PE20060249A1 - Producto lacteo concentrado estable al calor - Google Patents

Producto lacteo concentrado estable al calor

Info

Publication number
PE20060249A1
PE20060249A1 PE2005000859A PE2005000859A PE20060249A1 PE 20060249 A1 PE20060249 A1 PE 20060249A1 PE 2005000859 A PE2005000859 A PE 2005000859A PE 2005000859 A PE2005000859 A PE 2005000859A PE 20060249 A1 PE20060249 A1 PE 20060249A1
Authority
PE
Peru
Prior art keywords
concentrated
mouthfeel
sterilization
concentrated milk
stable concentrated
Prior art date
Application number
PE2005000859A
Other languages
English (en)
Inventor
Kenneth William Cale
George W Haas
Heather Marie Hudson
Yinqing Ma
Danielle Elizabeth Perkins
Charles Wang
Fu-I Mei
Ted Riley Lindstrom
Jamie Allen Hestekin
Original Assignee
Kraft Foods Holdings Inc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=35005785&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PE20060249(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of PE20060249A1 publication Critical patent/PE20060249A1/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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate

Abstract

SE REFIERE A UN METODO PARA HACER UN LIQUIDO LACTEO CONCENTRADO ESTABLE, QUE COMPRENDE: A)PROPORCIONAR UN LIQUIDO LACTEO QUE CONTIENE PROTEINAS DE SUERO Y DE CASEINA; B)PRECALENTAR EL LIQUIDO LACTEO A UNA TEMPERATURA DE 60° C PARA FORMAR UN LIQUIDO LACTEO PRECALENTADO QUE TIENE UN NIVEL REDUCIDO DE 25 % DE PROTEINA SOLUBLE CON pH 4,6; C)CONCENTRAR EL LIQUIDO LACTEO PRECALENTADO PARA FORMAR UN PRIMER LIQUIDO LACTEO INTERMEDIO QUE TIENE 8,5% DE PROTEINA TOTAL, CARACTERIZADO PORQUE LA CONCENTRACION SE LLEVA A CABO USANDO ULTRAFILTRACION CON DIAFILTRACION O SIN ESTA; D)AGREGAR UN ESTABILIZADOR Y UN AGENTE PARA MEJORAR LA SENSACION AL PALADAR AL PRIMER LIQUIDO LACTEO INTERMEDIO PARA FORMAR UN SEGUNDO LIQUIDO LACTEO INTERMEDIO; Y, E)ESTERILIZAR EL SEGUNDO LIQUIDO LACTEO INTERMEDIO A UNA TEMPERATURA Y POR UN TIEMPO SUFICIENTE PARA OBTENER EL LIQUIDO LACTEO CONCENTRADO ESTABLE, CARACTERIZADO PORQUE DICHO LIQUIDO LACTEO TIENE UN GRADO DE ESTERILIZACION Fo DE 5, EN DONDE EL SEGUNDO LIQUIDO LACTEO INTERMEDIO ES RESISTENTE A LA GELACION DURANTE LA ESTERILIZACION, Y EN DONDE EL LIQUIDO LACTEO CONCENTRADO ESTABLE ES RESISTENTE A LA GELIFICACION DURANTE SEIS MESES DE ALMACENAMIENTO BAJO CONDICIONES AMBIENTE. ADEMAS SE DESCRIBE UN LIQUIDO LACTEO CONCENTRADO ESTABLE QUE COMPRENDE DE 9 A 15 % DE PROTEINA TOTAL, 0,3 A 17 % DE GRASA, 0,5 A 5 % DE LACTOSA, 0,05 A 1% DE ESTABILIZADOR Y DE 0,05% A 1% DE AGENTE PARA MEJORAR LA SENSASION AL PALADAR, TAL QUE EL LIQUIDO LACTEO TIENE UN Fo DE 5 A 12
PE2005000859A 2004-07-23 2005-07-22 Producto lacteo concentrado estable al calor PE20060249A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US59069604P 2004-07-23 2004-07-23
US67926705P 2005-05-09 2005-05-09

Publications (1)

