DK2675280T3 - Ost og fremstilling af samme - Google Patents

Ost og fremstilling af samme Download PDF

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Publication number
DK2675280T3
DK2675280T3 DK12710524.5T DK12710524T DK2675280T3 DK 2675280 T3 DK2675280 T3 DK 2675280T3 DK 12710524 T DK12710524 T DK 12710524T DK 2675280 T3 DK2675280 T3 DK 2675280T3
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DK
Denmark
Prior art keywords
cheese
microfiltration
milk
permeate
ultrafiltration
Prior art date
Application number
DK12710524.5T
Other languages
English (en)
Inventor
Terhi Aaltonen
Pirkko Nurmi
Original Assignee
Valio Ltd
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 Valio Ltd filed Critical Valio Ltd
Application granted granted Critical
Publication of DK2675280T3 publication Critical patent/DK2675280T3/da

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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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by 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; PREPARATION 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; PREPARATION THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/12—Concentration by evaporation
    • 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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/14—Concentration, evaporation or drying combined with other treatment
    • 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
    • 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
    • A23C19/02—Making cheese 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis 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; PREPARATION 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • 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
    • 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; PREPARATION 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; PREPARATION 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Claims (11)

1. Fremgangsmåde til fremstilling af ost, omfattende trinnene: - at tilvejebringe et mælke-råmateriale, - at udsætte mælke-råmaterialet for mikrofiltrering (MF) for at separere kasein i et mikrofiltreringsretentat og valleproteiner i et mikrofiltreringspermeat, - at udføre mikrofiltreringen ved hjælp af ét eller flere diafiltrerings (DF) -trin for at tilvejebringe et kaseinkoncentrat som et diafiltrerings-retentat, hvor den totale koncentrationsgrad i MF-/DF-trinnene er over 4, hvorefter kaseinkoncentratet præ-forsures til at fremstille et forsuret kaseinkoncentrat, hvorefter det forsurede kaseinkoncentrat koncentreres for at fremstille fuldstændig koncentreret præ-ost, - at behandle den fuldstændig koncentrerede præ-ost til et osteprodukt.
2. Fremgangsmåden ifølge krav 1, hvor mikrofiltreringen inkluderer to diafiltreringstrin, hvor et UF-permeat opnået fra ultrafiltrering af mælk, et UF-permeat opnået fra ultrafiltrering af et mikrofiltreringspermeat afledt fra mikrofiltrering af mælk eller vand, fortrinsvis et UF-permeat opnået fra ultrafiltrering af et mikrofiltreringspermeat afledt fra mikrofiltrering af mælk, anvendes som diavand i det første trin, og vand, saltvand, et UF-permeat opnået fra ultrafiltrering af mælk, et UF-permeat opnået fra ultrafiltrering af et mikrofiltreringspermeat afledt fra mikrofiltrering af mælk, eller et NF-permeat opnået fra nanofiltrering af et ultrafiltreringspermeat afledt fra ultrafiltrering af mælk, fortrinsvis saltvand anvendes som diavand i det andet trin for at tilvejebringe et laktose-standardiseret kaseinkoncentrat.
3. Fremgangsmåden ifølge krav 2, hvor vandindholdet af den fedtfrie del (ROV) af det laktose-standardiserede kaseinkoncentrat er omkring 50 til 90 vægtprocent.
4. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor mælke-råmaterialet, kaseinkoncentratet og/eller det forsurede kaseinkoncentrat udsættes for en varmebehandling ved en temperatur i området fra 50 °C til 150 °C.
5. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor det forsurede kaseinkoncentrat haren pH-værdi på omkring 5,0 til 6,1, fortrinsvis mindre end 6,0, mere fortrinsvis højst 5,9.
6. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor koncentrationen af det forsurede kaseinkoncentrat udføres ved membranfiltrering og/eller fordampning, fortrinsvis ved filtrering for at fremstille fuldstændig koncentreret præ-ost.
7. Fremgangsmåden ifølge krav 6, hvor membranfiltreringen er mikrofiltrering eller ultrafiltrering, fortrinsvis mikrofiltrering.
8. Fremgangsmåden ifølge krav 7, hvor mikrofiltreringen udføres ved brug af diafiltrering.
9. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor den fuldstændig koncentrerede præ-ost har et calcium-til-total-protein-forhold på 5 til 34 mg calcium/g total protein, fortrinsvis 18 til 34 mg calcium/g total protein.
10. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor et forsuringsmiddel og/eller et koaguleringsmiddel tilsættes til den fuldstændig koncentrerede præ-ost for at fremstille osteproduktet.
11. Fremgangsmåden ifølge et hvilket som helst af de foregående krav, hvor osteproduktet har et forhold mellem totalt indhold af β-lactoglobulin og a-lactalbumin til glycomakropeptid på højst omkring 1,35.
DK12710524.5T 2011-02-18 2012-02-16 Ost og fremstilling af samme DK2675280T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20115161A FI123267B (fi) 2011-02-18 2011-02-18 Juusto ja sen valmistus
PCT/FI2012/050153 WO2012110706A1 (en) 2011-02-18 2012-02-16 Cheese and preparing the same

Publications (1)

