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FI20055616L - Method for modifying the structure of a preparation - Google Patents

Method for modifying the structure of a preparation Download PDF

Info

Publication number
FI20055616L
FI20055616L FI20055616A FI20055616A FI20055616L FI 20055616 L FI20055616 L FI 20055616L FI 20055616 A FI20055616 A FI 20055616A FI 20055616 A FI20055616 A FI 20055616A FI 20055616 L FI20055616 L FI 20055616L
Authority
FI
Finland
Prior art keywords
modifying
preparation
Prior art date
Application number
FI20055616A
Other languages
Finnish (fi)
Swedish (sv)
Other versions
FI121525B (en
FI20055616A0 (en
Inventor
Kirsi Rajakari
Anna Rautio
Olli Tossavainen
Aino Sivonen
Original Assignee
Valio Oy
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 filed Critical Valio Oy
Priority to FI20055616A priority Critical patent/FI121525B/en
Publication of FI20055616A0 publication Critical patent/FI20055616A0/en
Priority to EP20060808047 priority patent/EP1951061A4/en
Priority to PCT/FI2006/050506 priority patent/WO2007060288A1/en
Priority to JP2008541774A priority patent/JP2009516522A/en
Publication of FI20055616L publication Critical patent/FI20055616L/en
Application granted granted Critical
Publication of FI121525B publication Critical patent/FI121525B/en

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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
FI20055616A 2005-11-22 2005-11-22 Process for the preparation of an acidified fresh product of dairy origin FI121525B (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FI20055616A FI121525B (en) 2005-11-22 2005-11-22 Process for the preparation of an acidified fresh product of dairy origin
EP20060808047 EP1951061A4 (en) 2005-11-22 2006-11-21 METHOD FOR MODIFYING THE TEXTURE OF A PREPARATION
PCT/FI2006/050506 WO2007060288A1 (en) 2005-11-22 2006-11-21 Method of modifying the texture of a preparation
JP2008541774A JP2009516522A (en) 2005-11-22 2006-11-21 How to change the texture of a preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20055616 2005-11-22
FI20055616A FI121525B (en) 2005-11-22 2005-11-22 Process for the preparation of an acidified fresh product of dairy origin

Publications (3)

Publication Number Publication Date
FI20055616A0 FI20055616A0 (en) 2005-11-22
FI20055616L true FI20055616L (en) 2007-05-23
FI121525B FI121525B (en) 2010-12-31

Family

ID=35458856

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20055616A FI121525B (en) 2005-11-22 2005-11-22 Process for the preparation of an acidified fresh product of dairy origin

Country Status (4)

Country Link
EP (1) EP1951061A4 (en)
JP (1) JP2009516522A (en)
FI (1) FI121525B (en)
WO (1) WO2007060288A1 (en)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI20065387A0 (en) * 2006-06-07 2006-06-07 Valtion Teknillinen Dairy product and process for its preparation
FI121161B (en) * 2006-12-11 2010-08-13 Valio Oy A method for modifying the structure of a low energy preparation
US20090061046A1 (en) * 2007-08-02 2009-03-05 Novozymes A/S Method for producing an acidified milk drink
DK3329783T3 (en) 2009-02-05 2020-07-13 Novozymes As Process for the preparation of a fermented milk product
WO2010089381A2 (en) 2009-02-05 2010-08-12 Chr. Hansen A/S Method for producing an acidified milk product
ES2704002T5 (en) 2009-03-13 2025-02-14 Chr Hansen As Method for producing an acidified milk product
FI123158B (en) 2009-05-04 2012-11-30 Valio Oy Milk protein product and process for its production
EP2474230B1 (en) * 2009-08-31 2013-04-03 Ajinomoto Co., Inc. Low-fat or fat-free yoghurt, and process for production thereof
TR201802987T4 (en) 2010-02-03 2018-03-21 Dsm Ip Assets Bv Use of sialidase in milk technology.
EP2731451B1 (en) * 2011-07-12 2018-09-05 Impossible Foods Inc. Methods and compositions for consumables
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
BR112014000614A2 (en) 2011-07-12 2017-07-11 Maraxi Inc consumable methods and compositions
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
FI124816B (en) * 2011-08-31 2015-02-13 Valio Oy Process for the preparation of a product containing physically modified fat globules and a product made by the process
WO2014029923A1 (en) * 2012-08-21 2014-02-27 Compagnie Gervais Danone Food composition including a mixture of milk permeate and vegetable meal
CN105050426A (en) 2013-01-11 2015-11-11 非凡食品有限公司 Methods and compositions for consumables
RU2672489C2 (en) 2013-01-11 2018-11-15 Импоссибл Фудз Инк. Non-dairy cheese replica comprising a coacervate
WO2015153666A1 (en) 2014-03-31 2015-10-08 Impossible Foods Inc. Ground meat replicas
RU2590724C2 (en) * 2014-09-15 2016-07-10 Акционерное общество "Промпоставка-М" Method for production of yoghurt using transglutaminase enzyme preparation
US11647762B2 (en) 2014-12-27 2023-05-16 Hill's Pet Nutrition, Inc. Method and compositions for reducing immunorecognition of dietary protein
US20170251684A1 (en) * 2015-04-30 2017-09-07 Gea Mechanical Equipment Italia S.P.A. Method for making yogurt or another fermented milk-based product
MY191323A (en) * 2016-04-01 2022-06-15 Oatly Ab Enhanced viscosity oat base and fermented oat base product
CN113993384B (en) 2019-06-20 2024-07-16 诺维信公司 Cross-linked milk protein coprecipitate
EP3993634A1 (en) 2019-07-05 2022-05-11 Novozymes A/S Process for preparing an acidified milk product

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5959151A (en) * 1982-09-29 1984-04-04 Ajinomoto Co Inc Preparation of novel gelatinous food
DK41892D0 (en) * 1992-03-27 1992-03-27 Novo Nordisk As
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
JP3345589B2 (en) * 1999-03-29 2002-11-18 雪印乳業株式会社 Fermented milk having mochi-like texture and method for producing the same
JP2001252011A (en) * 2000-03-10 2001-09-18 Koiwai Nyugyo Kk Method for producing yogurt
JP3951584B2 (en) * 2000-10-10 2007-08-01 味の素株式会社 Method for producing modified raw milk and dairy product using the same
US6416797B1 (en) * 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
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
WO2005110108A1 (en) * 2004-05-10 2005-11-24 Ajinomoto Co., Inc. Method of producing yogurt
JP2007104905A (en) * 2005-10-11 2007-04-26 Ajinomoto Co Inc Method for producing dairy product

Also Published As

Publication number Publication date
EP1951061A4 (en) 2011-04-27
EP1951061A1 (en) 2008-08-06
FI121525B (en) 2010-12-31
WO2007060288A1 (en) 2007-05-31
FI20055616A0 (en) 2005-11-22
JP2009516522A (en) 2009-04-23

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Legal Events

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