DK2649884T3 - Fremgangsmåde til fremstilling af flødeost - Google Patents
Fremgangsmåde til fremstilling af flødeost Download PDFInfo
- Publication number
- DK2649884T3 DK2649884T3 DK13162334.0T DK13162334T DK2649884T3 DK 2649884 T3 DK2649884 T3 DK 2649884T3 DK 13162334 T DK13162334 T DK 13162334T DK 2649884 T3 DK2649884 T3 DK 2649884T3
- Authority
- DK
- Denmark
- Prior art keywords
- fraction
- cream cheese
- lactose
- milk
- casein
- Prior art date
Links
Classifications
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- 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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- 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
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- 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
-
- 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
- A23C19/0917—Addition, to cheese or curd, of 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
- A23C19/09—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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated 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
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
Claims (15)
1. Fremgangsmåde til fremstilling af flødeost (8), hvilken fremgangsmåde omfatter følgende trin: separation af skummetmælk (9) ved mikrofiltrering for at frembringe en caseinberiget mælkefraktion (1,1') og en valleproteinfraktion (10), fremstilling af en mælkeblanding (4), fermentering af mælkeblandingen (4) for at danne en fermenteret mælkeblanding og fremstilling af flødeost (8) ud fra den fermenterede mælkeblanding, hvor den caseinberigede mælkefraktion (1,1') indeholder mindst 6,5 % vægt/vægt casein og anvendes til fremstillingen af mælkeblandingen (4) således, at caseinkoncentrationen i mælkeblandingen (4) er i intervallet fra 0,4 til 6,6 % vægt/vægt.
2. Fremgangsmåde ifølge krav 1, hvor mælkeblandingen (4) omfatter mælk (2, 2'), som kan være pasteuriseret, fløde (3, 3') og den caseinberigede mælkefraktion (1, 1').
3. Fremgangsmåde ifølge krav 1 eller 2, hvor mælkeblandingen (4) fermenteres med mælkesyrebakterier.
4. Fremgangsmåde ifølge et hvilket som helst af kravene 1 -3, som omfatter et trin til separation af den fermenterede mælkeblanding i en ostemassefraktion (6) og en væskefraktion (5', 5"), fortrinsvis ved ultrafiltrering eller centrifugering.
5. Fremgangsmåde ifølge et hvilket som helst af kravene 1 -3, hvor den fermenterede mælkeblanding ikke separeres ved hjælp af et separationstrin, og hvor den videreforarbejdes som en ostemassefraktion (6).
6. Fremgangsmåde ifølge krav 4 eller 5, som omfatter et trin til tilsætning af en eller flere flødeosteingredienser (7) til ostemassefraktionen (6).
7. Fremgangsmåde ifølge et hvilket som helst af kravene 4-6, som omfatter et trin til homogenisering af ostemassefraktionen (6).
8. Fremgangsmåde ifølge krav 7, som omfatter et konsistensgivningstrin efter homogeniseringstrinet.
9. Fremgangsmåde ifølge et hvilket som helst af kravene 4 og 6-8, hvor væskefraktionen (5") er en vallefraktion (5'), og fremgangsmåden omfatter trinene til separation af vallefraktionen (5') i en valleproteinkoncentratfraktion (12) og en fraktion med lactose/mineraler (11), fortrinsvis ved ultrafiltrering, og tilsætning af valleproteinkoncentratfraktionen (12), som fortrinsvis foreligger i form af funktionaliserede valleproteiner (13), til ostemassefraktionen (6).
10. Fremgangsmåde ifølge krav 4 eller 5, som omfatter trinene til separation af valleproteinfraktionen (10) i en valleproteinkoncentratfraktion (12) og en fraktion med lactose/mineraler (11), fortrinsvis ved ultrafiltrering, og tilsætning af valleproteinkoncentratfraktionen (12), fortrinsvis i form af funktionaliserede valleproteiner (13), til ostemassefraktionen (6).
11. Fremgangsmåde ifølge krav 9 eller 10, som omfatter trinene til separation af fraktionen med lactose/mineraler (11) i en lactosefraktion (16) og en fraktion med mineraler (15), fortrinsvis ved en sekvens af nanofiltrering og omvendt osmose eller nanofiltrering og fordampning, og tilsætning til ostemassefraktionen (6) af den ene af lactosefraktionen (16) og fraktionen med mineraler (15) eller dem begge, enten helt eller delvist.
12. Fremgangsmåde ifølge et hvilket som helst af kravene 9-11, som omfatter trinene til koncentrering af fraktionen med lactose/mineraler (11) til en koncentreret fraktion med lactose/mineraler (17), fortrinsvis ved omvendt osmose eller fordampning, og tilsætning til ostemassefraktionen (6) af den koncentrerede fraktion med lactose/mineraler (17), enten helt eller delvist.
13. Fremgangsmåde ifølge et hvilket som helst af kravene 4-12, som omfatter trinet til tilsætning af den ene af fløde (3, 3’) og syrnet fløde (18) eller dem begge som flødeosteingrediens (7) til ostemassefraktionen (6).
14. Flødeost, som fortrinsvis kan opnås ved fremgangsmåden ifølge et hvilket som helst af kravene 1 -13, kendetegnet ved at have et (Ca + P)/casein-vægtforhold
et valleprotein/renprotein-vægtforhold
et K-indhold
et lactoseindhold
hvor Ca, P og K er bestemt i henhold til DIN EN ISO 11885, mod (#1), lactose er bestemt enzymatisk i henhold til VDLUFA Methodenbuch, Band VI, Milch, C 20.2.3, casein og valleproteiner er bestemt i henhold til ASU L 01.11 -40, og renprotein er bestemt som (totalt protein-nitrogen - NPN) x 6,38, hvor totalt protein er bestemt ved Kjeldahls metode, IDF-standard 25:1964, og NPN (ikke-protein-nitrogen) er bestemt i henhold til Kjeldahl, Amtliche Sammlung von Untersuchungsverfahren nach § 64 LFGB (ASU), L 01.11-10/4.
