JP2014525258A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2014525258A5 JP2014525258A5 JP2014527711A JP2014527711A JP2014525258A5 JP 2014525258 A5 JP2014525258 A5 JP 2014525258A5 JP 2014527711 A JP2014527711 A JP 2014527711A JP 2014527711 A JP2014527711 A JP 2014527711A JP 2014525258 A5 JP2014525258 A5 JP 2014525258A5
- Authority
- JP
- Japan
- Prior art keywords
- milk
- raw material
- fat
- fat globules
- particle size
- 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
- 238000000034 method Methods 0.000 claims 22
- 239000008267 milk Substances 0.000 claims 20
- 235000013336 milk Nutrition 0.000 claims 20
- 210000004080 milk Anatomy 0.000 claims 20
- 239000002994 raw material Substances 0.000 claims 10
- 239000002245 particle Substances 0.000 claims 8
- 108090000790 Enzymes Proteins 0.000 claims 5
- 102000004190 Enzymes Human genes 0.000 claims 5
- 238000004132 cross linking Methods 0.000 claims 5
- 229940088598 enzyme Drugs 0.000 claims 5
- 238000009826 distribution Methods 0.000 claims 4
- 235000013861 fat-free Nutrition 0.000 claims 4
- 239000004615 ingredient Substances 0.000 claims 4
- 239000000203 mixture Substances 0.000 claims 4
- 238000004806 packaging method and process Methods 0.000 claims 4
- 230000002378 acidificating effect Effects 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 239000007858 starting material Substances 0.000 claims 3
- 238000010438 heat treatment Methods 0.000 claims 2
- 230000020477 pH reduction Effects 0.000 claims 2
- 229940108461 rennet Drugs 0.000 claims 2
- 108010058314 rennet Proteins 0.000 claims 2
- 238000011437 continuous method Methods 0.000 claims 1
- 238000007796 conventional method Methods 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 claims 1
- 235000019625 fat content Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000011081 inoculation Methods 0.000 claims 1
- 238000001471 micro-filtration Methods 0.000 claims 1
- 150000007522 mineralic acids Chemical class 0.000 claims 1
- 238000012986 modification Methods 0.000 claims 1
- 230000004048 modification Effects 0.000 claims 1
- 150000007524 organic acids Chemical class 0.000 claims 1
- 238000012858 packaging process Methods 0.000 claims 1
- 235000019624 protein content Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20115851 | 2011-08-31 | ||
| FI20115851A FI124816B (fi) | 2011-08-31 | 2011-08-31 | Menetelmä fysikaalisesti muokattuja rasvapallosia sisältävän tuotteen valmistamiseksi ja menetelmällä valmistettu tuote |
| PCT/FI2012/050848 WO2013030461A1 (en) | 2011-08-31 | 2012-08-31 | Product and process for its manufacture |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2014525258A JP2014525258A (ja) | 2014-09-29 |
| JP2014525258A5 true JP2014525258A5 (enExample) | 2015-10-15 |
| JP6421035B2 JP6421035B2 (ja) | 2018-11-07 |
Family
ID=44515482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014527711A Active JP6421035B2 (ja) | 2011-08-31 | 2012-08-31 | 製品及びその製造方法 |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US20140234484A1 (enExample) |
| EP (1) | EP2750511B1 (enExample) |
| JP (1) | JP6421035B2 (enExample) |
| KR (4) | KR20140089511A (enExample) |
