MX2009005816A - Productos de queso que contienen galacto-oligosacaridos y teniendo niveles reducidos de lactosa. - Google Patents

Productos de queso que contienen galacto-oligosacaridos y teniendo niveles reducidos de lactosa.

Info

Publication number
MX2009005816A
MX2009005816A MX2009005816A MX2009005816A MX2009005816A MX 2009005816 A MX2009005816 A MX 2009005816A MX 2009005816 A MX2009005816 A MX 2009005816A MX 2009005816 A MX2009005816 A MX 2009005816A MX 2009005816 A MX2009005816 A MX 2009005816A
Authority
MX
Mexico
Prior art keywords
oligosaccharides
cheese products
galacto
reduced lactose
products containing
Prior art date
Application number
MX2009005816A
Other languages
English (en)
Inventor
Isabelle Marie-Francoise Laye
Richard Stuart Silver
Ana Patricia Rodriguez
Original Assignee
Kraft Foods Global Brands Llc
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 Kraft Foods Global Brands Llc filed Critical Kraft Foods Global Brands Llc
Publication of MX2009005816A publication Critical patent/MX2009005816A/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01023—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23C19/02—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; 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/023—Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)

Abstract

Los procesos descritos en la presente se dirigen a productos de queso crema conteniendo galacto-oligosacáridos y teniendo niveles de lactosa significativamente reducidos. Más específicamente, sustratos de lácteos conteniendo lactosa se ponen en contacto con enzimas lactosas teniendo actividades hidrolítica y de trans-galactosilación efectivas para convertir por lo menos 20 por ciento de la lactosa en el sustrato de lácteos a galacto-oligosacaridos. El sustrato de lácteos tratados con enzimas entonces se procesa a productos de queso crema conteniendo galacto-oligosacáridos teniendo niveles reducidos de lactosa. Los productos de queso crema provistos en al presenta tiene excelentes propiedades nutrientes y organolépticas.
MX2009005816A 2008-06-02 2009-06-02 Productos de queso que contienen galacto-oligosacaridos y teniendo niveles reducidos de lactosa. MX2009005816A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12/131,491 US20090297660A1 (en) 2008-06-02 2008-06-02 Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels

Publications (1)

Publication Number Publication Date
MX2009005816A true MX2009005816A (es) 2010-02-22

Family

ID=40940615

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009005816A MX2009005816A (es) 2008-06-02 2009-06-02 Productos de queso que contienen galacto-oligosacaridos y teniendo niveles reducidos de lactosa.

Country Status (10)

Country Link
US (1) US20090297660A1 (es)
EP (1) EP2130438A1 (es)
JP (2) JP5989295B2 (es)
AR (1) AR071982A1 (es)
AU (1) AU2009201793B2 (es)
BR (1) BRPI0901748A2 (es)
CA (1) CA2660264A1 (es)
MX (1) MX2009005816A (es)
NZ (1) NZ577013A (es)
RU (1) RU2009120742A (es)

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JP2012075368A (ja) * 2010-09-30 2012-04-19 Snow Brand Milk Products Co Ltd フレッシュチーズおよびその製造方法
SG189463A1 (en) 2010-11-03 2013-05-31 Nestec Sa Intrinsic sugar reduction of juices and ready to drink products
RU2477611C1 (ru) * 2011-11-03 2013-03-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина" Способ получения домашнего плавленого сливочного сырного продукта
US10849334B2 (en) 2012-02-01 2020-12-01 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products
US10834935B2 (en) 2012-02-01 2020-11-17 Koninklijke Douwe Egberts B.V. Dairy mineral-fortified liquid dairy products and methods of making
US11116235B2 (en) 2013-05-24 2021-09-14 General Mills, Inc. Food products with yogurt whey
RU2654592C2 (ru) * 2013-07-17 2018-05-21 Компани Жервэ Данон Способ получения ферментированного молочного продукта с пониженным содержанием лактозы и улучшенными питательными и органолептическими свойствами
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WO2016121901A1 (ja) * 2015-01-29 2016-08-04 株式会社明治 生産効率の優れたクリームチーズの製造方法
US10716314B2 (en) * 2015-12-16 2020-07-21 Godo Shusei Co., Ltd. Yogurt product and method for manufacturing same
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WO2018210821A1 (en) 2017-05-15 2018-11-22 Novozymes A/S Milk products comprising high amounts of galactooligosaccharides (gos) and their production
TWI658791B (zh) * 2017-09-25 2019-05-11 愛之味股份有限公司 具有調節血脂、改善腸道菌叢及提升免疫力功能的富含寡醣乳製品及其製法
WO2019166514A1 (en) 2018-02-28 2019-09-06 C-Lecta Gmbh Enzymatic in-situ fortification of food with functional carbohydrates
AU2019392275A1 (en) 2018-12-03 2021-06-24 International N&H Denmark Aps Use of lactase to provide high GOS fiber level and low lactose level
CN114600959B (zh) * 2022-03-21 2023-07-04 内蒙古伊利实业集团股份有限公司 一种乳制品及其制备方法
KR20240073319A (ko) 2022-11-18 2024-05-27 롯데웰푸드 주식회사 유당을 저감 또는 제거하고 갈락토올리고당이 새롭게 합성된 분유 및 그의 제조 방법
CN115975877B (zh) * 2022-12-12 2024-06-18 内蒙古农业大学 嗜热链球菌imau80285y、发酵剂的应用及酸奶和酸奶的制备方法
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Also Published As

Publication number Publication date
US20090297660A1 (en) 2009-12-03
AU2009201793A1 (en) 2009-12-17
RU2009120742A (ru) 2010-12-10
JP2014221078A (ja) 2014-11-27
BRPI0901748A2 (pt) 2010-04-13
AU2009201793B2 (en) 2015-11-26
CA2660264A1 (en) 2009-12-02
JP2009291193A (ja) 2009-12-17
JP5989295B2 (ja) 2016-09-07
NZ577013A (en) 2011-02-25
EP2130438A1 (en) 2009-12-09
AR071982A1 (es) 2010-07-28
JP6378978B2 (ja) 2018-08-22

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