WO2006066332A1 - Method of manufacture of a modified milk powder suitable as a rennet casein extender or replacer - Google Patents
Method of manufacture of a modified milk powder suitable as a rennet casein extender or replacer Download PDFInfo
- Publication number
- WO2006066332A1 WO2006066332A1 PCT/AU2005/001935 AU2005001935W WO2006066332A1 WO 2006066332 A1 WO2006066332 A1 WO 2006066332A1 AU 2005001935 W AU2005001935 W AU 2005001935W WO 2006066332 A1 WO2006066332 A1 WO 2006066332A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- retentate
- milk
- protein concentrate
- protein
- casein
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 30
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 235000021240 caseins Nutrition 0.000 title claims abstract description 28
- 239000005018 casein Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 229940108461 rennet Drugs 0.000 title abstract description 16
- 108010058314 rennet Proteins 0.000 title abstract description 16
- 239000004606 Fillers/Extenders Substances 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 title description 9
- 235000013336 milk Nutrition 0.000 title description 5
- 239000008267 milk Substances 0.000 title description 5
- 210000004080 milk Anatomy 0.000 title description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 108010076119 Caseins Proteins 0.000 claims abstract description 31
- 102000011632 Caseins Human genes 0.000 claims abstract description 31
- 235000018102 proteins Nutrition 0.000 claims abstract description 29
- 235000013351 cheese Nutrition 0.000 claims abstract description 27
- 239000012141 concentrate Substances 0.000 claims abstract description 22
- 239000012465 retentate Substances 0.000 claims abstract description 20
- 239000000047 product Substances 0.000 claims abstract description 14
- 235000013365 dairy product Nutrition 0.000 claims abstract description 13
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 8
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 8
- 235000021239 milk protein Nutrition 0.000 claims abstract description 8
- 108010067454 caseinomacropeptide Proteins 0.000 claims abstract description 6
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 6
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 102000035195 Peptidases Human genes 0.000 claims abstract description 5
- 238000005374 membrane filtration Methods 0.000 claims abstract description 5
- 235000021246 κ-casein Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 3
- 235000008939 whole milk Nutrition 0.000 claims abstract description 3
- 239000002738 chelating agent Substances 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 108090000746 Chymosin Proteins 0.000 claims description 5
- 229940080701 chymosin Drugs 0.000 claims description 5
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical group C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical group [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000003466 anti-cipated effect Effects 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 238000005273 aeration Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229940021722 caseins Drugs 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012396 frozen pizza Nutrition 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 102000035118 modified proteins Human genes 0.000 description 1
- 108091005573 modified proteins Proteins 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
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
Definitions
- the invention relates to a process for preparing a modified commercial dairy protein concentrate.
- the invention relates to the preparation of a dairy protein concentrate which is suitable for use as a replacer or extender of rennet casein in the production of food products, in particular analog mozzarella cheese, processed cheese and imitation cheese.
- rennet casein Due to its functionality, it is usual to use rennet casein as the source of protein in the preparation of analog cheeses.
- the rennet casein has a critical functional role in the analog cheese: forming a structural network in order to encase the fat and to give the analog cheese the characteristic texture of real cheese.
- rennet casein high protein milk powders to replace rennet casein
- 'MPC-85' which is a commercial milk protein concentrate supplied by Murray Goulbum Cooperative Co Limited, of 140 Dawson St, Brunswick, Victoria 3056, Australia.
- these powders have not exhibited sufficient functionality as a rennet casein replacer for anything more than partial replacement of the rennet casein to be made in these analog cheese applications. Therefore, it is an object of the present invention to provide a method for preparing a milk protein concentrate, milk protein isolate or micellar casein, said method imparting sufficient functionality to said product to allow it to be used as a rennet casein replacer or extender in the manufacture of food products, particularly analog cheese products.
- a method for preparing a dairy protein concentrate, isolate or micellar casein including the steps of: preparing a pasteurised liquid skim milk, whole milk, milk protein concentrate or reconstituted milk feedstock; subjecting the feedstock prepared above to membrane filtration thereby to obtain a retentate having a protein content of between 50% and 95% by weight (dry matter basis), as desired; reacting said retentate with a proteolytic enzyme to modify the protein, for example to cleave the glycomacropeptide (GMP) from the kappa-casein in the protein structure.
