FR2429562A1 - Fresh cheese of high protein content prodn. - by adding whey protein concentrate obtd. by ultrafiltration (BE 27.12.79) - Google Patents

Fresh cheese of high protein content prodn. - by adding whey protein concentrate obtd. by ultrafiltration (BE 27.12.79)

Info

Publication number
FR2429562A1
FR2429562A1 FR7917283A FR7917283A FR2429562A1 FR 2429562 A1 FR2429562 A1 FR 2429562A1 FR 7917283 A FR7917283 A FR 7917283A FR 7917283 A FR7917283 A FR 7917283A FR 2429562 A1 FR2429562 A1 FR 2429562A1
Authority
FR
France
Prior art keywords
prodn
ultrafiltration
obtd
whey protein
fresh cheese
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
FR7917283A
Other languages
French (fr)
Other versions
FR2429562B1 (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.)
VER COOP MELKIND
Original Assignee
VER COOP MELKIND
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 VER COOP MELKIND filed Critical VER COOP MELKIND
Publication of FR2429562A1 publication Critical patent/FR2429562A1/en
Application granted granted Critical
Publication of FR2429562B1 publication Critical patent/FR2429562B1/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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C19/0917—Addition, to cheese or curd, of 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)

Abstract

Prodn. of fresh cheese (contg. prods) of high protein content comprises adding a whey protein concentrate (A) obtd. by ultrafiltration, to a conventionally prepd. cheese. The (A) used is made by subjecting whey, derived from curds prodn., to ultrafiltration; acidifying the concentrate to pH 4-5, then heating until >=50% of the whey protein has been insolubilised. Pref. enough (A) is added to give a casein:whey protein ratio in the finished prod. of 90:10-50:50. Finished prods. have very good taste, consistency and odour.
FR7917283A 1978-06-27 1979-06-27 Fresh cheese of high protein content prodn. - by adding whey protein concentrate obtd. by ultrafiltration (BE 27.12.79) Granted FR2429562A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7806917A NL189172C (en) 1978-06-27 1978-06-27 PROCESS FOR PREPARING FRESH CHEESE OR FRESH CHEESE AND PRODUCTS PRODUCED FROM THE PRODUCT PREPARED THEREFORE

Publications (2)

Publication Number Publication Date
FR2429562A1 true FR2429562A1 (en) 1980-01-25
FR2429562B1 FR2429562B1 (en) 1983-10-07

Family

ID=19831137

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7917283A Granted FR2429562A1 (en) 1978-06-27 1979-06-27 Fresh cheese of high protein content prodn. - by adding whey protein concentrate obtd. by ultrafiltration (BE 27.12.79)

Country Status (4)

Country Link
BE (1) BE877255A (en)
DE (1) DE2925568A1 (en)
FR (1) FR2429562A1 (en)
NL (1) NL189172C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2446603A1 (en) * 1979-01-17 1980-08-14 Ver Coop Melkind High-protein cheese prod. - is obtd. by ultrafiltration of whey, warming concentrate to solubilise protein and mixing with conventional cheese
EP3053447A1 (en) * 2015-02-06 2016-08-10 Tine SA Method for preparing cottage cheese

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2166210C (en) * 1993-06-28 1999-01-26 Janos Bodor Reduced fat renneted cheese product and a process of manufacturing it
FI124323B (en) 2011-02-18 2014-06-30 Valio Oy Milk-based product and process for its preparation
RU2593707C1 (en) * 2015-07-09 2016-08-10 Дмитрий Геннадьевич Бурцев Production method for curd product

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2155696A1 (en) * 1971-11-09 1973-06-07 Molkerei J A Meggle Milchindus METHOD OF ULTRAFILTRATION OF WHEY
FR2222019A1 (en) * 1973-03-20 1974-10-18 Danske Sukkerfab
NL7600815A (en) * 1975-01-30 1976-08-03 Meggle Milchind Gmbh & Co PROCESS FOR THE PREPARATION OF FRESH CHEESE AND PRODUCTS CONTAINING FRESH CHEESE.
FR2340052A1 (en) * 1976-02-04 1977-09-02 Nestle Sa Soc Ass Tech Prod CHEESE MAKING PROCESS

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2155696A1 (en) * 1971-11-09 1973-06-07 Molkerei J A Meggle Milchindus METHOD OF ULTRAFILTRATION OF WHEY
FR2222019A1 (en) * 1973-03-20 1974-10-18 Danske Sukkerfab
NL7600815A (en) * 1975-01-30 1976-08-03 Meggle Milchind Gmbh & Co PROCESS FOR THE PREPARATION OF FRESH CHEESE AND PRODUCTS CONTAINING FRESH CHEESE.
FR2298955A1 (en) * 1975-01-30 1976-08-27 Meggle Milchind Gmbh & Co PROCESS FOR MANUFACTURING FRESH CHEESE AND PREPARATIONS BASED ON FRESH CHEESE
FR2340052A1 (en) * 1976-02-04 1977-09-02 Nestle Sa Soc Ass Tech Prod CHEESE MAKING PROCESS

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2446603A1 (en) * 1979-01-17 1980-08-14 Ver Coop Melkind High-protein cheese prod. - is obtd. by ultrafiltration of whey, warming concentrate to solubilise protein and mixing with conventional cheese
EP3053447A1 (en) * 2015-02-06 2016-08-10 Tine SA Method for preparing cottage cheese
WO2016124734A1 (en) * 2015-02-06 2016-08-11 Tine Sa Method for preparing cottage cheese

Also Published As

Publication number Publication date
BE877255A (en) 1979-12-27
FR2429562B1 (en) 1983-10-07
NL7806917A (en) 1980-01-02
NL189172C (en) 1993-02-01
DE2925568A1 (en) 1980-01-10
NL189172B (en) 1992-09-01

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Legal Events

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ST Notification of lapse