15. Fremgangsmåde til fremstilling af en fødevare, som omfatter flødeost og en eller flere yderligere fødevarebestanddele, hvilken fremgangsmåde omfatter trinene til fremstilling af flødeost ifølge et hvilket som helst af kravene 1 -13 og kombinering af den således fremstillede flødeost med den eller de yderligere fødevarebestanddele.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP12163565 | 2012-04-10 | ||
US201261714026P | 2012-10-15 | 2012-10-15 |
Publications (2)
Publication Number | Publication Date |
---|---|
DK2649884T3 true DK2649884T3 (da) | 2016-04-25 |
DK2649884T4 DK2649884T4 (da) | 2019-04-08 |
Family
ID=47997302
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK13162334.0T DK2649884T4 (da) | 2012-04-10 | 2013-04-04 | Fremgangsmåde til fremstilling af flødeost |
Country Status (10)
Country | Link |
---|---|
US (1) | US9775366B2 (da) |
EP (1) | EP2649884B2 (da) |
JP (1) | JP6174357B2 (da) |
AU (1) | AU2013201366B2 (da) |
BR (1) | BR102013005892B1 (da) |
CA (1) | CA2808934C (da) |
DK (1) | DK2649884T4 (da) |
ES (1) | ES2568978T5 (da) |
MX (1) | MX353646B (da) |
PL (1) | PL2649884T5 (da) |
Families Citing this family (15)
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US9826751B2 (en) | 2014-01-21 | 2017-11-28 | Land O'lakes, Inc. | Food products and systems and methods of making same |
US20150250197A1 (en) * | 2014-03-06 | 2015-09-10 | Sergey Konchakovskiy | Dairy-based snack products and method of manufacture of same |
CN113841738A (zh) * | 2014-08-21 | 2021-12-28 | 完美日公司 | 包含酪蛋白的组合物及其生产方法 |
GB201417254D0 (en) * | 2014-09-30 | 2014-11-12 | Kraft Foods R & D Inc | Method for The Manufacture of a Cream Cheese |
EP3244746B1 (en) | 2015-01-13 | 2018-10-24 | Coöperatie AVEBE U.A. | Spreadable cheese from curd. |
RU2677128C2 (ru) * | 2017-05-31 | 2019-01-15 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Уральский государственный экономический университет" (УрГЭУ) | Способ производства ультрафильтрационного биотворога |
DK3476220T3 (da) | 2017-10-25 | 2020-10-19 | Dmk Deutsches Milchkontor Gmbh | Fremgangsmåde til fremstilling af kvarkgrundmasse med forbedrede smagsegenskaber |
BR112021002131A2 (pt) * | 2018-08-07 | 2021-05-04 | Chr. Hansen A/S | processo para produção de um produto de queijo em pasta de leite fermentado |
US11758915B2 (en) * | 2018-12-21 | 2023-09-19 | Kraft Foods Group Brands Llc | Method of producing a simplified cheese spread and products therefrom |
RU2717014C1 (ru) * | 2019-02-25 | 2020-03-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) | Творожный продукт |
US11259535B2 (en) | 2019-05-07 | 2022-03-01 | Land O'lakes, Inc. | Food products and systems and methods of making same |
WO2021152106A1 (en) * | 2020-01-29 | 2021-08-05 | Arla Foods Amba | Low sodium processed cheese and method of producing it |
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GB2617097A (en) | 2022-03-29 | 2023-10-04 | Intercontinental Great Brands Llc | A method for the manufacture of a cream cheese |
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2013
- 2013-03-07 CA CA2808934A patent/CA2808934C/en active Active
- 2013-03-08 AU AU2013201366A patent/AU2013201366B2/en active Active
- 2013-03-12 BR BR102013005892-0A patent/BR102013005892B1/pt active IP Right Grant
- 2013-04-04 DK DK13162334.0T patent/DK2649884T4/da active
- 2013-04-04 PL PL13162334T patent/PL2649884T5/pl unknown
- 2013-04-04 EP EP13162334.0A patent/EP2649884B2/en active Active
- 2013-04-04 ES ES13162334T patent/ES2568978T5/es active Active
- 2013-04-08 MX MX2013003930A patent/MX353646B/es active IP Right Grant
- 2013-04-09 US US13/859,404 patent/US9775366B2/en active Active
- 2013-04-09 JP JP2013081317A patent/JP6174357B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
PL2649884T3 (pl) | 2016-07-29 |
EP2649884B1 (en) | 2016-02-03 |
EP2649884A1 (en) | 2013-10-16 |
MX2013003930A (es) | 2014-02-06 |
DK2649884T4 (da) | 2019-04-08 |
JP6174357B2 (ja) | 2017-08-02 |
PL2649884T5 (pl) | 2019-05-31 |
BR102013005892A2 (pt) | 2015-07-07 |
JP2013215192A (ja) | 2013-10-24 |
US20130273202A1 (en) | 2013-10-17 |
AU2013201366A1 (en) | 2013-10-24 |
CA2808934A1 (en) | 2013-10-10 |
ES2568978T3 (es) | 2016-05-05 |
CA2808934C (en) | 2019-01-15 |
AU2013201366B2 (en) | 2016-04-21 |
US9775366B2 (en) | 2017-10-03 |
MX353646B (es) | 2018-01-19 |
EP2649884B2 (en) | 2019-01-09 |
BR102013005892B1 (pt) | 2019-09-17 |
ES2568978T5 (es) | 2019-06-13 |
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