GB1123647A - Process for preserving products containing lactic proteins - Google Patents

Process for preserving products containing lactic proteins

Info

Publication number
GB1123647A
GB1123647A GB30079/67A GB3007967A GB1123647A GB 1123647 A GB1123647 A GB 1123647A GB 30079/67 A GB30079/67 A GB 30079/67A GB 3007967 A GB3007967 A GB 3007967A GB 1123647 A GB1123647 A GB 1123647A
Authority
GB
United Kingdom
Prior art keywords
addition
heat
milk
cream
kappa
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB30079/67A
Inventor
Ernst Graf
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of GB1123647A publication Critical patent/GB1123647A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/12—Preservation of milk or milk preparations by heating
    • A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/30—Preservation of cream or cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/30—Preservation of cream or cream preparations
    • A23B11/35—Preservation of cream or cream preparations by addition of preservatives
    • 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
    • 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
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Projection-Type Copiers In General (AREA)
  • Projection Apparatus (AREA)
  • Peptides Or Proteins (AREA)

Abstract

Material containing lactic proteins, such as milk, cream and evaporated milk, is preserved by diminishing the heat-stabilizing effect of kappa-casein in at least a portion of the material and subjecting the resultant material to a heat treatment such as UHT or HTST sterilization or pasteurisation. The inhibiting effect of the kappa-casein on the efficiency of the heating process may be reduced by rendering it insoluble by treatment with enzymatic agents such as rennet, by destabilizing it to heat by the addition of sodium pyrophosphate, or by the addition of denaturants for protein materials such as surfactants. Other enzymatic agents specified are pepsin, neuraminidase, ficin, papain, pinguinain, extracts of Bernicasa cerfiera, Lynara carduncalus and Streblus asper and plants of the species Solanum, Calatropis, Withania and Lastiolla. Other lactic protein containing materials specified are ice cream, dessert cream, and milk products for babies and dietetic purposes. The effect of the agents used may be reinforced by the addition of calcium ions or by acidification, or may be moderated by an increase in pH or by the addition of phosphates or citrates.
GB30079/67A 1966-07-06 1967-06-29 Process for preserving products containing lactic proteins Expired GB1123647A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH982266A CH459731A (en) 1966-07-06 1966-07-06 Preservation process for products containing lactic proteins

Publications (1)

Publication Number Publication Date
GB1123647A true GB1123647A (en) 1968-08-14

Family

ID=4356012

Family Applications (1)

Application Number Title Priority Date Filing Date
GB30079/67A Expired GB1123647A (en) 1966-07-06 1967-06-29 Process for preserving products containing lactic proteins

Country Status (7)

Country Link
BE (1) BE700862A (en)
BR (1) BR6791077D0 (en)
CH (1) CH459731A (en)
DE (1) DE1692350C3 (en)
GB (1) GB1123647A (en)
NL (1) NL6708767A (en)
NO (1) NO122051B (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4925680A (en) * 1988-07-07 1990-05-15 Milupa Aktiengesellschaft Process for enzymatic production of bifidogenic infant and dietetic foods
US4963384A (en) * 1987-09-14 1990-10-16 Milupa Aktiengesellschaft Process for producing bifidogenic infant and dietetic foods reduced in antigenicity
BE1011492A3 (en) * 1997-10-14 1999-10-05 Natural Foods Naamloze Vennoot Ice cream mixture, and also device and method for the manufacture of such an ice cream mix
SG84491A1 (en) * 1992-11-06 2001-11-20 Unilever Plc Ice confection
WO2002074097A1 (en) * 2001-03-21 2002-09-26 Dsm Ip Assets B.V. Cheese making process
US6592906B2 (en) 1998-08-07 2003-07-15 Nestec S.A. Anticariogenic dairy product and its use

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108065337B (en) * 2016-11-15 2022-10-28 内蒙古伊利实业集团股份有限公司 Method for preventing casein gel from precipitating in casein-containing emulsion processing process

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4963384A (en) * 1987-09-14 1990-10-16 Milupa Aktiengesellschaft Process for producing bifidogenic infant and dietetic foods reduced in antigenicity
US4925680A (en) * 1988-07-07 1990-05-15 Milupa Aktiengesellschaft Process for enzymatic production of bifidogenic infant and dietetic foods
SG84491A1 (en) * 1992-11-06 2001-11-20 Unilever Plc Ice confection
BE1011492A3 (en) * 1997-10-14 1999-10-05 Natural Foods Naamloze Vennoot Ice cream mixture, and also device and method for the manufacture of such an ice cream mix
US6592906B2 (en) 1998-08-07 2003-07-15 Nestec S.A. Anticariogenic dairy product and its use
WO2002074097A1 (en) * 2001-03-21 2002-09-26 Dsm Ip Assets B.V. Cheese making process
US7560127B2 (en) 2001-03-21 2009-07-14 Dsm Ip Assets B.V. Cheese making process

Also Published As

Publication number Publication date
BE700862A (en) 1968-01-03
NO122051B (en) 1971-05-10
BR6791077D0 (en) 1973-12-26
NL6708767A (en) 1968-01-08
DE1692350C3 (en) 1974-12-19
DE1692350B2 (en) 1974-05-16
CH459731A (en) 1968-07-15
DE1692350A1 (en) 1972-04-27

Similar Documents

Publication Publication Date Title
Suwandy et al. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus
KR940013338A (en) Low fat cheese products and methods of making them
ES8201002A1 (en) PROCEDURE FOR PREPARING A PRODUCT OF MINCED FLAVOR OF UNIQUE FLAVOR
GB1123647A (en) Process for preserving products containing lactic proteins
ES2005631A6 (en) Process for manufacturing fruit preparations containing whole fruit, which can be kept without preservative, and use thereof.
ATE10424T1 (en) MANUFACTURE OF A FOOD PRODUCT FOR PET ANIMALS.
Lopez et al. Enzymic inhibition of gelation in frozen egg yolk
GB1136309A (en) Cheese curd
GB1063148A (en) Improvements in or relating to live cell diluent
Sakharam et al. High hydrostatic pressure treatment for dairy applications
GB1233332A (en)
GB1045860A (en) Improved food compositions
US3325290A (en) Method of vitaminizing albuminous food products
ES323545A1 (en) Processing of foodstuffs and the like
Maskey et al. Utilization of partially purified milk clotting protease from ginger rhizome in the manufacturing of fresh cheese
FR2133831A1 (en) Unstable proteins - stabilized by mixing with stable proteins and heating
GB916351A (en) The production of nisin
GB1134189A (en) Apparatus and process for pasteurizing egg products
RU2645886C1 (en) Method of processing meat semi-finished products with increased collagen content
AU8026587A (en) A process for the pasteurization of egg products
GB1142986A (en) Cream cheese and method of making same
GB1290059A (en)
GB1057170A (en) Process for the preparation of cheese flavour compositions
GB1203075A (en) Method for the heat-treatment of egg white
Mazaheri et al. Hazard Analysis and Critical Control Point (HACCP) in the Dairy Product: Cheese