FI126641B - Juusto ja menetelmä sen valmistamiseksi - Google Patents
Juusto ja menetelmä sen valmistamiseksi Download PDFInfo
- Publication number
- FI126641B FI126641B FI20126137A FI20126137A FI126641B FI 126641 B FI126641 B FI 126641B FI 20126137 A FI20126137 A FI 20126137A FI 20126137 A FI20126137 A FI 20126137A FI 126641 B FI126641 B FI 126641B
- Authority
- FI
- Finland
- Prior art keywords
- emulsifier
- milk
- cheese
- raw material
- casein
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims description 59
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000014059 processed cheese Nutrition 0.000 claims description 81
- 239000003995 emulsifying agent Substances 0.000 claims description 77
- 102000011632 Caseins Human genes 0.000 claims description 66
- 108010076119 Caseins Proteins 0.000 claims description 66
- 239000011575 calcium Substances 0.000 claims description 60
- 235000013336 milk Nutrition 0.000 claims description 54
- 239000008267 milk Substances 0.000 claims description 54
- 210000004080 milk Anatomy 0.000 claims description 54
- 238000000034 method Methods 0.000 claims description 39
- 238000001471 micro-filtration Methods 0.000 claims description 38
- 239000005018 casein Substances 0.000 claims description 37
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 37
- 235000021240 caseins Nutrition 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 31
- 229940080237 sodium caseinate Drugs 0.000 claims description 29
- 108010046377 Whey Proteins Proteins 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 23
- 235000021119 whey protein Nutrition 0.000 claims description 19
- 230000002829 reductive effect Effects 0.000 claims description 18
- 239000012465 retentate Substances 0.000 claims description 18
- 102000004169 proteins and genes Human genes 0.000 claims description 16
- 108090000623 proteins and genes Proteins 0.000 claims description 16
- 235000019197 fats Nutrition 0.000 claims description 15
- 235000018102 proteins Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 11
- 229910052791 calcium Inorganic materials 0.000 claims description 11
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000008240 homogeneous mixture Substances 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 238000005342 ion exchange Methods 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 239000012466 permeate Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 108060008539 Transglutaminase Proteins 0.000 claims description 2
- 102000003601 transglutaminase Human genes 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 description 23
- 239000008101 lactose Substances 0.000 description 20
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 18
- 150000003839 salts Chemical class 0.000 description 13
- 235000021239 milk protein Nutrition 0.000 description 11
- 102000014171 Milk Proteins Human genes 0.000 description 10
- 108010011756 Milk Proteins Proteins 0.000 description 10
- 230000001804 emulsifying effect Effects 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 206010006956 Calcium deficiency Diseases 0.000 description 9
- 239000012141 concentrate Substances 0.000 description 6
- 238000011026 diafiltration Methods 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005374 membrane filtration Methods 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 238000005341 cation exchange Methods 0.000 description 2
- 239000003456 ion exchange resin Substances 0.000 description 2
- 229920003303 ion-exchange polymer Polymers 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 235000019624 protein content Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102100038094 Protein-glutamine gamma-glutamyltransferase E Human genes 0.000 description 1
- 101710182788 Protein-glutamine gamma-glutamyltransferase E Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000021277 colostrum Nutrition 0.000 description 1
- 210000003022 colostrum Anatomy 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 235000020190 lactose-free milk Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000011140 membrane chromatography Methods 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229910001414 potassium ion Chemical group 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000011369 resultant mixture Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000020202 standardised milk Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- ISIJQEHRDSCQIU-UHFFFAOYSA-N tert-butyl 2,7-diazaspiro[4.5]decane-7-carboxylate Chemical class C1N(C(=O)OC(C)(C)C)CCCC11CNCC1 ISIJQEHRDSCQIU-UHFFFAOYSA-N 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000014388 unprocessed cheese Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- 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
- 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
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- 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
- A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/202—Casein or caseinates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01108—Lactase (3.2.1.108)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54246—Casein
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Water Supply & Treatment (AREA)
- Wood Science & Technology (AREA)
- Dairy Products (AREA)
Claims (26)
1. Menetelmä sulatejuuston valmistamiseksi, joka menetelmä käsittää vaiheet: - muodostetaan seos, joka käsittää luonnonjuustoa (-juustoja) ja maitopohjaista Ca-vähennettyä natriumkaseinaattiemulgointiainetta, joka on olennaisesti vapaa heraproteiineista; - kuumennetaan seos noin 80 °C - noin 142 °C:seen samalla sekoittaen, kunnes muodostuu homogeeninen seos; -jäähdytetään homogeeninen seos, jolloin saadaan sulatejuustoa.
