FI20096001A0 - Juusto ja menetelmä sen valmistamiseksi - Google Patents

Juusto ja menetelmä sen valmistamiseksi

Info

Publication number
FI20096001A0
FI20096001A0 FI20096001A FI20096001A FI20096001A0 FI 20096001 A0 FI20096001 A0 FI 20096001A0 FI 20096001 A FI20096001 A FI 20096001A FI 20096001 A FI20096001 A FI 20096001A FI 20096001 A0 FI20096001 A0 FI 20096001A0
Authority
FI
Finland
Prior art keywords
cheese
making
Prior art date
Application number
FI20096001A
Other languages
English (en)
Swedish (sv)
Other versions
FI20096001A (fi
FI122531B (fi
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(A0) "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/fi
Publication of FI20096001A0 publication Critical patent/FI20096001A0/fi
Priority to CA2775722A priority patent/CA2775722C/en
Priority to DK10773642.3T priority patent/DK2482678T4/da
Priority to EP10773642.3A priority patent/EP2482678B2/en
Priority to AU2010302546A priority patent/AU2010302546B2/en
Priority to ES10773642T priority patent/ES2424862T5/es
Priority to US13/394,608 priority patent/US20120183644A1/en
Priority to JP2012531462A priority patent/JP2013506412A/ja
Priority to PCT/FI2010/050746 priority patent/WO2011039414A1/en
Publication of FI20096001A publication Critical patent/FI20096001A/fi
Publication of FI122531B publication Critical patent/FI122531B/fi
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)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (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 Juusto ja menetelmä sen valmistamiseksi FI122531B (fi)

Priority Applications (10)

Application Number Priority Date Filing Date Title
FI20096001A FI122531B (fi) 2009-09-30 2009-09-30 Juusto ja menetelmä sen valmistamiseksi
PCT/FI2010/050746 WO2011039414A1 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
CA2775722A CA2775722C (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
EP10773642.3A EP2482678B2 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
AU2010302546A AU2010302546B2 (en) 2009-09-30 2010-09-28 Cheese and method for its manufacturing
ES10773642T ES2424862T5 (es) 2009-09-30 2010-09-28 Queso y método para su elaboración
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
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
FI20096001 2009-09-30
FI20096001A FI122531B (fi) 2009-09-30 2009-09-30 Juusto ja menetelmä sen valmistamiseksi

Publications (3)

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

Family

ID=41136460

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20096001A FI122531B (fi) 2009-09-30 2009-09-30 Juusto ja menetelmä sen valmistamiseksi

Country Status (9)

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

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2793595B2 (en) * 2011-12-23 2024-05-29 Chr. Hansen A/S Method for making low-salt cheese using gad-negative culture and low-salt cheese produced
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 (fi) 2012-06-27 2017-02-15 Valio Oy Uusi kaseiiniproteiinituote ja menetelmä sen valmistamiseksi
FR2999875B1 (fr) * 2012-12-21 2015-02-06 Euroserum Sel d'origine laitiere riche en potassium et procede d'obtention
FI128196B (fi) * 2013-06-10 2019-12-13 Valio Oy Juusto ja menetelmä sen valmistamiseksi
CA2920665A1 (en) * 2013-09-25 2015-04-02 Nestec S.A. Reduced sodium cheeses and methods for making same
MX2019004531A (es) * 2016-10-21 2019-09-18 Glanbia Nutritionals Ireland Ltd Método de elaboración de un queso sometido a tratamiento térmico.
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
WO1984001268A1 (en) * 1982-10-06 1984-04-12 Commw Scient Ind Res Org 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 (fi) * 1998-02-12 2000-04-14 Valio Oy Herasuolajauhe, menetelmä sen valmistamiseksi ja sen käyttö
US6090417A (en) * 1999-03-24 2000-07-18 Kraft Foods, Inc. Nutritional fortification of natural cheese and method of making
FI113741B (fi) * 1999-11-01 2004-06-15 Valio Oy Menetelmä verenpainetta alentavia peptidejä sisältävän tuotteen valmistamiseksi
BRPI0209467B1 (pt) * 2001-05-07 2015-03-17 Kraft Foods Group Brands Llc Processo para fabricar e preparar queijo e outros produtos lacticínios contendo ácido lactobiônico
FI112031B (fi) * 2002-02-25 2003-10-31 Valio Oy Biologisesti aktiivisen tuotteen uusi käyttö
US20040101612A1 (en) 2002-11-27 2004-05-27 South Dakota State University Salt whey product and method of making
PL378232A1 (pl) * 2003-01-06 2006-03-20 Unilever N.V. Fermentowany produkt mleczny, zawierający tripeptydy VPP i/albo IPP
WO2004098309A1 (en) * 2003-05-05 2004-11-18 Unilever N.V. Hydrolysed casein product comprising tripeptides ipp and/ or vpp
AU2006212485B2 (en) † 2005-02-09 2010-03-11 Unilever Plc Food products comprising hydrolysed milk solids with improved taste
US20080220124A1 (en) * 2005-02-16 2008-09-11 Dsm Ip Assets B.V. Transfer of Active Compounds to Curd During Cheese Making
CN101443031A (zh) * 2006-05-15 2009-05-27 瓦利奥有限公司 治疗用肽的新应用
AU2007261973B8 (en) † 2006-06-21 2012-01-19 Adeka Corporation Taste improving agent
JP4965349B2 (ja) * 2006-06-21 2012-07-04 株式会社Ａｄｅｋａ 調味剤
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
JP2013506412A (ja) 2013-02-28
JP2016052321A (ja) 2016-04-14
DK2482678T4 (da) 2022-05-09
ES2424862T3 (es) 2013-10-09
ES2424862T5 (es) 2022-05-27
US20120183644A1 (en) 2012-07-19
EP2482678B1 (en) 2013-07-10
EP2482678A1 (en) 2012-08-08
CA2775722C (en) 2017-11-28
AU2010302546A1 (en) 2012-03-22
CA2775722A1 (en) 2011-04-07
FI20096001A (fi) 2011-03-31
WO2011039414A1 (en) 2011-04-07
AU2010302546B2 (en) 2015-04-02
FI122531B (fi) 2012-03-15
DK2482678T3 (da) 2013-07-29
EP2482678B2 (en) 2022-03-16

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