DK2871966T3 - Ost og fremstilling af samme - Google Patents

Ost og fremstilling af samme Download PDF

Info

Publication number
DK2871966T3
DK2871966T3 DK13744583.9T DK13744583T DK2871966T3 DK 2871966 T3 DK2871966 T3 DK 2871966T3 DK 13744583 T DK13744583 T DK 13744583T DK 2871966 T3 DK2871966 T3 DK 2871966T3
Authority
DK
Denmark
Prior art keywords
cheese
protein
milk
enzyme
grains
Prior art date
Application number
DK13744583.9T
Other languages
English (en)
Other versions
DK2871966T4 (da
Inventor
Janne Uusi-Rauva
Matti Kärki
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=48914320&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2871966(T3) "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 DK2871966T3 publication Critical patent/DK2871966T3/da
Application granted granted Critical
Publication of DK2871966T4 publication Critical patent/DK2871966T4/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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
    • 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
    • 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
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0686—Cheese from whey, e.g. mysost
    • 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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)

Claims (19)

1. Fremgangsmåde til fremstilling af ostekorn, omfattende trinnene: - at tilvejebringe et råmateriale, - at udsætte råmaterialet for et koaguleringstrin, hvor et koaguleringsmiddel omfattende et mælkekoaguleringsenzym tilsættes til råmaterialet for at danne et koagulat, - at skære koagulatet for at danne en ostemasseblanding af ostekorn og valle, - at udsætte ostemasseblandingen for et skoldningstrin, hvor temperaturen af ostemasseblandingen hæves til et område fra 60 °C til 95 °C under omrøring for at danne en skoldet ostemasseblanding, - at separere valle fra den skoldede blanding for at tilvejebringe ost i formen af korn med et proteinindhold på 10 % til 23 % og pH fra 6 til 7.
2. Fremgangsmåden ifølge krav 1, hvor en starter anvendes i koaguleringstrinnet.
3. Fremgangsmåden ifølge krav 1 eller 2, hvor mælkekoaguleringsenzymet er en osteløbe.
4. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor koaguleringstrinnet udføres ved en temperatur på 30 til 45 °C i 15 til 60 minutter.
5. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor skoldningstrinnet udføres i 5 til 180 minutter.
6. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor en væske tilsættes til ostemasseblandingen i skoldningstrinnet, hvor væsken er vand, ostevalle, et permeat opnået fra membranfiltrering af mælk, såsom et ultrafiltreringspermeat, og en blanding deraf.
7. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor råmaterialet er varmebehandlet.
8. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor råmaterialet er et kaseinkoncentrat.
9. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor salt tilsættes til råmaterialet.
10. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor salt tilsættes før pakning af ostekornene.
11. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, yderligere omfattende et afkølingstrin efter skoldningstrinnet eller efter vallesepareringen eller begge.
12. Fremgangsmåden ifølge krav 11, hvor den skoldede ostemasseblanding afkøles til 30 °C til 55 °C efter vallesepareringen.
13. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor et proteintværbindingsenzym, såsom transglutaminase, i en mængde på 0,2 til 10U enzym/g protein, specifikt 3U enzym/g protein, tilsættes til ostemasseblandingen forud for skoldningstrinnet.
14. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor et proteintværbindingsenzym, såsom transglutaminase, i en mængde på 0,2 til 10U enzym/g protein, specifikt 3U enzym/g protein, tilsættes til ostekornene.
15. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor ostekornene presses sammen til en filetform.
16. Ost, opnåelig med fremgangsmåden ifølge kravene 1-15, der har fugtighed på en fedtfri basis på 65 % til 85 %, specifikt 70 % til 80 %, et proteinindhold på 10 % til omkring 35 %, specifikt omkring 10 til omkring 23 %, mere specifikt 18 %, og en pH fra 6 til 7.
17. Ost ifølge krav 16, hvor Ca/protein-forholdet af ost er 18 til 35 mg/g, specifikt 30 til 32 mg/g.
18. Ost ifølge kravene 16 eller 17, hvor kalciumindholdet er 0,2 % til 1,0 %, specifikt 0,5 % til 0,6 %.
19. Ost ifølge et hvilket som helst af kravene 16 til 18, hvor ost er i formen af korn eller som en kompakt blok.
DK13744583.9T 2012-06-27 2013-06-25 Ost og fremstilling af samme DK2871966T4 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20125736A FI126372B (en) 2012-06-27 2012-06-27 Cheese and the method of making it
PCT/FI2013/050698 WO2014001636A2 (en) 2012-06-27 2013-06-25 Cheese and preparing the same

Publications (2)

Publication Number Publication Date
DK2871966T3 true DK2871966T3 (da) 2017-03-20
DK2871966T4 DK2871966T4 (da) 2020-11-23

Family

ID=48914320

Family Applications (1)

Application Number Title Priority Date Filing Date
DK13744583.9T DK2871966T4 (da) 2012-06-27 2013-06-25 Ost og fremstilling af samme

