PT709034E - Processo para o fabrico de um agente de textura para produtos lacteos - Google Patents

Processo para o fabrico de um agente de textura para produtos lacteos

Info

Publication number
PT709034E
PT709034E PT95201862T PT95201862T PT709034E PT 709034 E PT709034 E PT 709034E PT 95201862 T PT95201862 T PT 95201862T PT 95201862 T PT95201862 T PT 95201862T PT 709034 E PT709034 E PT 709034E
Authority
PT
Portugal
Prior art keywords
producing
dairy products
textile agent
agent
textile
Prior art date
Application number
PT95201862T
Other languages
English (en)
Inventor
Jean-Pierre Bisson
Giovanni Prella
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of PT709034E publication Critical patent/PT709034E/pt

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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried 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
    • 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
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/207—Co-precipitates of casein and lactalbumine
PT95201862T 1994-08-13 1995-07-07 Processo para o fabrico de um agente de textura para produtos lacteos PT709034E (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94112683A EP0696426A1 (fr) 1994-08-13 1994-08-13 Procédé de fabrication d'un agent de texture pour produits laitiers

Publications (1)

Publication Number Publication Date
PT709034E true PT709034E (pt) 2002-04-29

Family

ID=8216201

Family Applications (1)

Application Number Title Priority Date Filing Date
PT95201862T PT709034E (pt) 1994-08-13 1995-07-07 Processo para o fabrico de um agente de textura para produtos lacteos

Country Status (12)

Country Link
US (1) US5714182A (pt)
EP (2) EP0696426A1 (pt)
AT (1) ATE207303T1 (pt)
BR (1) BR9503631A (pt)
CZ (1) CZ289854B6 (pt)
DE (1) DE69523405T2 (pt)
DK (1) DK0709034T3 (pt)
ES (1) ES2164130T3 (pt)
PL (1) PL179565B1 (pt)
PT (1) PT709034E (pt)
SK (1) SK280482B6 (pt)
ZA (1) ZA956185B (pt)

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DE19726868A1 (de) * 1997-06-24 1999-01-07 Mk Produktkontor Gmbh Antioxidative Zusammensetzungen mit Süßmolkekonzentrat
NZ511003A (en) * 2001-04-06 2003-06-30 Fonterra Tech Ltd preparing a fat containing stable dairy based food product such as cheese
US6372268B1 (en) 2001-05-23 2002-04-16 Kraft Foods Holdings, Inc. Wheyless process for production of natural mozzarella cheese
GB2390290B (en) * 2002-06-21 2005-07-27 Unilever Plc Tea product
ATE364322T1 (de) * 2003-04-15 2007-07-15 Campina Bv Verfahren zur herstellung eines beta- laktoglobulin-angereichertes molkenproteinkonzentrates und darauf basierender texturverstärker zur verwendung in milchprodukten
NZ526878A (en) * 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0
NZ527678A (en) * 2003-08-19 2006-01-27 Fonterra Co Operative Group Dairy product and process
EP1749447B1 (en) * 2004-05-10 2014-08-27 Ajinomoto Co., Inc. Method of producing yogurt
DK1698231T3 (da) * 2004-11-25 2009-08-03 Kraft Foods R & D Inc Flödeostprodukt og fremgangsmåde til fremstilling deraf
AU2004325988B2 (en) * 2004-12-24 2012-01-19 Fonterra Co-Operative Group Limited Dairy ingredient - preparation and use
US7811620B2 (en) * 2005-03-14 2010-10-12 Leprino Foods Company Method of making whey protein compounds
FR2892269B1 (fr) * 2005-10-26 2007-12-21 Gervais Danone Sa Ptoduit laitier frais microfoisonne et procede de preparation
US20070134396A1 (en) * 2005-12-13 2007-06-14 Kraft Foods Holding, Inc. Modified Whey Protein For Low Casein Processed Cheese
BRPI0807230B1 (pt) * 2007-02-02 2018-11-06 Arla Foods Amba iogurte bebível, e seu processo de fabricação
NZ566358A (en) * 2008-02-29 2010-11-26 Fonterra Co Operative Group Dairy product and process
CN102395281B (zh) 2009-02-13 2014-04-16 雀巢产品技术援助有限公司 冷冻充气产品
CN103068253B (zh) 2010-08-05 2017-03-08 雀巢产品技术援助有限公司 冷冻甜食产品
WO2012016852A2 (en) 2010-08-05 2012-02-09 Nestec S.A. Shelf-stable confectionery products
CA2806135C (en) * 2010-08-05 2018-12-04 Nestec S.A. Frozen confectionery products with improved texture
FI124323B (fi) 2011-02-18 2014-06-30 Valio Oy Maitopohjainen tuote ja menetelmä sen valmistamiseksi
FR2984083B1 (fr) * 2011-12-15 2014-03-07 Seb Sa Composition pour la realisation de yaourt a partir de lait, notamment de yaourt 0%, et dosette contenant une telle composition
WO2014169171A2 (en) * 2013-04-11 2014-10-16 Leprino Foods Company Protein fortified yogurts and methods of making
WO2016022425A1 (en) * 2014-08-02 2016-02-11 Cal Poly Corporation Food product having high milk protein content and process of making same
CA2970068C (en) * 2014-12-22 2022-07-05 Nestec S.A. Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof
CN107105706A (zh) * 2014-12-22 2017-08-29 雀巢产品技术援助有限公司 具有改善的口感的奶粉
FI129057B (en) 2014-12-22 2021-06-15 Valio Oy Method for making a spoonable fermented milk product
MX2017008194A (es) * 2014-12-22 2017-09-13 Nestec Sa Concentrados de leche con sensacion en boca mejorada.
US11197917B2 (en) 2017-12-01 2021-12-14 ByHeart, Inc. Formulations for nutritional support in subjects in need thereof
FR3080004B1 (fr) * 2018-04-17 2021-07-30 Groupe Lactalis Composition nutritionnelle de type dessert, acide, a teneur elevee en proteines, sterilisee, et longue conservation
FR3088174B1 (fr) 2018-11-14 2021-09-24 Ingredia Procede de fabrication d'un ingredient comprenant la combinaison d'au moins trois proteines laitieres, et utilisation dudit ingredient obtenu

