RU2016100916A - Способ получения ферментированного молочного продукта с пониженным содержанием лактозы и улучшенными питательными и органолептическими свойствами - Google Patents
Способ получения ферментированного молочного продукта с пониженным содержанием лактозы и улучшенными питательными и органолептическими свойствами Download PDFInfo
- Publication number
- RU2016100916A RU2016100916A RU2016100916A RU2016100916A RU2016100916A RU 2016100916 A RU2016100916 A RU 2016100916A RU 2016100916 A RU2016100916 A RU 2016100916A RU 2016100916 A RU2016100916 A RU 2016100916A RU 2016100916 A RU2016100916 A RU 2016100916A
- Authority
- RU
- Russia
- Prior art keywords
- bar
- milk
- dairy product
- fermented dairy
- lowered
- Prior art date
Links
- 235000021001 fermented dairy product Nutrition 0.000 title claims 5
- 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 claims 2
- 239000008101 lactose Substances 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000008935 nutritious Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 claims 11
- 235000020183 skimmed milk Nutrition 0.000 claims 6
- 235000013336 milk Nutrition 0.000 claims 5
- 239000008267 milk Substances 0.000 claims 5
- 210000004080 milk Anatomy 0.000 claims 5
- 239000000843 powder Substances 0.000 claims 3
- 235000008939 whole milk Nutrition 0.000 claims 3
- 235000016127 added sugars Nutrition 0.000 claims 1
- 239000008122 artificial sweetener Substances 0.000 claims 1
- 235000021311 artificial sweeteners Nutrition 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 claims 1
- 238000006460 hydrolysis reaction Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000001728 nano-filtration Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 238000001223 reverse osmosis Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 claims 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
- 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
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, 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
- 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
- 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
-
- 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
- A23C9/1427—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 dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
-
- 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
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)
- Dairy Products (AREA)
Claims (14)
1. Способ получения ферментированного молочного продукта, включающий следующие стадии:
a) гидролиз лактозы, содержащейся в молоке;
b) концентрирование белков и сахаров посредством процесса фильтрации полученной композиции при высоком давлении;
при этом стадию ферментации молока выполняют на стадии а), или после стадии а), или после стадии b).
2. Способ по п. 1, в котором указанный ферментированный молочный продукт представляет собой сливочный сыр или йогурт.
3. Способ по п. 1 или 2, в котором стадия b) представляет собой стадию b') нанофильтрации.
4. Способ по п. 3, в котором указанную стадию b') выполняют при давлении в диапазоне от около 25 бар до около 35 бар, предпочтительно от около 30 бар до около 35 бар, более предпочтительно при давлении около 30 бар.
5. Способ по п. 1 или 2, в котором стадия b) представляет собой стадию bʺ) обратного осмоса.
6. Способ по п. 5, в котором стадию bʺ) выполняют при давлении в диапазоне от около 15 бар до около 34 бар, предпочтительно от около 18 бар до около 30 бар, более предпочтительно от около 24 бар до около 30 бар, даже более предпочтительно около 30 бар.
7. Способ по любому из пп. 1, 2, 4 и 6, в котором указанное молоко выбрано из группы, состоящей из цельного молока, частично или полностью обезжиренного молока и сухого обезжиренного молока.
8. Ферментированный молочный продукт, получаемый в соответствии со способом по любому из пп. 1-7.
9. Ферментированный молочный продукт по п. 8, по существу не содержащий каких-либо добавленных сахаров или искусственных подсластителей.
10. Способ по п. 3, в котором указанное молоко выбрано из группы, состоящей из цельного молока, частично или полностью обезжиренного молока и сухого обезжиренного молока.
11. Способ по п. 5, в котором указанное молоко выбрано из группы, состоящей из цельного молока, частично или полностью обезжиренного молока и сухого обезжиренного молока.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2013/001645 WO2015008103A1 (en) | 2013-07-17 | 2013-07-17 | Process for preparing a fermented dairy product with reduced amount of lactose and improved nutritional and organoleptic properties |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2016100916A true RU2016100916A (ru) | 2017-08-22 |
| RU2654592C2 RU2654592C2 (ru) | 2018-05-21 |
Family
ID=49209510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2016100916A RU2654592C2 (ru) | 2013-07-17 | 2013-07-17 | Способ получения ферментированного молочного продукта с пониженным содержанием лактозы и улучшенными питательными и органолептическими свойствами |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20160157503A1 (ru) |
| EP (1) | EP3021677B1 (ru) |
| CA (1) | CA2919605A1 (ru) |
| ES (1) | ES2684367T3 (ru) |
| MA (1) | MA38830A1 (ru) |
| MX (1) | MX2016000661A (ru) |
| RU (1) | RU2654592C2 (ru) |
| WO (1) | WO2015008103A1 (ru) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2612634C1 (ru) * | 2015-12-17 | 2017-03-09 | Акционерное общество "ДАНОН РОССИЯ" | Способ производства сухого топленого обезжиренного молока |
| AU2016377689A1 (en) * | 2015-12-24 | 2018-07-05 | Danone US, LLC. | Sweetened dairy products with steviol glycosides and lactase enzyme |
| FI128731B (en) | 2016-12-21 | 2020-11-13 | Valio Oy | Low sugar sour milk product and process for its preparation |
| JP2019058132A (ja) * | 2017-09-27 | 2019-04-18 | 株式会社明治 | 発酵乳及び発酵乳の製造方法 |
| EP3740079B1 (en) * | 2018-01-15 | 2024-02-21 | Chr. Hansen A/S | Fermented milk product and preparation thereof using phospholipase |
| EP3793365A1 (en) * | 2018-05-18 | 2021-03-24 | Arla Foods amba | Fermented milk ingredient |
| EP3583853B1 (de) | 2018-06-18 | 2021-01-06 | DMK Deutsches Milchkontor GmbH | Verfahren zur herstellung von sauermolke mit vermindertem lactosegehalt |
| US11278035B2 (en) * | 2018-10-19 | 2022-03-22 | Compagnie Gervais Danone | Reduced carbohydrate dairy products |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI115752B (fi) * | 2002-05-14 | 2005-07-15 | Valio Oy | Menetelmä käytettäväksi vähälaktoosisen tai laktoosittoman maitotuotteen valmistamiseksi |
| US8449938B2 (en) * | 2002-05-14 | 2013-05-28 | Valio Ltd | Lactose-free milk product and processes for producing the same |
| AT502598B1 (de) * | 2002-05-21 | 2009-05-15 | Pinzgau Milch Registrierte Gen | Gesäuertes milchprodukt und verfahren zur herstellung desselben |
| US7169428B2 (en) * | 2002-08-27 | 2007-01-30 | Select Milk Producers Inc. | Dairy compositions and method of making |
| US20070166447A1 (en) * | 2002-08-27 | 2007-07-19 | Select Milk Producers, Inc. | Dairy compositions and method of making |
| KR20040103818A (ko) * | 2004-10-19 | 2004-12-09 | 최석호 | 저유당우유 및 그 제조 방법 |
| DK176760B1 (da) * | 2007-10-03 | 2009-06-29 | Arla Foods Amba | Process for producing lactose-free milk |
| US20090297660A1 (en) * | 2008-06-02 | 2009-12-03 | Kraft Food Holdings, Inc. | Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels |
| FI123201B (fi) * | 2010-10-29 | 2012-12-14 | Valio Oy | Maitopohjainen tuote ja valmistusmenetelmä |
| FI124323B (fi) * | 2011-02-18 | 2014-06-30 | Valio Oy | Maitopohjainen tuote ja menetelmä sen valmistamiseksi |
| CZ22449U1 (cs) * | 2011-05-23 | 2011-06-30 | Polabské mlékárny, a. s. | Zarízení na výrobu tvarohu |
-
2013
- 2013-07-17 CA CA2919605A patent/CA2919605A1/en not_active Abandoned
- 2013-07-17 WO PCT/IB2013/001645 patent/WO2015008103A1/en active Application Filing
- 2013-07-17 ES ES13763114.9T patent/ES2684367T3/es active Active
- 2013-07-17 US US14/905,922 patent/US20160157503A1/en not_active Abandoned
- 2013-07-17 EP EP13763114.9A patent/EP3021677B1/en active Active
- 2013-07-17 MX MX2016000661A patent/MX2016000661A/es active IP Right Grant
- 2013-07-17 RU RU2016100916A patent/RU2654592C2/ru active
-
2016
- 2016-02-05 MA MA38830A patent/MA38830A1/fr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RU2654592C2 (ru) | 2018-05-21 |
| ES2684367T3 (es) | 2018-10-02 |
| WO2015008103A1 (en) | 2015-01-22 |
| US20160157503A1 (en) | 2016-06-09 |
| EP3021677A1 (en) | 2016-05-25 |
| CA2919605A1 (en) | 2015-01-22 |
| MA38830A1 (fr) | 2017-02-28 |
| MX2016000661A (es) | 2016-06-07 |
| EP3021677B1 (en) | 2018-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2016100916A (ru) | Способ получения ферментированного молочного продукта с пониженным содержанием лактозы и улучшенными питательными и органолептическими свойствами | |
| WO2013068653A3 (en) | Method for producing a milk product | |
| RU2013142354A (ru) | Сыр и его получение | |
| JP2014505486A5 (ru) | ||
| FI20115156A0 (fi) | Maitopohjainen tuote ja menetelmä sen valmistamiseksi | |
| NZ585594A (en) | Methods for casein production | |
| RU2004136296A (ru) | Способ производства молочного продукта, не содержащего лактозу | |
| RU2013157826A (ru) | Сыр и его получение | |
| PH12019500262A1 (en) | Process for producing infant formula products and acidic dairy products from milk | |
| EA200900859A1 (ru) | Способ производства сыра | |
| ATE455469T1 (de) | Verfahren zur herstellung eines konzentrierten milchproteinbestandteils | |
| RU2010113847A (ru) | Способ получения белково-витаминного продукта | |
| RU2016124275A (ru) | Способ переработки молока | |
| NZ591117A (en) | Method to separate lipids from cheese whey and fat-free whey protein product formed thereby | |
| RU2603270C1 (ru) | Способ производства творога | |
| RU2015126868A (ru) | Продукты на основе молока и способы их получения | |
| RU2018125939A (ru) | Модификация минерального состава молока | |
| WO2017103334A1 (en) | Modification of dry matter composition and/or dry matter content of milk or cream | |
| JP2012040017A5 (ru) | ||
| RU2007112550A (ru) | Способ производства йогурта | |
| CA2902503C (en) | Method for the manufacture of a cream cheese | |
| RU2555411C1 (ru) | Способ производства концентрированного раствора лактозы | |
| RU2604182C1 (ru) | Способ получения концентрированных сывороточных белков методом диафильтрации | |
| RU2014117400A (ru) | Способ производства мягкого творожного сыра | |
| RU2016113450A (ru) | Способ производства творога |