SK5332000A3 - Method of preparing a dairy spread - Google Patents

Method of preparing a dairy spread Download PDF

Info

Publication number: SK5332000A3
Authority: SK; Slovakia
Prior art keywords: milk; producing; eps; spread; dairy
Prior art date: 1997-10-13

Application number

SK533-2000A

Other languages

English (en)

Slovak (sk)

Inventor

Janos Bodor

Jan Kuiper

Adrianus Marinus Ledeboer

Marinus Theodorus Pleijsier

Smit Jan C De

Yvon Maria Patricia Ijsseldijk

Robert Vreeker

Original Assignee

Unilever Nv

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.)

1997-10-13

Filing date

1998-09-29

Publication date

2000-09-12

1998-09-29 Application filed by Unilever Nv filed Critical Unilever Nv

2000-09-12 Publication of SK5332000A3 publication Critical patent/SK5332000A3/sk

Links

235000013365 dairy product Nutrition 0.000 title claims abstract description 58
238000000034 method Methods 0.000 title claims abstract description 41
229920002444 Exopolysaccharide Polymers 0.000 claims abstract description 74
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 56
235000013336 milk Nutrition 0.000 claims abstract description 55
239000008267 milk Substances 0.000 claims abstract description 55
210000004080 milk Anatomy 0.000 claims abstract description 55
241000894006 Bacteria Species 0.000 claims abstract description 52
235000013351 cheese Nutrition 0.000 claims abstract description 46
238000010438 heat treatment Methods 0.000 claims abstract description 38
235000014655 lactic acid Nutrition 0.000 claims abstract description 28
239000004310 lactic acid Substances 0.000 claims abstract description 28
239000006071 cream Substances 0.000 claims abstract description 20
239000002253 acid Substances 0.000 claims abstract description 13
238000012360 testing method Methods 0.000 claims description 34
239000002245 particle Substances 0.000 claims description 20
108010046377 Whey Proteins Proteins 0.000 claims description 19
102000007544 Whey Proteins Human genes 0.000 claims description 19
238000005345 coagulation Methods 0.000 claims description 19
230000015271 coagulation Effects 0.000 claims description 19
239000005862 Whey Substances 0.000 claims description 16
238000004519 manufacturing process Methods 0.000 claims description 16
230000020477 pH reduction Effects 0.000 claims description 16
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
230000008569 process Effects 0.000 claims description 13
230000009467 reduction Effects 0.000 claims description 13
240000002605 Lactobacillus helveticus Species 0.000 claims description 12
235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 12
229940054346 lactobacillus helveticus Drugs 0.000 claims description 12
239000000203 mixture Substances 0.000 claims description 9
238000002360 preparation method Methods 0.000 claims description 9
239000002775 capsule Substances 0.000 claims description 7
238000009826 distribution Methods 0.000 claims description 7
235000013305 food Nutrition 0.000 claims description 7
235000020185 raw untreated milk Nutrition 0.000 claims description 7
239000003381 stabilizer Substances 0.000 claims description 6
241000186673 Lactobacillus delbrueckii Species 0.000 claims description 4
108010010803 Gelatin Proteins 0.000 claims description 3
239000008273 gelatin Substances 0.000 claims description 3
229920000159 gelatin Polymers 0.000 claims description 3
235000019322 gelatine Nutrition 0.000 claims description 3
235000011852 gelatine desserts Nutrition 0.000 claims description 3
235000021119 whey protein Nutrition 0.000 claims description 3
229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
240000007472 Leucaena leucocephala Species 0.000 claims description 2
235000010643 Leucaena leucocephala Nutrition 0.000 claims description 2
239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
239000006185 dispersion Substances 0.000 claims description 2
235000015110 jellies Nutrition 0.000 claims description 2
239000008274 jelly Substances 0.000 claims description 2
238000000386 microscopy Methods 0.000 claims description 2
238000010561 standard procedure Methods 0.000 claims description 2
239000000047 product Substances 0.000 description 74
239000000523 sample Substances 0.000 description 24
235000013339 cereals Nutrition 0.000 description 22
PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
244000199885 Lactobacillus bulgaricus Species 0.000 description 11
235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 11
235000018102 proteins Nutrition 0.000 description 11
102000004169 proteins and genes Human genes 0.000 description 11
108090000623 proteins and genes Proteins 0.000 description 11
239000004615 ingredient Substances 0.000 description 10
235000019197 fats Nutrition 0.000 description 9
238000000265 homogenisation Methods 0.000 description 8
229940108461 rennet Drugs 0.000 description 8
108010058314 rennet Proteins 0.000 description 8
235000020183 skimmed milk Nutrition 0.000 description 8
239000007858 starting material Substances 0.000 description 8
239000000243 solution Substances 0.000 description 7
244000057717 Streptococcus lactis Species 0.000 description 6
235000014897 Streptococcus lactis Nutrition 0.000 description 6
240000002129 Malva sylvestris Species 0.000 description 5
235000006770 Malva sylvestris Nutrition 0.000 description 5
241000194020 Streptococcus thermophilus Species 0.000 description 5
238000002474 experimental method Methods 0.000 description 5
239000000463 material Substances 0.000 description 5
235000021243 milk fat Nutrition 0.000 description 5
235000013618 yogurt Nutrition 0.000 description 5
235000008216 herbs Nutrition 0.000 description 4
PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 description 4
150000003839 salts Chemical class 0.000 description 4
235000019871 vegetable fat Nutrition 0.000 description 4
241000186612 Lactobacillus sakei Species 0.000 description 3
102000014171 Milk Proteins Human genes 0.000 description 3
108010011756 Milk Proteins Proteins 0.000 description 3
238000003556 assay Methods 0.000 description 3
235000014121 butter Nutrition 0.000 description 3
239000000835 fiber Substances 0.000 description 3
239000012467 final product Substances 0.000 description 3
150000004676 glycans Chemical class 0.000 description 3
235000013310 margarine Nutrition 0.000 description 3
238000005259 measurement Methods 0.000 description 3
235000021239 milk protein Nutrition 0.000 description 3
229920001282 polysaccharide Polymers 0.000 description 3
239000005017 polysaccharide Substances 0.000 description 3
239000002244 precipitate Substances 0.000 description 3
230000004845 protein aggregation Effects 0.000 description 3
235000013599 spices Nutrition 0.000 description 3
238000000108 ultra-filtration Methods 0.000 description 3
229920001661 Chitosan Polymers 0.000 description 2
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
235000020167 acidified milk Nutrition 0.000 description 2
230000002776 aggregation Effects 0.000 description 2
238000004220 aggregation Methods 0.000 description 2
230000015572 biosynthetic process Effects 0.000 description 2
235000015155 buttermilk Nutrition 0.000 description 2
230000008859 change Effects 0.000 description 2
239000003795 chemical substances by application Substances 0.000 description 2
230000001112 coagulating effect Effects 0.000 description 2
230000000052 comparative effect Effects 0.000 description 2
235000015140 cultured milk Nutrition 0.000 description 2
230000000694 effects Effects 0.000 description 2
238000000855 fermentation Methods 0.000 description 2
230000004151 fermentation Effects 0.000 description 2
239000002609 medium Substances 0.000 description 2
238000002156 mixing Methods 0.000 description 2
238000004806 packaging method and process Methods 0.000 description 2
238000009928 pasteurization Methods 0.000 description 2
229940043267 rhodamine b Drugs 0.000 description 2
239000004576 sand Substances 0.000 description 2
235000021262 sour milk Nutrition 0.000 description 2
238000010186 staining Methods 0.000 description 2
239000000126 substance Substances 0.000 description 2
240000008886 Ceratonia siliqua Species 0.000 description 1
235000013912 Ceratonia siliqua Nutrition 0.000 description 1
240000009226 Corylus americana Species 0.000 description 1
235000001543 Corylus americana Nutrition 0.000 description 1
235000007466 Corylus avellana Nutrition 0.000 description 1
108090000790 Enzymes Proteins 0.000 description 1
102000004190 Enzymes Human genes 0.000 description 1
241000173371 Garcinia indica Species 0.000 description 1
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
229920002907 Guar gum Polymers 0.000 description 1
241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
239000001888 Peptone Substances 0.000 description 1
108010080698 Peptones Proteins 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
230000009471 action Effects 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
239000007864 aqueous solution Substances 0.000 description 1
239000011230 binding agent Substances 0.000 description 1
229920001222 biopolymer Polymers 0.000 description 1
235000008429 bread Nutrition 0.000 description 1
229940041514 candida albicans extract Drugs 0.000 description 1
239000005018 casein Substances 0.000 description 1
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 1
235000021240 caseins Nutrition 0.000 description 1
238000005119 centrifugation Methods 0.000 description 1
239000007795 chemical reaction product Substances 0.000 description 1
230000002301 combined effect Effects 0.000 description 1
239000012141 concentrate Substances 0.000 description 1
238000001816 cooling Methods 0.000 description 1
235000015142 cultured sour cream Nutrition 0.000 description 1
238000005520 cutting process Methods 0.000 description 1
230000007547 defect Effects 0.000 description 1
230000008021 deposition Effects 0.000 description 1
230000005684 electric field Effects 0.000 description 1
238000001962 electrophoresis Methods 0.000 description 1
239000003623 enhancer Substances 0.000 description 1
229940088598 enzyme Drugs 0.000 description 1
238000001125 extrusion Methods 0.000 description 1
238000011049 filling Methods 0.000 description 1
239000012634 fragment Substances 0.000 description 1
230000006870 function Effects 0.000 description 1
239000000499 gel Substances 0.000 description 1
239000008103 glucose Substances 0.000 description 1
239000001963 growth medium Substances 0.000 description 1
239000000665 guar gum Substances 0.000 description 1
229960002154 guar gum Drugs 0.000 description 1
235000010417 guar gum Nutrition 0.000 description 1
230000000415 inactivating effect Effects 0.000 description 1
238000010348 incorporation Methods 0.000 description 1
238000002955 isolation Methods 0.000 description 1
235000004213 low-fat Nutrition 0.000 description 1
239000003264 margarine Substances 0.000 description 1
IBIKHMZPHNKTHM-RDTXWAMCSA-N merck compound 25 Chemical compound C1C[C@@H](C(O)=O)[C@H](O)CN1C(C1=C(F)C=CC=C11)=NN1C(=O)C1=C(Cl)C=CC=C1C1CC1 IBIKHMZPHNKTHM-RDTXWAMCSA-N 0.000 description 1
230000003287 optical effect Effects 0.000 description 1
230000035515 penetration Effects 0.000 description 1
235000019319 peptone Nutrition 0.000 description 1
230000008447 perception Effects 0.000 description 1
239000013612 plasmid Substances 0.000 description 1
239000004033 plastic Substances 0.000 description 1
239000000843 powder Substances 0.000 description 1
238000012545 processing Methods 0.000 description 1
238000000746 purification Methods 0.000 description 1
235000020122 reconstituted milk Nutrition 0.000 description 1
238000012216 screening Methods 0.000 description 1
238000000926 separation method Methods 0.000 description 1
238000005549 size reduction Methods 0.000 description 1
235000002639 sodium chloride Nutrition 0.000 description 1
235000008983 soft cheese Nutrition 0.000 description 1
230000000087 stabilizing effect Effects 0.000 description 1
239000008107 starch Substances 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
238000003860 storage Methods 0.000 description 1
239000006228 supernatant Substances 0.000 description 1
239000000725 suspension Substances 0.000 description 1
230000008961 swelling Effects 0.000 description 1
239000002562 thickening agent Substances 0.000 description 1
YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
239000012138 yeast extract Substances 0.000 description 1

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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1504—Spreads, semi-solid products
- 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
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus

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)

SK533-2000A 1997-10-13 1998-09-29 Method of preparing a dairy spread SK5332000A3 (en)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
EP97203184		1997-10-13
PCT/EP1998/006241 WO1999018807A2 (fr)	1997-10-13	1998-09-29	Procede de preparation d'un produit laitier a tartiner

Publications (1)

Publication Number	Publication Date
SK5332000A3 true SK5332000A3 (en)	2000-09-12

Family

ID=8228822

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SK533-2000A SK5332000A3 (en)	1997-10-13	1998-09-29	Method of preparing a dairy spread

Country Status (9)

Country	Link
US (1)	US6217917B1 (fr)
EP (1)	EP1022957A2 (fr)
AU (1)	AU725050B2 (fr)
HU (1)	HUP0004358A3 (fr)
PL (1)	PL340338A1 (fr)
SK (1)	SK5332000A3 (fr)
TR (1)	TR200000971T2 (fr)
WO (1)	WO1999018807A2 (fr)
ZA (1)	ZA989143B (fr)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6893675B1 (en)	2000-06-23	2005-05-17	Afp Advanced Food Products Llc	Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
SE0004107D0 (sv)	2000-11-10	2000-11-10	Ceba Ab	Fermented product based on an oat suspension
EP1406504B1 (fr) *	2001-06-25	2016-11-02	AFP Advanced Food Products LLC	Compositions de fromage d'imitation destinees a etre utilisees dans la fabrication de pains de fromage, tranches de fromage et similaires, ainsi que procede de production de telles compositions
US20060062885A1 (en) *	2001-06-25	2006-03-23	Afp Advanced Food Products Ilc	Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
GEP20063764B (en)	2001-06-25	2006-03-10	Afp Advanced Food Products Llc	Imitation Cheese Compositions for Use in Manufacture of Cheese Loaves, Slices and the Like, and Method of Producing Such Compositions
NZ526804A (en) *	2003-07-02	2006-03-31	Fonterra Co Operative Group	Process for producing a modified dairy product
NZ526878A (en) *	2003-07-04	2007-01-26	Fonterra Co Operative Group	A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0
RU2376775C2 (ru) *	2004-02-04	2009-12-27	Даниско А/С	Сырные продукты
WO2006119871A1 (fr) *	2005-05-11	2006-11-16	Unilever N.V.	Produits laitiers et analogues, et procedes d'elaboration
JP2007115293A (ja) *	2005-10-17	2007-05-10	Toshiba Corp	情報記憶媒体、プログラム、情報再生方法、情報再生装置、データ転送方法、及びデータ処理方法
EP2258205A1 (fr)	2009-06-03	2010-12-08	Yoplait France	Procédé de fabrication d'un produit laitier fermenté
LT2723181T (lt) *	2011-06-24	2017-04-25	Chr. Hansen A/S	Sūrio gamyba
WO2016121899A1 (fr) *	2015-01-29	2016-08-04	株式会社明治	Fromage à la crème présentant une meilleure aptitude à la cuisson, et son procédé de fabrication
AU2019319023B2 (en) *	2018-08-07	2025-04-10	Chr. Hansen A/S	Process for producing a fermented milk soft cheese product
US11758915B2 (en) *	2018-12-21	2023-09-19	Kraft Foods Group Brands Llc	Method of producing a simplified cheese spread and products therefrom

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR2154371A1 (en) *	1971-03-28	1973-05-11	Juchs Lucien	Fresh cheese - from coagulated ewes and cow's milk
GB1581541A (en) *	1976-06-18	1980-12-17	Unilever Ltd	Cheese
SE421740B (sv) *	1977-11-23	1982-02-01	Arla Mjoelkcentralen	Metod for framstellning av margarin av typen vatten-i-olja med lagt kaloriverde
NL8105881A (nl) *	1981-12-29	1983-07-18	Unilever Nv	Gefermenteerd melkprodukt, dat melkzuur-bacterien bevat en werkwijze ter bereiding daarvan.
CH662246A5 (fr) *	1985-03-12	1987-09-30	Nestle Sa	Fromage frais.
US5133978A (en) *	1990-08-03	1992-07-28	Sing Wesley D	High viscosity bacterial compositions and methods
DK0690922T3 (da) *	1992-12-02	1999-05-03	Unilever Nv	Lactobacillus sake-lignende stammer, fremstilling og anvendelse af deres exopolysaccharider

1998
- 1998-09-29 HU HU0004358A patent/HUP0004358A3/hu unknown
- 1998-09-29 TR TR2000/00971T patent/TR200000971T2/xx unknown
- 1998-09-29 WO PCT/EP1998/006241 patent/WO1999018807A2/fr not_active Ceased
- 1998-09-29 EP EP98962308A patent/EP1022957A2/fr not_active Withdrawn
- 1998-09-29 SK SK533-2000A patent/SK5332000A3/sk unknown
- 1998-09-29 PL PL98340338A patent/PL340338A1/xx unknown
- 1998-09-29 AU AU17528/99A patent/AU725050B2/en not_active Ceased
- 1998-10-07 ZA ZA9809143A patent/ZA989143B/xx unknown
- 1998-10-13 US US09/170,918 patent/US6217917B1/en not_active Expired - Fee Related

Also Published As

Publication number	Publication date
PL340338A1 (en)	2001-01-29
HUP0004358A2 (en)	2001-03-28
WO1999018807A2 (fr)	1999-04-22
US6217917B1 (en)	2001-04-17
TR200000971T2 (tr)	2000-08-21
AU725050B2 (en)	2000-10-05
EP1022957A2 (fr)	2000-08-02
ZA989143B (en)	2000-04-07
WO1999018807A3 (fr)	1999-06-17
HUP0004358A3 (en)	2002-01-28
AU1752899A (en)	1999-05-03

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