- GMP glycomacropeptide
- a dairy protein product prepared according to the above process is anticipated to successfully act as a complete or partial replacement for rennet casein. Further, it is anticipated that protein products manufactured according to the invention will perform as well or better than rennet casein in a range of food products.
- the advantage of the invention is thought to derive from the inventive realisation that hydrolysing the dairy protein, in the manner described above, results in a product with a protein structure similar to that found in rennet casein.
- the structural similarity of the protein thus created is thought to allow the modified protein concentrate to mimic the action and functionality of rennet casein.
- the proteolytic enzyme is chymosin, as best results have been obtained with this enzyme.
- chymosin it is preferred to keep the reaction temperature between about 2°C and about 40°C, in order to ensure efficacy of the enzyme, and optimally at about 15°C.
- the protein content of the retentate is about 85% (dry matter basis).
- the retentate prepared according to the above method can be spray dried to form a dispersible powder, for ease of storage, transport and handling.
- a chelating agent such as sodium hexametaphosphate
- the sodium hexametaphosphate is added to the retentate at a level of about 0.05% by weight.
- Such chelating agents may be added at levels between about 0.02% and about 1.0% by weight.
- the advantage of adding a chelating agent is that this acts to sequester calcium in the feedstock, preventing the reaction of calcium with the kappa- casein, which would cause coagulation of the remaining feedstock into curd, which would both reduce the overall conversion of feedstock into the desired product and would create difficulties in drying the protein concentrate.
- a dairy protein concentrate, isolate or micellar casein manufactured according to the method as described above.
- an analog cheese product prepared using a protein concentrate, isolate or micellar casein manufactured according to the method as described above.
- skim milk As a feedstock, 100,000 litres of skim milk, containing 3.70% protein, 0.07% fat and 9.15% non-fat solids, was pasteurised at 72°C for 15 seconds and subsequently cooled to 8 0 C. The skim milk was then concentrated by ultrafiltration to produce 22,957 litres of retentate, having 15.36% protein, 0.30% fat and 18.28% non-fat solids.
- the temperature of the retentate was then adjusted to 15°C and 5.3 litres of chymosin (quadruple strength, obtained from CHR Hansen Pty Ltd, of Greenacres, South Australia) was added to the retentate as a 2.5% solution in water.
- the retentate thus modified was then spray dried to produce 4,394 kg of modified milk protein concentrate powder containing 80.26% protein, 1.59% fat and 4.50% moisture. The powder was cooled and packed.
- Example 2 Enzymic modification of commercial milk powder.
- a feedstock was prepared by combining 100 kg of milk protein concentrate having 85% protein in dry matter (MPC-85, obtained from Murray Goulburn Co-Operative Co Limited, of 140 Dawson St, Brunswick, Victoria 3056, Australia) with 200 kg water at 55 9 C, using an Ultraturrax mixer to minimise aeration.
- MPC-85 protein in dry matter
- the solution was cooled to 12 Q C and 0.25 kg of hexametaphosphate was added to the solution.
- Enzyme 120 mL of chymosin as per Example 1
- diluted 10-fold with water was added with gentle agitation. After 20 minutes of reaction time, the material was transferred to the analog cheese-making process discussed below.
- Example 3 Analog cheese production 1.
- Example 1 The material obtained in Example 1 would be anticipated to be successful in producing analog cheese via the following indicative method: mix 25kg of Example 1 dried powder with 25 kg vegetable fat, 45 kg water, 2.1 kg emulsifying salt (Joha PZ7, obtained from B K Giulini GmbH, of Dr.-Albert-Reimann-Stra ⁇ e 2, D-68526 Ladenburg, Germany), 1 kg sodium chloride and 0.01 kg citric acid. Adjust the pH of the mixture to between 5.5 - 5.8. Heat the mixture to 75 Q C and hold for one minute using a steam jacketed kettle, or similar. Then mould and cool the analog cheese.
- emulsifying salt Juha PZ7, obtained from B K Giulini GmbH, of Dr.-Albert-Reimann-Stra ⁇ e 2, D-68526 Ladenburg, Germany
- Example 4 Analog cheese production 2.
