FR2138125A1 - Coagulation of milk - with mixture of protease and lipase - Google Patents
Coagulation of milk - with mixture of protease and lipaseInfo
- Publication number
- FR2138125A1 FR2138125A1 FR7217929A FR7217929A FR2138125A1 FR 2138125 A1 FR2138125 A1 FR 2138125A1 FR 7217929 A FR7217929 A FR 7217929A FR 7217929 A FR7217929 A FR 7217929A FR 2138125 A1 FR2138125 A1 FR 2138125A1
- Authority
- FR
- France
- Prior art keywords
- milk
- coagulation
- lipase
- protease
- mixture
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
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
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
- A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
-
- 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
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
-
- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
-
- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
Milk from ruminants or soya bean milk is coagulated by treatment with an enzyme mixture consisting of lipase and protease. The enzyme mixture is added to the milk at room temp. to 70 degrees C (esp. 40-60 degrees C) and pH 5.6-7.5. Pref. 10-2 to 10-4 mol/litre of a Ca salt such as CaCl2 or ca glucuronate is also present. Process gives rapid coagulation of the milk protein and is an improvement over coagulation process using rennet alone.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3391371 | 1971-05-19 |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2138125A1 true FR2138125A1 (en) | 1972-12-29 |
FR2138125B1 FR2138125B1 (en) | 1974-07-26 |
Family
ID=12399742
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7217929A Granted FR2138125A1 (en) | 1971-05-19 | 1972-05-18 | Coagulation of milk - with mixture of protease and lipase |
Country Status (2)
Country | Link |
---|---|
FR (1) | FR2138125A1 (en) |
NL (1) | NL7206737A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0037999A2 (en) * | 1980-04-16 | 1981-10-21 | Miles Laboratories, Inc. | Production of low cholesterol casein |
EP0187048A2 (en) * | 1984-12-28 | 1986-07-09 | Novo Nordisk A/S | Process for the production of soy hydrolysate, enzymatically modified soy protein and the use thereof as an egg white substitute |
FR2629310A1 (en) * | 1988-03-30 | 1989-10-06 | Hokkaido Nissin Kk | Method for preparing a food product based on soya proteins |
EP1048219A2 (en) * | 1999-04-27 | 2000-11-02 | Kraft Foods, Inc. | Cheese containing whey protein digestion products |
WO2002074098A1 (en) * | 2001-03-21 | 2002-09-26 | Dsm Ip Assets B.V. | Cheese-making process |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2531329A (en) * | 1946-09-27 | 1950-11-21 | Merle G Farnham | Chesse modifying enzyme product |
US2560182A (en) * | 1948-01-19 | 1951-07-10 | Iowa State College Res Found | Preparation of blue-veined cheese |
-
1972
- 1972-05-18 FR FR7217929A patent/FR2138125A1/en active Granted
- 1972-05-18 NL NL7206737A patent/NL7206737A/xx unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2531329A (en) * | 1946-09-27 | 1950-11-21 | Merle G Farnham | Chesse modifying enzyme product |
US2560182A (en) * | 1948-01-19 | 1951-07-10 | Iowa State College Res Found | Preparation of blue-veined cheese |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0037999A2 (en) * | 1980-04-16 | 1981-10-21 | Miles Laboratories, Inc. | Production of low cholesterol casein |
EP0037999A3 (en) * | 1980-04-16 | 1981-12-30 | Miles Laboratories Inc. | Production of low cholesterol casein |
EP0187048A2 (en) * | 1984-12-28 | 1986-07-09 | Novo Nordisk A/S | Process for the production of soy hydrolysate, enzymatically modified soy protein and the use thereof as an egg white substitute |
EP0187048A3 (en) * | 1984-12-28 | 1988-09-21 | Novo Nordisk A/S | Process for the production of soy hydrolysate, enzymatically modified soy protein and the use thereof as an egg white substitute |
FR2629310A1 (en) * | 1988-03-30 | 1989-10-06 | Hokkaido Nissin Kk | Method for preparing a food product based on soya proteins |
EP1048219A2 (en) * | 1999-04-27 | 2000-11-02 | Kraft Foods, Inc. | Cheese containing whey protein digestion products |
EP1048219A3 (en) * | 1999-04-27 | 2001-02-28 | Kraft Foods, Inc. | Cheese containing whey protein digestion products |
US6416796B1 (en) | 1999-04-27 | 2002-07-09 | Kraft Foods, Inc. | Whey protein digestion products in cheese |
WO2002074098A1 (en) * | 2001-03-21 | 2002-09-26 | Dsm Ip Assets B.V. | Cheese-making process |
Also Published As
Publication number | Publication date |
---|---|
NL7206737A (en) | 1972-11-21 |
AU4228172A (en) | 1973-05-03 |
FR2138125B1 (en) | 1974-07-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |