MX351749B - Proteina de suero modificada para queso procesado bajo en caseina. - Google Patents

Proteina de suero modificada para queso procesado bajo en caseina.

Info

Publication number
MX351749B
MX351749B MX2007005683A MX2007005683A MX351749B MX 351749 B MX351749 B MX 351749B MX 2007005683 A MX2007005683 A MX 2007005683A MX 2007005683 A MX2007005683 A MX 2007005683A MX 351749 B MX351749 B MX 351749B
Authority
MX
Mexico
Prior art keywords
processed cheese
whey protein
protein
modified whey
low casein
Prior art date
Application number
MX2007005683A
Other languages
English (en)
Other versions
MX2007005683A (es
Inventor
Riley Lindstrom * Ted
Ma Yinqing
Matthew Schmidt Gavin
Original Assignee
Kraft Foods Group Brands Llc Star
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 Group Brands Llc Star filed Critical Kraft Foods Group Brands Llc Star
Publication of MX2007005683A publication Critical patent/MX2007005683A/es
Publication of MX351749B publication Critical patent/MX351749B/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
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)

Abstract

La presente invención se refiere a un método para formar el queso procesado se proporcionan. El queso procesado generalmente incluye entre alrededor de 14 y alrededor de 16 porciento de proteína, alrededor de 45 a alrededor de 50 porciento de humedad; y una relación de proteína caseína a proteína de suero de al menos alrededor de 60:40. El método para formar el queso procesado incluye tratar térmicamente una proteína de suero a una concentración de proteína y un pH suficientes para formar agregados de proteína de suero, mezclar físicamente la proteína de suero tratada térmicamente con un concentrado de proteína de leche para formar una lechada; y calentar la lechada por un tiempo y a una temperatura suficientes para formar el queso procesado. En una forma, el queso procesado incluye alrededor de 3 a alrededor de 6.3 por ciento de proteína de suero modificada.
MX2007005683A 2006-05-12 2007-05-11 Proteina de suero modificada para queso procesado bajo en caseina. MX351749B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/383,156 US20070134396A1 (en) 2005-12-13 2006-05-12 Modified Whey Protein For Low Casein Processed Cheese

Publications (2)

Publication Number Publication Date
MX2007005683A MX2007005683A (es) 2009-01-13
MX351749B true MX351749B (es) 2017-10-13

Family

ID=38235112

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2007005683A MX351749B (es) 2006-05-12 2007-05-11 Proteina de suero modificada para queso procesado bajo en caseina.

Country Status (13)

Country Link
US (1) US20070134396A1 (es)
EP (1) EP1854362A1 (es)
JP (1) JP2007300925A (es)
CN (1) CN101301010A (es)
AR (1) AR060896A1 (es)
AU (1) AU2007201948A1 (es)
BR (1) BRPI0701649A (es)
CA (1) CA2588333A1 (es)
MX (1) MX351749B (es)
NO (1) NO20072422L (es)
NZ (1) NZ555086A (es)
RU (1) RU2007117688A (es)
ZA (1) ZA200703717B (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090169690A1 (en) * 2007-12-28 2009-07-02 Yinqing Ma Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism
WO2010120199A1 (en) * 2009-04-15 2010-10-21 Fonterra Co-Operative Group Limited Dairy product and process
EP2493325B1 (en) * 2009-10-28 2020-12-02 Valio Ltd Whey protein product and a method for its preparation
EP3349590B1 (en) * 2015-08-24 2021-09-29 Arla Foods Amba Stabiliser-free cottage cheese, a thickened dairy liquid suitable for its production, and related methods
WO2021152057A1 (en) * 2020-01-29 2021-08-05 Arla Foods Amba Cheese-like product, use thereof and method for preparing same
CN113973977B (zh) * 2021-11-09 2023-11-24 大连工业大学 一种热处理联合均质生产热稳定性及可溶性蛋白粉的方法
CN114326847B (zh) * 2021-12-29 2023-03-21 浙江旅游职业学院 一种用于蛋白质改性研究的智能化调控pH值设备及方法
CN114262357B (zh) * 2021-12-29 2023-08-11 浙江旅游职业学院 一种基于ph偏移技术的亚麻蛋白改性设备及方法

