FI63663C - Foerfarande foer framstaellning av proteinkoncentrat foer laogkalorimargarin - Google Patents

Foerfarande foer framstaellning av proteinkoncentrat foer laogkalorimargarin Download PDF

Info

Publication number: FI63663C
Authority: FI; Finland
Prior art keywords: temperature; milk; protein; skimmed milk; skimmed
Prior art date: 1977-11-23

Application number

FI783567A

Other languages

English (en)

Finnish (fi)

Swedish (sv)

Other versions

FI783567A7 (fi

FI63663B (fi

Inventor

Kurt Wallgren

Tage Nilsson

Original Assignee

Arla Mjoelkcentralen

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.)

1977-11-23

Filing date

1978-11-22

Publication date

1983-08-10

1978-11-22 Application filed by Arla Mjoelkcentralen filed Critical Arla Mjoelkcentralen

1979-05-24 Publication of FI783567A7 publication Critical patent/FI783567A7/fi

1983-04-29 Application granted granted Critical

1983-04-29 Publication of FI63663B publication Critical patent/FI63663B/fi

1983-08-10 Publication of FI63663C publication Critical patent/FI63663C/fi

Links

102000004169 proteins and genes Human genes 0.000 title claims description 61
108090000623 proteins and genes Proteins 0.000 title claims description 61
238000002360 preparation method Methods 0.000 title description 6
235000018102 proteins Nutrition 0.000 claims description 60
235000020183 skimmed milk Nutrition 0.000 claims description 40
239000012141 concentrate Substances 0.000 claims description 38
238000000034 method Methods 0.000 claims description 22
235000013310 margarine Nutrition 0.000 claims description 21
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
239000003264 margarine Substances 0.000 claims description 19
235000013336 milk Nutrition 0.000 claims description 15
239000008267 milk Substances 0.000 claims description 15
210000004080 milk Anatomy 0.000 claims description 15
238000010438 heat treatment Methods 0.000 claims description 12
238000000926 separation method Methods 0.000 claims description 12
108010046377 Whey Proteins Proteins 0.000 claims description 8
239000000203 mixture Substances 0.000 claims description 7
235000021119 whey protein Nutrition 0.000 claims description 7
102000007544 Whey Proteins Human genes 0.000 claims description 6
239000000843 powder Substances 0.000 claims description 6
230000015572 biosynthetic process Effects 0.000 claims description 5
235000015140 cultured milk Nutrition 0.000 claims description 5
239000006260 foam Substances 0.000 claims description 4
108010058314 rennet Proteins 0.000 claims description 3
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 2
229910019142 PO4 Inorganic materials 0.000 claims description 2
230000000694 effects Effects 0.000 claims description 2
238000000855 fermentation Methods 0.000 claims description 2
230000004151 fermentation Effects 0.000 claims description 2
239000000787 lecithin Substances 0.000 claims description 2
229940067606 lecithin Drugs 0.000 claims description 2
235000010445 lecithin Nutrition 0.000 claims description 2
239000010452 phosphate Substances 0.000 claims description 2
NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
229940108461 rennet Drugs 0.000 claims description 2
150000003839 salts Chemical class 0.000 claims description 2
230000001932 seasonal effect Effects 0.000 claims description 2
239000007864 aqueous solution Substances 0.000 claims 1
238000005507 spraying Methods 0.000 claims 1
238000004519 manufacturing process Methods 0.000 description 11
239000008346 aqueous phase Substances 0.000 description 8
230000001804 emulsifying effect Effects 0.000 description 8
235000013351 cheese Nutrition 0.000 description 7
239000012071 phase Substances 0.000 description 7
239000002253 acid Substances 0.000 description 6
235000019197 fats Nutrition 0.000 description 6
235000015155 buttermilk Nutrition 0.000 description 5
241000894006 Bacteria Species 0.000 description 4
102000011632 Caseins Human genes 0.000 description 4
108010076119 Caseins Proteins 0.000 description 4
108090000790 Enzymes Proteins 0.000 description 4
102000004190 Enzymes Human genes 0.000 description 4
230000001580 bacterial effect Effects 0.000 description 4
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
235000021240 caseins Nutrition 0.000 description 4
229940088598 enzyme Drugs 0.000 description 4
239000002994 raw material Substances 0.000 description 4
150000007513 acids Chemical class 0.000 description 3
239000005018 casein Substances 0.000 description 3
239000000839 emulsion Substances 0.000 description 3
239000007789 gas Substances 0.000 description 3
239000008187 granular material Substances 0.000 description 3
