FI20096001A - Ost och förfarande för framställing därav - Google Patents

Ost och förfarande för framställing därav Download PDF

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Publication number
FI20096001A
FI20096001A FI20096001A FI20096001A FI20096001A FI 20096001 A FI20096001 A FI 20096001A FI 20096001 A FI20096001 A FI 20096001A FI 20096001 A FI20096001 A FI 20096001A FI 20096001 A FI20096001 A FI 20096001A
Authority
FI
Finland
Prior art keywords
cheese
making
Prior art date
Application number
FI20096001A
Other languages
English (en)
Finnish (fi)
Other versions
FI20096001A0 (sv
FI122531B (sv
Inventor
Emmi Martikainen
Janne Uusi-Rauva
Original Assignee
Valio Oy
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=41136460&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=FI20096001(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Valio Oy filed Critical Valio Oy
Priority to FI20096001A priority Critical patent/FI122531B/sv
Publication of FI20096001A0 publication Critical patent/FI20096001A0/sv
Priority to JP2012531462A priority patent/JP2013506412A/ja
Priority to ES10773642T priority patent/ES2424862T5/es
Priority to AU2010302546A priority patent/AU2010302546B2/en
Priority to DK10773642.3T priority patent/DK2482678T4/da
Priority to CA2775722A priority patent/CA2775722C/en
Priority to EP10773642.3A priority patent/EP2482678B2/en
Priority to PCT/FI2010/050746 priority patent/WO2011039414A1/en
Priority to US13/394,608 priority patent/US20120183644A1/en
Publication of FI20096001A publication Critical patent/FI20096001A/sv
Publication of FI122531B publication Critical patent/FI122531B/sv
Application granted granted Critical
Priority to JP2015227741A priority patent/JP2016052321A/ja

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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/064—Salting
    • 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
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or 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
    • A23C19/09—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
    • 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
    • A23C9/1427—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 dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Water Supply & Treatment (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
FI20096001A 2009-09-30 2009-09-30 Ost och förfarande för framställing därav FI122531B (sv)

Priority Applications (10)

Application Number Priority Date Filing Date Title
FI20096001A FI122531B (sv) 2009-09-30 2009-09-30 Ost och förfarande för framställing därav
US13/394,608 US20120183644A1 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
JP2012531462A JP2013506412A (ja) 2009-09-30 2010-09-28 チーズおよびその製造方法
ES10773642T ES2424862T5 (es) 2009-09-30 2010-09-28 Queso y método para su elaboración
AU2010302546A AU2010302546B2 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
DK10773642.3T DK2482678T4 (da) 2009-09-30 2010-09-28 Ost og fremgangsmåde til dens fremstilling
CA2775722A CA2775722C (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
EP10773642.3A EP2482678B2 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
PCT/FI2010/050746 WO2011039414A1 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
JP2015227741A JP2016052321A (ja) 2009-09-30 2015-11-20 チーズおよびその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20096001A FI122531B (sv) 2009-09-30 2009-09-30 Ost och förfarande för framställing därav
FI20096001 2009-09-30

Publications (3)

Publication Number Publication Date
FI20096001A0 FI20096001A0 (sv) 2009-09-30
FI20096001A true FI20096001A (sv) 2011-03-31
FI122531B FI122531B (sv) 2012-03-15

Family

ID=41136460

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20096001A FI122531B (sv) 2009-09-30 2009-09-30 Ost och förfarande för framställing därav

Country Status (9)

Country Link
US (1) US20120183644A1 (sv)
EP (1) EP2482678B2 (sv)
JP (2) JP2013506412A (sv)
AU (1) AU2010302546B2 (sv)
CA (1) CA2775722C (sv)
DK (1) DK2482678T4 (sv)
ES (1) ES2424862T5 (sv)
FI (1) FI122531B (sv)
WO (1) WO2011039414A1 (sv)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013093049A2 (en) * 2011-12-23 2013-06-27 Chr. Hansen A/S Method for making cheese
JP2013162756A (ja) * 2012-02-10 2013-08-22 Nyushokuken:Kk 乳製品の製造方法及び製造装置
FI126558B (sv) 2012-06-27 2017-02-15 Valio Oy Ny kaseinproteinprodukt och förfarande för dess framställning
FR2999875B1 (fr) * 2012-12-21 2015-02-06 Euroserum Sel d'origine laitiere riche en potassium et procede d'obtention
FI128196B (sv) * 2013-06-10 2019-12-13 Valio Oy Ost och förfarande för dess framställning
CA2920665A1 (en) * 2013-09-25 2015-04-02 Nestec S.A. Reduced sodium cheeses and methods for making same
CN109890213A (zh) * 2016-10-21 2019-06-14 格兰比亚营养物(爱尔兰)有限公司 用于制造热处理奶酪的方法
JP6783633B2 (ja) * 2016-11-17 2020-11-11 株式会社Adeka 乳清ミネラル組成物

