ES2535785A1 - Method for the production of a dairy product (Machine-translation by Google Translate, not legally binding) - Google Patents

Method for the production of a dairy product (Machine-translation by Google Translate, not legally binding) Download PDF

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Publication number
ES2535785A1
ES2535785A1 ES201400249A ES201400249A ES2535785A1 ES 2535785 A1 ES2535785 A1 ES 2535785A1 ES 201400249 A ES201400249 A ES 201400249A ES 201400249 A ES201400249 A ES 201400249A ES 2535785 A1 ES2535785 A1 ES 2535785A1
Authority
ES
Spain
Prior art keywords
production
dairy product
translation
machine
legally binding
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.)
Granted
Application number
ES201400249A
Other languages
Spanish (es)
Other versions
ES2535785B1 (en
Inventor
Vincenzo FEDELE
Salvatore CLAPS
Lucia SEPE
Francesco PALADINO
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.)
CONSIGLIO PER LA RICERCA E LA SPERIMENTAZIONE IN AGRICOLTURA CRA
CONSIGLIO PER LA RICERCA E LA SPERIMENTAZIONE IN AGRICOLTURA-CRA
Original Assignee
CONSIGLIO PER LA RICERCA E LA SPERIMENTAZIONE IN AGRICOLTURA CRA
CONSIGLIO PER LA RICERCA E LA SPERIMENTAZIONE IN AGRICOLTURA-CRA
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.)
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Publication date
Application filed by CONSIGLIO PER LA RICERCA E LA SPERIMENTAZIONE IN AGRICOLTURA CRA, CONSIGLIO PER LA RICERCA E LA SPERIMENTAZIONE IN AGRICOLTURA-CRA filed Critical CONSIGLIO PER LA RICERCA E LA SPERIMENTAZIONE IN AGRICOLTURA CRA
Publication of ES2535785A1 publication Critical patent/ES2535785A1/en
Application granted granted Critical
Publication of ES2535785B1 publication Critical patent/ES2535785B1/en
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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
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/041—Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain
    • 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
    • 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 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 THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Fodder In General (AREA)
  • Control And Other Processes For Unpacking Of Materials (AREA)

Abstract

Method for the production of a dairy product. The present invention relates to a method for the production of a milk product obtained from milk by the addition of a coagulant, in which said coagulant is a coagulant of vegetable origin, and in particular an artichoke extract (cynara scolymus ). The invention makes it possible to obtain a dairy product that can be enjoyed by a large number of consumers who do not consume dairy products containing coagulants of animal origin, which can be produced on an industrial scale and which presents satisfactory physical and organoleptic characteristics. (Machine-translation by Google Translate, not legally binding)

Description

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Claims (1)

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ES201400249A 2013-03-29 2014-03-28 Method for the production of a dairy product Active ES2535785B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000265A ITTO20130265A1 (en) 2013-03-29 2013-03-29 CASE PRODUCT AND METHOD FOR THE PRODUCTION OF SUCH PRODUCT.
ITTO2013A000265 2013-03-29

Publications (2)

Publication Number Publication Date
ES2535785A1 true ES2535785A1 (en) 2015-05-14
ES2535785B1 ES2535785B1 (en) 2016-02-17

Family

ID=48227502

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201400249A Active ES2535785B1 (en) 2013-03-29 2014-03-28 Method for the production of a dairy product

Country Status (4)

Country Link
ES (1) ES2535785B1 (en)
FR (1) FR3003727A1 (en)
IT (1) ITTO20130265A1 (en)
PT (1) PT107547A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1008880B (en) * 2015-07-07 2016-10-19 Θεοδωρος Χρηστου Κουρελλας Dairy products preparation method with addition of fruit, plant and vegetable extracts
ES2651859A1 (en) * 2016-07-27 2018-01-30 Aires Virgen Extra, S.L. Procedure for obtaining a marine dairy product (Machine-translation by Google Translate, not legally binding)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3366144A1 (en) * 2017-02-24 2018-08-29 Sympli good food bvba Method of preparing a vegan cheese
IT201600131648A1 (en) * 2017-05-04 2018-11-04 Rino Rovatti Vegetable coagulant complexes without GMOs for the production of cheeses with cow's milk, pecorino, goat's milk, buffalo's milk and mixed cheeses; raw and pasteurized milk; skimmed milk, partially skimmed and whole; soft, semi-hard, hard; raw, semi-cooked, cooked pasta; with blue paste, spun, pressed and melted in compliance with Kashèr, Halal and vegetarian provisions.
IT201700091740A1 (en) * 2017-08-08 2019-02-08 Delbalzo Giuseppe & C Sas Method of production of dairy products
EP3801038A1 (en) * 2018-06-04 2021-04-14 Sabina Baglio Process of production of vegetable cheeses without animal ingredients

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2274535A1 (en) * 1996-12-24 1998-07-02 Societe Des Produits Nestle S.A. Fermented milk product
DE10054985A1 (en) * 2000-11-07 2002-06-06 Dimitrios Hariskos Production of milk product, useful e.g. as filling for chocolate bars, uses curds obtained by allowing milk to stand and removing whey, curds then being heated to sufficiently high temperature to evaporate some of water remaining in them
IT1405432B1 (en) * 2010-12-16 2014-01-10 Funcional Food Res S R L FUNCTIONAL FOOD PREPARATION AND RELATIVE USE.

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
Bornaz S. et al. Effect of plant originated coagulants and chymosin on ovine milk coagulation.International Journal of Food Properties, 2010, vol. 13, páginas 10-22 *
Caciofiore de la campaña romana. 13/10/2012. En: Todo sobre los quesos. Recuperado de Internet [en línea] [recuperado el 23/04/2015] http://www.mundoquesos.com/2012/10/caciofiore-de-la-campana-romana.html *
Medina Fernandez-Regatillo, M. Principios básicos para la fabricación de quesos. Hojas divulgadoras. Número 13/87 HD. Ministerio de Agricultura, Pesca y Alimentación (ed.) Madrid 1987. I.S.B.N. 84-341-0552-7, páginas 2-23. *
Nouani, A. et al. Characterization of the purified coagulant extracts derived from artichoke flowers(Cynara scolymus) and from the fig tree latex (Ficus carica) in light of their use in the manufactureof traditional cheeses in Algeria. Journal of Food Technology, 2009, vol. 7 (1), páginas 20-29. *
Più carciocacio per tutti. 09/12/2012. Recuperado de Internet [en línea] [recuperado el 23/04/2015]http://www.cucchiaio.it/articolo/piu-carciocacio-per-tutti/ *
Sidrach, L. et al. Purification of cynarases from artichoke (Cynara scolymus L.) enzymatic properties of cynarase A. Phytochemistry, 2005, vol. 66, páginas 41-49. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1008880B (en) * 2015-07-07 2016-10-19 Θεοδωρος Χρηστου Κουρελλας Dairy products preparation method with addition of fruit, plant and vegetable extracts
ES2651859A1 (en) * 2016-07-27 2018-01-30 Aires Virgen Extra, S.L. Procedure for obtaining a marine dairy product (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
PT107547A (en) 2014-09-29
ES2535785B1 (en) 2016-02-17
FR3003727A1 (en) 2014-10-03
ITTO20130265A1 (en) 2014-09-30

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