2004-08-09 Production of milk protein ingredient with high whey protein content

Publications (1)

Publication Number Publication Date
BRPI0413383A true BRPI0413383A (pt) 2006-10-17

Family

ID=34132434

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0413383-8A BRPI0413383A (pt) 2003-08-07 2004-08-09 produção de ingrediente de proteìna do leite com alto teor de proteìna do soro

Country Status (12)

Country Link
US (1) US20070020371A1 (pt)
EP (1) EP1659875A1 (pt)
JP (1) JP2007501611A (pt)
KR (1) KR20060057596A (pt)
CN (1) CN1832687A (pt)
AU (1) AU2004263068A1 (pt)
BR (1) BRPI0413383A (pt)
CA (1) CA2534915A1 (pt)
MX (1) MXPA06001281A (pt)
NZ (1) NZ527436A (pt)
RU (1) RU2006106924A (pt)
WO (1) WO2005013710A1 (pt)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI121451B (fi) 2005-09-02 2010-11-30 Valio Oy Menetelmä maitotuotteiden valmistamiseksi, näin saadut tuotteet ja niiden käyttö
FI121525B (fi) * 2005-11-22 2010-12-31 Valio Oy Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi
US10667538B2 (en) * 2007-11-07 2020-06-02 Leprino Foods Company Non-fat dry milk production processes for cheesemaking
FI126431B (fi) * 2011-06-16 2016-11-30 Valio Oy Juusto ja sen valmistus
AU2013200268B2 (en) * 2011-11-02 2014-10-30 Fonterra Co-Operative Group Limited Dairy product and process
FI126558B (en) 2012-06-27 2017-02-15 Valio Oy New casein protein product and process for its preparation
PL224069B1 (pl) * 2012-07-05 2016-11-30 P M T Trading Spółka Z Ograniczoną Odpowiedzialnością Sposób wytwarzania miksów tłuszczowych o obniżonej zawartości tłuszczu
EP2945489B1 (en) * 2013-01-15 2023-03-08 Glanbia Nutritionals Limited Method for improving viscosity, solubility, and particle size of milk protein concentrates
CN105324035A (zh) * 2013-03-15 2016-02-10 简耐而生物公司 重构天然蛋白基质
GB2516103A (en) * 2013-07-12 2015-01-14 Nandi Proteins Ltd Method of manufacturing a comestible product
KR102179461B1 (ko) * 2013-07-18 2020-11-18 시에이치알. 한센 에이/에스 응유 아스파르틱 프로티에이즈 조성물
FI127978B (en) 2015-11-02 2019-06-28 Valio Oy Acidified protein product and process for the preparation thereof
EP3445176B1 (en) * 2016-04-18 2019-12-25 Coöperatie Avebe U.A. Heat stable whey-bound fresh cheese and fillings for bakery products
CN106720302A (zh) * 2016-11-29 2017-05-31 中国农业大学 一种改善乳蛋白浓缩物凝胶性的方法及其应用
CN110313520A (zh) * 2018-03-30 2019-10-11 中国农业大学 酸奶及其制备方法
CN109180806A (zh) * 2018-09-26 2019-01-11 哈尔滨工业大学 一种除去乳清蛋白中酪蛋白糖巨肽的方法
US20220248710A1 (en) * 2019-06-20 2022-08-11 Novozymes A/S Cross-linked milk protein co-precipitate
US20220256871A1 (en) * 2019-07-05 2022-08-18 Novozymes A/S Process for Preparing an Acidified Milk Product
CN110973345B (zh) * 2019-12-26 2022-02-25 吉林大学 一种初乳中功能性乳蛋白连续分离制备的方法
FR3115436B1 (fr) * 2020-10-26 2024-03-29 Ingredia Procede de fabrication d’un ingredient solide, ingredient solide susceptible d’etre obtenu par la mise en œuvre dudit procede de fabrication, et utilisations dudit ingredient
CN114601014B (zh) * 2022-03-15 2023-11-28 江南大学 一种高热稳定性和低粘度酪蛋白胶束浓缩液的制备方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4376072A (en) * 1980-11-17 1983-03-08 New Zealand Milk Products, Inc. Method of producing milk protein isolates and milk protein/vegetable protein isolates and compositions of same
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
CN1075354C (zh) * 1995-06-30 2001-11-28 诺沃奇梅兹有限公司 用于制造乳酪的方法
US6139901A (en) * 1997-09-16 2000-10-31 New Zealand Milk Products (North Amerca) Inc. Membrane filtered milk proteins varying in composition and functional attributes
US6093424A (en) * 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
US6224914B1 (en) * 1999-06-03 2001-05-01 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
US6270814B1 (en) * 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
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
US6572901B2 (en) * 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
AU2003213671A1 (en) * 2002-03-04 2003-09-22 Schreiber Foods, Inc. Processed cheese with improved firmness using cross-linking enzymes

Also Published As

Publication number Publication date
JP2007501611A (ja) 2007-02-01
US20070020371A1 (en) 2007-01-25
AU2004263068A1 (en) 2005-02-17
MXPA06001281A (es) 2006-05-15
KR20060057596A (ko) 2006-05-26
CA2534915A1 (en) 2005-02-17
EP1659875A1 (en) 2006-05-31
WO2005013710A1 (en) 2005-02-17
RU2006106924A (ru) 2007-09-20
CN1832687A (zh) 2006-09-13
NZ527436A (en) 2005-08-26

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Legal Events

Date Code Title Description
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]