238000005374 membrane filtration Methods 0.000 description 3
238000009928 pasteurization Methods 0.000 description 3
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
238000001816 cooling Methods 0.000 description 2
230000007547 defect Effects 0.000 description 2
229910052500 inorganic mineral Inorganic materials 0.000 description 2
239000011707 mineral Substances 0.000 description 2
150000007524 organic acids Chemical class 0.000 description 2
235000005985 organic acids Nutrition 0.000 description 2
230000020477 pH reduction Effects 0.000 description 2
VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
239000007858 starting material Substances 0.000 description 2
238000003860 storage Methods 0.000 description 2
OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
235000000911 Galium verum Nutrition 0.000 description 1
244000197960 Galium verum Species 0.000 description 1
102000014171 Milk Proteins Human genes 0.000 description 1
108010011756 Milk Proteins Proteins 0.000 description 1
108091005804 Peptidases Proteins 0.000 description 1
102000035195 Peptidases Human genes 0.000 description 1
NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 1
YZCKVEUIGOORGS-NJFSPNSNSA-N Tritium Chemical compound [3H] YZCKVEUIGOORGS-NJFSPNSNSA-N 0.000 description 1
239000005862 Whey Substances 0.000 description 1
238000003916 acid precipitation Methods 0.000 description 1
230000002411 adverse Effects 0.000 description 1
239000002518 antifoaming agent Substances 0.000 description 1
230000000721 bacterilogical effect Effects 0.000 description 1
235000014121 butter Nutrition 0.000 description 1
239000011575 calcium Substances 0.000 description 1
229910052791 calcium Inorganic materials 0.000 description 1
239000001569 carbon dioxide Substances 0.000 description 1
229910002092 carbon dioxide Inorganic materials 0.000 description 1
229940021722 caseins Drugs 0.000 description 1
239000003795 chemical substances by application Substances 0.000 description 1
238000005056 compaction Methods 0.000 description 1
238000002425 crystallisation Methods 0.000 description 1
230000008025 crystallization Effects 0.000 description 1
238000004945 emulsification Methods 0.000 description 1
238000005188 flotation Methods 0.000 description 1
238000005187 foaming Methods 0.000 description 1
239000003292 glue Substances 0.000 description 1
238000009776 industrial production Methods 0.000 description 1
230000002452 interceptive effect Effects 0.000 description 1
230000007774 longterm Effects 0.000 description 1
238000002844 melting Methods 0.000 description 1
230000008018 melting Effects 0.000 description 1
230000002906 microbiologic effect Effects 0.000 description 1
235000021239 milk protein Nutrition 0.000 description 1
230000003647 oxidation Effects 0.000 description 1
238000007254 oxidation reaction Methods 0.000 description 1
239000002245 particle Substances 0.000 description 1
235000019833 protease Nutrition 0.000 description 1
230000006920 protein precipitation Effects 0.000 description 1
238000005086 pumping Methods 0.000 description 1
235000020122 reconstituted milk Nutrition 0.000 description 1
238000007789 sealing Methods 0.000 description 1
239000004317 sodium nitrate Substances 0.000 description 1
235000010344 sodium nitrate Nutrition 0.000 description 1
239000000126 substance Substances 0.000 description 1

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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/207—Co-precipitates of casein and lactalbumine
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S530/00—Chemistry: natural resins or derivatives; peptides or proteins; lignins or reaction products thereof
- Y10S530/827—Proteins from mammals or birds
- Y10S530/832—Milk; colostrum
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S530/00—Chemistry: natural resins or derivatives; peptides or proteins; lignins or reaction products thereof
- Y10S530/827—Proteins from mammals or birds
- Y10S530/833—Whey; cheese

Landscapes

Chemical & Material Sciences (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Oil, Petroleum & Natural Gas (AREA)
Biochemistry (AREA)
Dairy Products (AREA)
Edible Oils And Fats (AREA)
Peptides Or Proteins (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)

FI783567A 1977-11-23 1978-11-22 Foerfarande foer framstaellning av proteinkoncentrat foer laogkalorimargarin FI63663C (fi)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
SE7713274A SE421741B (sv)	1977-11-23	1977-11-23	Metod for framstellning av proteinkoncentrat fran skummjolk for foljande anvendning vid framstellning av lagkalorimargarin
SE7713274		1977-11-23

Publications (3)

