BRPI0701649A - método de produção de um queijo processado, queijo processado, e método de modificação de soro de leite - Google Patents

método de produção de um queijo processado, queijo processado, e método de modificação de soro de leite

Info

Publication number
BRPI0701649A
BRPI0701649A BRPI0701649-2A BRPI0701649A BRPI0701649A BR PI0701649 A BRPI0701649 A BR PI0701649A BR PI0701649 A BRPI0701649 A BR PI0701649A BR PI0701649 A BRPI0701649 A BR PI0701649A
Authority
BR
Brazil
Prior art keywords
processed cheese
whey
protein
whey protein
production method
Prior art date
Application number
BRPI0701649-2A
Other languages
English (en)
Inventor
Yinqing Ma
Ted Riley Lindstrom
Gavin Matthew Schmidt
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0701649A publication Critical patent/BRPI0701649A/pt

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; PREPARATION 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
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)

Abstract

MéTODO DE PRODUçãO DE UM QUEIJO PROCESSADO, QUEIJO PROCESSADO, E, MéTODO DE MODIFICAçãO DE SORO DE LEITE São apresentados um queijo processado e um método para a formação do queijo processado. O queijo processado geralmente inclui entre cerca de 14 a cerca de 16% de proteína, cerca de 45 a cerca de 50% de umidade; e uma relação entre a proteína de caseína e a proteína de soro de leite de pelo menos cerca de 60:40. O método de formação do queijo processado inclui o tratamento térmico de uma proteína de soro de leite com uma concentração de proteína e um pH suficiente para formar agregados de proteína de soro de leite, a mistura da proteína de soro de leite tratada termicamente com um concentrado de proteína de soro de leite para formar uma suspensão; e o aquecimento da suspensão durante um tempo e em uma temperatura suficiente para formar o queijo processado. Em uma forma, o queijo processado inclui cerca de 3 a cerca de 6,3% de proteína de soro de leite modificado.
BRPI0701649-2A 2006-05-12 2007-05-11 método de produção de um queijo processado, queijo processado, e método de modificação de soro de leite BRPI0701649A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/383,156 US20070134396A1 (en) 2005-12-13 2006-05-12 Modified Whey Protein For Low Casein Processed Cheese

Publications (1)

Publication Number Publication Date
BRPI0701649A true BRPI0701649A (pt) 2008-01-15

Family

ID=38235112

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0701649-2A BRPI0701649A (pt) 2006-05-12 2007-05-11 método de produção de um queijo processado, queijo processado, e método de modificação de soro de leite

Country Status (13)

Country Link
US (1) US20070134396A1 (pt)
EP (1) EP1854362A1 (pt)
JP (1) JP2007300925A (pt)
CN (1) CN101301010A (pt)
AR (1) AR060896A1 (pt)
AU (1) AU2007201948A1 (pt)
BR (1) BRPI0701649A (pt)
CA (1) CA2588333A1 (pt)
MX (1) MX351749B (pt)
NO (1) NO20072422L (pt)
NZ (1) NZ555086A (pt)
RU (1) RU2007117688A (pt)
ZA (1) ZA200703717B (pt)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090169690A1 (en) * 2007-12-28 2009-07-02 Yinqing Ma Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism
CA2758458A1 (en) 2009-04-15 2010-10-21 Fonterra Co-Operative Group Limited Dairy product and process
AU2010311316B2 (en) * 2009-10-28 2015-03-12 Valio Ltd Whey protein product and a method for its preparation
DK3349590T3 (da) * 2015-08-24 2021-12-20 Arla Foods Amba Stabilisatorfri hytteost, en fortykket mejerivæske egnet til fremstilling heraf og relaterede fremgangsmåder
CN115175567B (zh) * 2020-01-29 2025-03-14 阿拉食品公司 奶酪样产品、其用途及其制备方法
CN113973977B (zh) * 2021-11-09 2023-11-24 大连工业大学 一种热处理联合均质生产热稳定性及可溶性蛋白粉的方法
CN114262357B (zh) * 2021-12-29 2023-08-11 浙江旅游职业学院 一种基于ph偏移技术的亚麻蛋白改性设备及方法
CN114326847B (zh) * 2021-12-29 2023-03-21 浙江旅游职业学院 一种用于蛋白质改性研究的智能化调控pH值设备及方法

