DK2482678T4 - Ost og fremgangsmåde til dens fremstilling - Google Patents

Ost og fremgangsmåde til dens fremstilling Download PDF

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Publication number
DK2482678T4
DK2482678T4 DK10773642.3T DK10773642T DK2482678T4 DK 2482678 T4 DK2482678 T4 DK 2482678T4 DK 10773642 T DK10773642 T DK 10773642T DK 2482678 T4 DK2482678 T4 DK 2482678T4
Authority
DK
Denmark
Prior art keywords
cheese
procedure
preparation
Prior art date
Application number
DK10773642.3T
Other languages
English (en)
Other versions
DK2482678T3 (da
Inventor
Emmi Martikainen
Janne Uusi-Rauva
Original Assignee
Valio 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=41136460&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2482678(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Valio Ltd filed Critical Valio Ltd
Publication of DK2482678T3 publication Critical patent/DK2482678T3/da
Application granted granted Critical
Publication of DK2482678T4 publication Critical patent/DK2482678T4/da

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
    • A23C19/064—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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • 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
    • A23C19/02—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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • 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
    • A23C9/1427—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 dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Water Supply & Treatment (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
DK10773642.3T 2009-09-30 2010-09-28 Ost og fremgangsmåde til dens fremstilling DK2482678T4 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20096001A FI122531B (fi) 2009-09-30 2009-09-30 Juusto ja menetelmä sen valmistamiseksi
PCT/FI2010/050746 WO2011039414A1 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing

Publications (2)

Publication Number Publication Date
DK2482678T3 DK2482678T3 (da) 2013-07-29
DK2482678T4 true DK2482678T4 (da) 2022-05-09

Family

ID=41136460

Family Applications (1)

Application Number Title Priority Date Filing Date
DK10773642.3T DK2482678T4 (da) 2009-09-30 2010-09-28 Ost og fremgangsmåde til dens fremstilling

Country Status (9)

Country Link
US (1) US20120183644A1 (da)
EP (1) EP2482678B2 (da)
JP (2) JP2013506412A (da)
AU (1) AU2010302546B2 (da)
CA (1) CA2775722C (da)
DK (1) DK2482678T4 (da)
ES (1) ES2424862T5 (da)
FI (1) FI122531B (da)
WO (1) WO2011039414A1 (da)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2793595B2 (en) * 2011-12-23 2024-05-29 Chr. Hansen A/S Method for making low-salt cheese using gad-negative culture and low-salt cheese produced
JP2013162756A (ja) * 2012-02-10 2013-08-22 Nyushokuken:Kk 乳製品の製造方法及び製造装置
FI126558B (en) 2012-06-27 2017-02-15 Valio Oy New casein protein product and process for its preparation
FR2999875B1 (fr) * 2012-12-21 2015-02-06 Euroserum Sel d'origine laitiere riche en potassium et procede d'obtention
FI128196B (en) 2013-06-10 2019-12-13 Valio Oy Cheese and the method of making it
WO2015043959A1 (en) * 2013-09-25 2015-04-02 Nestec S.A. Reduced sodium cheeses and methods for making same
BR112019008037A2 (pt) * 2016-10-21 2019-07-02 Glanbia Nutritionals Ireland Ltd método para fazer um queijo tratado a calor
JP6783633B2 (ja) * 2016-11-17 2020-11-11 株式会社Adeka 乳清ミネラル組成物

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
DE3372694D1 (en) * 1982-10-06 1987-09-03 Commw Of Australia Hard cheese from milk concentrate
GB8823429D0 (en) † 1988-10-05 1988-11-09 Agricultural Genetics Co Method for accelerated ripening of cheddar & related hard type cheese
FR2648318B1 (fr) 1989-06-20 1992-06-19 Agronomique Inst Nat Rech Fromages hyposodes et leur procede d'obtention
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
FI104783B (fi) * 1998-02-12 2000-04-14 Valio Oy Herasuolajauhe, menetelmä sen valmistamiseksi ja sen käyttö
US6090417A (en) * 1999-03-24 2000-07-18 Kraft Foods, Inc. Nutritional fortification of natural cheese and method of making
FI113741B (fi) * 1999-11-01 2004-06-15 Valio Oy Menetelmä verenpainetta alentavia peptidejä sisältävän tuotteen valmistamiseksi
JP4249491B2 (ja) * 2001-05-07 2009-04-02 クラフト・フーヅ・リサーチ・アンド・ディベロップメント・インコーポレイテッド チーズおよびその他の乳製品ならびにそれらの製品の製造方法
FI112031B (fi) * 2002-02-25 2003-10-31 Valio Oy Biologisesti aktiivisen tuotteen uusi käyttö
US20040101612A1 (en) 2002-11-27 2004-05-27 South Dakota State University Salt whey product and method of making
AU2003296605B2 (en) * 2003-01-06 2007-06-28 Unilever Plc Fermented milk product comprising tripeptide VPP and/or IPP
US7785824B2 (en) * 2003-05-05 2010-08-31 Conopco Inc. Hydrolysed casein product comprising tripeptides IPP and/or VPP
PT1845797E (pt) † 2005-02-09 2009-05-25 Unilever Nv Produtos alimentares compreendendo sólidos de leite hidrolisado com sabor melhorado
WO2006087350A1 (en) * 2005-02-16 2006-08-24 Dsm Ip Assets B.V. Transfer of active compounds to curd during cheese making
US20090111758A1 (en) * 2006-05-15 2009-04-30 Valio Ltd. Use of therapeutically useful peptides
AU2007261973B8 (en) † 2006-06-21 2012-01-19 Adeka Corporation Taste improving agent
JP4965348B2 (ja) * 2006-06-21 2012-07-04 株式会社Ａｄｅｋａ 塩味強化剤
JP4965349B2 (ja) * 2006-06-21 2012-07-04 株式会社Ａｄｅｋａ 調味剤
US7547457B2 (en) * 2006-08-01 2009-06-16 Kraft Foods Global Brands Llc Methods of fortifying process cheese and products thereof
NL2002361C2 (en) † 2008-12-22 2010-06-23 Friesland Brands Bv Method for improving the texture of natural cheese.

Also Published As

Publication number Publication date
ES2424862T5 (es) 2022-05-27
CA2775722C (en) 2017-11-28
CA2775722A1 (en) 2011-04-07
FI122531B (fi) 2012-03-15
EP2482678B2 (en) 2022-03-16
DK2482678T3 (da) 2013-07-29
JP2016052321A (ja) 2016-04-14
JP2013506412A (ja) 2013-02-28
AU2010302546A1 (en) 2012-03-22
EP2482678B1 (en) 2013-07-10
AU2010302546B2 (en) 2015-04-02
US20120183644A1 (en) 2012-07-19
EP2482678A1 (en) 2012-08-08
ES2424862T3 (es) 2013-10-09
FI20096001A (fi) 2011-03-31
FI20096001A0 (fi) 2009-09-30
WO2011039414A1 (en) 2011-04-07

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