UY26262A1 - DAIRY SERUM PROTEIN CONCENTRATE WITH REDUCED FAT CONTENT AND PROCESSING METHOD - Google Patents
DAIRY SERUM PROTEIN CONCENTRATE WITH REDUCED FAT CONTENT AND PROCESSING METHODInfo
- Publication number
- UY26262A1 UY26262A1 UY26262A UY26262A UY26262A1 UY 26262 A1 UY26262 A1 UY 26262A1 UY 26262 A UY26262 A UY 26262A UY 26262 A UY26262 A UY 26262A UY 26262 A1 UY26262 A1 UY 26262A1
- Authority
- UY
- Uruguay
- Prior art keywords
- cps
- fat content
- reduced fat
- serum
- produce
- 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
- 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
- A23C9/1425—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 whey, e.g. treatment of the UF permeate
-
- 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
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Water Supply & Treatment (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
LA INVENCIÓN SE RELACIONA CON UN CONCENTRADO DE PROTEÍNAS DE SUERO LACTEO CON CONTENIDO GRASO REDUCIDO Y CON UN MÉTODO PARA PRODUCIR DICHO CPS. EL MÉTODO DE LA PRESENTE INVENCIÓN IMPLICA CONCENTRAR EL CONTENIDO DE SÓLIDOS DEL SUERO PARA PRODUCIR UN CPS INTERMEDIO, DILUIR EL CPS INTERMEDIO CON AGUA HASTA OBTENER UNA PROTEÍNA IÓNICA NO MAYOR QUE UNA PROTEÍNA IÓNICA PRESELECCIONADA, AJUSTAR EL PH DEL CPS INTERMEDIO DILUIDO A UN RANGO ENTRE 3,8 7 5,0 MANTENER EL PH A ESE NIVEL DURANTE UN PERÍODO A FIN DE OPTIMIZAR LA FORMACIÓN DE UN FLÓCULO Y ELIMINAR EL FLÓCULO PARA DEJAR UN SOBRENADANTE DE CPS CON CONTENIDO GRASO REDUCIDO. EL CPS RESULTANTE TIENE UN CONTENIDO DE GRASA DE +- 4% Y PREFERENTEMENTE +- 1%. EL MÉTODO TIENE APLICACIÓN ESPECÍFICA PARA PRODUCIR UN CPS CON CONTENIDO GRASO REDUCIDO A PARTIR DE SUERO DULCE, QUE TIENE CARACTERÍSTICAS SIMILARES A LAS DE UN CPS CONVENCIONAL DERIVADO DEL SUERO ÁCIDO. ADEMÁS EL MÉTODO PUEDE PRODUCIR UN CPS CON CONTENIDO GRASO REDUCIDO A PARTIR DE SUERO ÁCIDO O DULCE CON CARACTERÍSTICAS FUNCIONALES Y CON UNA COMPOSICIÓN SIMILARES A LAS DE UN AISLADO DE PROTEÍNAS DE SUERO.THE INVENTION IS RELATED TO A CONCENTRATE OF DAIRY WHEY PROTEINS WITH REDUCED FAT CONTENT AND A METHOD FOR PRODUCING SUCH CPS. THE METHOD OF THE PRESENT INVENTION INVOLVES CONCENTRATING THE CONTENTS OF SERUM SOLIDS TO PRODUCE AN INTERMEDIATE CPS, DILUTE THE INTERMEDIATE CPS WITH WATER UNTIL I GET A PRE-SELECTED AUSTRALIAN ION AUSTRALIAN AUGH PROJECT, AUSTIN 3.8 7 5.0 MAINTAIN THE PH AT THAT LEVEL FOR A PERIOD TO OPTIMIZE THE FORMATION OF A FLOCK AND ELIMINATE THE FLOCK TO LEAVE A CPS OVERLAPPER WITH REDUCED FAT CONTENT. THE RESULTING CPS HAS A FAT CONTENT OF + - 4% AND PREFERABLY + - 1%. THE METHOD HAS A SPECIFIC APPLICATION TO PRODUCE A CPS WITH REDUCED FAT CONTENT FROM SWEET SERUM, WHICH HAS CHARACTERISTICS SIMILAR TO THOSE OF A CONVENTIONAL CPS DERIVED FROM ACID SERUM. IN ADDITION, THE METHOD MAY PRODUCE A CPS WITH REDUCED FAT CONTENT FROM ACID OR SWEET SERUM WITH FUNCTIONAL CHARACTERISTICS AND WITH A COMPOSITION SIMILAR TO THOSE OF AN ISOLATION OF SERUM PROTEINS.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NZ33697399 | 1999-07-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
UY26262A1 true UY26262A1 (en) | 2000-10-31 |
Family
ID=19927409
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UY26262A UY26262A1 (en) | 1999-07-29 | 2000-07-28 | DAIRY SERUM PROTEIN CONCENTRATE WITH REDUCED FAT CONTENT AND PROCESSING METHOD |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP1204328A4 (en) |
JP (1) | JP2003505097A (en) |
AR (1) | AR024983A1 (en) |
AU (1) | AU773344B2 (en) |
CA (1) | CA2379169A1 (en) |
HK (1) | HK1047016A1 (en) |
UY (1) | UY26262A1 (en) |
WO (1) | WO2001008502A1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU2002336717B2 (en) | 2001-11-06 | 2008-04-03 | Novozymes North America, Inc. | Modified whey protein compositions having improved foaming properties |
