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FI20065456A7 - Improving the structure of dairy products - Google Patents

Improving the structure of dairy products Download PDF

Info

Publication number
FI20065456A7
FI20065456A7 FI20065456A FI20065456A FI20065456A7 FI 20065456 A7 FI20065456 A7 FI 20065456A7 FI 20065456 A FI20065456 A FI 20065456A FI 20065456 A FI20065456 A FI 20065456A FI 20065456 A7 FI20065456 A7 FI 20065456A7
Authority
FI
Finland
Prior art keywords
relates
dairy products
improving
enzyme
products
Prior art date
Application number
FI20065456A
Other languages
Finnish (fi)
Swedish (sv)
Other versions
FI20065456L (en
FI20065456A0 (en
Inventor
Markku Anttila
Barbara Kankaanpää-Anttila
Matti Sepponen
Hannele Timonen
Karin Autio
Original Assignee
Oy Linseed Protein Finland 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 Oy Linseed Protein Finland Ltd filed Critical Oy Linseed Protein Finland Ltd
Priority to FI20065456A priority Critical patent/FI20065456A7/en
Publication of FI20065456A0 publication Critical patent/FI20065456A0/en
Priority to EP07788772A priority patent/EP2034849A1/en
Priority to PCT/FI2007/050397 priority patent/WO2008000913A1/en
Publication of FI20065456L publication Critical patent/FI20065456L/en
Publication of FI20065456A7 publication Critical patent/FI20065456A7/en

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; MAKING OR TREATMENT 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
    • A23C9/1216—Other 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; MAKING OR TREATMENT 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; MAKING OR TREATMENT 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; MAKING OR TREATMENT 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; MAKING OR TREATMENT 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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

Keksintö liittyy elintarviketeknologiaan ja koskee maitotuotetta, erityisesti jogurttia, joka sisältää tavanomaisten ainesosien lisäksi liukoista pellavakuitua ja ainakin yhtä entsyymiä, erityisesti transglutaminaasientsyymiä. Lisäksi keksintö koskee liukoisen pellavakuidun ja transglutaminaasientsyymin yhteiskäyttöä maitotuotteissa tuotteiden rakenteen ja prosessikestävyyden parantamiseksi sekä synereesin estämiseksi.The invention relates to food technology and relates to a dairy product, in particular yoghurt, which contains, in addition to conventional ingredients, soluble flax fibre and at least one enzyme, in particular transglutaminase enzyme. Furthermore, the invention relates to the combined use of soluble flax fibre and transglutaminase enzyme in dairy products to improve the structure and process stability of the products and to prevent syneresis.

FI20065456A 2006-06-30 2006-06-30 Improving the structure of dairy products FI20065456A7 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FI20065456A FI20065456A7 (en) 2006-06-30 2006-06-30 Improving the structure of dairy products
EP07788772A EP2034849A1 (en) 2006-06-30 2007-06-28 Improving of texture of dairy products
PCT/FI2007/050397 WO2008000913A1 (en) 2006-06-30 2007-06-28 Improving of texture of dairy products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FI20065456A FI20065456A7 (en) 2006-06-30 2006-06-30 Improving the structure of dairy products

Publications (3)

Publication Number Publication Date
FI20065456A0 FI20065456A0 (en) 2006-06-30
FI20065456L FI20065456L (en) 2007-12-31
FI20065456A7 true FI20065456A7 (en) 2007-12-31

Family

ID=36651551

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20065456A FI20065456A7 (en) 2006-06-30 2006-06-30 Improving the structure of dairy products

Country Status (3)

Country Link
EP (1) EP2034849A1 (en)
FI (1) FI20065456A7 (en)
WO (1) WO2008000913A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2405764B2 (en) 2009-03-13 2022-07-27 Chr. Hansen A/S Method for producing an acidified milk product
FI124816B (en) * 2011-08-31 2015-02-13 Valio Oy Process for the preparation of a product containing physically modified fat globules and a product made by the process
TR201905094T4 (en) * 2015-04-30 2019-05-21 Gea Mech Equipment Italia S P A Method for making yogurt or any other fermented milk-based product.
CN105651716A (en) * 2016-02-06 2016-06-08 渭南市华隆畜牧有限公司 Rapid ELISA (enzyme-linked immunosorbent assay) method for leather hydrolyzed protein L-hydroxyproline in raw milk
AU2021290042B2 (en) 2020-06-11 2024-05-09 Coöperatie Koninklijke Avebe U.A. Fibre-supplemented acidified dairy products and methods for providing the same.
FR3157071A1 (en) * 2023-12-22 2025-06-27 Vinpai Sa FOOD INGREDIENT BASED ON TERRESTRIAL VEGETABLE FIBERS AND MARINE ALGAL FIBERS, AND DAIRY PRODUCT COMPRISING SUCH AN INGREDIENT

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB424305A (en) * 1934-02-19 1935-02-19 Robert Feix Process for the production of softened cheese
GB467678A (en) * 1935-01-12 1937-06-22 Bernhard Nowak An improved method of making cheese from milk
US6572901B2 (en) * 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
US20050084595A1 (en) * 2003-10-20 2005-04-21 Shukla Triveni P. Processed cheeses comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
NZ550795A (en) * 2004-05-10 2008-06-30 Ajinomoto Kk Method of producing yogurt
US20060240148A1 (en) * 2005-04-13 2006-10-26 The Dannon Company, Inc. High-fiber dairy product

Also Published As

Publication number Publication date
WO2008000913A1 (en) 2008-01-03
FI20065456L (en) 2007-12-31
FI20065456A0 (en) 2006-06-30
WO2008000913A9 (en) 2008-03-06
EP2034849A1 (en) 2009-03-18

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Legal Events

Date Code Title Description
FD Application lapsed