Dairy product that does not contain emulsification salts and process for making same

A technology of emulsifying salt and milking, applied in the field of preparing dairy food, dairy food

Inactive Publication Date: 2006-04-05
FONTERRA COOP GRP LTD
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is usually only used in the preparation of soft cheeses such as cottage cheese and feta

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Dairy product that does not contain emulsification salts and process for making same
  • Dairy product that does not contain emulsification salts and process for making same
  • Dairy product that does not contain emulsification salts and process for making same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0124] This example illustrates the preparation of a cheese product with properties similar to Colby cheese.

[0125] 3500 kg of fresh whole milk was standardized to 3.5% fat content and pasteurized (73° C. for 16 seconds). Standardized whole milk was heated to 50°C and then concentrated by continuous ultrafiltration filtration (Koch HFK 131 spiral wound membrane from Koch Membrane Systems, Wilmington, MA, USA) with a concentration factor of approximately 4.2 kg feed / kg of retentate. This resulted in 830 kg of UF retentate formed with a total solids content of 29.2%.

[0126] The retentate was cooled to 4°C and diluted with water at 4°C to obtain a retentate with a refractive index of 12° Brix, the pH was lowered to 5.8 by careful addition of 3% w / w lactic acid and mixing.

[0127] The acidified retentate was then heated to 50°C and subjected to diafiltration. Water was added continuously to maintain the refractive index at 12°Brix, and the pH of the retentate was changed ...

Embodiment 2

[0139] This example illustrates the preparation of a cheese product with properties similar to cheddar cheese.

[0140] The fresh whole milk was separated to obtain 3300 liters of skim milk with a fat content of 0.08%. The skim milk was pasteurized (73.5°C for 16 seconds) and cooled to 4°C. The cream removed from the separation was pasteurized and cooled to 4°C, set aside, and added back to the mix in a later step.

[0141]The pH of the skim milk was lowered to 5.9 by carefully adding 3% w / w lactic acid with mixing and held for 105 minutes. The skim milk was then concentrated by continuous ultrafiltration (Koch HFK 131 membrane) at a temperature of 15° C. with a concentration factor of about 5.2 kg feed / kg retentate. The apparatus was continuously fed with dialysis filtered water at a ratio of approximately 1 part water per 16 parts skim milk. This resulted in 630 liters of UF retentate with a composition of 20% total solids, 15.8% milk protein and approximately 40% of the ...

Embodiment 3

[0152] This example illustrates the preparation of a cheese product with properties similar to Colby cheese.

[0153] The fresh whole milk was separated to obtain 9800 liters of skim milk with a fat content of 0.08%. The skim milk was pasteurized (73.5°C for 16 seconds) and cooled to 6°C. The cream removed from the separation was pasteurized and cooled to 4°C, set aside, and added back to the mix in a later step.

[0154] The pH of the skim milk was lowered to 5.9 by carefully adding 3% w / w lactic acid with mixing and held for 80 minutes. The skim milk was then concentrated by continuous ultrafiltration (Koch HFK 131 membrane) at a temperature of 15° C. with a concentration factor of about 4.5 kg feed / kg retentate. The apparatus was continuously fed with dialysis filtered water at a ratio of approximately 1 part water per 42 parts skim milk. The UF retentate thus obtained was 2170 liters with a composition of 18.7% total solids, 14.5% milk protein, and about 42% of the tota...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention is directed to a process for making fat-containing dairy based food products such as cheese, without the use of emulsification salts and products made by the process.

Description

field of invention [0001] The present invention relates to a dairy food, a method of preparing a dairy food and a product obtained by the method. Background technique [0002] Many traditional dairy foods such as cheese, yoghurt, etc. use enzymes and / or microorganisms to obtain a final product with suitable flavor and texture. Typically, cheeses and related products made by traditional methods require ripening time or ripening time for such enzymes and / or microorganisms to fully develop the desired flavor and texture. Dairy products that are often inconsistent in flavor and texture are marketed under the same product name due to the various manufacturing methods currently used, especially for cheeses such as Cheddar, Eton, etc. [0003] In addition, since dairy products produced by traditional methods contain residual enzymes or active microorganisms, their shelf life is limited, especially when stored under conditions such as high temperatures, which are prone to spoilage....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/08A23C19/045A23C19/05A23C9/154A23J3/08A23C19/068A23C9/13A23C19/028A23C19/09A23C19/093A23C23/00
CPCA23C19/0285A23C19/0917A23C9/1542A23C19/08A23C2250/054
Inventor 罗恩M·艾尔德理查德H·阿彻保罗·安德里亚斯·多伊里兹弗兰克P·邓洛普马塞勒斯·弗朗西斯库斯·格斯特坎普
Owner FONTERRA COOP GRP LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap