PE20100048A1 - LACTIC WHEY WITH HIGH LACTOSE CONTENT AND HIGH PH IN THE PREPARATION OF MILK PRODUCTS - Google Patents
LACTIC WHEY WITH HIGH LACTOSE CONTENT AND HIGH PH IN THE PREPARATION OF MILK PRODUCTSInfo
- Publication number
- PE20100048A1 PE20100048A1 PE2008000433A PE2008000433A PE20100048A1 PE 20100048 A1 PE20100048 A1 PE 20100048A1 PE 2008000433 A PE2008000433 A PE 2008000433A PE 2008000433 A PE2008000433 A PE 2008000433A PE 20100048 A1 PE20100048 A1 PE 20100048A1
- Authority
- PE
- Peru
- Prior art keywords
- preparation
- lactose content
- milk products
- natural
- lactic whey
- Prior art date
Links
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title abstract 2
- 239000005862 Whey Substances 0.000 title abstract 2
- 102000007544 Whey Proteins Human genes 0.000 title abstract 2
- 108010046377 Whey Proteins Proteins 0.000 title abstract 2
- 239000008101 lactose Substances 0.000 title abstract 2
- 235000013336 milk Nutrition 0.000 title abstract 2
- 239000008267 milk Substances 0.000 title abstract 2
- 210000004080 milk Anatomy 0.000 title abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 3
- 239000005018 casein Substances 0.000 abstract 2
- 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 abstract 2
- 235000021240 caseins Nutrition 0.000 abstract 2
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 235000021120 animal protein Nutrition 0.000 abstract 1
- 239000008122 artificial sweetener Substances 0.000 abstract 1
- 235000021311 artificial sweeteners Nutrition 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000021096 natural sweeteners Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 210000002966 serum Anatomy 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
REFERIDO A UN PRODUCTO LACTEO EN EL QUE EL CONTENIDO DE CASEINA EN RELACION CON LA CANTIDAD TOTAL DE PROTEINAS PRESENTES ES REDUCIDO EN COMPARACION CON PRODUCTOS LACTEOS CONVENCIONALES Y/O TRADICIONALES. SE REFIERE ADEMAS, A UN PROCESO PARA LA ELABORACION DE UN PRODUCTO LACTEO QUE COMPRENDE: A) OBTENCION DE SUERO LACTICO LIQUIDO CON ALTO CONTENIDO DE LACTOSA Y pH ALTO, SOBRE TODO DE LA COAGULACION DE LA CASEINA PRESENTE EN LA LECHE; B) MEZCLAR EL SUERO LACTICO CON UNO O MAS DE LOS SIGUIENTES INGREDIENTES: GRASA(S) VEGETAL(ES), GRASA(S) ANIMAL(ES), PROTEINA(S) VEGETAL(ES), PROTEINA(S) ANIMAL(ES) Y EDULCORANTE(S) NATURAL(ES) O ARTIFICIAL(ES) TALES COMO AZUCAR(ES) NATURAL(ES) O ARTIFICIAL(ES), FRUTAS Y JUGO DE FRUTASREFERRING TO A DAIRY PRODUCT IN WHICH THE CASEIN CONTENT IN RELATION TO THE TOTAL QUANTITY OF PROTEINS PRESENT IS REDUCED IN COMPARISON WITH CONVENTIONAL AND / OR TRADITIONAL DAIRY PRODUCTS. ALSO REFERS TO A PROCESS FOR THE PREPARATION OF A DAIRY PRODUCT THAT INCLUDES: A) OBTAINING LIQUID LACTIC WHEY WITH HIGH LACTOSE CONTENT AND HIGH pH, ESPECIALLY FROM THE COAGULATION OF CASEIN PRESENT IN MILK; B) MIX THE LACTICE SERUM WITH ONE OR MORE OF THE FOLLOWING INGREDIENTS: VEGETABLE FAT (S), ANIMAL FAT (S), VEGETABLE PROTEIN (S), ANIMAL PROTEIN (S) AND NATURAL OR ARTIFICIAL SWEETENER (S) SUCH AS NATURAL OR ARTIFICIAL SUGAR (S), FRUITS AND FRUIT JUICE
