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AR051808A1 - Metodo de fabricacion de una leche en polvo modificada apropiada como diluyente o reemplazo de la caseina de cuajo - Google Patents

Metodo de fabricacion de una leche en polvo modificada apropiada como diluyente o reemplazo de la caseina de cuajo

Info

Publication number
AR051808A1
AR051808A1 ARP050105426A ARP050105426A AR051808A1 AR 051808 A1 AR051808 A1 AR 051808A1 AR P050105426 A ARP050105426 A AR P050105426A AR P050105426 A ARP050105426 A AR P050105426A AR 051808 A1 AR051808 A1 AR 051808A1
Authority
AR
Argentina
Prior art keywords
diluent
replacement
cuajo
caseina
manufacturing
Prior art date
Application number
ARP050105426A
Other languages
English (en)
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 AR051808A1 publication Critical patent/AR051808A1/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 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
    • 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 OR TREATMENT 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 proteína de leche, asilado de proteína de leche o caseína de micelio, donde dicho método imparte suficiente funcionalidad a dicho producto para permitir utilizarlo como un reemplazo o diluyente de la caseína de cuajo en la fabricacion de productos alimenticios, en particular productos sucedáneos de queso.
ARP050105426A 2004-12-23 2005-12-21 Metodo de fabricacion de una leche en polvo modificada apropiada como diluyente o reemplazo de la caseina de cuajo AR051808A1 (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
AR051808A1 true AR051808A1 (es) 2007-02-07

Family

ID=36601267

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP050105426A AR051808A1 (es) 2004-12-23 2005-12-21 Metodo de fabricacion de una leche en polvo modificada apropiada como diluyente o reemplazo de la caseina de cuajo

Country Status (3)

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

Cited By (1)

* 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

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Cited By (1)

* 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

Also Published As

Publication number Publication date
WO2006066332A1 (en) 2006-06-29
UY29315A1 (es) 2006-02-24

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Legal Events

Date Code Title Description
FA Abandonment or withdrawal