MX2018014895A - Producto de leche fermentada con contenido reducido de lactosa. - Google Patents

Producto de leche fermentada con contenido reducido de lactosa.

Info

Publication number
MX2018014895A
MX2018014895A MX2018014895A MX2018014895A MX2018014895A MX 2018014895 A MX2018014895 A MX 2018014895A MX 2018014895 A MX2018014895 A MX 2018014895A MX 2018014895 A MX2018014895 A MX 2018014895A MX 2018014895 A MX2018014895 A MX 2018014895A
Authority
MX
Mexico
Prior art keywords
lactose
milk product
fermented milk
reduced content
lactase
Prior art date
Application number
MX2018014895A
Other languages
English (en)
Inventor
Gilleladen Christian
Ng RIIS Soeren
VOJINOVIC Vojislav
Original Assignee
Chr Hansen As
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 Chr Hansen As filed Critical Chr Hansen As
Publication of MX2018014895A publication Critical patent/MX2018014895A/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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

Se proporciona un producto de leche acidificado, el cual tiene un pH de entre 3.0 y 5.0 y un contenido de lactosa de por lo menos 1.5 mg/ml, en donde el producto contiene una lactasa, la cual retiene su actividad a un pH de 5.0 y una temperatura de 37°C a un nivel de por lo menos 5% en comparación con su actividad a un pH óptimo de la lactasa.
MX2018014895A 2016-06-14 2017-06-07 Producto de leche fermentada con contenido reducido de lactosa. MX2018014895A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP16174288 2016-06-14
EP16194075 2016-10-17
PCT/EP2017/063814 WO2017216000A1 (en) 2016-06-14 2017-06-07 Fermented milk product with a reduced content of lactose

Publications (1)

Publication Number Publication Date
MX2018014895A true MX2018014895A (es) 2019-04-24

Family

ID=59054106

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018014895A MX2018014895A (es) 2016-06-14 2017-06-07 Producto de leche fermentada con contenido reducido de lactosa.

Country Status (9)

Country Link
US (1) US11653659B2 (es)
EP (1) EP3468375A1 (es)
JP (1) JP7096169B2 (es)
KR (2) KR20240005243A (es)
CN (1) CN109310101A (es)
AU (1) AU2017285983B2 (es)
BR (1) BR112018074946A2 (es)
MX (1) MX2018014895A (es)
WO (1) WO2017216000A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL3568024T3 (pl) 2017-01-13 2021-05-17 Chr. Hansen A/S Sposób wytwarzania fermentowanego produktu mlecznego
EP3731655A1 (en) * 2017-12-29 2020-11-04 Euroserum Carbohydrate composition, process for producing the composition and feed and food products comprising such a composition
BR112021007244A2 (pt) 2018-10-17 2021-08-10 Chr. Hansen A/S enzimas lactase com propriedades melhoradas em ph ácido
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
CN110338228B (zh) * 2019-07-26 2022-10-14 广东轻工职业技术学院 一种不致腹胀的豆浆粉及其制作方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI118115B (fi) * 2006-06-30 2007-07-13 Valio Oy Menetelmä vähälaktoosisten ja laktoosittomien hapanmaitotuotteiden valmistamiseksi
US8354259B2 (en) * 2007-06-18 2013-01-15 Cornell University Method and system for lactose-free or lactose-reduced milk and associated products, production thereof, and associated processes
DK2234501T3 (en) * 2007-12-03 2016-09-26 Novozymes As A process for the preparation of a dairy product with low lactose
CN103338647B (zh) * 2011-03-04 2015-09-09 株式会社明治 味道改善的发酵乳及其制造方法
WO2013160413A1 (en) 2012-04-25 2013-10-31 Chr. Hansen A/S Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
EP2957180B1 (en) 2014-06-19 2018-03-14 Chr. Hansen A/S Method of producing a fermented milk product with improved control of post acidification
WO2016060224A1 (ja) * 2014-10-17 2016-04-21 合同酒精株式会社 ラクターゼ溶液及びそれを用いた乳

Also Published As

Publication number Publication date
BR112018074946A2 (pt) 2019-03-06
AU2017285983A1 (en) 2018-12-06
JP2019522968A (ja) 2019-08-22
KR20240005243A (ko) 2024-01-11
CN109310101A (zh) 2019-02-05
US20190142022A1 (en) 2019-05-16
WO2017216000A1 (en) 2017-12-21
AU2017285983B2 (en) 2021-12-23
US11653659B2 (en) 2023-05-23
KR20190017808A (ko) 2019-02-20
EP3468375A1 (en) 2019-04-17
JP7096169B2 (ja) 2022-07-05

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