Publication Number Publication Date
PE20060249A1 true PE20060249A1 (es) 2006-04-01

Family

ID=35005785

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2005000859A PE20060249A1 (es) 2004-07-23 2005-07-22 Producto lacteo concentrado estable al calor

Country Status (6)

Country Link
EP (1) EP1618790B2 (es)
AT (1) ATE467353T1 (es)
DE (1) DE602005021184D1 (es)
PE (1) PE20060249A1 (es)
RU (1) RU2388230C2 (es)
TW (1) TW200616549A (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080160134A1 (en) * 2006-12-27 2008-07-03 Jamie Allen Hestekin Method Of Producing Concentrated Liquid Dairy Products
ES2640728T3 (es) 2007-12-05 2017-11-06 N.V. Nutricia Composición nutricional enteral líquida basada en caseína micelar densa en proteínas
US9282755B2 (en) 2008-09-02 2016-03-15 Intercontinental Great Brands Llc Heat stable concentrated dairy liquid and cream product
US9173417B2 (en) 2008-10-27 2015-11-03 Intercontinental Great Brands Llc Coffee and dairy liquid concentrates
WO2010140877A1 (en) 2009-06-05 2010-12-09 N.V. Nutricia Liquid enteral nutritional composition with a low monovalent metal ion content
WO2011112075A1 (en) 2010-03-11 2011-09-15 N.V. Nutricia Controlling the texture of high-protein nutritional compositions comprising micellar casein
JP5939785B2 (ja) * 2011-03-13 2016-06-22 日本テトラパック株式会社 液体食品用加熱滅菌装置及びその方法
FR2977801B1 (fr) * 2011-07-11 2013-08-16 Fabre Pierre Dermo Cosmetique Dispositif et procede pour la sterilisation a ultra-haute temperature d'une emulsion, notamment dermo-cosmetique, instable a la temperature de sterilisation
JP6199989B2 (ja) * 2013-12-03 2017-09-20 キリン株式会社 味覚、風味及び乳化安定性の良好な還元乳、及びその製造方法
CN113207959B (zh) * 2020-01-21 2023-04-11 内蒙古伊利实业集团股份有限公司 调控灭菌乳风味的方法以及具有巴氏杀菌乳风味的灭菌乳及其制备方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2860057A (en) 1955-09-29 1958-11-11 Foremost Dairies Inc Process of preparing evaporated milk
US3448282A (en) † 1968-01-12 1969-06-03 Ibm Optical and gate
US4282262A (en) 1980-03-04 1981-08-04 General Mills, Inc. Dairy based mixes for frozen desserts and method of preparation
US5356640A (en) † 1980-12-05 1994-10-18 The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization Process of making cheese by fermenting concentrated milk
GB2212380A (en) † 1987-11-19 1989-07-26 Danish Fancy Food Group As Milk concentrate and process for the preparation thereof
WO1992021245A1 (en) † 1991-05-29 1992-12-10 Utah State University Foundation Concentrated sterile milk product
US6455082B1 (en) † 1999-04-26 2002-09-24 Nestec S.A. Shelf-stable calcium fortified milk and dairy products
US6887505B2 (en) 1999-11-03 2005-05-03 Moo Technologies, Llc Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same
US7026004B2 (en) 2002-10-04 2006-04-11 Kraft Foods Holdings, Inc. Non-gelling milk concentrates
US7640843B2 (en) 2003-01-24 2010-01-05 Kraft Foods R & D, Inc. Cartridge and method for the preparation of beverages
US7887864B2 (en) † 2004-07-23 2011-02-15 Kraft Foods Global Brands Llc Heat-stable concentrated milk product

Also Published As

Publication number Publication date
RU2007106859A (ru) 2008-09-10
ATE467353T1 (de) 2010-05-15
DE602005021184D1 (de) 2010-06-24
EP1618790B1 (en) 2010-05-12
EP1618790A1 (en) 2006-01-25
EP1618790B2 (en) 2018-11-21
TW200616549A (en) 2006-06-01
RU2388230C2 (ru) 2010-05-10

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Legal Events

Date Code Title Description
FG Grant, registration
FD Application declared void or lapsed