US8227003B2 (en) | 2004-04-16 | 2012-07-24 | Universite Laval | Method for extracting lipids from biological solutions |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3662632D1 (en) * | 1986-04-29 | 1989-05-11 | Express Foods Group Ltd | Method of producing low-fat whey proteins |
DE3800468A1 (en) * | 1988-01-11 | 1989-07-20 | Westfalia Separator Ag | METHOD FOR DEPHOSPHOLIPIDATION OF Whey |
WO1993020713A1 (en) * | 1992-04-22 | 1993-10-28 | Bopa Ireland Limited | Products derived from whey and their use in foodstuffs |
WO1997026797A1 (en) * | 1996-01-26 | 1997-07-31 | John Stephen Ayers | Method of separating and recovering proteins from a protein solution |
AR026771A1 (en) * | 1999-12-08 | 2003-02-26 | New Zealand Co Operartive Dair | METHOD FOR OBTAINING A PRODUCT WITH REDUCED AMOUNT OF GLUCOMACROPEPTIDES, FROM SERUM |
-
2000
- 2000-07-27 JP JP2001513248A patent/JP2003505097A/en active Pending
- 2000-07-27 EP EP00950114A patent/EP1204328A4/en not_active Withdrawn
- 2000-07-27 AU AU63262/00A patent/AU773344B2/en not_active Ceased
- 2000-07-27 CA CA002379169A patent/CA2379169A1/en not_active Abandoned
- 2000-07-27 WO PCT/NZ2000/000140 patent/WO2001008502A1/en active IP Right Grant
- 2000-07-28 UY UY26262A patent/UY26262A1/en not_active Application Discontinuation
- 2000-07-28 AR ARP000103920A patent/AR024983A1/en unknown
-
2002
- 2002-11-12 HK HK02108197.2A patent/HK1047016A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
JP2003505097A (en) | 2003-02-12 |
EP1204328A1 (en) | 2002-05-15 |
WO2001008502A1 (en) | 2001-02-08 |
AR024983A1 (en) | 2002-11-06 |
EP1204328A4 (en) | 2003-03-12 |
AU6326200A (en) | 2001-02-19 |
CA2379169A1 (en) | 2001-02-08 |
AU773344B2 (en) | 2004-05-20 |
HK1047016A1 (en) | 2003-02-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE59807890D1 (en) | ACID DRINK | |
BR0210680A (en) | Process for the hydrolysis of milk proteins | |
BR9915573A (en) | Process of preparing a protein composition and infant formula containing the same | |
ATE325540T1 (en) | METHOD FOR PRODUCING CHEESE AND CHEESE PRODUCTS | |
PE102698A1 (en) | SUBSTITUTE FOR MILK AND PROCESS FOR ITS MANUFACTURE | |
EP1048218A3 (en) | Process for making cheese using transglutaminase and a non-rennet protease | |
ES2097328T3 (en) | METHOD FOR THE PRODUCTION OF DAIRY SERUM PROTEIN. | |
ATE349903T1 (en) | METHOD FOR OBTAINING CASEIN FRACTIONS FROM MILK AND CASEINATES AND PRODUCING NEW PRODUCTS | |
NZ609792A (en) | Non-fat dry milk production processes for cheesemaking | |
DE69118386T2 (en) | FAT-FREE NATURAL CHEESE | |
PH12021551148A1 (en) | Dairy product and process | |
ATE101489T1 (en) | PROCESS FOR MAKING A CALCIUM FORTIFIED SOUR MILK BEVERAGE. | |
ATE95032T1 (en) | SKIMMED MILK TREATMENT PROCESS. | |
RU2020123367A (en) | EXTRACTS AND THEIR USE | |
AR060896A1 (en) | LOW CASEINE MODIFIED SERUM PROTEIN FOR PROCESSED CHEESE | |
UY26262A1 (en) | DAIRY SERUM PROTEIN CONCENTRATE WITH REDUCED FAT CONTENT AND PROCESSING METHOD | |
FR2508281B1 (en) | ||
NL7603369A (en) | Selective removal of inorganic ions from aq. protein concentrates - by ultrafiltration and diafiltration at controlled pH | |
ES2154037T3 (en) | MILK AND DESSERT SERUM CHEESE PRODUCTS, MADE FROM MILK. | |
FR2563700B1 (en) | PROCESS FOR THE MANUFACTURE OF AN ACIDIFIED AND CONCENTRATED DAIRY PRODUCT SUITABLE FOR GELIFICATION AND WHIPPING FOR THE PREPARATION OF ACIDIFIED MILK DESSERTS | |
JPS56124342A (en) | Method for improving taste of dairy product | |
GB1250053A (en) | Improvements in the manufacture of milk curds | |
AU6112298A (en) | Process for the manufacture of milk proteins | |
Randolph et al. | Influence of mastitis on properties of milk. IX. Isolated caseins | |
MIYAGAWA et al. | Buffer capacity of cow's milk |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
109 | Application deemed to be withdrawn |
Effective date: 20120528 |