UA111609C2 - Спосіб одержання сиру - Google Patents
Спосіб одержання сируInfo
- Publication number
- UA111609C2 UA111609C2 UAA201314672A UAA201314672A UA111609C2 UA 111609 C2 UA111609 C2 UA 111609C2 UA A201314672 A UAA201314672 A UA A201314672A UA A201314672 A UAA201314672 A UA A201314672A UA 111609 C2 UA111609 C2 UA 111609C2
- Authority
- UA
- Ukraine
- Prior art keywords
- cheese
- raw material
- obtaining
- preparation
- material containing
- Prior art date
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
- A23C19/04—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
- A23C19/06—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
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial 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
-
- 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
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
-
- 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
-
- 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
- A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/25—Separating and blending
- A23C2210/252—Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions
Abstract
Винахід стосується способу одержання сиру, що включає стадії одержання першої сировинної рідини, що містить казеїн, одержання другої сировинної рідини, що містить речовини, які пригнічують активність ферменту, що зшиває білок, обробку першої сировинної рідини ферментом, що зшиває білок, з одержанням обробленої ферментом сировинної рідини, змішування обробленої ферментом сировинної рідини із другою сировинною рідиною з одержанням сирного молока, переробка сирного молока в сир з використанням коагулянта.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20115607A FI126431B (fi) | 2011-06-16 | 2011-06-16 | Juusto ja sen valmistus |
PCT/FI2012/050604 WO2012172179A1 (en) | 2011-06-16 | 2012-06-14 | Cheese and preparing the same |
Publications (1)
Publication Number | Publication Date |
---|---|
UA111609C2 true UA111609C2 (uk) | 2016-05-25 |
Family
ID=44206818
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAA201314672A UA111609C2 (uk) | 2011-06-16 | 2012-06-14 | Спосіб одержання сиру |
Country Status (15)
Country | Link |
---|---|
US (1) | US10080374B2 (uk) |
EP (1) | EP2720555B1 (uk) |
JP (2) | JP2014516576A (uk) |
CN (1) | CN103607901A (uk) |
AU (1) | AU2012270301B2 (uk) |
BR (1) | BR112013030267B1 (uk) |
CA (1) | CA2836837C (uk) |
DK (1) | DK2720555T3 (uk) |
ES (1) | ES2664512T3 (uk) |
FI (1) | FI126431B (uk) |
MX (1) | MX348835B (uk) |
PL (1) | PL2720555T3 (uk) |
RU (1) | RU2616282C2 (uk) |
UA (1) | UA111609C2 (uk) |
WO (1) | WO2012172179A1 (uk) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FI126558B (en) | 2012-06-27 | 2017-02-15 | Valio Oy | New casein protein product and process for its preparation |
FI20145305A (fi) * | 2014-03-31 | 2015-10-01 | Valio Oy | Proteiinituotteet ja menetelmät niiden valmistamiseksi |
EP3262946B1 (en) * | 2015-02-26 | 2019-12-18 | Ajinomoto Co., Inc. | Cheese production method and preparation for cheese reformulation |
CN106720925B (zh) * | 2016-11-23 | 2020-09-08 | 中国海洋大学 | 一种复合酶聚合偶联超滤回收乳清蛋白或mpc中蛋白的方法 |
DK3570678T3 (da) * | 2017-01-19 | 2021-05-10 | Chr Hansen As | Casein-glycomakropeptid-(CGMP)-oligomerer |
CN108094559B (zh) * | 2017-12-05 | 2020-05-22 | 内蒙古蒙牛乳业(集团)股份有限公司 | 奶酪及其制备方法 |
WO2019132798A1 (en) * | 2017-12-28 | 2019-07-04 | Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ | A method of producing uf suzme white cheese with transglutaminase enzyme and uf suzme white cheese obtained by this method |
CN111280254B (zh) * | 2018-12-06 | 2022-12-20 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种具有核壳结构的坚果颗粒及含有坚果颗粒的常温酸奶 |
WO2020254576A1 (en) * | 2019-06-20 | 2020-12-24 | Novozymes A/S | Cross-linked milk protein co-precipitate |
EP4212626A4 (en) * | 2020-09-10 | 2024-05-15 | Amano Enzyme Inc | PROCESS FOR PRODUCING PROCESSED PROTEINS |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3387267B2 (ja) | 1994-10-26 | 2003-03-17 | 味の素株式会社 | トランスグルタミナーゼを用いるチーズの製造方法 |
JP3669390B2 (ja) | 1995-02-09 | 2005-07-06 | 味の素株式会社 | バチルス属細菌由来のトランスグルタミナーゼ |
WO1997001961A1 (en) | 1995-06-30 | 1997-01-23 | Novo Nordisk A/S | A process for making cheese |
JP3733748B2 (ja) | 1998-06-24 | 2006-01-11 | 味の素株式会社 | 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用 |
US6093424A (en) | 1999-04-27 | 2000-07-25 | Kraft Foods, Inc. | Process for making cheese using transglutaminase and a non-rennet protease |
US6270814B1 (en) | 1999-06-03 | 2001-08-07 | Kraft Foods, Inc. | Incorporation of whey into process cheese |
US6224914B1 (en) * | 1999-06-03 | 2001-05-01 | Kraft Foods, Inc. | Process for incorporating whey proteins into cheese using transglutaminase |
JP3951584B2 (ja) | 2000-10-10 | 2007-08-01 | 味の素株式会社 | 改質された原料乳の製造方法及びそれを用いた乳製品 |
EP1201136A1 (en) | 2000-10-31 | 2002-05-02 | Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO | Food grade transglutaminase inhibitor and uses thereof |
US6416797B1 (en) | 2001-02-14 | 2002-07-09 | Kraft Foods Holdings, Inc. | Process for making a wheyless cream cheese using transglutaminase |
US6572901B2 (en) | 2001-05-02 | 2003-06-03 | Kraft Foods Holdings, Inc. | Process for making a cheese product using transglutaminase |
JP3643932B2 (ja) | 2001-10-31 | 2005-04-27 | 味の素株式会社 | チーズカードの製造方法 |
AU2003213671A1 (en) | 2002-03-04 | 2003-09-22 | Schreiber Foods, Inc. | Processed cheese with improved firmness using cross-linking enzymes |
NZ527436A (en) * | 2003-08-07 | 2005-08-26 | Fonterra Co Operative Group | Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields |
US7585537B2 (en) * | 2004-05-03 | 2009-09-08 | Leprino Foods Company | Cheese and methods of making such cheese |
ATE497701T1 (de) | 2006-04-18 | 2011-02-15 | Ajinomoto Kk | Verfahren zur herstellung gerührter mit molkenproteinen angereicherter sauermilch |
JP5189744B2 (ja) | 2006-07-14 | 2013-04-24 | 雪印メグミルク株式会社 | フレッシュチーズ及びその製造方法 |
KR100813107B1 (ko) | 2006-07-26 | 2008-03-17 | 퓨리메드 주식회사 | 유산균에 의한 오배자 발효물을 포함하는 미백 조성물 |
WO2008017499A1 (en) | 2006-08-11 | 2008-02-14 | Technische Universität München | Preparation of a food stuff from a protein enriched substrate under the simultaneous use of transglutaminase and protease |
EP1946656A1 (en) * | 2006-12-22 | 2008-07-23 | Unilever N.V. | Acidic edible composition comprising cheese chunks and method of manufacturing such composition |
BRPI0918736B1 (pt) | 2008-09-29 | 2018-07-31 | Ajinomoto Co., Inc. | Método para produzir leite modificado. |
-
2011
- 2011-06-16 FI FI20115607A patent/FI126431B/fi active IP Right Grant
-
2012
- 2012-06-14 EP EP12741032.2A patent/EP2720555B1/en active Active
- 2012-06-14 RU RU2013157826A patent/RU2616282C2/ru active
- 2012-06-14 US US14/126,540 patent/US10080374B2/en active Active
- 2012-06-14 CA CA2836837A patent/CA2836837C/en active Active
- 2012-06-14 WO PCT/FI2012/050604 patent/WO2012172179A1/en active Application Filing
- 2012-06-14 PL PL12741032T patent/PL2720555T3/pl unknown
- 2012-06-14 BR BR112013030267-4A patent/BR112013030267B1/pt active IP Right Grant
- 2012-06-14 JP JP2014515240A patent/JP2014516576A/ja active Pending
- 2012-06-14 UA UAA201314672A patent/UA111609C2/uk unknown
- 2012-06-14 ES ES12741032.2T patent/ES2664512T3/es active Active
- 2012-06-14 DK DK12741032.2T patent/DK2720555T3/en active
- 2012-06-14 MX MX2013014729A patent/MX348835B/es active IP Right Grant
- 2012-06-14 CN CN201280029694.0A patent/CN103607901A/zh active Pending
- 2012-06-14 AU AU2012270301A patent/AU2012270301B2/en active Active
-
2017
- 2017-04-05 JP JP2017075281A patent/JP6479879B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
RU2013157826A (ru) | 2015-08-10 |
JP2017148054A (ja) | 2017-08-31 |
US20140220178A1 (en) | 2014-08-07 |
CA2836837A1 (en) | 2012-12-20 |
MX348835B (es) | 2017-06-30 |
BR112013030267A2 (pt) | 2016-12-06 |
FI126431B (fi) | 2016-11-30 |
BR112013030267B1 (pt) | 2019-03-19 |
MX2013014729A (es) | 2014-02-27 |
RU2616282C2 (ru) | 2017-04-13 |
DK2720555T3 (en) | 2018-05-28 |
JP2014516576A (ja) | 2014-07-17 |
ES2664512T3 (es) | 2018-04-19 |
AU2012270301B2 (en) | 2016-02-04 |
EP2720555A1 (en) | 2014-04-23 |
FI20115607A0 (fi) | 2011-06-16 |
FI20115607A (fi) | 2012-12-17 |
WO2012172179A1 (en) | 2012-12-20 |
PL2720555T3 (pl) | 2018-08-31 |
CN103607901A (zh) | 2014-02-26 |
JP6479879B2 (ja) | 2019-03-06 |
EP2720555B1 (en) | 2018-02-21 |
US10080374B2 (en) | 2018-09-25 |
FI20115607L (fi) | 2012-12-17 |
CA2836837C (en) | 2019-06-04 |
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