FI126703B - Hapatettuja maitopohjaisia tuotteita ja menetelmiä niiden valmistamiseksi - Google Patents
Hapatettuja maitopohjaisia tuotteita ja menetelmiä niiden valmistamiseksi Download PDFInfo
- Publication number
- FI126703B FI126703B FI20126278A FI20126278A FI126703B FI 126703 B FI126703 B FI 126703B FI 20126278 A FI20126278 A FI 20126278A FI 20126278 A FI20126278 A FI 20126278A FI 126703 B FI126703 B FI 126703B
- Authority
- FI
- Finland
- Prior art keywords
- milk
- acidified
- acidified milk
- base
- quark
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 38
- 238000002360 preparation method Methods 0.000 title claims description 22
- 235000015140 cultured milk Nutrition 0.000 title claims 3
- 235000020167 acidified milk Nutrition 0.000 claims description 93
- 235000013336 milk Nutrition 0.000 claims description 74
- 239000008267 milk Substances 0.000 claims description 74
- 210000004080 milk Anatomy 0.000 claims description 74
- 108010046377 Whey Proteins Proteins 0.000 claims description 44
- 239000000243 solution Substances 0.000 claims description 43
- 239000000047 product Substances 0.000 claims description 42
- 102000007544 Whey Proteins Human genes 0.000 claims description 40
- 235000021119 whey protein Nutrition 0.000 claims description 36
- 239000012460 protein solution Substances 0.000 claims description 25
- 238000004519 manufacturing process Methods 0.000 claims description 23
- 238000001471 micro-filtration Methods 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 20
- 238000000108 ultra-filtration Methods 0.000 claims description 18
- 108010059881 Lactase Proteins 0.000 claims description 15
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 15
- 239000008101 lactose Substances 0.000 claims description 15
- 235000013618 yogurt Nutrition 0.000 claims description 15
- 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 claims description 14
- 235000013351 cheese Nutrition 0.000 claims description 14
- 239000005018 casein Substances 0.000 claims description 12
- 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 claims description 11
- 235000021240 caseins Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000012466 permeate Substances 0.000 claims description 10
- 239000000701 coagulant Substances 0.000 claims description 9
- 235000020200 pasteurised milk Nutrition 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 8
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 238000011026 diafiltration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012465 retentate Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 108010058314 rennet Proteins 0.000 claims description 4
- 229940108461 rennet Drugs 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims 2
- 235000014048 cultured milk product Nutrition 0.000 claims 1
- 235000021001 fermented dairy product Nutrition 0.000 claims 1
- 238000012216 screening Methods 0.000 claims 1
- 238000000926 separation method Methods 0.000 description 12
- 239000002535 acidifier Substances 0.000 description 10
- 108010076119 Caseins Proteins 0.000 description 9
- 235000015139 viili Nutrition 0.000 description 9
- 239000005862 Whey Substances 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 238000007873 sieving Methods 0.000 description 8
- 239000007858 starting material Substances 0.000 description 8
- 102100026189 Beta-galactosidase Human genes 0.000 description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 6
- 229940116108 lactase Drugs 0.000 description 6
- 235000021262 sour milk Nutrition 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 108090000746 Chymosin Proteins 0.000 description 3
- 241000194035 Lactococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 229940080701 chymosin Drugs 0.000 description 3
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229960001230 asparagine Drugs 0.000 description 2
- 235000009582 asparagine Nutrition 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 235000011167 hydrochloric acid Nutrition 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 235000008729 phenylalanine Nutrition 0.000 description 2
- 229960005190 phenylalanine Drugs 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- RPAJSBKBKSSMLJ-DFWYDOINSA-N (2s)-2-aminopentanedioic acid;hydrochloride Chemical compound Cl.OC(=O)[C@@H](N)CCC(O)=O RPAJSBKBKSSMLJ-DFWYDOINSA-N 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- 241001138401 Kluyveromyces lactis Species 0.000 description 1
- 241000235650 Kluyveromyces marxianus Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229940095602 acidifiers Drugs 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 108010067454 caseinomacropeptide Proteins 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 235000021277 colostrum Nutrition 0.000 description 1
- 210000003022 colostrum Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- -1 lactoferrin Chemical compound 0.000 description 1
- 235000020190 lactose-free milk Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000020184 organic milk Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000020201 recombined milk Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C1/00—Concentration, evaporation or drying
-
- 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
-
- 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
- A23C19/051—Acidifying by combination of acid fermentation and of chemical or physical means
-
- 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
- A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
-
- 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
-
- 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
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Water Supply & Treatment (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
Claims (20)
1. Menetelmä hapatetun maitopohjan valmistamiseksi, joka menetelmä käsittää vaiheet: - aikaansaadaan maitoraaka-aineen ja ideaaliheraproteiiniliuoksen maitopohjainen liuos, joka ideaaliheraproteiiniliuos on maidon mikrosuodatuksesta saatua mikrosuodatuspermeaattia, - pastöroidaan maitopohjainen liuos noin 80 - noin 95 °C:n lämpötilassa noin 5 minuutin - noin 15 minuutin ajan, jolloin saadaan pastöroitu maitopohjainen liuos, - jäähdytetään pastöroitu maitopohjainen liuos, jolloin saadaan jäähdytetty maitopohjainen liuos, - lisätään koagulantti jäähdytettyyn seokseen ja kypsytetään, jolloin saadaan hapatettu maitopohja.
2. Patenttivaatimuksen 1 mukainen menetelmä, jolloin ideaaliheraproteiiniliuos on mikrosuodatuspermeaatin ultrasuodatuksesta saatua ultrasuodatusretentaattia.
3. Patenttivaatimuksen 1 tai 2 mukainen menetelmä, jolloin mikro-suodatus, ultrasuodatus tai molemmat tehdään käyttäen diasuodatusta.
4. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin ideaaliheraproteiiniliuoksen proteiinipitoisuus on alueella noin 4 % - noin 25 %, erityisesti noin 9 %.
5. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin maitoraaka-aine on rasvaton maito.
6. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin maitopohjaisen liuoksen heraproteiini/kaseiini-suhde on noin 21:79 -noin 50:50, erityisesti noin 30:70.
7. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin pastörointi tehdään noin 87 °C:ssa noin 7 minuuttia.
8. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin pastöroitu seos jäähdytetään 20 - 45 °C:n lämpötilaan, edullisesti noin 29 °C:seen.
9. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin hapatettua seosta kypsytetään noin 3 - noin 25 tuntia, edullisesti noin 20 tuntia.
10. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, joka lisäksi käsittää laktoosin hydrolyysivaiheen.
11. Patenttivaatimuksen 10 mukainen menetelmä, jolloin laktaasi-entsyymiä lisätään ennen kypsytystä.
12. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin juoksetetta lisätään ennen kypsytystä.
13. Jonkin edellä olevan patenttivaatimuksen mukainen menetelmä, jolloin hapatetun maitopohjan proteiinipitoisuus on noin 2 % - noin 6 %.
14. Jonkin patenttivaatimuksen 1-13 mukaisella menetelmällä valmistetun hapatetun maitopohjan käyttö hapatetun maitotuotteen, kuten rahkan, tuorejuuston, viilin ja jogurtin valmistamiseksi.
15. Hapatettu maitotuote, jonka heraproteiini/ kaseiini-suhde on noin 21:79 - noin 50:50, erityisesti noin 30:70, kiintoainepitoisuus noin 14 % - noin 28 % ja joka sisältää ideaaliheraproteiiniliuosta, joka on maidon mikrosuodatuksesta saatua mikrosuodatuspermeaattia.
16. Patenttivaatimuksen 15 mukainen hapatettu maitotuote, joka on rahka, tuorejuusto, jogurtti tai viili.
17. Menetelmä hapatetun maitotuotteen valmistamiseksi, joka menetelmä käsittää vaiheet: - otetaan jonkin patenttivaatimuksen 1-13 mukaisella menetelmällä valmistettu hapatettu maitopohja, - siivilöidään hapatettu maitopohja, jolloin saadaan siivilöity maitopohja, - separoidaan siivilöity maitopohja, jolloin saadaan hapatettu maitotuote.
18. Patenttivaatimuksen 17 mukainen menetelmä, joka käsittää hapatetun maitopohjan lämpökäsittelyn.
19. Patenttivaatimuksen 17 tai 18 mukainen menetelmä, jolloin hapatetun maitotuotteen kiintoainepitoisuus on noin 14 % - noin 28 %.
20. Menetelmä jogurtin valmistamiseksi, joka menetelmä käsittää vaiheet: - otetaan jonkin patenttivaatimuksen 1-13 mukaisella menetelmällä valmistettu hapatettu maitopohja, - sekoitetaan hapatettua maitopohjaa, jolloin saadaan jogurtti.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20126278A FI126703B (fi) | 2012-12-07 | 2012-12-07 | Hapatettuja maitopohjaisia tuotteita ja menetelmiä niiden valmistamiseksi |
| PCT/FI2013/051143 WO2014087054A1 (en) | 2012-12-07 | 2013-12-05 | Milk-based products and methods for producing the same |
| US14/650,217 US20150296822A1 (en) | 2012-12-07 | 2013-12-05 | Milk-based products and methods for producing the same |
| RU2015126868A RU2689546C2 (ru) | 2012-12-07 | 2013-12-05 | Продукты на основе молока и способы их получения |
| EP13815792.0A EP2928312B1 (en) | 2012-12-07 | 2013-12-05 | Method for producing milk-based products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20126278A FI126703B (fi) | 2012-12-07 | 2012-12-07 | Hapatettuja maitopohjaisia tuotteita ja menetelmiä niiden valmistamiseksi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FI20126278A FI20126278A (fi) | 2014-06-08 |
| FI126703B true FI126703B (fi) | 2017-04-13 |
Family
ID=49917108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI20126278A FI126703B (fi) | 2012-12-07 | 2012-12-07 | Hapatettuja maitopohjaisia tuotteita ja menetelmiä niiden valmistamiseksi |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US20150296822A1 (fi) |
| EP (1) | EP2928312B1 (fi) |
| FI (1) | FI126703B (fi) |
| RU (1) | RU2689546C2 (fi) |
| WO (1) | WO2014087054A1 (fi) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI129057B (fi) | 2014-12-22 | 2021-06-15 | Valio Oy | Menetelmä lusikoitavan hapatetun maitotuotteen valmistamiseksi |
| FI127870B (fi) * | 2015-08-31 | 2019-04-15 | Valio Oy | Mikropartikuloitu ideaaliheraproteiinivalmiste, menetelmä sen valmistamiseksi ja sen käyttö |
| FI128731B (fi) * | 2016-12-21 | 2020-11-13 | Valio Oy | Vähäsokerinen hapatettu maitotuote ja menetelmä sen valmistamiseksi |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3963836A (en) * | 1972-05-10 | 1976-06-15 | Lever Brothers Company | Preparation of yogurt and quark |
| US4702923A (en) * | 1985-10-08 | 1987-10-27 | Sennosuke Tokumaru | Lyophilized kefir yoghurt health food |
| NL8700661A (nl) * | 1987-03-20 | 1988-10-17 | Dmv Campina Bv | Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt. |
| US4956186A (en) * | 1989-10-25 | 1990-09-11 | Borden, Inc. | Process for the production of low calorie yogurt |
| CO4560537A1 (es) * | 1992-12-28 | 1998-02-10 | Nestle Sa | Composicion lactea y procedimiento de preparacion |
| US5373779A (en) * | 1994-01-03 | 1994-12-20 | Grusin; Gerald | Yogurt cheese making device |
| NZ527678A (en) * | 2003-08-19 | 2006-01-27 | Fonterra Co Operative Group | Dairy product and process |
| FR2866207B1 (fr) * | 2004-02-16 | 2006-12-01 | Gervais Danone Sa | Procede de preparation de produit laitier |
| FI124323B (fi) * | 2011-02-18 | 2014-06-30 | Valio Oy | Maitopohjainen tuote ja menetelmä sen valmistamiseksi |
-
2012
- 2012-12-07 FI FI20126278A patent/FI126703B/fi active IP Right Grant
-
2013
- 2013-12-05 US US14/650,217 patent/US20150296822A1/en not_active Abandoned
- 2013-12-05 RU RU2015126868A patent/RU2689546C2/ru active
- 2013-12-05 WO PCT/FI2013/051143 patent/WO2014087054A1/en active Application Filing
- 2013-12-05 EP EP13815792.0A patent/EP2928312B1/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| FI20126278A (fi) | 2014-06-08 |
| EP2928312B1 (en) | 2020-02-19 |
| WO2014087054A1 (en) | 2014-06-12 |
| EP2928312A1 (en) | 2015-10-14 |
| US20150296822A1 (en) | 2015-10-22 |
| RU2689546C2 (ru) | 2019-05-28 |
| RU2015126868A (ru) | 2017-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2827558C (en) | Cheese and preparing the same | |
| DK2720555T3 (en) | Cheese and its preparation | |
| IE20080476A1 (en) | Miscellar casein powders with different levels of calcium and cheeses prepared therefrom | |
| RU2689723C2 (ru) | Концентрат белка молочной сыворотки, кисломолочный продукт, содержащий концентрат, и способы | |
| NZ553634A (en) | Wheyless process for the production of mozzarella string cheese using dry dairy ingredients | |
| US20170013852A1 (en) | Protein products and methods for producing them | |
| FI126703B (fi) | Hapatettuja maitopohjaisia tuotteita ja menetelmiä niiden valmistamiseksi | |
| FI127843B (fi) | Juotavat hapatetut maitoproteiinituotteet ja menetelmä niiden valmistamiseksi | |
| CA2902503C (en) | Method for the manufacture of a cream cheese | |
| EP4025061B1 (en) | Method of making french-type goat cheese | |
| EP4185118B1 (en) | Method of making cheese | |
| WO2018185375A1 (en) | Products and methods for producing the same | |
| AU2012216967B2 (en) | Cheese and preparing the same | |
| CN113453557A (zh) | 一种简易奶酪涂抹酱的生产方法及其产品 | |
| JP2018064481A (ja) | 酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法及び酸凝固性の乳食品の製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Ref document number: 126703 Country of ref document: FI Kind code of ref document: B |