JP2014516576A - チーズおよびその調製 - Google Patents

チーズおよびその調製 Download PDF

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Publication number
JP2014516576A
JP2014516576A JP2014515240A JP2014515240A JP2014516576A JP 2014516576 A JP2014516576 A JP 2014516576A JP 2014515240 A JP2014515240 A JP 2014515240A JP 2014515240 A JP2014515240 A JP 2014515240A JP 2014516576 A JP2014516576 A JP 2014516576A
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JP
Japan
Prior art keywords
cheese
protein
raw material
milk
material liquid
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.)
Pending
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JP2014515240A
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English (en)
Japanese (ja)
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JP2014516576A5 (https=
Inventor
テルヒ・アールトネン
ペイヴィ・ミュレリネン
イルッカ・フーモネン
エンミ・マルティカイネン
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.)
Valio Oy
Original Assignee
Valio Oy
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Filing date
Publication date
Application filed by Valio Oy filed Critical Valio Oy
Publication of JP2014516576A publication Critical patent/JP2014516576A/ja
Publication of JP2014516576A5 publication Critical patent/JP2014516576A5/ja
Pending legal-status Critical Current

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    • 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; PREPARATION 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
    • 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; PREPARATION 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
    • 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; PREPARATION 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
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • 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; PREPARATION 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
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
    • 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; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/252—Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
JP2014515240A 2011-06-16 2012-06-14 チーズおよびその調製 Pending JP2014516576A (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FI20115607 2011-06-16
FI20115607A FI126431B (fi) 2011-06-16 2011-06-16 Juusto ja sen valmistus
PCT/FI2012/050604 WO2012172179A1 (en) 2011-06-16 2012-06-14 Cheese and preparing the same

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2017075281A Division JP6479879B2 (ja) 2011-06-16 2017-04-05 チーズおよびその調製

Publications (2)

Publication Number Publication Date
JP2014516576A true JP2014516576A (ja) 2014-07-17
JP2014516576A5 JP2014516576A5 (https=) 2015-07-16

Family

ID=44206818

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2014515240A Pending JP2014516576A (ja) 2011-06-16 2012-06-14 チーズおよびその調製
JP2017075281A Active JP6479879B2 (ja) 2011-06-16 2017-04-05 チーズおよびその調製

Family Applications After (1)

Application Number Title Priority Date Filing Date
JP2017075281A Active JP6479879B2 (ja) 2011-06-16 2017-04-05 チーズおよびその調製

Country Status (15)

Country Link
US (1) US10080374B2 (https=)
EP (1) EP2720555B1 (https=)
JP (2) JP2014516576A (https=)
CN (1) CN103607901A (https=)
AU (1) AU2012270301B2 (https=)
BR (1) BR112013030267B1 (https=)
CA (1) CA2836837C (https=)
DK (1) DK2720555T3 (https=)
ES (1) ES2664512T3 (https=)
FI (1) FI126431B (https=)
MX (1) MX348835B (https=)
PL (1) PL2720555T3 (https=)
RU (1) RU2616282C2 (https=)
UA (1) UA111609C2 (https=)
WO (1) WO2012172179A1 (https=)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016136904A1 (ja) * 2015-02-26 2016-09-01 味の素株式会社 チーズの製造方法及びチーズ改質用の製剤
WO2022054880A1 (ja) * 2020-09-10 2022-03-17 天野エンザイム株式会社 加工タンパク質の製造方法

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI126558B (en) 2012-06-27 2017-02-15 Valio Oy New casein protein product and process for its preparation
FI20145305A7 (fi) * 2014-03-31 2015-10-01 Valio Oy Proteiinituotteet ja menetelmät niiden valmistamiseksi
CN106720925B (zh) * 2016-11-23 2020-09-08 中国海洋大学 一种复合酶聚合偶联超滤回收乳清蛋白或mpc中蛋白的方法
DK3570678T3 (da) * 2017-01-19 2021-05-10 Chr Hansen As Casein-glycomakropeptid-(CGMP)-oligomerer
CN108094559B (zh) * 2017-12-05 2020-05-22 内蒙古蒙牛乳业（集团）股份有限公司 奶酪及其制备方法
RU2766587C2 (ru) * 2017-12-28 2022-03-15 Сюташ Сют Урюнлери Аноним Ширкети Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы
CN111280254B (zh) * 2018-12-06 2022-12-20 内蒙古蒙牛乳业（集团）股份有限公司 一种具有核壳结构的坚果颗粒及含有坚果颗粒的常温酸奶
EP3986144B1 (en) * 2019-06-20 2025-09-24 Novozymes A/S Cross-linked milk protein co-precipitate
WO2025173761A1 (en) 2024-02-16 2025-08-21 Ajinomoto Co., Inc. Novel dairy product and process for production thereof

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08173032A (ja) * 1994-10-26 1996-07-09 Ajinomoto Co Inc トランスグルタミナーゼを用いるチーズの製造方法
JPH09131180A (ja) * 1995-02-09 1997-05-20 Ajinomoto Co Inc バチルス属細菌由来のトランスグルタミナーゼ
JPH11508448A (ja) * 1995-06-30 1999-07-27 ノボ ノルディスク アクティーゼルスカブ チーズを作るための方法
EP1057411A2 (en) * 1999-06-03 2000-12-06 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
JP2002369653A (ja) * 2000-10-10 2002-12-24 Ajinomoto Co Inc 改質された原料乳の製造方法及びそれを用いた乳製品
US20030054069A1 (en) * 2001-05-02 2003-03-20 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
JP2003134997A (ja) * 2001-10-31 2003-05-13 Ajinomoto Co Inc チーズカードの製造方法
JP2004512344A (ja) * 2000-10-31 2004-04-22 ネーデルランドセ　オルガニサティエ　フォール　トエゲパストナトールヴェテンシャッペリク　オンデルゾエク　ティエヌオー 食品用トランスグルタミナーゼ阻害剤及びそれを使用する方法
JP2007501611A (ja) * 2003-08-07 2007-02-01 フォンテラ コ−オペレイティブ グループ リミティド 高ホエイ蛋白質含有乳蛋白質成分の製造
WO2007123223A1 (ja) * 2006-04-18 2007-11-01 Ajinomoto Co., Inc. ホエイ蛋白質が強化された攪拌型発酵乳の製造方法
JP2008017814A (ja) * 2006-07-14 2008-01-31 Snow Brand Milk Prod Co Ltd フレッシュチーズ及びその製造方法
EP1946656A1 (en) * 2006-12-22 2008-07-23 Unilever N.V. Acidic edible composition comprising cheese chunks and method of manufacturing such composition
WO2010035825A1 (ja) * 2008-09-29 2010-04-01 味の素株式会社 改質乳の製造方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3733748B2 (ja) 1998-06-24 2006-01-11 味の素株式会社 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用
US6093424A (en) 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
US6270814B1 (en) * 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
US6416797B1 (en) 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
WO2003075668A1 (en) 2002-03-04 2003-09-18 Schreiber Foods, Inc. Processed cheese with improved firmness using cross-linking enzymes
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
KR100813107B1 (ko) * 2006-07-26 2008-03-17 퓨리메드 주식회사 유산균에 의한 오배자 발효물을 포함하는 미백 조성물
WO2008017499A1 (en) 2006-08-11 2008-02-14 Technische Universität München Preparation of a food stuff from a protein enriched substrate under the simultaneous use of transglutaminase and protease

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08173032A (ja) * 1994-10-26 1996-07-09 Ajinomoto Co Inc トランスグルタミナーゼを用いるチーズの製造方法
JPH09131180A (ja) * 1995-02-09 1997-05-20 Ajinomoto Co Inc バチルス属細菌由来のトランスグルタミナーゼ
JPH11508448A (ja) * 1995-06-30 1999-07-27 ノボ ノルディスク アクティーゼルスカブ チーズを作るための方法
EP1057411A2 (en) * 1999-06-03 2000-12-06 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
JP2002369653A (ja) * 2000-10-10 2002-12-24 Ajinomoto Co Inc 改質された原料乳の製造方法及びそれを用いた乳製品
JP2004512344A (ja) * 2000-10-31 2004-04-22 ネーデルランドセ　オルガニサティエ　フォール　トエゲパストナトールヴェテンシャッペリク　オンデルゾエク　ティエヌオー 食品用トランスグルタミナーゼ阻害剤及びそれを使用する方法
US20030054069A1 (en) * 2001-05-02 2003-03-20 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
JP2003134997A (ja) * 2001-10-31 2003-05-13 Ajinomoto Co Inc チーズカードの製造方法
JP2007501611A (ja) * 2003-08-07 2007-02-01 フォンテラ コ−オペレイティブ グループ リミティド 高ホエイ蛋白質含有乳蛋白質成分の製造
WO2007123223A1 (ja) * 2006-04-18 2007-11-01 Ajinomoto Co., Inc. ホエイ蛋白質が強化された攪拌型発酵乳の製造方法
JP2008017814A (ja) * 2006-07-14 2008-01-31 Snow Brand Milk Prod Co Ltd フレッシュチーズ及びその製造方法
EP1946656A1 (en) * 2006-12-22 2008-07-23 Unilever N.V. Acidic edible composition comprising cheese chunks and method of manufacturing such composition
WO2010035825A1 (ja) * 2008-09-29 2010-04-01 味の素株式会社 改質乳の製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
FERNANDES DE SA EM. ET AL.: "The effect of transglutaminase on the properties of milk gels and processed cheese", INT J DAIRY TECHNOL, vol. 63, no. 2, JPN6016011829, May 2010 (2010-05-01), pages 243 - 251, ISSN: 0003286388 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016136904A1 (ja) * 2015-02-26 2016-09-01 味の素株式会社 チーズの製造方法及びチーズ改質用の製剤
JPWO2016136904A1 (ja) * 2015-02-26 2017-12-07 味の素株式会社 チーズの製造方法及びチーズ改質用の製剤
WO2022054880A1 (ja) * 2020-09-10 2022-03-17 天野エンザイム株式会社 加工タンパク質の製造方法
JPWO2022054880A1 (https=) * 2020-09-10 2022-03-17

Also Published As

Publication number Publication date
CN103607901A (zh) 2014-02-26
RU2616282C2 (ru) 2017-04-13
EP2720555B1 (en) 2018-02-21
US10080374B2 (en) 2018-09-25
RU2013157826A (ru) 2015-08-10
EP2720555A1 (en) 2014-04-23
JP2017148054A (ja) 2017-08-31
UA111609C2 (uk) 2016-05-25
FI20115607A0 (fi) 2011-06-16
US20140220178A1 (en) 2014-08-07
MX2013014729A (es) 2014-02-27
WO2012172179A1 (en) 2012-12-20
AU2012270301B2 (en) 2016-02-04
MX348835B (es) 2017-06-30
ES2664512T3 (es) 2018-04-19
CA2836837A1 (en) 2012-12-20
JP6479879B2 (ja) 2019-03-06
FI126431B (fi) 2016-11-30
CA2836837C (en) 2019-06-04
BR112013030267B1 (pt) 2019-03-19
DK2720555T3 (en) 2018-05-28
BR112013030267A2 (pt) 2016-12-06
PL2720555T3 (pl) 2018-08-31
FI20115607A7 (fi) 2012-12-17
FI20115607L (fi) 2012-12-17

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