FR2367430A1 - Suspending flocculated casein from milk - by stirring at nought to four degrees Celsius in absence of air - Google Patents

Suspending flocculated casein from milk - by stirring at nought to four degrees Celsius in absence of air

Info

Publication number
FR2367430A1
FR2367430A1 FR7631258A FR7631258A FR2367430A1 FR 2367430 A1 FR2367430 A1 FR 2367430A1 FR 7631258 A FR7631258 A FR 7631258A FR 7631258 A FR7631258 A FR 7631258A FR 2367430 A1 FR2367430 A1 FR 2367430A1
Authority
FR
France
Prior art keywords
milk
absence
air
casein
nought
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
FR7631258A
Other languages
French (fr)
Other versions
FR2367430B1 (en
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.)
NORMANDIE LAITIERE
Original Assignee
NORMANDIE LAITIERE
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 NORMANDIE LAITIERE filed Critical NORMANDIE LAITIERE
Priority to FR7631258A priority Critical patent/FR2367430A1/en
Publication of FR2367430A1 publication Critical patent/FR2367430A1/en
Application granted granted Critical
Publication of FR2367430B1 publication Critical patent/FR2367430B1/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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • 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

Abstract

Putting back into suspension flocculates casein after coagulation of milk by acidification comprises cooling the coagulated m ilk to 0-4 degrees C whilst agitating in the absence of air. The process is applied e.g. to the drying, skimming and curdling of coagulated milks, to the prepn. of purified casein and to the improvement in texture of fermented milks. The process e.g. avoids blockages during drying in better fat sepn. and in a smooth oily textured yoghurt.
FR7631258A 1976-10-18 1976-10-18 Suspending flocculated casein from milk - by stirring at nought to four degrees Celsius in absence of air Granted FR2367430A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7631258A FR2367430A1 (en) 1976-10-18 1976-10-18 Suspending flocculated casein from milk - by stirring at nought to four degrees Celsius in absence of air

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7631258A FR2367430A1 (en) 1976-10-18 1976-10-18 Suspending flocculated casein from milk - by stirring at nought to four degrees Celsius in absence of air

Publications (2)

Publication Number Publication Date
FR2367430A1 true FR2367430A1 (en) 1978-05-12
FR2367430B1 FR2367430B1 (en) 1980-10-10

Family

ID=9178860

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7631258A Granted FR2367430A1 (en) 1976-10-18 1976-10-18 Suspending flocculated casein from milk - by stirring at nought to four degrees Celsius in absence of air

Country Status (1)

Country Link
FR (1) FR2367430A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2508281A1 (en) * 1981-06-25 1982-12-31 Normandie Laitiere PROCESS FOR THE SUSPENSION OF FLOCULATED MILK CASEIN FOR THE PRODUCTION OF PROTEIN-ENRICHED MILK-BASED RAW MATERIAL, DAIRY RAW MATERIAL OBTAINED BY THIS PROCESS AND APPLICATIONS, IN PARTICULAR IN CHEESE

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2508281A1 (en) * 1981-06-25 1982-12-31 Normandie Laitiere PROCESS FOR THE SUSPENSION OF FLOCULATED MILK CASEIN FOR THE PRODUCTION OF PROTEIN-ENRICHED MILK-BASED RAW MATERIAL, DAIRY RAW MATERIAL OBTAINED BY THIS PROCESS AND APPLICATIONS, IN PARTICULAR IN CHEESE
EP0069014A1 (en) * 1981-06-25 1983-01-05 Centrale Laitiere De Haute Normandie Process for reentering in suspension flocculated milk casein in order to obtain a protein-enriched raw milk material, uses, particularly in cheese making, and products obtained

Also Published As

Publication number Publication date
FR2367430B1 (en) 1980-10-10

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Legal Events

Date Code Title Description
ST Notification of lapse