UY29315A1 - Metodo de fabricacion de leche en polvo modificada adecuada para uso como extensor o reemplazante de la caseina de cuajo - Google Patents

Metodo de fabricacion de leche en polvo modificada adecuada para uso como extensor o reemplazante de la caseina de cuajo

Info

Publication number
UY29315A1
UY29315A1 UY29315A UY29315A UY29315A1 UY 29315 A1 UY29315 A1 UY 29315A1 UY 29315 A UY29315 A UY 29315A UY 29315 A UY29315 A UY 29315A UY 29315 A1 UY29315 A1 UY 29315A1
Authority
UY
Uruguay
Prior art keywords
milk
cuajo
caseina
extensor
replacement
Prior art date
Application number
UY29315A
Other languages
English (en)
Inventor
Janet Harvey
Michael Johm Phillips
Warren Cook
Original Assignee
Murray Goulburn Coop Co Ltd
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
Priority claimed from AU2004907285A external-priority patent/AU2004907285A0/en
Application filed by Murray Goulburn Coop Co Ltd filed Critical Murray Goulburn Coop Co Ltd
Publication of UY29315A1 publication Critical patent/UY29315A1/es

Links

Classifications

    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • 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
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • 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
    • 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
    • A23J1/202—Casein or caseinates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

Un método para preparar un concentrado de proteínas lácteas, producto aislado de proteínas lácteas o caseína micelar, que le imparte la suficiente funcionalidad a dicho producto como para que pueda ser utilizado como reemplazante o extensor de la caseína de cuajo, en particular en productos análogos del queso.
UY29315A 2004-12-23 2005-12-23 Metodo de fabricacion de leche en polvo modificada adecuada para uso como extensor o reemplazante de la caseina de cuajo UY29315A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AU2004907285A AU2004907285A0 (en) 2004-12-23 Method For Preparing A Modified Milk Powder

Publications (1)

Publication Number Publication Date
UY29315A1 true UY29315A1 (es) 2006-02-24

Family

ID=36601267

Family Applications (1)

Application Number Title Priority Date Filing Date
UY29315A UY29315A1 (es) 2004-12-23 2005-12-23 Metodo de fabricacion de leche en polvo modificada adecuada para uso como extensor o reemplazante de la caseina de cuajo

Country Status (3)

Country Link
AR (1) AR051808A1 (es)
UY (1) UY29315A1 (es)
WO (1) WO2006066332A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10667538B2 (en) * 2007-11-07 2020-06-02 Leprino Foods Company Non-fat dry milk production processes for cheesemaking
AU2013224693B2 (en) * 2007-11-07 2017-01-12 Leprino Foods Company Non-fat dry milk production processes for cheesemaking
CN104996583A (zh) * 2015-08-11 2015-10-28 安庆市绿谷食品有限公司 一种用于制作奶酪的无脂干奶生产方法
US10004795B2 (en) * 2015-09-08 2018-06-26 Fundacao Butantan Process for preparing an attenuated tetravalent dengue vaccine

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2239208B1 (es) * 1973-07-31 1977-10-07 Nestle Sa
US5006349A (en) * 1986-01-28 1991-04-09 Land O'lakes, Inc. Process for producing a protein product
US5165945A (en) * 1987-07-23 1992-11-24 Schreiber Foods, Inc. Cheese and process and system for making it
JPH074169B2 (ja) * 1988-02-18 1995-01-25 雪印乳業株式会社 水可溶性乳タンパク質の製造方法
DK167168B1 (da) * 1989-07-13 1993-09-13 Md Foods Amba Fremgangsmaade til kontinuerlig fremstilling af hytteost ud fra ultrafiltreret maelk
JP2908834B2 (ja) * 1989-10-25 1999-06-21 雪印乳業株式会社 粉乳を原料とするチーズ様食品及び熟成型チーズの製造方法
EP0633728B1 (en) * 1992-04-10 1997-06-18 Tetra Laval Holdings & Finance SA Method of producing cheese
NL1008115C2 (nl) * 1998-01-23 1999-07-26 Nl Zuivelonderzoek Inst Werkwijze voor het bereiden van kaas.
US6572901B2 (en) * 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
US6372268B1 (en) * 2001-05-23 2002-04-16 Kraft Foods Holdings, Inc. Wheyless process for production of natural mozzarella cheese

Also Published As

Publication number Publication date
WO2006066332A1 (en) 2006-06-29
AR051808A1 (es) 2007-02-07

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Legal Events

Date Code Title Description
109 Application deemed to be withdrawn

Effective date: 20160719