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1453815A (fr) * 1965-01-22 1966-07-22 Genvrain Sa Procédé permettant d'augmenter le rendement dans la fabrication des fromages
FR1555757A (es) * 1967-11-30 1969-01-31
US3852506A (en) * 1973-05-21 1974-12-03 Gen Foods Corp Dispersible improved whey protein composition and method
GB1525791A (en) * 1975-02-03 1978-09-20 Stauffer Chemical Co Cheese product containing partially soluble whey solids product
CH630243A5 (fr) * 1978-05-11 1982-06-15 Nestle Sa Procede de recuperation des proteines du lactoserum.
NL181326C (nl) * 1979-11-20 1987-08-03 Stichting Bedrijven Van Het Werkwijze voor de bereiding van voedingsmiddelen waarin een in water oplosbare gedenatureerde wei-eiwitsamenstelling wordt opgenomen alsmede werkwijze ter bereiding van oplosbare gedenatureerde wei-eiwitsamenstellingen.
US4961953A (en) * 1986-06-20 1990-10-09 John Labatt Limited/John Labatt Limitee Fat emulating protein products and process
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products
US5217741A (en) * 1991-01-25 1993-06-08 Snow Brand Milk Products Co., Ltd. Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same
JP2529052B2 (ja) * 1991-01-25 1996-08-28 雪印乳業株式会社 ホエ―蛋白質含有溶液、それを用いたホエ―蛋白質ゲル化物、ホエ―蛋白質粉末及び加工食品
JP3009778B2 (ja) * 1992-03-16 2000-02-14 雪印乳業株式会社 脂肪代替ゲル化物及びこれを含有する食品
DE4313014A1 (de) * 1992-06-10 1993-12-16 Danmark Protein A S Videbaek Teildenaturiertes Molkenproteinprodukt
EP0696426A1 (fr) * 1994-08-13 1996-02-14 Societe Des Produits Nestle S.A. Procédé de fabrication d'un agent de texture pour produits laitiers
EP0782825B1 (en) * 1995-08-08 2002-11-27 Snow Brand Milk Products Co., Ltd. Modified whey protein and process for producing the same
US6139900A (en) * 1998-08-11 2000-10-31 North Carolina State University Method of forming whey protein products
DE19906379B4 (de) * 1999-02-16 2006-05-18 Huss, Manfred Herstellung eines aggregierten Molkenproteinprodukts
US6270814B1 (en) * 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
US6261624B1 (en) * 1999-07-14 2001-07-17 North Carolina State University Thermal and PH stable protein thickening agent and method of making the same
US6669978B2 (en) * 2001-06-15 2003-12-30 Kraft Foods Holdings, Inc. Method for preparing process cheese containing increased levels of whey protein
US7250183B2 (en) * 2003-12-30 2007-07-31 Kraft Foods Holdings, Inc. Cream cheese made from whey protein polymers

Also Published As

Publication number Publication date
AR060896A1 (es) 2008-07-23
US20070134396A1 (en) 2007-06-14
CN101301010A (zh) 2008-11-12
ZA200703717B (en) 2008-07-30
MX2007005683A (es) 2009-01-13
JP2007300925A (ja) 2007-11-22
NO20072422L (no) 2007-11-13
AU2007201948A1 (en) 2007-11-29
RU2007117688A (ru) 2008-11-20
NZ555086A (en) 2008-12-24
BRPI0701649A (pt) 2008-01-15
CA2588333A1 (en) 2007-11-12
EP1854362A1 (en) 2007-11-14

Similar Documents

Publication Publication Date Title
MX351749B (es) Proteina de suero modificada para queso procesado bajo en caseina.
Meena et al. Milk protein concentrates: opportunities and challenges
NZ596439A (en) Dairy product and process
Ma et al. Purification and characterization of an alkaline protease from the marine yeast Aureobasidium pullulans for bioactive peptide production from different sources
BRPI0519627A2 (pt) leite em pà
BR9915125A (pt) Processo para a produção de queijo e de produtos de queijo
IL193328A0 (en) Protein-enriched frozen dessert
WO2011049991A3 (en) Milk protein concentrates
TW200635515A (en) Whey product and process
NZ523394A (en) Dairy protein processing and applications thereof
MXPA02005600A (es) Productos de proteina de leche y procesos.
WO2007142542A3 (en) Cationic milk proteins for treating mastitis
NZ721716A (en) Non-fat dry milk production processes for cheesemaking
DK1726215T3 (da) Fremgangsmåde til fremstilling af soja og mælkebaserede præparater med et höjt samlet proteinindhold
CA2681074A1 (en) Coffee and dairy liquid concentrates
WO2007032459A8 (ja) 発酵乳の食感改良方法
FI20115607L (fi) Juusto ja sen valmistus
TW200716161A (en) Compositions and methods for treating or preventing overweight or obesity with zinc-charged protein fragments
WO2006119064A3 (en) Novel aseptic drinks and puddings containing whey proteins and processes for the manufacture thereof
MXPA06001852A (es) Proceso para producir yogur con textura y consistencia controladas.
TW200621165A (en) Dairy ingredient-preparation and use
WO2009072904A3 (en) A method of preparing a yoghurt product which is a good source of calcium and having increased gel strength
Yoo et al. Effect of heat-treat methods on the soluble calcium levels in the commercial milk products
Steffl et al. Effect of denatured whey proteins on the rennet-induced aggregation of casein micelles
TWI346666B (en) Method for seperating casein from casein-contained solution

Legal Events

Date Code Title Description
GB Transfer or rights

Owner name: KRAFT FOODS GROUP BRANDS LLC.*

GB Transfer or rights

Owner name: KRAFT FOODS GROUP BRANDS LLC.*

FG Grant or registration