DK2649884T4 - Fremgangsmåde til fremstilling af flødeost - Google Patents

Fremgangsmåde til fremstilling af flødeost Download PDF

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Publication number
DK2649884T4
DK2649884T4 DK13162334.0T DK13162334T DK2649884T4 DK 2649884 T4 DK2649884 T4 DK 2649884T4 DK 13162334 T DK13162334 T DK 13162334T DK 2649884 T4 DK2649884 T4 DK 2649884T4
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DK
Denmark
Prior art keywords
fraction
milk
lactose
cream cheese
casein
Prior art date
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DK13162334.0T
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English (en)
Other versions
DK2649884T3 (da
Inventor
Dr Alan Frederick Wolfschoon-Pombo
Dr Thomas Demmer
Katerina Milosavljevic
Thomas L Spiegel
Christian Hammer
Original Assignee
Kraft Foods R & D Inc
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=47997302&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2649884(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kraft Foods R & D Inc filed Critical Kraft Foods R & D Inc
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Publication of DK2649884T3 publication Critical patent/DK2649884T3/da
Publication of DK2649884T4 publication Critical patent/DK2649884T4/da

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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
    • A23C19/076—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 (13)

1. Fremgangsmåde til fremstilling af flødeost (8), hvilken fremgangsmåde omfatter de trin, at skummetmælk (9) separeres ved mikrofiltrering for at frembringe en caseinberiget mælkefraktion (1, 1') og en valleproteinfraktion (10), der fremstilles en mælkeblanding (4), mælkeblandingen (4) underkastes fermentering til dannelse af en fermenteret mælkeblanding, den fermenterede mælkeblanding separeres i en ostemassefraktion (6) og en væskefraktion (5', 5"), ostemassefraktionen (6) suppleres og blandes med funktionaliseret valleproteinkoncentrat som en flydende mejerikomponent, og der fremstilles flødeost (8) ud fra ostemassefraktionen (6), 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, hvor den fermenterede mælkeblanding separeres i en ostemassefraktion (6) og en væskefraktion (5', 5") ved ultrafiltrering eller centrifugering.
5. Fremgangsmåde ifølge et hvilket som helst af kravene 1-4, som omfatter et trin til homogenisering af ostemassefraktionen (6).
6. Fremgangsmåde ifølge krav 5, som omfatter et konsistensgivningstrin efter homogeniseringstrinnet.
7. Fremgangsmåde ifølge et hvilket som helst af kravene 1-6, hvor væskefraktionen (5") er en vallefraktion (5'), og fremgangsmåden omfatter trinnene 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).
8. Fremgangsmåde ifølge et hvilket som helst af kravene 1 -4, som omfatter trinnene 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).
9. Fremgangsmåde ifølge krav 7 eller 8, som omfatter trinnene 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.
10. Fremgangsmåde ifølge et hvilket som helst af kravene 7-9, som omfatter trinnene 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.
11. Fremgangsmåde ifølge et hvilket som helst af kravene 1 -10, som omfatter trinnet til tilsætning af den ene af fløde (3, 3’) og syrnet fløde (18) eller dem begge som flødeosteingrediens (7) til ostemassefraktionen (6).
12. Flødeost, som kan opnås ved fremgangsmåden ifølge et hvilket som helst af kravene 1-11, kendetegnet ved at have et (Ca + P)/casein-vægtforhold på > 0,05, et valleprotein/renprotein-vægtforhold på > 25,0 %, et K-indhold på > 140 mg/100 g og et lactoseindhold på > 3,5 g/100 g, 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 25:1954, og NPN (ikke-protein-nitrogen) er bestemt i henhold til Kjeldahl, Amtliche Sammlung von Untersuchungsverfahren nach § 64 LFGB (ASU), L 01.11-10/4.
13. Fremgangsmåde til fremstilling af en fødevare, som omfatter flødeost og en eller flere yderligere fødevarebestanddele, hvilken fremgangsmåde omfatter trinnene til fremstilling af flødeost ifølge et hvilket som helst af kravene 1-11 og kombinering af den således fremstillede flødeost med den eller de yderligere fødevarebestanddele.
DK13162334.0T 2012-04-10 2013-04-04 Fremgangsmåde til fremstilling af flødeost DK2649884T4 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP12163565 2012-04-10
US201261714026P 2012-10-15 2012-10-15

Publications (2)

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DK2649884T3 DK2649884T3 (da) 2016-04-25
DK2649884T4 true DK2649884T4 (da) 2019-04-08

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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)

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Publication number Publication date
PL2649884T3 (pl) 2016-07-29
EP2649884B1 (en) 2016-02-03
EP2649884A1 (en) 2013-10-16
MX2013003930A (es) 2014-02-06
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
DK2649884T3 (da) 2016-04-25
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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