DK2720555T3 - Ost og fremstilling deraf - Google Patents

Ost og fremstilling deraf Download PDF

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Publication number
DK2720555T3
DK2720555T3 DK12741032.2T DK12741032T DK2720555T3 DK 2720555 T3 DK2720555 T3 DK 2720555T3 DK 12741032 T DK12741032 T DK 12741032T DK 2720555 T3 DK2720555 T3 DK 2720555T3
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DK
Denmark
Prior art keywords
cheese
protein
milk
feedstock
enzyme
Prior art date
Application number
DK12741032.2T
Other languages
English (en)
Inventor
Terhi Aaltonen
Päivi Myllärinen
Ilkka Huumonen
Emmi Martikainen
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
Application filed by Valio Ltd filed Critical Valio Ltd
Application granted granted Critical
Publication of DK2720555T3 publication Critical patent/DK2720555T3/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
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • 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
    • 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
    • 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
    • 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
    • A23C19/05—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
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • 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
    • 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
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
    • 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
    • A23C2210/25—Separating and blending
    • A23C2210/252—Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions

Landscapes

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

Claims (19)

1. Fremgangsmåde til fremstilling af ost, omfattende følgende trin: - tilvejebringelse af en første råmaterialevæske indeholdende casein, - tilvejebringelse af en anden råmaterialevæske indeholdende substanser, som inhiberer aktiviteten af et proteintværbindende enzym, - behandling af den første råmaterialevæske med det proteintværbindende enzym for tilvejebringelse af en enzymbehandlet råmaterialevæske, - blanding af den enzymbehandlede råmaterialevæske med den anden råmaterialevæske for tilvejebringelse af ostemælk, - bearbejdning af ostemælken til ost under anvendelse af et koagulationsmiddel.
2. Fremgangsmåde ifølge krav 1, hvor det proteintværbindende enzym er transglutaminase, laccase, tyrosinase, peroxidase, sulfhydryloxidase, glucoseoxidase, protein-glutaminase eller en blanding deraf, fortrinsvis transglutaminase.
3. Fremgangsmåde ifølge krav 1 eller 2, hvor den første råmaterialevæske ikke er beriget med valleprotein.
4. Fremgangsmåde ifølge krav 3, hvor valleproteinindholdet i det første råmateriale er maksimalt 5%, fortrinsvis maksimalt 2%.
5. Fremgangsmåde ifølge ethvert af de foregående krav, hvor den første råmaterialevæske er pasteuriseret.
6. Fremgangsmåde ifølge ethvert af de foregående krav, hvor ostemælken er pasteuriseret.
7. Fremgangsmåde ifølge ethvert af de foregående krav, hvor den første råmaterialevæske underkastes en membranfiltrering for tilvejebringelse af et caseinkoncentrat, som behandles med det proteintværbindende enzym.
8. Fremgangsmåde ifølge krav 7, hvor membranfiltreringen er ultrafiltrering, mikrofiltre-ring, ultrafiltrering/diafiltrering eller mikrofiltrering/diafiltrering, fortrinsvis ultrafiltrering.
9. Fremgangsmåde ifølge krav 7 eller 8, hvor caseinkoncentratet pasteuriseres.
10. Fremgangsmåde ifølge ethvert af kravene 7 til 9, hvor proteinindholdet i caseinkoncentratet er omkring 2,7 til 35 vægt-%, fortrinsvis omkring 12 vægt-%.
11. Fremgangsmåde ifølge ethvert af de foregående krav, hvor omkring 5 til 50 vægt-%, især omkring 20 vægt-% af proteinerne i ostemælken behandles med det protein-tværbindende middel.
12. Fremgangsmåde ifølge ethvert af de foregående krav, hvor mængden af det tilførte proteintværbindende enzym er en mængde på 0,2 til 10 U/g protein, fortrinsvis 1 til 5 U/g protein.
13. Fremgangsmåde ifølge ethvert af de foregående krav, hvor det proteintværbindende enzym inkuberes med den første råmaterialevæske i en periode på imellem 15 minutter og 24 timer ved en temperatur liggende fra 4°C til 40°C.
14. Fremgangsmåde ifølge ethvert af de foregående krav, hvor den anden råmaterialevæske omfatter skummetmælk, fløde eller en blanding deraf.
15. Fremgangsmåde ifølge ethvert af kravene 1 til 13, hvor den anden råmaterialevæske omfatter et permeat opnået ved membranfiltreringen af den første råmaterialevæske.
16. Fremgangsmåde ifølge krav 14 eller 15, hvor maksimalt 25 volumen-% af den anden råmaterialevæske højpasteuriseres.
17. Fremgangsmåde ifølge ethvert af de foregående krav, hvor proteinindholdet af ostemælk er omkring 3,2 til 4,5 vægt-%.
18. Fremgangsmåde ifølge ethvert af de foregående krav, hvor ostemælken pasteuriseres ved en temperatur på 65°C til 80°C i 10 til 120 sekunder, før den bearbejdes til ost.
19. Ost omfattende en råmaterialevæske behandlet med et proteintværbindende enzym, med et fugtindhold på en fedtfri basis på 67% eller mindre, hvor proteinet i osten har en molekylvægt på mindre end 66 kDa.
DK12741032.2T 2011-06-16 2012-06-14 Ost og fremstilling deraf DK2720555T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20115607A FI126431B (fi) 2011-06-16 2011-06-16 Juusto ja sen valmistus
PCT/FI2012/050604 WO2012172179A1 (en) 2011-06-16 2012-06-14 Cheese and preparing the same

