ECSP034876A - Proceso para la elaboración de quesos y otros productos lacteos y sus derivados - Google Patents

Proceso para la elaboración de quesos y otros productos lacteos y sus derivados

Info

Publication number
ECSP034876A
ECSP034876A EC2003004876A ECSP034876A ECSP034876A EC SP034876 A ECSP034876 A EC SP034876A EC 2003004876 A EC2003004876 A EC 2003004876A EC SP034876 A ECSP034876 A EC SP034876A EC SP034876 A ECSP034876 A EC SP034876A
Authority
EC
Ecuador
Prior art keywords
cheeses
lactobionic acid
cheese
dairy
cheddar
Prior art date
Application number
EC2003004876A
Other languages
English (en)
Inventor
Wolfgang Steffan
Pombo Alan Wolfschoon
Rathna Koka
David W Mehnert
Rudolf J Fritsch
Peter Habermeier
Allan G Bradbury
Mehran Rose
Original Assignee
Kraft Foods R & D 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=31985010&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ECSP034876(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kraft Foods R & D Inc filed Critical Kraft Foods R & D Inc
Publication of ECSP034876A publication Critical patent/ECSP034876A/es

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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1213—Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A23C13/165—Making sour cream by chemical or physical means only
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, 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; 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
    • 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
    • A23C19/032—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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/041—Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. 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
    • 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
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/99—Oxidoreductases acting on the CH-OH group of donors (1.1) with other acceptors (1.1.99)
    • C12Y101/99018—Cellobiose oxidase (1.1.99.18)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)

Abstract

Proceso para la elaboración de quesos y otros productos lácteos, y los productos resultantes, en los cuales se añade ácido lactobiónico o se genera in situ, en combinación con un componente lácteo en el curso del proceso. El ácido lactobiónico puede ser usado como el único acidulente para la acidificación directa del queso, o en conjunto con cantidades reducidas de cultivo de ácido láctico. Cuando el ácido lactobiónico se genera in situ durante la elaboración del queso de acuerdo con la invención, se usa una oxidasa de lactosa en una incorporación para convertir lactosa intrínsecamente presente en el ingrediente(s) lácteo líquido en el ácido lactobiónico. Los atributos organolépticos de los quesos hechos usando ácido lactobiónico como un ingrediente son satisfactorios y totalmente apropiados. El proceso se puede aplicar para la producción de una amplia variedad de quesos, incluyendo, por ejemplo quesos crema, quesos duras tales como cheddar, quesos UF, quesos procesados, quesos cheddar y más.
EC2003004876A 2001-05-07 2003-12-04 Proceso para la elaboración de quesos y otros productos lacteos y sus derivados ECSP034876A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01110166 2001-05-07

Publications (1)

Publication Number Publication Date
ECSP034876A true ECSP034876A (es) 2004-01-28

Family

ID=31985010

Family Applications (1)

Application Number Title Priority Date Filing Date
EC2003004876A ECSP034876A (es) 2001-05-07 2003-12-04 Proceso para la elaboración de quesos y otros productos lacteos y sus derivados

Country Status (17)

Country Link
US (2) US6916496B2 (es)
EP (1) EP1416803B2 (es)
JP (1) JP4249491B2 (es)
KR (1) KR100850395B1 (es)
AT (1) ATE367092T1 (es)
AU (1) AU2002256474B2 (es)
BR (1) BRPI0209467B1 (es)
CA (1) CA2459846C (es)
CO (1) CO5540272A2 (es)
DE (1) DE60221255T3 (es)
DK (1) DK1416803T3 (es)
EC (1) ECSP034876A (es)
ES (1) ES2290290T5 (es)
MX (1) MXPA03010174A (es)
NZ (1) NZ529379A (es)
PT (1) PT1416803E (es)
WO (1) WO2002089592A1 (es)

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US20050196509A1 (en) * 2004-03-05 2005-09-08 Leprino Foods Company Cheese for cooking in the microwave
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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
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Also Published As

Publication number Publication date
US7329424B2 (en) 2008-02-12
NZ529379A (en) 2006-09-29
US6916496B2 (en) 2005-07-12
WO2002089592A1 (en) 2002-11-14
KR100850395B1 (ko) 2008-08-04
DE60221255D1 (de) 2007-08-30
CO5540272A2 (es) 2005-07-29
DK1416803T3 (da) 2007-11-05
EP1416803B2 (en) 2016-06-08
EP1416803B1 (en) 2007-07-18
BRPI0209467B1 (pt) 2015-03-17
EP1416803A1 (en) 2004-05-12
JP4249491B2 (ja) 2009-04-02
EP1416803A4 (en) 2004-09-15
MXPA03010174A (es) 2005-03-07
ES2290290T5 (es) 2016-11-22
ES2290290T3 (es) 2008-02-16
DE60221255T2 (de) 2008-04-17
CA2459846A1 (en) 2002-11-14
KR20040020901A (ko) 2004-03-09
JP2005501522A (ja) 2005-01-20
US20040151802A1 (en) 2004-08-05
AU2002256474B2 (en) 2002-11-18
CA2459846C (en) 2011-03-22
US20050244541A1 (en) 2005-11-03
BR0209467A (pt) 2004-04-20
DE60221255T3 (de) 2017-01-12
ATE367092T1 (de) 2007-08-15
PT1416803E (pt) 2007-08-27

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