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FI20115607A0 - Ost och förfarande för framställning av denna - Google Patents

Ost och förfarande för framställning av denna

Info

Publication number
FI20115607A0
FI20115607A0 FI20115607A FI20115607A FI20115607A0 FI 20115607 A0 FI20115607 A0 FI 20115607A0 FI 20115607 A FI20115607 A FI 20115607A FI 20115607 A FI20115607 A FI 20115607A FI 20115607 A0 FI20115607 A0 FI 20115607A0
Authority
FI
Finland
Prior art keywords
cheese
making
Prior art date
Application number
FI20115607A
Other languages
English (en)
Finnish (fi)
Other versions
FI20115607A (sv
FI126431B (sv
FI20115607L (sv
Inventor
Terhi Aaltonen
Paeivi Myllaerinen
Ilkka Huumonen
Emmi Martikainen
Original Assignee
Valio Oy T & K
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 Valio Oy T & K filed Critical Valio Oy T & K
Publication of FI20115607A0 publication Critical patent/FI20115607A0/sv
Priority to FI20115607A priority Critical patent/FI126431B/sv
Priority to JP2014515240A priority patent/JP2014516576A/ja
Priority to PCT/FI2012/050604 priority patent/WO2012172179A1/en
Priority to MX2013014729A priority patent/MX348835B/es
Priority to PL12741032T priority patent/PL2720555T3/pl
Priority to BR112013030267-4A priority patent/BR112013030267B1/pt
Priority to EP12741032.2A priority patent/EP2720555B1/en
Priority to US14/126,540 priority patent/US10080374B2/en
Priority to CA2836837A priority patent/CA2836837C/en
Priority to UAA201314672A priority patent/UA111609C2/uk
Priority to DK12741032.2T priority patent/DK2720555T3/en
Priority to AU2012270301A priority patent/AU2012270301B2/en
Priority to ES12741032.2T priority patent/ES2664512T3/es
Priority to RU2013157826A priority patent/RU2616282C2/ru
Priority to CN201280029694.0A priority patent/CN103607901A/zh
Publication of FI20115607A publication Critical patent/FI20115607A/sv
Publication of FI20115607L publication Critical patent/FI20115607L/sv
Application granted granted Critical
Publication of FI126431B publication Critical patent/FI126431B/sv
Priority to JP2017075281A priority patent/JP6479879B2/ja

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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OR TREATMENT 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 OR TREATMENT 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
FI20115607A 2011-06-16 2011-06-16 Ost och framställning av densamma FI126431B (sv)

Priority Applications (16)

Application Number Priority Date Filing Date Title
FI20115607A FI126431B (sv) 2011-06-16 2011-06-16 Ost och framställning av densamma
CA2836837A CA2836837C (en) 2011-06-16 2012-06-14 Cheese and preparing the same
DK12741032.2T DK2720555T3 (en) 2011-06-16 2012-06-14 Cheese and its preparation
MX2013014729A MX348835B (es) 2011-06-16 2012-06-14 Queso y su preparación.
PL12741032T PL2720555T3 (pl) 2011-06-16 2012-06-14 Ser i jego przygotowanie
BR112013030267-4A BR112013030267B1 (pt) 2011-06-16 2012-06-14 Queijo e processo para produzir o mesmo utilizando uma enzima de reticulação de proteína
EP12741032.2A EP2720555B1 (en) 2011-06-16 2012-06-14 Cheese and preparing the same
US14/126,540 US10080374B2 (en) 2011-06-16 2012-06-14 Cheese and preparing the same
JP2014515240A JP2014516576A (ja) 2011-06-16 2012-06-14 チーズおよびその調製
UAA201314672A UA111609C2 (uk) 2011-06-16 2012-06-14 Спосіб одержання сиру
PCT/FI2012/050604 WO2012172179A1 (en) 2011-06-16 2012-06-14 Cheese and preparing the same
AU2012270301A AU2012270301B2 (en) 2011-06-16 2012-06-14 Cheese and preparing the same
ES12741032.2T ES2664512T3 (es) 2011-06-16 2012-06-14 Queso y preparación del mismo
RU2013157826A RU2616282C2 (ru) 2011-06-16 2012-06-14 Сыр и его получение
CN201280029694.0A CN103607901A (zh) 2011-06-16 2012-06-14 干酪及其制备
JP2017075281A JP6479879B2 (ja) 2011-06-16 2017-04-05 チーズおよびその調製

