MX2009002389A - Uso de suero de leche estabilizado, de alta lactosa, alto ph, en la preparación de productos de leche. - Google Patents

Uso de suero de leche estabilizado, de alta lactosa, alto ph, en la preparación de productos de leche.

Info

Publication number
MX2009002389A
MX2009002389A MX2009002389A MX2009002389A MX2009002389A MX 2009002389 A MX2009002389 A MX 2009002389A MX 2009002389 A MX2009002389 A MX 2009002389A MX 2009002389 A MX2009002389 A MX 2009002389A MX 2009002389 A MX2009002389 A MX 2009002389A
Authority
MX
Mexico
Prior art keywords
whey
lactose
natural
preparation
casein
Prior art date
Application number
MX2009002389A
Other languages
English (en)
Inventor
Kim Toft Andersen
Original Assignee
Lact Innovation Aps
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 Lact Innovation Aps filed Critical Lact Innovation Aps
Publication of MX2009002389A publication Critical patent/MX2009002389A/es

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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or milk components

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La presente invención, se refiere al uso de suero de leche estabilizado, de forma liquida, de alta lactosa y de alto pH como un ingrediente en la estandarización de un producto de consumo diario; y un proceso para la elaboración de un producto de consumo diario que comprende los pasos de; a) obtener suero de leche estabilizado de forma liquida, de alta lactosa y alto pH, en particular mediante la coagulación de caseína en la leche; y b) mezclar el suero de leche obtenido en el paso a) con uno o mas ingredientes que comprenden; grasa(s) vegetal(es), grasa (s) animal (es), proteína (s) vegetal (es), proteína (s) animal (es), y endulzante (s) natural (es) o artificial (es), tales como azúcar (es) natural (es) o artificial (es), fruta y jugo de fruta. El uso y el proceso de acuerdo a la invención permiten respectivamente una utilización más directa de los componentes aprovechables del suero de leche obtenido de la producción de queso.
MX2009002389A 2006-09-04 2007-09-04 Uso de suero de leche estabilizado, de alta lactosa, alto ph, en la preparación de productos de leche. MX2009002389A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06018499A EP1894470A1 (en) 2006-09-04 2006-09-04 Use of high lactose, high pH whey in the preparation of milk products
PCT/DK2007/000394 WO2008028485A1 (en) 2006-09-04 2007-09-04 Use of high lactose, high ph whey in the preparation of milk products

Publications (1)

Publication Number Publication Date
MX2009002389A true MX2009002389A (es) 2009-05-20

Family

ID=37676858

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009002389A MX2009002389A (es) 2006-09-04 2007-09-04 Uso de suero de leche estabilizado, de alta lactosa, alto ph, en la preparación de productos de leche.

Country Status (13)

Country Link
US (1) US20090311377A1 (es)
EP (1) EP1894470A1 (es)
CN (1) CN101534651A (es)
AU (1) AU2007294289A1 (es)
BR (1) BRPI0716110A2 (es)
CA (1) CA2662227A1 (es)
EA (1) EA015161B1 (es)
HR (1) HRP20090197A2 (es)
MX (1) MX2009002389A (es)
NO (1) NO20091017L (es)
NZ (1) NZ575462A (es)
RS (1) RS20090099A (es)
WO (1) WO2008028485A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2346344B1 (en) * 2008-10-30 2015-01-21 Wright-Agri Industries Limited Preparation of liquid concentrate milk-substitute
CN101695316B (zh) * 2009-11-11 2013-02-06 天津商业大学 一种具有增强免疫功能的奶粉及其生产方法
JP6722680B2 (ja) 2014-10-03 2020-07-15 エリー フーズ インターナショナル、インコーポレイテッドＥｒｉｅ Ｆｏｏｄｓ Ｉｎｔｅｒｎａｔｉｏｎａｌ，Ｉｎｃ． 高タンパク食品
RU2687346C1 (ru) * 2015-05-07 2019-05-13 Компани Жервэ Данон Получение сцеженных ферментированных молочных продуктов
CN106387285B (zh) * 2016-08-31 2019-11-01 四川省食品发酵工业研究设计院 一种无花果牦牛酸奶冰淇淋的制备方法
CN110477128B (zh) * 2019-09-12 2023-01-10 福建长富乳品有限公司 一种高钙乳清饮料的制备方法及其产品

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH398281A (de) * 1961-06-28 1965-08-31 Nestle Sa Verfahren zur Herstellung einer Säuglingsmilch in Pulverform
US3873751A (en) * 1967-06-01 1975-03-25 Ralston Purina Co Preparation of a simulated milk product
US3642493A (en) * 1967-06-01 1972-02-15 Ralston Purina Co Method of preparing a simulated milk product
US4397927A (en) * 1982-03-25 1983-08-09 Brog Roy A Imitation milk compositions and aqueous dispersions prepared therefrom
NL8403700A (nl) * 1984-12-05 1986-07-01 Holland Melkunie Werkwijze ter bereiding van roeryoghurt, alsmede aldus bereide roeryoghurt.
US5165945A (en) * 1987-07-23 1992-11-24 Schreiber Foods, Inc. Cheese and process and system for making it
JP2663014B2 (ja) * 1989-05-22 1997-10-15 雪印乳業株式会社 ホエータンパク質を含有するチーズカード及びそれを原料とするチーズの製造法
US20010022986A1 (en) * 1993-08-03 2001-09-20 Girsh Leonard S. Dairy permeate-based beverage
HUT77043A (hu) * 1994-09-16 1998-03-02 New Zealand Dairy Board Kazein és savófehérjék fizikai elválasztása
US6558716B1 (en) * 1999-01-14 2003-05-06 Kraft Foods Holdings, Inc. Process for incorporating whey protein into cheese
NL1023689C2 (nl) * 2003-06-18 2004-12-21 Humelco Lux Ag Vloeibaar melkvervangend voedingsmiddelconcentraat, werkwijzen voor de bereiding daarvan en voedingsmiddel daarmee bereid.

Also Published As

Publication number Publication date
CN101534651A (zh) 2009-09-16
NO20091017L (no) 2009-05-08
US20090311377A1 (en) 2009-12-17
NZ575462A (en) 2012-01-12
CA2662227A1 (en) 2008-03-13
WO2008028485A1 (en) 2008-03-13
AU2007294289A1 (en) 2008-03-13
EP1894470A1 (en) 2008-03-05
EA015161B1 (ru) 2011-06-30
BRPI0716110A2 (pt) 2013-09-24
HRP20090197A2 (hr) 2010-04-30
RS20090099A (en) 2010-06-30
EA200900339A1 (ru) 2009-10-30

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