| CN (1) | CN103796521B (enExample) |
| AU (1) | AU2012300701B2 (enExample) |
| BR (1) | BR112014004482B1 (enExample) |
| CA (1) | CA2846296C (enExample) |
| CL (1) | CL2014000445A1 (enExample) |
| DK (1) | DK2750511T3 (enExample) |
| ES (1) | ES2722800T3 (enExample) |
| FI (1) | FI124816B (enExample) |
| IL (1) | IL231119A (enExample) |
| MX (1) | MX363592B (enExample) |
| PL (1) | PL2750511T3 (enExample) |
| RU (1) | RU2668812C2 (enExample) |
| WO (1) | WO2013030461A1 (enExample) |
| ZA (1) | ZA201402354B (enExample) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI20145305A7 (fi) * | 2014-03-31 | 2015-10-01 | Valio Oy | Proteiinituotteet ja menetelmät niiden valmistamiseksi |
| CN106793792B (zh) * | 2014-10-30 | 2020-11-27 | 株式会社明治 | 液体发酵乳及其产生方法 |
| JP6901837B2 (ja) * | 2016-09-26 | 2021-07-14 | 株式会社明治 | 低温殺菌した原料ミックスを用いた発酵乳の製造方法 |
| CN107594503B (zh) * | 2017-09-11 | 2020-12-15 | 广东省农业科学院蚕业与农产品加工研究所 | 一种复合酶营养乳剂及其制备方法和复合酶的应用 |
| CN110946275B (zh) * | 2019-12-03 | 2022-12-02 | 广东省农业科学院蚕业与农产品加工研究所 | 小麦静息巯基氧化酶在改善乳剂型特医食品稳定性中的应用 |
| CA3171481A1 (en) * | 2020-03-17 | 2021-09-23 | Kiyota SAKAI | Protein crosslinking method |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK41892D0 (enExample) * | 1992-03-27 | 1992-03-27 | Novo Nordisk As | |
| US6416797B1 (en) * | 2001-02-14 | 2002-07-09 | Kraft Foods Holdings, Inc. | Process for making a wheyless cream cheese using transglutaminase |
| FR2850534B1 (fr) * | 2003-02-03 | 2007-04-20 | Gervais Danone Sa | Yoghourt de structure bimodale et procede de preparation |
| FR2853259B1 (fr) * | 2003-04-04 | 2006-09-08 | Gervais Danone Sa | Procede d'homogeneisation haute pression |
| US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
| US20080268098A1 (en) * | 2005-11-07 | 2008-10-30 | Sang Kyun Cho | High-Fiber Soybean Products and Process for the Preparation Thereof |
| FI121525B (fi) * | 2005-11-22 | 2010-12-31 | Valio Oy | Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi |
| FI20065456L (fi) * | 2006-06-30 | 2007-12-31 | Linseed Protein Finland Ltd Oy | Maitotuotteiden rakenteen parantaminen |
| ES2396263T3 (es) * | 2007-02-02 | 2013-02-20 | Arla Foods Amba | Nuevo yogur para beber y procedimiento para fabricar el mismo |
| US20090061046A1 (en) * | 2007-08-02 | 2009-03-05 | Novozymes A/S | Method for producing an acidified milk drink |
| CA2749964A1 (en) | 2009-01-27 | 2010-08-05 | Arla Foods Amba | Long shelf life milk and milk-related products, and a process and milk processing plant for their manufacture |
| US20120040053A1 (en) * | 2009-02-05 | 2012-02-16 | Novozymes A/S | Method for producing an acidified milk product |
| PL2405764T3 (pl) * | 2009-03-13 | 2019-04-30 | Chr Hansen As | Sposób wytwarzania zakwaszonego produktu mlecznego |
| WO2011051557A1 (en) * | 2009-10-28 | 2011-05-05 | Valio Ltd | Whey protein product and a method for its preparation |
-
2011
- 2011-08-31 FI FI20115851A patent/FI124816B/fi active IP Right Grant
-
2012
- 2012-08-31 ES ES12759165T patent/ES2722800T3/es active Active
- 2012-08-31 BR BR112014004482-1A patent/BR112014004482B1/pt active Search and Examination
- 2012-08-31 JP JP2014527711A patent/JP6421035B2/ja active Active
