NO329862B1 - Fremgangsmate ved fremstilling av ost - Google Patents
Fremgangsmate ved fremstilling av ost Download PDFInfo
- Publication number
- NO329862B1 NO329862B1 NO20054487A NO20054487A NO329862B1 NO 329862 B1 NO329862 B1 NO 329862B1 NO 20054487 A NO20054487 A NO 20054487A NO 20054487 A NO20054487 A NO 20054487A NO 329862 B1 NO329862 B1 NO 329862B1
- Authority
- NO
- Norway
- Prior art keywords
- cheese
- curd
- texture
- stretching
- hot water
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011575 calcium Substances 0.000 claims abstract description 11
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 11
- 235000015927 pasta Nutrition 0.000 claims description 37
- 235000021240 caseins Nutrition 0.000 claims description 31
- 239000005018 casein Substances 0.000 claims description 28
- 235000013336 milk Nutrition 0.000 claims description 27
- 239000008267 milk Substances 0.000 claims description 27
- 210000004080 milk Anatomy 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 26
- 102000015636 Oligopeptides Human genes 0.000 claims description 12
- 108010038807 Oligopeptides Proteins 0.000 claims description 12
- -1 casein phospho Chemical class 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 238000005345 coagulation Methods 0.000 claims description 9
- 230000015271 coagulation Effects 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 7
- 235000004213 low-fat Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 2
- 239000003607 modifier Substances 0.000 abstract description 49
- 239000002245 particle Substances 0.000 abstract description 14
- 240000007594 Oryza sativa Species 0.000 abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 8
- 235000009566 rice Nutrition 0.000 abstract description 8
- 230000001055 chewing effect Effects 0.000 abstract description 6
- 230000035807 sensation Effects 0.000 abstract description 3
- 102000011632 Caseins Human genes 0.000 description 32
- 108010076119 Caseins Proteins 0.000 description 32
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 19
- 235000018102 proteins Nutrition 0.000 description 16
- 102000004169 proteins and genes Human genes 0.000 description 16
- 108090000623 proteins and genes Proteins 0.000 description 16
- 239000000523 sample Substances 0.000 description 13
- 239000005862 Whey Substances 0.000 description 12
- 102000007544 Whey Proteins Human genes 0.000 description 12
- 108010046377 Whey Proteins Proteins 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 235000013550 pizza Nutrition 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 8
- 240000002129 Malva sylvestris Species 0.000 description 7
- 235000006770 Malva sylvestris Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000013068 control sample Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000007858 starting material Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229940080237 sodium caseinate Drugs 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229940021722 caseins Drugs 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 108010019160 Pancreatin Proteins 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229940055695 pancreatin Drugs 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- WFIYPADYPQQLNN-UHFFFAOYSA-N 2-[2-(4-bromopyrazol-1-yl)ethyl]isoindole-1,3-dione Chemical compound C1=C(Br)C=NN1CCN1C(=O)C2=CC=CC=C2C1=O WFIYPADYPQQLNN-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108010043393 protease N Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/052—Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003125363 | 2003-04-30 | ||
| PCT/JP2004/006078 WO2004095936A1 (ja) | 2003-04-30 | 2004-04-27 | チーズの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO20054487L NO20054487L (no) | 2005-09-28 |
| NO329862B1 true NO329862B1 (no) | 2011-01-17 |
Family
ID=33410222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO20054487A NO329862B1 (no) | 2003-04-30 | 2005-09-28 | Fremgangsmate ved fremstilling av ost |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US20060188606A1 (de) |
| EP (1) | EP1618792B1 (de) |
| JP (1) | JP4263720B2 (de) |
| KR (1) | KR100700067B1 (de) |
