DE2640545A1 - Curd foodstuff having better storage life - contg. lactose partially or wholly inactivated pref. by beta-galactosidase - Google Patents

Curd foodstuff having better storage life - contg. lactose partially or wholly inactivated pref. by beta-galactosidase

Info

Publication number
DE2640545A1
DE2640545A1 DE19762640545 DE2640545A DE2640545A1 DE 2640545 A1 DE2640545 A1 DE 2640545A1 DE 19762640545 DE19762640545 DE 19762640545 DE 2640545 A DE2640545 A DE 2640545A DE 2640545 A1 DE2640545 A1 DE 2640545A1
Authority
DE
Germany
Prior art keywords
galactosidase
pref
beta
curd
storage life
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
DE19762640545
Other languages
German (de)
Inventor
Fritz Guht
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GUHT FRITZ DIPL VOLKSW DR
Original Assignee
GUHT FRITZ DIPL VOLKSW DR
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 GUHT FRITZ DIPL VOLKSW DR filed Critical GUHT FRITZ DIPL VOLKSW DR
Priority to DE19762640545 priority Critical patent/DE2640545A1/en
Publication of DE2640545A1 publication Critical patent/DE2640545A1/en
Ceased legal-status Critical Current

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 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products

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)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Fruit-flavoured curd products contain partially or wholly inverted lactose, pref. as >50% of the compsn. The lactose may be inverted using beta-galactosidase. The prods. have better storage life and other preserving agents need not be used.

Description

Bezeichng: Herstellung von Speisequark-Zubereitung Description: Production of quark preparation

Beschreibun: Es ist bekannt, daß Speisequark-Zubereitung mit Hilfe von Fruchtzubereitung, Zucker und Speisequark hergestellt wird. (Beispiel: 80 Teile Quark, 15 Teile Zucker (Sacharose) u0 5 Teile Fruchtzubereitung) - -Es wurde nun gefunden, daß bei der Herstellung der Speisequark-Zubereitung der Zucker (Sacharose) durch einen teilweise oder ganz invertierten Milchzucker (Laktose) ersetzt werden kann. Da Milchzucker nicht so süßt wie der Rohrzucker (Sacharose) kann bei Einsatz *teilweise des*invertierten Milchzuckers der Gesamtanteil des Zuckers auf über 50 Teile erhöht werden, so daß die eBne konservierende Wirkung des Zuckers genutzt werden kann, und auf sonstige Konservierungsmittel verzichtet werden kann.Description: It is known that quark preparation with the help made from fruit preparations, sugar and quark. (Example: 80 parts Quark, 15 parts sugar (sucrose) u0 5 parts fruit preparation) - -It was now found that in the production of quark, the sugar (sucrose) be replaced by a partially or fully inverted milk sugar (lactose) can. Since milk sugar is not as sweet as cane sugar (sucrose), it can be used * partly of the * inverted milk sugar the total proportion of sugar to over 50 Parts are increased, so that the eBne conserving effect of the sugar is used can be, and can be dispensed with other preservatives.

Aus geschmacklichen und wirtschaftlichen Gründen sollte die Inversion des Milchzuckers enzymatisch mit Hilfe von ß-Galaktosidase erfolgen. For reasons of taste and economy, the inversion of the milk sugar take place enzymatically with the help of ß-galactosidase.

Claims (1)

Ansprüche: iY Herstellung von Speisequark-Zubereitung unter Verwendung von teilweise oder ganz invertiertem Milchzucker0 2) Herstellung von Speisequark-Zubereitung unter Verwendung von teilweise invertiertem Milchucker, wobei aus Gründen der Haltbarkeit der Anteil des teilweise invertierten Milchzuckers als 50 go der gesamten Speisequark-Zubereitung ausmacht, 3) Herstellung von Speisequakr-Zubereitung unter Verwendung von Milchzucker, der mit Hilfe von B-Galaktosidase invertiert wurde.Claims: iY production of quark preparation using partially or fully inverted milk sugar 2) production of quark preparation using partially inverted milk sugar, with the proportion of partially inverted milk sugar for reasons of shelf life than 50 g of the total edible quark preparation makes up 3) production of edible quakr preparation using lactose that has been inverted with the help of B-galactosidase.
DE19762640545 1976-09-09 1976-09-09 Curd foodstuff having better storage life - contg. lactose partially or wholly inactivated pref. by beta-galactosidase Ceased DE2640545A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19762640545 DE2640545A1 (en) 1976-09-09 1976-09-09 Curd foodstuff having better storage life - contg. lactose partially or wholly inactivated pref. by beta-galactosidase

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19762640545 DE2640545A1 (en) 1976-09-09 1976-09-09 Curd foodstuff having better storage life - contg. lactose partially or wholly inactivated pref. by beta-galactosidase

Publications (1)

Publication Number Publication Date
DE2640545A1 true DE2640545A1 (en) 1978-03-23

Family

ID=5987505

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19762640545 Ceased DE2640545A1 (en) 1976-09-09 1976-09-09 Curd foodstuff having better storage life - contg. lactose partially or wholly inactivated pref. by beta-galactosidase

Country Status (1)

Country Link
DE (1) DE2640545A1 (en)

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Legal Events

Date Code Title Description
OD Request for examination
8131 Rejection