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PE2008000433A PE20100048A1 (en) | 2008-03-05 | 2008-03-05 | LACTIC WHEY WITH HIGH LACTOSE CONTENT AND HIGH PH IN THE PREPARATION OF MILK PRODUCTS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PE2008000433A PE20100048A1 (en) | 2008-03-05 | 2008-03-05 | LACTIC WHEY WITH HIGH LACTOSE CONTENT AND HIGH PH IN THE PREPARATION OF MILK PRODUCTS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PE20100048A1 true PE20100048A1 (en) | 2010-02-05 |
Family
ID=42111955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PE2008000433A PE20100048A1 (en) | 2008-03-05 | 2008-03-05 | LACTIC WHEY WITH HIGH LACTOSE CONTENT AND HIGH PH IN THE PREPARATION OF MILK PRODUCTS |
Country Status (1)
| Country | Link |
|---|---|
| PE (1) | PE20100048A1 (en) |
-
2008
- 2008-03-05 PE PE2008000433A patent/PE20100048A1/en not_active Application Discontinuation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ahmed et al. | Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract | |
| Yangilar | As a potentially functional food: Goats’ milk and products | |
| MX2012000478A (en) | A DRINK ACIDIFIED DAIRY PRODUCT BASED ON ACID SERUM AND A PROCESS TO PREPARE IT. | |
| AR073234A1 (en) | PREQUARGE OF SERUM PROTEIN. | |
| MX2016016626A (en) | LACTEA LIQUID BLEND FOR CULINARY FOOD PRODUCTS. | |
| CN105707559A (en) | Method for preparing black fungus lactic acid fermentation beverage | |
| Bhavsagar et al. | Manufacture of pineapple flavoured beverage from chhana whey | |
| EA200900339A1 (en) | APPLICATION OF SERUM WITH HIGH CONTENT OF LACTOSE AND HIGH pH In MAKING MILK PRODUCTS | |
| Chauhan et al. | Guava-enriched dairy products: a review | |
| Almosawi et al. | Study of qualification and Sensation properties by using date extraction and date syrup in yoghurt processing | |
| Mia et al. | Quantification of riboflavin and thiamine in GI (Geographical Indication) branded yogurts collected from Bogura, Bangladesh using HPLC equipped with a fluorescence detector | |
| CN102388968A (en) | Baby juice milk drink | |
| PE20100048A1 (en) | LACTIC WHEY WITH HIGH LACTOSE CONTENT AND HIGH PH IN THE PREPARATION OF MILK PRODUCTS | |
| Levkov et al. | Preliminary study of total phenolic content in traditional sheep cheese (Bieno Sirenje). | |
| AR065607A1 (en) | USE OF HIGH LACTOSE AND HIGH PH SERUM IN THE PREPARATION OF DAIRY PRODUCTS THAT USE AND PROCESS OF ELABORATION | |
| CN103651849B (en) | Dairy product containing cloverleaf proteins and preparation method thereof | |
| KR20130052251A (en) | A milk intensifled protein and making method thereof | |
| de Oliveira et al. | Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk | |
| CN105379842A (en) | Composite yoghourt and preparation method thereof | |
| Khedkar et al. | Use of milk by-product (whey) for preparation of beverages. | |
| Claudia et al. | A Comprehensive Review on Equine Milk: Composition, Functional Properties, Technological Applications, and Future Perspectives | |
| Perasiriyan et al. | Solanum trilobatum herbal extract-based whey beverage | |
| RU2546220C1 (en) | Soft dairy ice cream with sugar sorghum syrup | |
| RU2552821C1 (en) | Curd product manufacture method | |
| Nandane | Quality Assurance of Processed Products from Yak Milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration | ||
| FD | Application declared void or lapsed |