| CN (1) | CN100372469C (de) |
| AU (1) | AU2004233690B2 (de) |
| CA (1) | CA2519281A1 (de) |
| DK (1) | DK1618792T3 (de) |
| HK (1) | HK1081811A1 (de) |
| NO (1) | NO329862B1 (de) |
| NZ (1) | NZ542234A (de) |
| WO (1) | WO2004095936A1 (de) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4771542B2 (ja) * | 2006-11-08 | 2011-09-14 | ミヨシ油脂株式会社 | 熟成チーズ風味を有する非熟成チーズ食品の製造方法 |
| EP2016832B1 (de) * | 2007-06-11 | 2017-04-12 | Egidio Galbani S.r.l. | Verfahren zur Herstellung eines Milchprodukts und Verpackungssystem dafür |
| CN101142946B (zh) * | 2007-10-22 | 2010-11-17 | 天津科技大学 | 制作乳扇的机械化全自动集成设备 |
| KR101311994B1 (ko) | 2012-03-12 | 2013-09-27 | 유승익 | 치즈 제조방법 |
| CN102885163B (zh) * | 2012-10-11 | 2014-04-16 | 宁波大学 | 一种茯苓风味功能性奶酪饼及其制备方法 |
| JP6677990B2 (ja) * | 2014-09-19 | 2020-04-08 | 株式会社明治 | 風味が良い包餡型ナチュラルチーズおよびその製造方法 |
| JP6224260B2 (ja) * | 2014-09-26 | 2017-11-01 | 株式会社明治 | 弾力性があるナチュラルチーズの製造方法 |
| CN108294113B (zh) * | 2017-01-12 | 2024-04-02 | 上海沃迪自动化装备股份有限公司 | 一种干酪加工中小试成套设备系统 |
| JP7197902B2 (ja) * | 2019-01-18 | 2022-12-28 | 高梨乳業株式会社 | モッツァレラチーズ及びその製造方法 |
| JPWO2022045368A1 (de) * | 2020-08-31 | 2022-03-03 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL6510226A (de) * | 1965-08-06 | 1967-02-07 | ||
| JPS6056468B2 (ja) * | 1983-04-28 | 1985-12-10 | 雪印乳業株式会社 | 耐熱保形性を有するチ−ズフ−ドの製造方法 |
| JPH0713B2 (ja) * | 1986-06-12 | 1995-01-11 | 不二製油株式会社 | チ−ズ類 |
| JPS6371147A (ja) * | 1986-09-16 | 1988-03-31 | Snow Brand Milk Prod Co Ltd | 繊維状組織を保持し得る繊維性チ−ズの製造法 |
| GB8925098D0 (en) * | 1989-11-07 | 1989-12-28 | Unilever Plc | Dairy products |
| US5200216A (en) * | 1990-10-04 | 1993-04-06 | Leprino Foods Company | Process of making acceptable mozzarella cheese without aging |
| JP3018255B2 (ja) * | 1991-02-28 | 2000-03-13 | 雪印乳業株式会社 | 殺菌フレッシュチーズの製造法 |
| JP2887302B2 (ja) | 1991-05-01 | 1999-04-26 | 森永乳業株式会社 | カゼインホスホオリゴペプチド混合物、その製造法、及び該混合物を含有する健康食品 |
| US5902625A (en) * | 1992-02-14 | 1999-05-11 | Leprino Foods Company | Process of making a soft or semi-soft fibrous cheese |
| PT880901E (pt) * | 1997-05-27 | 2004-07-30 | Bel Fromageries | Processo de fabrico de produtos de queijo por tratamento de um queijo de partida |
| US5952030A (en) * | 1997-06-04 | 1999-09-14 | Jakob Nelles | Method for the manufacture of reduced and low-fat pasta filata cheese |
| NZ501676A (en) * | 1999-12-09 | 2002-12-20 | New Zealand Dairy Board | Calcium-depleted milk protein products and use in cheese manufacture to reduce nugget-formation |
-
2004
- 2004-04-27 NZ NZ542234A patent/NZ542234A/en not_active IP Right Cessation
- 2004-04-27 WO PCT/JP2004/006078 patent/WO2004095936A1/ja active IP Right Grant
- 2004-04-27 EP EP04729733.8A patent/EP1618792B1/de not_active Expired - Lifetime
- 2004-04-27 US US10/548,927 patent/US20060188606A1/en not_active Abandoned
- 2004-04-27 JP JP2005505916A patent/JP4263720B2/ja not_active Expired - Fee Related
- 2004-04-27 CN CNB2004800084020A patent/CN100372469C/zh not_active Expired - Fee Related
- 2004-04-27 KR KR1020057018030A patent/KR100700067B1/ko active IP Right Grant
- 2004-04-27 CA CA002519281A patent/CA2519281A1/en not_active Abandoned
- 2004-04-27 AU AU2004233690A patent/AU2004233690B2/en not_active Ceased
- 2004-04-27 DK DK04729733.8T patent/DK1618792T3/da active
-
2005
- 2005-09-28 NO NO20054487A patent/NO329862B1/no not_active IP Right Cessation
-
2006
- 2006-04-01 HK HK06104036.2A patent/HK1081811A1/xx not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| NO20054487L (no) | 2005-09-28 |
| EP1618792A4 (de) | 2011-06-15 |
| JP4263720B2 (ja) | 2009-05-13 |
| HK1081811A1 (en) | 2006-05-26 |
| US20060188606A1 (en) | 2006-08-24 |
| AU2004233690A1 (en) | 2004-11-11 |
| KR20050121696A (ko) | 2005-12-27 |
| JPWO2004095936A1 (ja) | 2006-07-13 |
| DK1618792T3 (da) | 2014-09-29 |
| EP1618792B1 (de) | 2014-07-16 |
| CN1767768A (zh) | 2006-05-03 |
| CN100372469C (zh) | 2008-03-05 |
| KR100700067B1 (ko) | 2007-03-28 |
| EP1618792A1 (de) | 2006-01-25 |
| WO2004095936A1 (ja) | 2004-11-11 |
| CA2519281A1 (en) | 2004-11-11 |
| NZ542234A (en) | 2008-03-28 |
| AU2004233690B2 (en) | 2006-10-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM1K | Lapsed by not paying the annual fees |