Publication Number	Publication Date
FI783567A7 FI783567A7 (fi)	1979-05-24
FI63663B FI63663B (fi)	1983-04-29
FI63663C true FI63663C (fi)	1983-08-10

Family

ID=20332966

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
FI783567A FI63663C (fi)	1977-11-23	1978-11-22	Foerfarande foer framstaellning av proteinkoncentrat foer laogkalorimargarin

Country Status (15)

Country	Link
US (1)	US4259356A (de)
JP (1)	JPS5486659A (de)
AT (1)	AT365417B (de)
AU (1)	AU523575B2 (de)
BE (1)	BE872223A (de)
CA (1)	CA1105767A (de)
CH (1)	CH638956A5 (de)
DE (1)	DE2850495C2 (de)
FI (1)	FI63663C (de)
FR (1)	FR2407674A1 (de)
GB (1)	GB2020532B (de)
IE (1)	IE47674B1 (de)
NL (1)	NL188890C (de)
NO (1)	NO146936C (de)
SE (1)	SE421741B (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR2508281A1 (fr) *	1981-06-25	1982-12-31	Normandie Laitiere	Procede de remise en suspension de la caseine floculee du lait en vue de l'obtention d'une matiere premiere laitiere enrichie en proteines, matiere premiere laitiere obtenue par ce procede et applications, notamment en fromagerie
GB2193221B (en) *	1986-07-30	1990-07-11	St Ivel Ltd	Low fat spread
GB8911089D0 (en) *	1989-05-15	1989-06-28	Unilever Plc	Fatty spread containing native whey protein
US5340924A (en) *	1990-01-18	1994-08-23	Morinaga Milk Industry Co., Ltd.	Method for heat treatment of lactoferrin without losing physiological activities thereof
JPH05976U (ja) *	1991-06-21	1993-01-08	自動車機器株式会社	電動ポンプ
GB9405235D0 (en) *	1994-03-17	1994-04-27	St Ivel Ltd	Water-containous spread
IES80443B2 (en) *	1997-02-21	1998-07-15	Teagasc Agric Food Dev Authori	Process for the manufacture of milk proteins
JP5802045B2 (ja) *	2011-04-20	2015-10-28	月島食品工業株式会社	ルー用油脂組成物、ルー、ルー利用食品

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL5128C (de) *
US999083A (en) *	1908-11-10	1911-07-25	Carl Albrecht Baechler	Soluble casein.
US1557181A (en) *	1923-05-26	1925-10-13	Messmer Adolph	Process of making casein
GB374402A (en) *	1929-11-29	1932-06-09	Pierre Maze	The manufacture of lactoserum and of products therefrom
US2618629A (en) *	1949-04-01	1952-11-18	Amino Acids Inc	Method of producing casein
US2602746A (en) *	1949-07-19	1952-07-08	Western Condensing Co	Milk product method of manufacture
GB1151879A (en) *	1965-09-17	1969-05-14	Commw Scient Ind Res Org	Process for Manufacture of Co-Procipitates of Milk Proteins
US3298836A (en) *	1966-03-04	1967-01-17	Wisconsin Alumni Res Found	Process for preparing cottage cheese curd
DE2114328A1 (de) *	1971-03-24	1972-09-28	Unilever Nv	Verfahren zur Herstellung von molkenproteinhaltigem Frischkaese
US4066800A (en) *	1973-11-30	1978-01-03	The Regents Of The University Of Minnesota	Preparation of dairy-based cheese food
US4020186A (en) *	1974-12-16	1977-04-26	Kraftco Corporation	Method for manufacture of Ricotta cheese

1977
- 1977-11-23 SE SE7713274A patent/SE421741B/sv not_active IP Right Cessation
1978
- 1978-11-14 GB GB7844348A patent/GB2020532B/en not_active Expired
- 1978-11-20 US US05/962,335 patent/US4259356A/en not_active Expired - Lifetime
- 1978-11-21 DE DE2850495A patent/DE2850495C2/de not_active Expired
- 1978-11-21 CH CH1190578A patent/CH638956A5/de not_active IP Right Cessation
- 1978-11-21 NL NLAANVRAGE7811447,A patent/NL188890C/xx not_active IP Right Cessation
- 1978-11-22 NO NO783938A patent/NO146936C/no unknown
- 1978-11-22 AU AU41817/78A patent/AU523575B2/en not_active Expired
- 1978-11-22 AT AT0832978A patent/AT365417B/de not_active IP Right Cessation
- 1978-11-22 IE IE2300/78A patent/IE47674B1/en not_active IP Right Cessation
- 1978-11-22 BE BE191895A patent/BE872223A/xx not_active IP Right Cessation
- 1978-11-22 FI FI783567A patent/FI63663C/fi not_active IP Right Cessation
- 1978-11-23 FR FR7833057A patent/FR2407674A1/fr active Granted
- 1978-11-23 CA CA316,792A patent/CA1105767A/en not_active Expired
- 1978-11-24 JP JP14434678A patent/JPS5486659A/ja active Granted