- Example 2 The material obtained in Example 2 would be anticipated to be successful in producing analog cheese via the following indicative method: heat the material obtained in Example 2 to 40 9 C then mix with 100 kg vegetable fat, 8.4 kg emulsifying salt (Joha PZ7, obtained from B K Giulini GmbH, of Dr.-Albert- Reimann-Stra ⁇ e 2, D-68526 Ladenburg, Germany), 4 kg sodium chloride and 0.04 kg citric acid. Adjust the pH of the mixture to between 5.5 and 5.8. Heat the mixture to 75 Q C and hold for one minute using a steam jacketed kettle, of similar. Then mould and cool the analog cheese so produced.
- emulsifying salt Joha PZ7, obtained from B K Giulini GmbH, of Dr.-Albert- Reimann-Stra ⁇ e 2, D-68526 Ladenburg, Germany
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2004907285A AU2004907285A0 (en) | 2004-12-23 | Method For Preparing A Modified Milk Powder | |
AU2004907285 | 2004-12-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006066332A1 true WO2006066332A1 (en) | 2006-06-29 |
Family
ID=36601267
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/AU2005/001935 WO2006066332A1 (en) | 2004-12-23 | 2005-12-20 | Method of manufacture of a modified milk powder suitable as a rennet casein extender or replacer |
Country Status (3)
Country | Link |
---|---|
AR (1) | AR051808A1 (en) |
UY (1) | UY29315A1 (en) |
WO (1) | WO2006066332A1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009061571A1 (en) | 2007-11-07 | 2009-05-14 | Leprino Foods Company | Non-fat dry milk production processes for cheesemaking |
CN104996583A (en) * | 2015-08-11 | 2015-10-28 | 安庆市绿谷食品有限公司 | Production method of non-fat dry milk for manufacturing cheese |
AU2013224693B2 (en) * | 2007-11-07 | 2017-01-12 | Leprino Foods Company | Non-fat dry milk production processes for cheesemaking |
CN108289945A (en) * | 2015-09-08 | 2018-07-17 | 布坦坦基金会 | The method for being used to prepare attenuation tetravalent dengue vaccine |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4018752A (en) * | 1973-07-31 | 1977-04-19 | Societe D'assistance Technique Pour Produits Nestle S.A. | Ultrafiltration process for the recovery of proteins from milk |
AU2990089A (en) * | 1988-02-18 | 1989-08-24 | Snow Brand Milk Products Co., Ltd. | Water-soluble milk protein and process for producing same |
WO1991000690A1 (en) * | 1989-07-13 | 1991-01-24 | Md Foods A.M.B.A. | A process for continuous production of cottage cheese from ultrafiltered milk |
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 |
US5547691A (en) * | 1992-04-10 | 1996-08-20 | Tetra Laval Holdings & Finance S.A. | Method of producing cheese and product thereof |
US5554397A (en) * | 1989-10-25 | 1996-09-10 | Snow Brand Milk Products Co., Ltd. | Methods for producing cheese type food and aged type cheese from powdered milk as a starting material |
WO1999037162A1 (en) * | 1998-01-23 | 1999-07-29 | Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo) | Method for preparing cheese |
US6372268B1 (en) * | 2001-05-23 | 2002-04-16 | Kraft Foods Holdings, Inc. | Wheyless process for production of natural mozzarella cheese |
US6572901B2 (en) * | 2001-05-02 | 2003-06-03 | Kraft Foods Holdings, Inc. | Process for making a cheese product using transglutaminase |
-
2005
- 2005-12-20 WO PCT/AU2005/001935 patent/WO2006066332A1/en active Application Filing
- 2005-12-21 AR ARP050105426A patent/AR051808A1/en not_active Application Discontinuation
- 2005-12-23 UY UY29315A patent/UY29315A1/en not_active Application Discontinuation
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4018752A (en) * | 1973-07-31 | 1977-04-19 | Societe D'assistance Technique Pour Produits Nestle S.A. | Ultrafiltration process for the recovery of proteins from milk |
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 |
AU2990089A (en) * | 1988-02-18 | 1989-08-24 | Snow Brand Milk Products Co., Ltd. | Water-soluble milk protein and process for producing same |
WO1991000690A1 (en) * | 1989-07-13 | 1991-01-24 | Md Foods A.M.B.A. | A process for continuous production of cottage cheese from ultrafiltered milk |
US5554397A (en) * | 1989-10-25 | 1996-09-10 | Snow Brand Milk Products Co., Ltd. | Methods for producing cheese type food and aged type cheese from powdered milk as a starting material |
