FR2301180A1 - Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising - Google Patents

Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising

Info

Publication number
FR2301180A1
FR2301180A1 FR7505092A FR7505092A FR2301180A1 FR 2301180 A1 FR2301180 A1 FR 2301180A1 FR 7505092 A FR7505092 A FR 7505092A FR 7505092 A FR7505092 A FR 7505092A FR 2301180 A1 FR2301180 A1 FR 2301180A1
Authority
FR
France
Prior art keywords
cheese
centrifuging
lactoserum
lactoprotein
incorporation
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
Application number
FR7505092A
Other languages
French (fr)
Other versions
FR2301180B1 (en
Inventor
Bernard Michel Mignot
Herve Tracard
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fromageries Bel SA
Original Assignee
Fromageries Bel SA
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
Application filed by Fromageries Bel SA filed Critical Fromageries Bel SA
Priority to FR7505092A priority Critical patent/FR2301180A1/en
Publication of FR2301180A1 publication Critical patent/FR2301180A1/en
Application granted granted Critical
Publication of FR2301180B1 publication Critical patent/FR2301180B1/fr
Granted legal-status Critical Current

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
    • A23C19/05—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
    • 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
    • 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
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • 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)
  • Biochemistry (AREA)
  • Dairy Products (AREA)

Abstract

Incorporating thermocoagulable proteins of lactoserum into cheese comprises the following stages. (a) flocculation of the lactoproteins under slight agitation at 90-100 degrees and pH 5.9-6.1; (b) concn. by centrifugation; (c) homogenisation of the concentrate by a mechanical treatment below 60 degrees C to obtain a colloidal prod. having a pseudosolubility >40% (defined as the amt. remaining in suspension after centrifuging cold for 11 mins); and (d) incorporation of the colloidal protein milk into the cheese making milk just before moulding. Also a colloidal suspension of lactoproteins is prepd. by the above process (a) to (e) and also the cheese prods. obtd. by stage (d). According to a previous process, the denatured protein is recovered as a protein milk concentrate by centrifuging. The above is an improvement giving satisfactory cheese; previously it has been difficult to recover the lactoprotein as it gives the cheese a coarse texture and bad taste.
FR7505092A 1975-02-19 1975-02-19 Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising Granted FR2301180A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7505092A FR2301180A1 (en) 1975-02-19 1975-02-19 Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7505092A FR2301180A1 (en) 1975-02-19 1975-02-19 Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising

Publications (2)

Publication Number Publication Date
FR2301180A1 true FR2301180A1 (en) 1976-09-17
FR2301180B1 FR2301180B1 (en) 1977-11-10

Family

ID=9151410

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7505092A Granted FR2301180A1 (en) 1975-02-19 1975-02-19 Thermo-coagulable lactoprotein for incorporation into cheese - recovered by flocculating lactoserum, centrifuging then homogenising

Country Status (1)

Country Link
FR (1) FR2301180A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2465422A1 (en) * 1979-09-20 1981-03-27 Bel Fromageries Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography
EP0250623A1 (en) * 1986-06-20 1988-01-07 John Labatt Limited Protein product base
EP0323529A1 (en) * 1987-12-02 1989-07-12 John Labatt Limited Protein product
EP0347237A2 (en) * 1988-06-16 1989-12-20 Unilever Plc Edible plastic compostitions
EP0348503A1 (en) * 1987-12-02 1990-01-03 THE NUTRASWEET COMPANY (a Delaware corporation) Cream substitute ingredient and food products
NL1004257C2 (en) * 1996-10-11 1998-04-15 Friesland Brands Bv When heated, form-stable cheese and a method for preparing it.

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1453815A (en) * 1965-01-22 1966-07-22 Genvrain Sa Process for increasing the yield in cheese making

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1453815A (en) * 1965-01-22 1966-07-22 Genvrain Sa Process for increasing the yield in cheese making

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2465422A1 (en) * 1979-09-20 1981-03-27 Bel Fromageries Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography
EP0250623A1 (en) * 1986-06-20 1988-01-07 John Labatt Limited Protein product base
EP0323529A1 (en) * 1987-12-02 1989-07-12 John Labatt Limited Protein product
EP0348503A1 (en) * 1987-12-02 1990-01-03 THE NUTRASWEET COMPANY (a Delaware corporation) Cream substitute ingredient and food products
EP0348503A4 (en) * 1987-12-02 1992-07-15 Nutrasweet Co Cream substitute ingredient and food products
EP0347237A2 (en) * 1988-06-16 1989-12-20 Unilever Plc Edible plastic compostitions
EP0347237A3 (en) * 1988-06-16 1991-07-31 Unilever Plc Edible plastic compostitions
NL1004257C2 (en) * 1996-10-11 1998-04-15 Friesland Brands Bv When heated, form-stable cheese and a method for preparing it.
EP0835611A1 (en) * 1996-10-11 1998-04-15 Friesland Brands B.V. Cheese which is form-stable when heated, and process for preparing same

Also Published As

Publication number Publication date
FR2301180B1 (en) 1977-11-10

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