DE60022575D1 - Verfahren zur Einarbeitung von Molke in Schmelzkäse - Google Patents

Verfahren zur Einarbeitung von Molke in Schmelzkäse

Info

Publication number
DE60022575D1
DE60022575D1 DE60022575T DE60022575T DE60022575D1 DE 60022575 D1 DE60022575 D1 DE 60022575D1 DE 60022575 T DE60022575 T DE 60022575T DE 60022575 T DE60022575 T DE 60022575T DE 60022575 D1 DE60022575 D1 DE 60022575D1
Authority
DE
Germany
Prior art keywords
processed cheese
incorporating whey
whey
incorporating
cheese
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
DE60022575T
Other languages
English (en)
Other versions
DE60022575T2 (de
Inventor
Xiao-Qing Han
Joseph Edgar Spradlin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Intercontinental Great Brands LLC
Original Assignee
Kraft Foods North America 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
Application filed by Kraft Foods North America Inc filed Critical Kraft Foods North America Inc
Application granted granted Critical
Publication of DE60022575D1 publication Critical patent/DE60022575D1/de
Publication of DE60022575T2 publication Critical patent/DE60022575T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
DE60022575T 1999-06-03 2000-06-02 Verfahren zur Einarbeitung von Molke in Schmelzkäse Expired - Fee Related DE60022575T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US325220 1999-06-03
US09/325,220 US6270814B1 (en) 1999-06-03 1999-06-03 Incorporation of whey into process cheese

Publications (2)

Publication Number Publication Date
DE60022575D1 true DE60022575D1 (de) 2005-10-20
DE60022575T2 DE60022575T2 (de) 2006-02-02

Family

ID=23266943

Family Applications (1)

Application Number Title Priority Date Filing Date
DE60022575T Expired - Fee Related DE60022575T2 (de) 1999-06-03 2000-06-02 Verfahren zur Einarbeitung von Molke in Schmelzkäse

Country Status (6)

Country Link
US (1) US6270814B1 (de)
EP (1) EP1057412B1 (de)
AU (1) AU772468B2 (de)
CA (1) CA2310499A1 (de)
DE (1) DE60022575T2 (de)
ES (1) ES2246811T3 (de)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4106511B2 (ja) * 2000-06-29 2008-06-25 味の素株式会社 中華点心類
US6416797B1 (en) * 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
US6572901B2 (en) * 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
US6669978B2 (en) * 2001-06-15 2003-12-30 Kraft Foods Holdings, Inc. Method for preparing process cheese containing increased levels of whey protein
WO2003039265A1 (en) * 2001-11-07 2003-05-15 Campina B.V. Processed cheese
AU2003213671A1 (en) * 2002-03-04 2003-09-22 Schreiber Foods, Inc. Processed cheese with improved firmness using cross-linking enzymes
ES2223227B1 (es) * 2002-05-31 2006-04-16 Consejo Sup. Investig. Cientificas Secuencia de nucleotidos de maiz codificante de una proteina con actividad transglutaminasa, y su uso.
WO2005012317A2 (en) * 2003-07-30 2005-02-10 Nickel Gary B Amylose and amylopectin derivatives
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
US20070134396A1 (en) * 2005-12-13 2007-06-14 Kraft Foods Holding, Inc. Modified Whey Protein For Low Casein Processed Cheese
US8192780B2 (en) 2006-03-23 2012-06-05 Fonterra Co-Operative Group Limited Dairy product and process
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
FI126431B (fi) 2011-06-16 2016-11-30 Valio Oy Juusto ja sen valmistus
US20130196030A1 (en) 2012-02-01 2013-08-01 Anthony William Criezis Dairy Products With Added Dairy Minerals And Methods Of Producing The Same
US20140199436A1 (en) * 2013-01-15 2014-07-17 Glanbia Nutritionals (Ireland) Ltd. Method for Improving Viscosity, Solubility, and Particle Size of Milk Protein Concentrates
US11457642B2 (en) 2014-09-25 2022-10-04 Aladdin Foods, Llc Formulations for use in food products
CN116963601A (zh) * 2021-02-15 2023-10-27 味之素株式会社 使用酶的干酪及干酪类似物的制造方法

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1151879A (en) 1965-09-17 1969-05-14 Commw Scient Ind Res Org Process for Manufacture of Co-Procipitates of Milk Proteins
US4205090A (en) 1969-07-18 1980-05-27 Etablissement Public: Institut National de la Recherche Agronomique Preparation of cheese using ultrafiltration
US5356639A (en) 1981-07-31 1994-10-18 Commonwealth Scientific And Industrial Research Organization/Australian Dairy Corporation Process for producing cheese containing substantially all the casein and whey proteins in milk
JPS5959151A (ja) 1982-09-29 1984-04-04 Ajinomoto Co Inc 新規なゲル状食品の製造法
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
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
JPH02276541A (ja) 1989-04-19 1990-11-13 Nagase Sangyo Kk 蛋白質繊維組織物の製造方法
DK19991D0 (da) 1991-02-06 1991-02-06 Novo Nordisk As Proteinpraeparationer
DK60192D0 (de) 1992-05-08 1992-05-08 Novo Nordisk As
JP3182954B2 (ja) * 1993-01-08 2001-07-03 味の素株式会社 ヨーグルト類の製造法
DK31193D0 (de) 1993-03-19 1993-03-19 Novo Nordisk As
DK31293D0 (de) 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
JP3669390B2 (ja) 1995-02-09 2005-07-06 味の素株式会社 バチルス属細菌由来のトランスグルタミナーゼ
WO1997001961A1 (en) 1995-06-30 1997-01-23 Novo Nordisk A/S A process for making cheese

Also Published As

Publication number Publication date
EP1057412A2 (de) 2000-12-06
ES2246811T3 (es) 2006-03-01
EP1057412A3 (de) 2002-07-31
EP1057412B1 (de) 2005-09-14
DE60022575T2 (de) 2006-02-02
CA2310499A1 (en) 2000-12-03
AU772468B2 (en) 2004-04-29
US6270814B1 (en) 2001-08-07
AU3786800A (en) 2000-12-07

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee