FI950120A - Use of Stabilized Whey Protein Powders for the Production of Melt Cheeses and Cheese Preparations and Methods for their Preparation - Google Patents

Use of Stabilized Whey Protein Powders for the Production of Melt Cheeses and Cheese Preparations and Methods for their Preparation Download PDF

Info

Publication number
FI950120A
FI950120A FI950120A FI950120A FI950120A FI 950120 A FI950120 A FI 950120A FI 950120 A FI950120 A FI 950120A FI 950120 A FI950120 A FI 950120A FI 950120 A FI950120 A FI 950120A
Authority
FI
Finland
Prior art keywords
production
methods
cheeses
melt
preparation
Prior art date
Application number
FI950120A
Other languages
Finnish (fi)
Swedish (sv)
Other versions
FI950120A0 (en
FI113237B (en
Inventor
Karl Merkenich
Andrea Maurer-Rothmann
Guenther Scheurer
Edgar Walter
Kristian Albertsen
Arnd Wilmsen
Original Assignee
Danmark Protein As
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 Danmark Protein As filed Critical Danmark Protein As
Publication of FI950120A0 publication Critical patent/FI950120A0/en
Publication of FI950120A publication Critical patent/FI950120A/en
Application granted granted Critical
Publication of FI113237B publication Critical patent/FI113237B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

The invention concerns the use, in the production of process cheese and cheese preparations, of stabilized milk protein, or casein, in the form of a dry powder containing 0.5 to 20 % of phosphate and/or citrate and with a protein content of over 30 % relative to the dry product. The invention also concerns methods of manufacturing such process cheese and cheese preparations.
FI950120A 1992-07-11 1995-01-10 Use of Stabilized Whey Protein Powders for the Production of Melt Cheeses and Cheese Preparations and Methods for their Preparation FI113237B (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE4222875A DE4222875C2 (en) 1992-07-11 1992-07-11 Use of stabilized protein powder for the production of processed cheese and cheese preparations
DE4222875 1992-07-11
PCT/EP1993/001813 WO1994001000A1 (en) 1992-07-11 1993-07-10 Use of stabilized milk-protein powder in the production of process cheese and cheese preparations, and methods of manufacturing such products
EP9301813 1993-07-10

Publications (3)

Publication Number Publication Date
FI950120A0 FI950120A0 (en) 1995-01-10
FI950120A true FI950120A (en) 1995-01-10
FI113237B FI113237B (en) 2004-03-31

Family

ID=6463012

Family Applications (1)

Application Number Title Priority Date Filing Date
FI950120A FI113237B (en) 1992-07-11 1995-01-10 Use of Stabilized Whey Protein Powders for the Production of Melt Cheeses and Cheese Preparations and Methods for their Preparation

Country Status (13)

Country Link
EP (1) EP0651610B1 (en)
JP (1) JPH08501683A (en)
AT (1) ATE140854T1 (en)
AU (1) AU675230B2 (en)
CA (1) CA2139925C (en)
DE (2) DE4222875C2 (en)
DK (1) DK0651610T3 (en)
ES (1) ES2091624T3 (en)
FI (1) FI113237B (en)
GR (1) GR3020864T3 (en)
NZ (1) NZ254127A (en)
RU (1) RU2092067C1 (en)
WO (1) WO1994001000A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4128124C2 (en) * 1991-08-24 1993-12-02 Benckiser Knapsack Ladenburg Use of sodium polyphosphates for the production of cheese
DE19711805A1 (en) * 1996-03-27 1998-09-24 New Zealand Milk Products Euro Modified milk-based whey cheese and dessert products
US6669978B2 (en) 2001-06-15 2003-12-30 Kraft Foods Holdings, Inc. Method for preparing process cheese containing increased levels of whey protein
EG23432A (en) 2001-12-17 2005-07-25 New Zealand Dairy Board
DE10246606A1 (en) * 2002-10-05 2004-04-29 Bundesrepublik Deutschland, vertreten durch Bundesministerium der Verteidigung, vertreten durch Bundesamt für Wehrtechnik und Beschaffung Production of a stabilized and low temperature-spreadable spread similar to butter or margarine involves emulsifying a modified protein with a salt and fat
EP1698231B1 (en) * 2004-11-25 2009-06-10 Kraft Foods R & D, Inc. Zweigniederlassung München Cream cheese product and its method of preparation
CN108065337B (en) * 2016-11-15 2022-10-28 内蒙古伊利实业集团股份有限公司 Method for preventing casein gel from precipitating in casein-containing emulsion processing process

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2342299B2 (en) * 1973-08-22 1975-07-24 Chemische Fabrik Budenheim Rudolf A. Oetker, 6501 Budenheim Process for making processed cheese
US4166142A (en) * 1975-02-03 1979-08-28 Stauffer Chemical Company Process cheese containing a modified whey solids
CH600787A5 (en) * 1975-03-20 1978-06-30 Nestle Sa
US4460615A (en) * 1981-10-02 1984-07-17 Kyowa Hakko Kogyo Kabushiki Kaisha Process for improving the quality of whey protein
AU9097982A (en) * 1981-12-02 1983-06-09 Commonwealth Scientific And Industrial Research Organisation Stabilized whey protein concentrates

Also Published As

Publication number Publication date
AU4567493A (en) 1994-01-31
EP0651610A1 (en) 1995-05-10
ATE140854T1 (en) 1996-08-15
DE4222875C2 (en) 1995-07-13
AU675230B2 (en) 1997-01-30
WO1994001000A1 (en) 1994-01-20
CA2139925A1 (en) 1994-01-20
JPH08501683A (en) 1996-02-27
DE59303366D1 (en) 1996-09-05
GR3020864T3 (en) 1996-11-30
CA2139925C (en) 1998-12-22
ES2091624T3 (en) 1996-11-01
FI950120A0 (en) 1995-01-10
DK0651610T3 (en) 1996-08-26
RU2092067C1 (en) 1997-10-10
NZ254127A (en) 1996-05-28
FI113237B (en) 2004-03-31
DE4222875A1 (en) 1994-01-13
EP0651610B1 (en) 1996-07-31

Similar Documents

Publication Publication Date Title
NZ228690A (en) Continuous production of cheese curds from ultrafiltrated milk
AU626419B2 (en) Process for the production of a cheese curd containing whey protein and cheeses prepared therefrom
NZ196827A (en) Decationising milk using cation-exchange resin casein lactoserum curd and cheese
FI950120A (en) Use of Stabilized Whey Protein Powders for the Production of Melt Cheeses and Cheese Preparations and Methods for their Preparation
ES527230A0 (en) METHOD OF PREPARING DAIRY POWDER PRODUCTS
DE3464838D1 (en) Whey protein food product base
GR3033046T3 (en) Dairy based spread
MX169401B (en) PREPARATION OF A FOOD PRODUCT
DE2964686D1 (en) Process and apparatus for acidifying milk, notably in the preparation of casein, and whey obtained
GB1045860A (en) Improved food compositions
IE892039L (en) Process for the production of rennet cheese for raw milk
MY132803A (en) Protein composition, preparation and use thereof, and products containing same and preparation thereof
AU7248681A (en) Production of pasteurized cheese in powder form
IL95009A0 (en) Process for the continuous manufacture of cream cheese and fresh cheese
AU2268988A (en) Acid proteinic concentrate obtained from milk, process for its production and its use in cheese making
GR860036B (en) Entraiment of exogenous materials in cheese curds
FR2663335B1 (en) PROCESS FOR IMPROVING THE PROPERTIES OF A PLANT PROTEIN MATERIAL, THE PROTEIN MATERIAL OBTAINED, AND PRODUCTS CONTAINING THE SAME.
NZ227938A (en) Process for the production of water-soluble milk protein from cow's milk
IT7919144A0 (en) OBTAINED THROUGH THIS PROCEDURE OF VALORIZATION PROCEDURE. OF WASTE FROM THE MILLING INDUSTRY AND FOOD PRODUCTS
FR2598889B1 (en) PROCESS FOR THE MANUFACTURE OF MILK YOGURT FERMENTATION PRODUCTS IN THE DRY CONDITION, AND PRODUCTS OBTAINED.
AU4165385A (en) Preparing a product containing casein and whey protein
AU6386490A (en) The use in cheese making of milk from animals supplementary fed with protected amino acids.
Dolezalek et al. Influence of microbial rennet Fromase and pepsin rennet on ripening and quality of Edam cheese.
BG29737A1 (en) Method for continuous turning into cheese of milk by the production of white brined cheese and other soft cheeses
IE42336L (en) Bacterial culture for cheese making