Publication Number Publication Date
DK2675280T3 true DK2675280T3 (da) 2017-12-18

Family

ID=43629833

Family Applications (1)

Application Number Title Priority Date Filing Date
DK12710524.5T DK2675280T3 (da) 2011-02-18 2012-02-16 Ost og fremstilling af samme

Country Status (13)

Country Link
US (1) US20140017357A1 (da)
EP (1) EP2675280B1 (da)
JP (1) JP5921579B2 (da)
KR (1) KR101998891B1 (da)
CN (1) CN103501621B (da)
BR (1) BR112013021089A2 (da)
CA (1) CA2827558C (da)
DK (1) DK2675280T3 (da)
FI (1) FI123267B (da)
MX (1) MX353173B (da)
PL (1) PL2675280T3 (da)
RU (1) RU2585213C2 (da)
WO (1) WO2012110706A1 (da)

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FI123267B (fi) * 2011-02-18 2013-01-15 Valio Oy Juusto ja sen valmistus
US10721940B2 (en) 2011-07-21 2020-07-28 Kraft Food Group Brands Llc Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products
PT2861080T (pt) * 2012-06-15 2017-07-18 Arla Foods Amba Produtos lácteos com ligação de água aumentada
JP6259253B2 (ja) * 2013-10-18 2018-01-10 雪印メグミルク株式会社 未熟性フレッシュチーズおよびその製造方法
US9826751B2 (en) 2014-01-21 2017-11-28 Land O'lakes, Inc. Food products and systems and methods of making same
US9793104B2 (en) 2015-01-29 2017-10-17 Aixtron Se Preparing a semiconductor surface for epitaxial deposition
EP3053444B1 (en) * 2015-02-06 2018-04-11 Tine SA Method for preparing concentrated fermented milk products and fresh cheeses
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HRP20191991T1 (hr) * 2015-06-25 2020-02-07 Nutribio Metoda za proizvodnju deminiralizirane mliječne proteinske kompozicije,prilagođena posebno za organski sektor i demineralizirana mliječna proteinska kompozicija
RU2756110C2 (ru) * 2015-11-19 2021-09-28 Саут Дакота Борд Оф Риджентс Способ и система для производства мицеллярного казеинового концентрата с пониженным содержанием минеральных веществ
FI128275B (en) * 2015-12-16 2020-02-14 Valio Oy Method for producing an acidified milk product
RU2677128C2 (ru) * 2017-05-31 2019-01-15 Федеральное государственное бюджетное образовательное учреждение высшего образования "Уральский государственный экономический университет" (УрГЭУ) Способ производства ультрафильтрационного биотворога
WO2020038969A1 (en) 2018-08-22 2020-02-27 Frieslandcampina Nederland B.V. Method for making cheese and use of casein
WO2020115012A1 (en) 2018-12-03 2020-06-11 Frieslandcampina Nederland B.V. Preparation of pasta filata cheese precursor and pasta filata cheese
US11259535B2 (en) 2019-05-07 2022-03-01 Land O'lakes, Inc. Food products and systems and methods of making same
US20220330567A1 (en) * 2019-09-05 2022-10-20 Dairy Protein Cooperation Food B.V. Method of making french-type goat cheese
US12011011B2 (en) * 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
WO2022200617A1 (en) 2021-03-26 2022-09-29 Arla Foods Amba Novel milk fat globule concentrate, method of production, and food products containing it
EP4344551B1 (en) 2022-09-28 2025-10-29 Arla Foods amba Novel method of producing butter-like products and the obtainable butter-like products
KR102857605B1 (ko) 2022-12-02 2025-09-09 (주)한국일오삼 케이지 사육을 하지 않고 비강제급이 사육방식으로 생산된 푸아그라를 이용한 푸아그라 치즈 및 그의 제조방법
EP4637371A1 (en) * 2022-12-22 2025-10-29 Arla Foods amba A method of controlling the mineral content in a whey protein concentrate
CN118044547A (zh) * 2024-03-29 2024-05-17 黑龙江飞鹤乳业有限公司 低盐型干酪基料及其制备方法和应用

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Also Published As

Publication number Publication date
FI20115161A0 (fi) 2011-02-18
EP2675280A1 (en) 2013-12-25
RU2585213C2 (ru) 2016-05-27
PL2675280T3 (pl) 2018-02-28
CN103501621B (zh) 2015-09-09
MX2013009486A (es) 2014-05-01
JP5921579B2 (ja) 2016-05-24
AU2012216967A1 (en) 2013-10-10
JP2014505486A (ja) 2014-03-06
FI20115161L (fi) 2012-08-19
CA2827558A1 (en) 2012-08-23
EP2675280B1 (en) 2017-10-11
CA2827558C (en) 2019-04-23
FI123267B (fi) 2013-01-15
KR101998891B1 (ko) 2019-07-10
MX353173B (es) 2018-01-05
WO2012110706A1 (en) 2012-08-23
BR112013021089A2 (pt) 2020-10-27
KR20140009386A (ko) 2014-01-22
RU2013142354A (ru) 2015-03-27
CN103501621A (zh) 2014-01-08
FI20115161A7 (fi) 2012-08-19
US20140017357A1 (en) 2014-01-16

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