RU2766587C2 - Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы - Google Patents

Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы Download PDF

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Publication number
RU2766587C2
RU2766587C2 RU2020122878A RU2020122878A RU2766587C2 RU 2766587 C2 RU2766587 C2 RU 2766587C2 RU 2020122878 A RU2020122878 A RU 2020122878A RU 2020122878 A RU2020122878 A RU 2020122878A RU 2766587 C2 RU2766587 C2 RU 2766587C2
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RU
Russia
Prior art keywords
suzma
white cheese
container
cheese
ultraconcentrate
Prior art date
Application number
RU2020122878A
Other languages
English (en)
Russian (ru)
Other versions
RU2020122878A (ru
RU2020122878A3 (fr
Inventor
Мурат Арат
Рашид ЯМАНЕ
Original Assignee
Сюташ Сют Урюнлери Аноним Ширкети
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 Сюташ Сют Урюнлери Аноним Ширкети filed Critical Сюташ Сют Урюнлери Аноним Ширкети
Publication of RU2020122878A publication Critical patent/RU2020122878A/ru
Publication of RU2020122878A3 publication Critical patent/RU2020122878A3/ru
Application granted granted Critical
Publication of RU2766587C2 publication Critical patent/RU2766587C2/ru

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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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • 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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
    • 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
    • A23C19/051—Acidifying by combination of acid fermentation and of chemical or physical means
    • 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
    • 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
RU2020122878A 2017-12-28 2018-02-07 Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы RU2766587C2 (ru)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
TR2017/22521 2017-12-28
TR201722521 2017-12-28
PCT/TR2018/050044 WO2019132798A1 (fr) 2017-12-28 2018-02-07 Procédé de production de fromage blanc suzme uf avec une enzyme transglutaminase et fromage blanc uf suzme obtenu par ce procédé

Publications (3)

Publication Number Publication Date
RU2020122878A RU2020122878A (ru) 2022-01-28
RU2020122878A3 RU2020122878A3 (fr) 2022-01-28
RU2766587C2 true RU2766587C2 (ru) 2022-03-15

Family

ID=67067946

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2020122878A RU2766587C2 (ru) 2017-12-28 2018-02-07 Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы

Country Status (2)

Country Link
RU (1) RU2766587C2 (fr)
WO (1) WO2019132798A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997001961A1 (fr) * 1995-06-30 1997-01-23 Novo Nordisk A/S Procede de production de fromage
WO2008017499A1 (fr) * 2006-08-11 2008-02-14 Technische Universität München Préparation d'un produit alimentaire à partir d'un substrat enrichi en protéines par l'utilisation simultanée de la transglutaminase et de la protéase
DK2871966T3 (en) * 2012-06-27 2017-03-20 Valio Ltd CHEESE AND MANUFACTURING THE SAME
RU2616282C2 (ru) * 2011-06-16 2017-04-13 Валио Лтд Сыр и его получение
TR201714231A2 (tr) * 2017-09-25 2017-10-23 Suetas Suet Ueruenleri Anonim Sirketi Tuz kâğidi (membrani) olmadan kesi̇nti̇si̇z süzme (uf beyaz) peyni̇r üreti̇m yöntemi̇

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997001961A1 (fr) * 1995-06-30 1997-01-23 Novo Nordisk A/S Procede de production de fromage
WO2008017499A1 (fr) * 2006-08-11 2008-02-14 Technische Universität München Préparation d'un produit alimentaire à partir d'un substrat enrichi en protéines par l'utilisation simultanée de la transglutaminase et de la protéase
RU2616282C2 (ru) * 2011-06-16 2017-04-13 Валио Лтд Сыр и его получение
DK2871966T3 (en) * 2012-06-27 2017-03-20 Valio Ltd CHEESE AND MANUFACTURING THE SAME
TR201714231A2 (tr) * 2017-09-25 2017-10-23 Suetas Suet Ueruenleri Anonim Sirketi Tuz kâğidi (membrani) olmadan kesi̇nti̇si̇z süzme (uf beyaz) peyni̇r üreti̇m yöntemi̇

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
OSAMA A. IBRAHIM, MAHER M. NOUR, MOHAMMED A. KORSHID и др. UF-White Soft Cheese Cross-linkes by Rosemary Transglutaminase. International Journal of Dairy Science. N12 (1), с.64-72. *

Also Published As

Publication number Publication date
WO2019132798A1 (fr) 2019-07-04
RU2020122878A (ru) 2022-01-28
RU2020122878A3 (fr) 2022-01-28

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