Country Status (6)

Country Link
US (1) US20150181903A1 (da)
EP (1) EP2871966B2 (da)
DK (1) DK2871966T4 (da)
FI (1) FI126372B (da)
RU (1) RU2636351C2 (da)
WO (1) WO2014001636A2 (da)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2766587C2 (ru) * 2017-12-28 2022-03-15 Сюташ Сют Урюнлери Аноним Ширкети Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI126372B (en) 2012-06-27 2016-10-31 Valio Oy Cheese and the method of making it
GB201517601D0 (en) * 2015-10-06 2015-11-18 Dale Farm Ltd Improvements relating to cheese making
FI127978B (en) * 2015-11-02 2019-06-28 Valio Oy Acidified protein product and process for the preparation thereof
FI128624B (en) 2016-12-22 2020-09-15 Valio Oy Thermostable milk protein product and method for its preparation
EP4096420B1 (en) 2020-01-29 2023-12-06 Arla Foods amba Cheese-like product, use thereof and method for preparing same
WO2023031196A1 (en) * 2021-08-31 2023-03-09 Frieslandcampina Nederland B.V. Fryable cheese product

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2827257C2 (de) 1978-06-21 1984-07-19 Alpma Alpenland Maschinenbau Hain & Co KG, 8093 Rott Vorrichtung zum Herstellen von Cottage- od.dgl. Frischkäse
SE8402346L (sv) * 1984-04-30 1985-10-31 Alfa Laval Filtration Systems Sett vid framstellning av ostmassa ur koncentrerad mjolk
FI104783B (fi) 1998-02-12 2000-04-14 Valio Oy Herasuolajauhe, menetelmä sen valmistamiseksi ja sen käyttö
US6224914B1 (en) * 1999-06-03 2001-05-01 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
JP4227282B2 (ja) * 2000-03-30 2009-02-18 雪印乳業株式会社 チーズおよびその製造方法
WO2003075668A1 (en) * 2002-03-04 2003-09-18 Schreiber Foods, Inc. Processed cheese with improved firmness using cross-linking enzymes
US6809990B2 (en) * 2002-06-21 2004-10-26 Micron Technology, Inc. Delay locked loop control circuit
US20040006729A1 (en) * 2002-07-03 2004-01-08 Pendurkar Rajesh Y. Hierarchical test methodology for multi-core chips
US7026004B2 (en) * 2002-10-04 2006-04-11 Kraft Foods Holdings, Inc. Non-gelling milk concentrates
US20060006287A1 (en) * 2004-01-16 2006-01-12 Ferguson Stanley D Fairing and airfoil apparatus and method
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US20060062873A1 (en) 2004-09-13 2006-03-23 Jeng-Jung Yee Curds for processed and imitation cheese, cheese products produced therefrom, novel intermediate products and methods of making same
RU2291623C1 (ru) * 2005-04-04 2007-01-20 Виктор Петрович Головков Способ производства сырного продукта
EP1902624B1 (en) * 2006-09-20 2016-12-14 FrieslandCampina Nederland B.V. Semi-hard or hard cheese product in a casing and the preparation thereof
EP2569415A4 (en) * 2010-05-14 2015-04-22 Lactoscience Inc PROCESS FOR FERMENTATION OF A MIXED CULTURE SUBSTRATE FOR PRODUCING ANIMAL-REPRODUCIBLE BIOMASS AND / OR READY FOR MANUAL CONSUMPTION
FI126372B (en) 2012-06-27 2016-10-31 Valio Oy Cheese and the method of making it

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2766587C2 (ru) * 2017-12-28 2022-03-15 Сюташ Сют Урюнлери Аноним Ширкети Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы

Also Published As

Publication number Publication date
US20150181903A1 (en) 2015-07-02
FI126372B (en) 2016-10-31
EP2871966A2 (en) 2015-05-20
RU2636351C2 (ru) 2017-11-22
WO2014001636A3 (en) 2014-02-27
DK2871966T4 (da) 2020-11-23
FI20125736A (fi) 2013-12-28
EP2871966B1 (en) 2017-02-08
WO2014001636A2 (en) 2014-01-03
EP2871966B2 (en) 2020-10-21
RU2015102299A (ru) 2016-08-20

Similar Documents

Publication Publication Date Title
DK2871966T3 (da) Ost og fremstilling af samme
JP6479879B2 (ja) チーズおよびその調製
US11350647B2 (en) Method for manufacturing an acidified protein product from casein and a product obtained thereby
AU2012270301A1 (en) Cheese and preparing the same
US20210282424A1 (en) Cheese and method for its manufacturing
EP2104431A2 (en) A method for producing cheese
NL2005932C2 (en) Method of making cheese.
JP6224260B2 (ja) 弾力性があるナチュラルチーズの製造方法
WO2011142684A2 (en) Method of obtaining fresh spun cheese