2. Patenttivaatimuksen 1 mukainen menetelmä, jolloin sulatejuusto käsittää noin 15 % - noin 35 %, erityisesti noin 22 % - noin 30 % luonnonjuustoa (-juustoja).
3. Patenttivaatimuksen 1 tai 2 mukainen menetelmä, jolloin seos kuumennetaan lämpötilaan noin 95 °C - noin 142 °C.
4. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin emulgointiainetta lisätään määrä, niin että emulgointiaineen kaseiinin suhde juuston kaseiiniin on noin 0,4 - noin 0,8, erityisesti noin 0,4.
5. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin vesipitoista nestettä lisätään luonnonjuuston (-juustojen) ja emulgointiaineen seokseen.
6. Patenttivaatimuksen 5 mukainen menetelmä, jolloin nestettä lisätään korkeintaan noin 15 % juuston kokonaispainosta laskettuna.
7. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin seoksen pH säädetään arvoon noin 5,5 - noin 6,0.
8. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin sulatejuuston kiintoainepitoisuus säädetään lisäämällä rasvatonta maitojauhetta, täysrasvaista maitojauhetta, Ca-vähennettyä maitojauhetta, maito-suolajauhetta, herajauhetta ja/tai demineralisoitua maitojauhetta.
9. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin sulatejuuston rasvapitoisuus säädetään voilla, kermalla, voiöljyllä ja/tai kasviöljyllä.
10. Maitopohjainen Ca-vähennetty natriumkaseinaattiemulgointiaine, joka on olennaisesti vapaa heraproteiineista.
11. Patenttivaatimuksen 10 mukainen emulgointiaine, jolloin kaseiinin suhde heraproteiiniin on yli noin 95:5, erityisesti yli noin 96:4.
12. Patenttivaatimuksen 10 tai 11 mukainen emulgointiaine, jolloin emulgointiaineen Ca/proteiini-suhde on korkeintaan noin 15 mg Ca/g proteiinia.
13. Jonkin patenttivaatimuksen 10-12 mukainen emulgointiaine, jolloin emulgointiaineen kiintoainepitoisuus on noin 10 % - noin 30 %, erityisesti noin 12 % - noin 15 %.
14. Jonkin patenttivaatimuksen 10-12 mukainen emulgointiaine, jolloin emulgointiaineen kiintoainepitoisuus on yli noin 90 %.
15. Menetelmä maitopohjaisen Ca-vähennetyn natriumkaseinaatti-emulgointiaineen valmistamiseksi, joka on olennaisesti vapaa heraproteiineista, joka menetelmä käsittää - johdetaan maitoraaka-aine mikrosuodatukseen ja kalsiumin poistoon, jolloin saadaan maitopohjainen Ca-vähennetty natriumkaseinaattiemul-gointiaine, - konsentroidaan emulgointiaine haihduttamalla kiintoainepitoisuu-teen noin 10 % - noin 30 %.
16. Patenttivaatimuksen 15 mukainen menetelmä, jolloin maitoraa-ka-aine ensin johdetaan mikrosuodatukseen (MF), jolloin saadaan MF-reten-taatti ja MF-permeaatti, ja MF-retentaatti johdetaan sitten kalsiumin poistoon, jolloin saadaan Ca-vähennetty natriumkaseinaatti.
17. Patenttivaatimuksen 15 mukainen menetelmä, jolloin maitoraa-ka-aine ensin johdetaan kalsiumin poistoon, jolloin saadaan Ca-vähennetty maitoraaka-aine, ja sitten Ca-vähennetty maitoraaka-aine johdetaan mikrosuodatukseen, jolloin saadaan Ca-vähennetty natriumkaseinaattiemulgointiaine mikrosuodatusretentaattina.