Also Published As

Publication number	Publication date
FR2407674A1 (fr)	1979-06-01
NO783938L (no)	1979-05-25
JPS5722307B2 (de)	1982-05-12
NO146936C (no)	1983-01-05
SE7713274L (sv)	1979-05-24
US4259356A (en)	1981-03-31
BE872223A (fr)	1979-03-16
CA1105767A (en)	1981-07-28
CH638956A5 (de)	1983-10-31
FI783567A7 (fi)	1979-05-24
NL188890C (nl)	1992-11-02
GB2020532A (en)	1979-11-21
AU4181778A (en)	1979-05-31
NO146936B (no)	1982-09-27
FR2407674B1 (de)	1982-09-03
AT365417B (de)	1982-01-11
DE2850495A1 (de)	1979-05-31
IE47674B1 (en)	1984-05-16
SE421741B (sv)	1982-02-01
ATA832978A (de)	1981-06-15
JPS5486659A (en)	1979-07-10
GB2020532B (en)	1982-04-07
AU523575B2 (en)	1982-08-05
FI63663B (fi)	1983-04-29
IE782300L (en)	1979-05-23
NL7811447A (nl)	1979-05-28
DE2850495C2 (de)	1983-10-13

Legal Events

Date	Code	Title	Description
1978-11-22	MA	Patent expired
2004-08-31	MA	Patent expired	Owner name: MJOELKCENTRALEN ARLA

Publication	Publication Date	Title
FI63662C (fi)	1983-08-10	Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk
KR101390464B1 (ko)	2014-04-29	프레쉬 치즈 및 그 제조방법
RU2004138760A (ru)	2006-06-10	Сливочный сыр, полученный из полимеров сывороточных белков
RU2001115704A (ru)	2004-06-20	Способ изготовления сыра и сырных продуктов
CN1333653A (zh)	2002-01-30	生产干酪和干酪制品的方法
US11707072B2 (en)	2023-07-25	Food products and systems and methods of making same
EP0322010B1 (de)	1991-09-18	Verfahren zur Herstellung von Sauermilchprodukten
FI63663C (fi)	1983-08-10	Foerfarande foer framstaellning av proteinkoncentrat foer laogkalorimargarin
US4228189A (en)	1980-10-14	Preparation of yogurt and quark
EP0184267B1 (de)	1988-04-13	Verfahren zur Herstellung von gerührtem Joghurt sowie nach diesem Verfahren hergestellter gerührter Joghurt
US5130148A (en)	1992-07-14	Method of cheese manufacture
US3963836A (en)	1976-06-15	Preparation of yogurt and quark
US4544637A (en)	1985-10-01	Culture media from clarified diary whey lactose permeates
US5098721A (en)	1992-03-24	Starter compositions for producing fermented milk products
US2997395A (en)	1961-08-22	Process for the manufacture of cheese curd
JPH05137504A (ja)	1993-06-01	限外濾過した濃縮乳を用いる機能性の良好なチーズの製造法
FI58712B (fi)	1980-12-31	Foerfaringssaett foer framstaellning av laogkalorimargarin pao osyrad mjoelk
JPS6188840A (ja)	1986-05-07	高固体チ−ズの製造方法
RU2100936C1 (ru)	1998-01-10	Способ приготовления закваски для получения лечебно-профилактического кисломолочного продукта "нормофлор" и способ его получения
AU1883992A (en)	1992-12-30	A process and an apparatus for the preparation of cheese
SU1414380A1 (ru)	1988-08-07	Способ производства сметаны
RU2406341C1 (ru)	2010-12-20	Способ производства мягкого сырного продукта
DE2035675C3 (de)	1973-09-27	Verfahren zur Herstellung saurer Milchprodukte
EP0546641B1 (de)	1996-07-31	Verfahren zur Herstellung von Rohmilchkäse
JPH07143845A (ja)	1995-06-06	加工チーズ類およびその製造方法