Publications (1)

Publication Number Publication Date
DK2720555T3 true DK2720555T3 (da) 2018-05-28

Family

ID=44206818

Family Applications (1)

Application Number Title Priority Date Filing Date
DK12741032.2T DK2720555T3 (da) 2011-06-16 2012-06-14 Ost og fremstilling deraf

Country Status (15)

Country Link
US (1) US10080374B2 (da)
EP (1) EP2720555B1 (da)
JP (2) JP2014516576A (da)
CN (1) CN103607901A (da)
AU (1) AU2012270301B2 (da)
BR (1) BR112013030267B1 (da)
CA (1) CA2836837C (da)
DK (1) DK2720555T3 (da)
ES (1) ES2664512T3 (da)
FI (1) FI126431B (da)
MX (1) MX348835B (da)
PL (1) PL2720555T3 (da)
RU (1) RU2616282C2 (da)
UA (1) UA111609C2 (da)
WO (1) WO2012172179A1 (da)

Families Citing this family (10)

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Publication number Priority date Publication date Assignee Title
FI126558B (en) 2012-06-27 2017-02-15 Valio Oy New casein protein product and process for its preparation
FI20145305A (fi) * 2014-03-31 2015-10-01 Valio Oy Proteiinituotteet ja menetelmät niiden valmistamiseksi
EP3262946B1 (en) * 2015-02-26 2019-12-18 Ajinomoto Co., Inc. Cheese production method and preparation for cheese reformulation
CN106720925B (zh) * 2016-11-23 2020-09-08 中国海洋大学 一种复合酶聚合偶联超滤回收乳清蛋白或mpc中蛋白的方法
US11246320B2 (en) * 2017-01-19 2022-02-15 Chr. Hansen A/S Casein glycomacropeptide (CGMP) oligomers
CN108094559B (zh) * 2017-12-05 2020-05-22 内蒙古蒙牛乳业（集团）股份有限公司 奶酪及其制备方法
WO2019132798A1 (en) * 2017-12-28 2019-07-04 Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ A method of producing uf suzme white cheese with transglutaminase enzyme and uf suzme white cheese obtained by this method
CN111280254B (zh) * 2018-12-06 2022-12-20 内蒙古蒙牛乳业（集团）股份有限公司 一种具有核壳结构的坚果颗粒及含有坚果颗粒的常温酸奶
US20220248710A1 (en) * 2019-06-20 2022-08-11 Novozymes A/S Cross-linked milk protein co-precipitate
EP4212626A4 (en) * 2020-09-10 2024-05-15 Amano Enzyme Inc. PROCESS FOR PRODUCING PROCESSED PROTEINS

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Also Published As

Publication number Publication date
CA2836837A1 (en) 2012-12-20
FI20115607A (fi) 2012-12-17
WO2012172179A1 (en) 2012-12-20
CA2836837C (en) 2019-06-04
FI20115607L (fi) 2012-12-17
UA111609C2 (uk) 2016-05-25
PL2720555T3 (pl) 2018-08-31
AU2012270301B2 (en) 2016-02-04
RU2013157826A (ru) 2015-08-10
CN103607901A (zh) 2014-02-26
US20140220178A1 (en) 2014-08-07
RU2616282C2 (ru) 2017-04-13
JP6479879B2 (ja) 2019-03-06
EP2720555A1 (en) 2014-04-23
ES2664512T3 (es) 2018-04-19
BR112013030267B1 (pt) 2019-03-19
MX348835B (es) 2017-06-30
EP2720555B1 (en) 2018-02-21
JP2014516576A (ja) 2014-07-17
BR112013030267A2 (pt) 2016-12-06
US10080374B2 (en) 2018-09-25
FI126431B (fi) 2016-11-30
FI20115607A0 (fi) 2011-06-16
JP2017148054A (ja) 2017-08-31
MX2013014729A (es) 2014-02-27

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