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20115607A FI126431B (sv) 2011-06-16 2011-06-16 Ost och framställning av densamma
FI20115607 2011-06-16

Publications (4)

Publication Number Publication Date
FI20115607A0 true FI20115607A0 (sv) 2011-06-16
FI20115607A FI20115607A (sv) 2012-12-17
FI20115607L FI20115607L (sv) 2012-12-17
FI126431B FI126431B (sv) 2016-11-30

Family

ID=44206818

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20115607A FI126431B (sv) 2011-06-16 2011-06-16 Ost och framställning av densamma

Country Status (15)

Country Link
US (1) US10080374B2 (sv)
EP (1) EP2720555B1 (sv)
JP (2) JP2014516576A (sv)
CN (1) CN103607901A (sv)
AU (1) AU2012270301B2 (sv)
BR (1) BR112013030267B1 (sv)
CA (1) CA2836837C (sv)
DK (1) DK2720555T3 (sv)
ES (1) ES2664512T3 (sv)
FI (1) FI126431B (sv)
MX (1) MX348835B (sv)
PL (1) PL2720555T3 (sv)
RU (1) RU2616282C2 (sv)
UA (1) UA111609C2 (sv)
WO (1) WO2012172179A1 (sv)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI126558B (sv) 2012-06-27 2017-02-15 Valio Oy Ny kaseinproteinprodukt och förfarande för dess framställning
FI20145305A (sv) * 2014-03-31 2015-10-01 Valio Oy Proteinprodukter och förfaranden för framställning av dem
WO2016136904A1 (ja) * 2015-02-26 2016-09-01 味の素株式会社 チーズの製造方法及びチーズ改質用の製剤
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
WO2018134066A1 (en) * 2017-01-19 2018-07-26 Chr. Hansen A/S Casein glycomacropeptide (cgmp) oligomers
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
CN113993384B (zh) * 2019-06-20 2024-07-16 诺维信公司 交联乳蛋白共沉淀物
CN116057184A (zh) * 2020-09-10 2023-05-02 天野酶制品株式会社 加工蛋白质的制造方法

Family Cites Families (21)

* Cited by examiner, † Cited by third party
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
EP0835061A1 (en) 1995-06-30 1998-04-15 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.

Also Published As

Publication number Publication date
FI20115607A (sv) 2012-12-17
BR112013030267B1 (pt) 2019-03-19
EP2720555B1 (en) 2018-02-21
WO2012172179A1 (en) 2012-12-20
CN103607901A (zh) 2014-02-26
US10080374B2 (en) 2018-09-25
DK2720555T3 (en) 2018-05-28
RU2013157826A (ru) 2015-08-10
BR112013030267A2 (pt) 2016-12-06
US20140220178A1 (en) 2014-08-07
EP2720555A1 (en) 2014-04-23
CA2836837A1 (en) 2012-12-20
PL2720555T3 (pl) 2018-08-31
MX348835B (es) 2017-06-30
CA2836837C (en) 2019-06-04
UA111609C2 (uk) 2016-05-25
MX2013014729A (es) 2014-02-27
FI126431B (sv) 2016-11-30
AU2012270301B2 (en) 2016-02-04
ES2664512T3 (es) 2018-04-19
JP2017148054A (ja) 2017-08-31
JP2014516576A (ja) 2014-07-17
JP6479879B2 (ja) 2019-03-06
FI20115607L (sv) 2012-12-17
RU2616282C2 (ru) 2017-04-13

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