US5547691A (en) * | 1992-04-10 | 1996-08-20 | Tetra Laval Holdings & Finance S.A. | Method of producing cheese and product thereof |
WO1999037162A1 (en) * | 1998-01-23 | 1999-07-29 | Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo) | Method for preparing cheese |
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 |
Non-Patent Citations (1)
Title |
---|
PATENT ABSTRACTS OF JAPAN vol. 011, no. 150 * |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009061571A1 (en) | 2007-11-07 | 2009-05-14 | Leprino Foods Company | Non-fat dry milk production processes for cheesemaking |
EP2214501A1 (en) * | 2007-11-07 | 2010-08-11 | Leprino Foods Company | Non-fat dry milk production processes for cheesemaking |
EP2214501A4 (en) * | 2007-11-07 | 2011-08-03 | Leprino Foods Co | Non-fat dry milk production processes for cheesemaking |
AU2008325000B2 (en) * | 2007-11-07 | 2013-07-25 | Leprino Foods Company | Non-fat dry milk production processes for cheesemaking |
AU2008325000C1 (en) * | 2007-11-07 | 2015-07-09 | 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 |
CN107232312A (en) * | 2007-11-07 | 2017-10-10 | 奶普利乐食品公司 | For make cheese without fat dry milk production method |
KR101919480B1 (en) * | 2007-11-07 | 2018-11-16 | 레프리노 푸즈 캄파니 | Nonfat dry milk production processes for cheesemaking |
US10667538B2 (en) | 2007-11-07 | 2020-06-02 | Leprino Foods Company | Non-fat dry milk production processes for cheesemaking |
CN104996583A (en) * | 2015-08-11 | 2015-10-28 | 安庆市绿谷食品有限公司 | Production method of non-fat dry milk for manufacturing cheese |
CN108289945A (en) * | 2015-09-08 | 2018-07-17 | 布坦坦基金会 | The method for being used to prepare attenuation tetravalent dengue vaccine |
CN108289945B (en) * | 2015-09-08 | 2022-05-31 | 布坦坦基金会 | Method for preparing attenuated tetravalent dengue vaccines |
Also Published As
Publication number | Publication date |
---|---|
AR051808A1 (en) | 2007-02-07 |
UY29315A1 (en) | 2006-02-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100588922B1 (en) | Method for producing cheese and cheese products | |
JP5054176B2 (en) | Concentrated milk protein component and method for preparing processed cheese therefrom | |
US11350647B2 (en) | Method for manufacturing an acidified protein product from casein and a product obtained thereby | |
CA2459846A1 (en) | Process for manufacturing cheeses and other dairy products and products thereof | |
IE20080476A1 (en) | Miscellar casein powders with different levels of calcium and cheeses prepared therefrom | |
CN107205414B (en) | Method for producing cheese-like food products, in particular cheese, cheese specialties or cheese substitutes | |
MX2013014729A (en) | Cheese and preparing the same. | |
US20100092609A1 (en) | method for producing cheese | |
JPH02308756A (en) | Cheese curd containing whey protein and preparation of cheese using the curd as raw material | |
AU2022246468A1 (en) | Restructured natural protein matrices | |
EP0815737A1 (en) | Processed cheese made with yogurt | |
KR20060125679A (en) | Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese | |
WO2006066332A1 (en) | Method of manufacture of a modified milk powder suitable as a rennet casein extender or replacer | |
EP0105566B1 (en) | A process for preparing food products having the character of cheese and products resembling cheese | |
WO2008079031A2 (en) | Dairy product and process | |
US6242016B1 (en) | Rapid method for manufacture of grated parmesan cheese | |
JP5205432B2 (en) | Adjusted milk and method for producing adjusted milk | |
JPH1132675A (en) | Cheese and its production | |
KR100584806B1 (en) | Manufacturing method for cheese without lactose | |
KR100633042B1 (en) | Manufacturing method for cheese with meat and fish, meat-cheese | |
CA1082042A (en) | Cheese process | |
KR20210055266A (en) | Method for producing cheese and cheese goods | |
WO2005063034A1 (en) | Manufacturing method for cheese with meat and fish, meat-cheese |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KN KP KR KZ LC LK LR LS LT LU LV LY MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU LV MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 05818580 Country of ref document: EP Kind code of ref document: A1 |