18. Jonkin patenttivaatimuksen 15-17 mukainen menetelmä, jolloin Ca:n poisto tehdään ioninvaihdolla.
19. Jonkin patenttivaatimuksen 15-18 mukainen menetelmä, jolloin maitoraaka-aine on rasvaton maito.
20. Jonkin patenttivaatimuksen 15-19 mukainen menetelmä, jolloin emulgointiaine konsentroidaan haihduttamalla kiintoainepitoisuuteen noin 10 % -noin 15 %.
21. Jonkin patenttivaatimuksen 15-20 mukainen menetelmä, jolloin emulgointiaine entsyymikäsitellään transglutaminaasilla.
22. Patenttivaatimuksen 21 mukainen menetelmä, jolloin entsyymi-käsitelty emulgointiaine konsentroidaan haihduttamalla kiintoainepitoisuuteen noin 15 % - noin 30 %.
23. Jonkin patenttivaatimuksen 15-22 mukainen menetelmä, jolloin emulgointiaine konsentroidaan jauheeksi, jonka kiintoainepitoisuus on yli noin 90 %.
24. Jonkin patenttivaatimuksen 15-23 mukainen menetelmä, jolloin fosfaatti-ioneita ei poisteta emulgointiaineesta.
25. Jonkin patenttivaatimuksen 10-14 mukaisen tai jonkin patenttivaatimuksen 15-24 mukaisella menetelmällä valmistetun maitopohjaisen emulgointiaineen käyttö sulatejuuston valmistuksessa.
26. Patenttivaatimuksen 25 mukainen käyttö, jolloin maitopohjaista emulgointiainetta käytetään määränä, niin että saadaan emulgointiaineen kaseiinin suhde juuston kaseiiniin noin 0,4 - noin 0,8, erityisesti noin 0,4.
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| FI20126137A FI126641B (fi) | 2012-10-31 | 2012-10-31 | Juusto ja menetelmä sen valmistamiseksi |
| PCT/FI2013/051027 WO2014068187A1 (en) | 2012-10-31 | 2013-10-30 | Processed cheese and method of preparation |
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| FI20126137A FI126641B (fi) | 2012-10-31 | 2012-10-31 | Juusto ja menetelmä sen valmistamiseksi |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2016050844A1 (en) * | 2014-10-03 | 2016-04-07 | Nestec S.A. | Cheese composition and process for making it |
| WO2018028764A1 (en) | 2016-08-08 | 2018-02-15 | Compagnie Gervais Danone | Process for producing infant formula products and acidic dairy products |
| WO2018028765A1 (en) * | 2016-08-08 | 2018-02-15 | Compagnie Gervais Danone | Process for producing infant formula products and dairy products |
| CN110613019A (zh) * | 2019-09-20 | 2019-12-27 | 秋牧(上海)商务咨询合伙企业(有限合伙) | 一种再制干酪及其制备方法 |
| DE102020104446A1 (de) | 2020-02-20 | 2021-08-26 | Lichtmess Consultants GmbH & Co. KG | Verfahren und Vorrichtung zur Herstellung eines käsehaltigen Produktes, das frei von signifikanten Mengen von Schmelzsalzen ist |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| TW200740373A (en) * | 2005-06-30 | 2007-11-01 | Fonterra Co Operative Group | Dairy product and process |
| FI121451B (fi) | 2005-09-02 | 2010-11-30 | Valio Oy | Menetelmä maitotuotteiden valmistamiseksi, näin saadut tuotteet ja niiden käyttö |
| NZ552352A (en) | 2006-12-22 | 2009-07-31 | Fonterra Co Operative Group | Dairy product produced from milk protein isolate or milk protein concentrate with reduced calcium and phosphate ion concentrations |
| CA2636226C (en) | 2007-06-29 | 2016-08-30 | Kraft Foods Holdings, Inc. | Processed cheese without emulsifying salts |
| US20120171327A1 (en) | 2009-06-04 | 2012-07-05 | Fonterra Co-Operative Group Limited | Dairy product and process |
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| FI20126137A (fi) | 2014-05-01 |
| WO2014068187A1 (en) | 2014-05-08 |
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