Family Cites Families (15)

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Publication number Priority date Publication date Assignee Title
BE791350A (nl) * 1971-11-15 1973-05-14 Stichting Bedrijven Van Het Werkwijze voor de bereiding van een melkeiwit-coprecipitaat
US4358464A (en) * 1977-08-02 1982-11-09 Superior Dairy, Inc. Process for converting sour whey into sweet whey and product
US4213896A (en) * 1979-04-26 1980-07-22 Kraft, Inc. Rennet casein and method for treatment thereof
US4713254A (en) * 1980-10-30 1987-12-15 Schreiber Foods, Inc. Casein-soluble protein complex
US5104674A (en) * 1983-12-30 1992-04-14 Kraft General Foods, Inc. Microfragmented ionic polysaccharide/protein complex dispersions
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
US5096730A (en) * 1986-06-20 1992-03-17 John Labatt Limited/John Labatt Limitee Reduced fat sour cream
NL8700661A (nl) * 1987-03-20 1988-10-17 Dmv Campina Bv Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt.
US5143741A (en) * 1988-06-03 1992-09-01 Podolski Joseph S Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products
US5096731A (en) 1989-06-16 1992-03-17 John Labatt Limited/John Labatt Limitee Reduced fat yogurt
FR2672471B1 (fr) * 1991-02-08 2000-12-01 Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins..
FR2676450A1 (fr) * 1991-05-13 1992-11-20 Montpellier Ii Universite Compositions proteiques a texture onctueuse.
NL9101127A (nl) * 1991-06-28 1993-01-18 Friesland Frico Domo Coop Werkwijze voor de bereiding van een op magere melk gelijkend produkt.
US5350590A (en) * 1992-12-15 1994-09-27 Beatreme Foods Inc. Protein fat replacer and method of manufacture thereof

Also Published As

Publication number Publication date
DE69523405D1 (de) 2001-11-29
CZ189995A3 (en) 1996-02-14
EP0709034B1 (fr) 2001-10-24
CZ289854B6 (cs) 2002-04-17
US5714182A (en) 1998-02-03
DE69523405T2 (de) 2002-05-16
EP0696426A1 (fr) 1996-02-14
DK0709034T3 (da) 2001-11-26
SK280482B6 (sk) 2000-02-14
EP0709034A3 (fr) 1997-10-01
PL310000A1 (en) 1996-02-19
SK99895A3 (en) 1996-03-06
PL179565B1 (pl) 2000-09-29
BR9503631A (pt) 1996-06-04
ES2164130T3 (es) 2002-02-16
ZA956185B (en) 1997-01-27
EP0709034A2 (fr) 1996-05-01
ATE207303T1 (de) 2001-11-15

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