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1453815A (fr) * 1965-01-22 1966-07-22 Genvrain Sa Procédé permettant d'augmenter le rendement dans la fabrication des fromages
FR1555757A (pt) * 1967-11-30 1969-01-31
US3852506A (en) * 1973-05-21 1974-12-03 Gen Foods Corp Dispersible improved whey protein composition and method
GB1525791A (en) * 1975-02-03 1978-09-20 Stauffer Chemical Co Cheese product containing partially soluble whey solids product
CH630243A5 (fr) * 1978-05-11 1982-06-15 Nestle Sa Procede de recuperation des proteines du lactoserum.
NL181326C (nl) * 1979-11-20 1987-08-03 Stichting Bedrijven Van Het Werkwijze voor de bereiding van voedingsmiddelen waarin een in water oplosbare gedenatureerde wei-eiwitsamenstelling wordt opgenomen alsmede werkwijze ter bereiding van oplosbare gedenatureerde wei-eiwitsamenstellingen.
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US4961953A (en) * 1986-06-20 1990-10-09 John Labatt Limited/John Labatt Limitee Fat emulating protein products and process
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products
US5217741A (en) * 1991-01-25 1993-06-08 Snow Brand Milk Products Co., Ltd. Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same
JP2529052B2 (ja) * 1991-01-25 1996-08-28 雪印乳業株式会社 ホエ―蛋白質含有溶液、それを用いたホエ―蛋白質ゲル化物、ホエ―蛋白質粉末及び加工食品
JP3009778B2 (ja) * 1992-03-16 2000-02-14 雪印乳業株式会社 脂肪代替ゲル化物及びこれを含有する食品
DE4313014A1 (de) * 1992-06-10 1993-12-16 Danmark Protein A S Videbaek Teildenaturiertes Molkenproteinprodukt
EP0696426A1 (fr) * 1994-08-13 1996-02-14 Societe Des Produits Nestle S.A. Procédé de fabrication d'un agent de texture pour produits laitiers
DE69528991T2 (de) * 1995-08-08 2003-07-24 Snow Brand Milk Products Co., Ltd. Modifiziertes molke-protein und ein verfahren für seine herstellung
US6139900A (en) * 1998-08-11 2000-10-31 North Carolina State University Method of forming whey protein products
DE19906379B4 (de) * 1999-02-16 2006-05-18 Huss, Manfred Herstellung eines aggregierten Molkenproteinprodukts
US6270814B1 (en) * 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
US6261624B1 (en) * 1999-07-14 2001-07-17 North Carolina State University Thermal and PH stable protein thickening agent and method of making the same
US6669978B2 (en) * 2001-06-15 2003-12-30 Kraft Foods Holdings, Inc. Method for preparing process cheese containing increased levels of whey protein
US7250183B2 (en) * 2003-12-30 2007-07-31 Kraft Foods Holdings, Inc. Cream cheese made from whey protein polymers

Also Published As

Publication number Publication date
NO20072422L (no) 2007-11-13
CA2588333A1 (en) 2007-11-12
AR060896A1 (es) 2008-07-23
JP2007300925A (ja) 2007-11-22
RU2007117688A (ru) 2008-11-20
MX2007005683A (es) 2009-01-13
EP1854362A1 (en) 2007-11-14
NZ555086A (en) 2008-12-24
ZA200703717B (en) 2008-07-30
MX351749B (es) 2017-10-13
CN101301010A (zh) 2008-11-12
US20070134396A1 (en) 2007-06-14
AU2007201948A1 (en) 2007-11-29

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B11T Dismissal of application maintained [chapter 11.20 patent gazette]