DK3476220T3 - Fremgangsmåde til fremstilling af kvarkgrundmasse med forbedrede smagsegenskaber - Google Patents
Fremgangsmåde til fremstilling af kvarkgrundmasse med forbedrede smagsegenskaber Download PDFInfo
- Publication number
- DK3476220T3 DK3476220T3 DK17198240.8T DK17198240T DK3476220T3 DK 3476220 T3 DK3476220 T3 DK 3476220T3 DK 17198240 T DK17198240 T DK 17198240T DK 3476220 T3 DK3476220 T3 DK 3476220T3
- Authority
- DK
- Denmark
- Prior art keywords
- quarque
- preparing
- procedure
- improved taste
- taste properties
- Prior art date
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
- A23C19/028—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
- A23C19/02—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
- 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
- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C9/1422—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 ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- 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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
-
- 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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1516—Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins
-
- 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
-
- 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
- A23C2210/258—Separation or recuperation of fats or lipids from whey or whey products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Water Supply & Treatment (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP17198240.8A EP3476220B1 (de) | 2017-10-25 | 2017-10-25 | Verfahren zur herstellung von quarkgrundmasse mit verbesserten geschmackseigenschaften |
Publications (1)
Publication Number | Publication Date |
---|---|
DK3476220T3 true DK3476220T3 (da) | 2020-10-19 |
Family
ID=60182457
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK17198240.8T DK3476220T3 (da) | 2017-10-25 | 2017-10-25 | Fremgangsmåde til fremstilling af kvarkgrundmasse med forbedrede smagsegenskaber |
Country Status (4)
Country | Link |
---|---|
US (1) | US10806160B2 (da) |
EP (1) | EP3476220B1 (da) |
CN (1) | CN109699751A (da) |
DK (1) | DK3476220T3 (da) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK3583853T3 (da) * | 2018-06-18 | 2021-04-12 | Dmk Deutsches Milchkontor Gmbh | Fremgangsmåde til fremstilling af sur valle med formindsket lactoseindhold |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3963836A (en) * | 1972-05-10 | 1976-06-15 | Lever Brothers Company | Preparation of yogurt and quark |
US4689234A (en) * | 1985-11-04 | 1987-08-25 | Dec International Inc. | Process for the production of cheese |
US6623781B2 (en) | 1999-07-26 | 2003-09-23 | Cornell Research Foundation, Inc. | Microfiltration of skim milk for cheese making and whey proteins |
US7041323B2 (en) | 2000-04-27 | 2006-05-09 | Lact Innovation Aps | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
DE10036085C1 (de) | 2000-07-25 | 2002-01-24 | Westfalia Separator Food Tec G | Verfahren zur Entkeimung von Milch |
AT502598B1 (de) | 2002-05-21 | 2009-05-15 | Pinzgau Milch Registrierte Gen | Gesäuertes milchprodukt und verfahren zur herstellung desselben |
DE102005037503B4 (de) | 2005-08-09 | 2007-07-12 | Tuchenhagen Dairy Systems Gmbh | Verfahren zur Herstellung von konzentrierten und fermentierten Milchprodukten, insbesondere Frischkäse, Frischkäseerzeugnisse und Quark |
CA2808934C (en) * | 2012-04-10 | 2019-01-15 | Kraft Foods R&D, Inc. | Process for producing cream cheese |
DK2796051T3 (da) | 2013-04-24 | 2019-03-25 | Dmk Deutsches Milchkontor Gmbh | Kvarkgrundmasse med forbedrede smagsegenskaber |
EP2839748B1 (de) | 2013-08-18 | 2019-01-02 | DMK Deutsches Milchkontor GmbH | Quarkgrundmasse mit verbesserten Geschmackeigenschaften II |
DK2839749T3 (da) | 2013-08-18 | 2019-04-23 | Dmk Deutsches Milchkontor Gmbh | Kvarkgrundmasse med forbedrede smagsegenskaber III |
DK2839747T3 (da) * | 2013-08-18 | 2019-09-09 | Dmk Deutsches Milchkontor Gmbh | Starterkulturer til fremstilling af fermenterede mælkeprodukter |
-
2017
- 2017-10-25 DK DK17198240.8T patent/DK3476220T3/da active
- 2017-10-25 EP EP17198240.8A patent/EP3476220B1/de active Active
-
2018
- 2018-09-13 US US16/130,407 patent/US10806160B2/en active Active
- 2018-10-17 CN CN201811208449.1A patent/CN109699751A/zh active Pending
Also Published As
Publication number | Publication date |
---|---|
CN109699751A (zh) | 2019-05-03 |
US20190116823A1 (en) | 2019-04-25 |
US10806160B2 (en) | 2020-10-20 |
EP3476220B1 (de) | 2020-08-26 |
EP3476220A1 (de) | 2019-05-01 |
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