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
DE3372694D1 (en) * 1982-10-06 1987-09-03 Commw Of Australia Hard cheese from milk concentrate
GB8823429D0 (en) † 1988-10-05 1988-11-09 Agricultural Genetics Co Method for accelerated ripening of cheddar & related hard type cheese
FR2648318B1 (fr) 1989-06-20 1992-06-19 Agronomique Inst Nat Rech Fromages hyposodes et leur procede d'obtention
US5225220A (en) * 1990-05-11 1993-07-06 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
FI104783B (sv) † 1998-02-12 2000-04-14 Valio Oy Vasslesaltpulver, förfarande för framställning av detta och dess användning
US6090417A (en) * 1999-03-24 2000-07-18 Kraft Foods, Inc. Nutritional fortification of natural cheese and method of making
FI113741B (sv) * 1999-11-01 2004-06-15 Valio Oy Förfarande för framställning av en produkt innehållande peptider med blodtryckssänkande effekt
DK1416803T3 (da) * 2001-05-07 2007-11-05 Kraft Foods R & D Inc Fremgangsmåde til fremstilling af oste og andre mejeriprodukter og produkter deraf
FI112031B (sv) * 2002-02-25 2003-10-31 Valio Oy Ny användning av en biologiskt aktiv produkt
US20040101612A1 (en) 2002-11-27 2004-05-27 South Dakota State University Salt whey product and method of making
EA200501093A1 (ru) * 2003-01-06 2005-12-29 Юнилевер Н.В. ФЕРМЕНТИРОВАННЫЙ МОЛОЧНЫЙ ПРОДУКТ, СОДЕРЖАЩИЙ ТРИПЕПТИДЫ VPP (Val-Pro-Pro) И/ИЛИ IPP (Ile-Pro-Pro)
JP2006525003A (ja) * 2003-05-05 2006-11-09 ユニリーバー・ナームローゼ・ベンノートシヤープ Ｉｐｐおよび／またはｖｐｐを含む加水分解カゼイン製品
US20090123605A1 (en) † 2005-02-09 2009-05-14 Wilhelmus Antonius J Van Benthum Food Products Comprising Hydrolysed Milk Solids With Improved Taste
EP2279666A2 (en) * 2005-02-16 2011-02-02 DSM IP Assets B.V. Transfer of active compounds to curd during cheese making
US20090111758A1 (en) * 2006-05-15 2009-04-30 Valio Ltd. Use of therapeutically useful peptides
JP4965349B2 (ja) * 2006-06-21 2012-07-04 株式会社Ａｄｅｋａ 調味剤
NZ568071A (en) † 2006-06-21 2011-06-30 Adeka Corp Taste improving agent comprising a whey mineral
JP4965348B2 (ja) * 2006-06-21 2012-07-04 株式会社Ａｄｅｋａ 塩味強化剤
US7547457B2 (en) * 2006-08-01 2009-06-16 Kraft Foods Global Brands Llc Methods of fortifying process cheese and products thereof
NL2002361C2 (en) † 2008-12-22 2010-06-23 Friesland Brands Bv Method for improving the texture of natural cheese.

Also Published As

Publication number Publication date
WO2011039414A1 (en) 2011-04-07
EP2482678A1 (en) 2012-08-08
ES2424862T3 (es) 2013-10-09
FI20096001A0 (sv) 2009-09-30
FI122531B (sv) 2012-03-15
EP2482678B1 (en) 2013-07-10
EP2482678B2 (en) 2022-03-16
JP2016052321A (ja) 2016-04-14
AU2010302546A1 (en) 2012-03-22
DK2482678T4 (da) 2022-05-09
US20120183644A1 (en) 2012-07-19
JP2013506412A (ja) 2013-02-28
CA2775722A1 (en) 2011-04-07
DK2482678T3 (da) 2013-07-29
CA2775722C (en) 2017-11-28
AU2010302546B2 (en) 2015-04-02
ES2424862T5 (es) 2022-05-27

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