- 2012-08-31 US US14/240,196 patent/US20140234484A1/en not_active Abandoned
- 2012-08-31 PL PL12759165T patent/PL2750511T3/pl unknown
- 2012-08-31 DK DK12759165.9T patent/DK2750511T3/en active
- 2012-08-31 CN CN201280042537.3A patent/CN103796521B/zh active Active
- 2012-08-31 CA CA2846296A patent/CA2846296C/en active Active
- 2012-08-31 WO PCT/FI2012/050848 patent/WO2013030461A1/en not_active Ceased
- 2012-08-31 KR KR1020147008187A patent/KR20140089511A/ko not_active Ceased
- 2012-08-31 AU AU2012300701A patent/AU2012300701B2/en active Active
- 2012-08-31 KR KR1020197030516A patent/KR20190120445A/ko not_active Ceased
- 2012-08-31 MX MX2014002324A patent/MX363592B/es unknown
- 2012-08-31 KR KR1020217020642A patent/KR20210084702A/ko not_active Ceased
- 2012-08-31 RU RU2014112040A patent/RU2668812C2/ru active
- 2012-08-31 EP EP12759165.9A patent/EP2750511B1/en active Active
- 2012-08-31 KR KR1020207026305A patent/KR20200108924A/ko not_active Ceased
-
2014
- 2014-02-24 IL IL231119A patent/IL231119A/en active IP Right Grant
- 2014-02-25 CL CL2014000445A patent/CL2014000445A1/es unknown
- 2014-03-28 ZA ZA2014/02354A patent/ZA201402354B/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Asaduzzaman et al. | Heat‐induced interaction of milk proteins: Impact on yoghurt structure | |
| CN107912529A (zh) | 一种凝固型常温酸奶的制作方法及其专用稳定剂 | |
| Guinee | Pasteurized processed and imitation cheese products | |
| TWI734789B (zh) | 發酵滅菌的食用酸奶油組成物及其製備方法 | |
| HK1200061A1 (en) | Composition with improved digestibility of proteins | |
| RU2014112040A (ru) | Продукт и способ его получения | |
| RU2013147732A (ru) | Способ получения ферментированного молочного продукта | |
| EP4480316A3 (en) | Method for producing a milk-based product | |
| Huerta-Jimenez et al. | Properties of oaxaca cheese elaborated with ultrasound-treated raw milk: physicochemical and microbiological parameters | |
| RU2015101334A (ru) | Оригинальный продукт на основе казеинового белка | |
| JP2016515813A5 (enExample) | ||
| Siroli et al. | Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production | |
| JP2015204826A5 (enExample) | ||
| RU2490918C1 (ru) | Способ производства обогащенного кисломолочного биопродукта | |
| JP2013521767A5 (enExample) | ||
| MX2018015345A (es) | Leche evaporada con sensacion mejorada en la boca, proceso para fabricarla, productos que contienen dicha leche y uso para la produccion de alimentos o bebidas. | |
| JP2012040017A5 (enExample) | ||
| ES2612527T3 (es) | Tecnología de producción de mezclas de grasas con contenido reducido de grasa | |
| CN109793204A (zh) | 炒米酱及其制备方法 | |
| Bauland et al. | Enzymatic Gelation of Milk, Curd Draining and Cheese Yields | |
| RU2013113077A (ru) | Способ получения кисломолочного продукта смешанного брожения | |
| RU2013117214A (ru) | Способ получения бессывороточного творожного продукта | |
| CN105767198A (zh) | 一种制备罐装豆腐的方法 | |
| Yurchuk et al. | Technological features in the production of soft cheese “Svitanok” | |
| TH174967A (th) | นมหมักที่มีส่วนประกอบที่ถูกเติม วิธีการผลิตและวิธีการใช้สิ่งนั้น น้ำที่เป็นกรด ที่มีส่วนประกอบที่ถูกเติมและวิธีการใช้สิ่งนั้น วิธีการผลิตนมหมัก และวิธีการจัดเก็บนมหมัก |