公开(公告)号：EP0967884B1

公开(公告)日：2005-01-12

申请号：EP98905594.2

申请日：1998-02-18

申请人： TEAGASC, THE AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY

发明人： KELLY, Philip, M. ,  O'KENNEDY, Brendan, T.

IPC分类号： A23J1/20

CPC分类号： A23J1/205 ,  A23J1/207

摘要： The invention relates to a method for the isolation of total milk protein or whey protein content of milk, in a concentrated and functional form. The protein product is suitable for use in food formulations and dietetic products, where it performs as well as sodium caseinate, but with the added benefit of having more bland flavour characteristics. The product has enhanced nutritional properties and better flavour characteristics when compared to sodium caseinate. The process involves the acidification of skimmed milk or whey to a pH below the isoelectric point, followed by heating to at least 50 DEG C at the acidic pH.

公开(公告)号：EP2309869A1

公开(公告)日：2011-04-20

申请号：EP09761746.8

申请日：2009-06-10

申请人： TEAGASC, The Agriculture and Food Development Authority

发明人： GUINEE, Timothy, P. ,  O'KENNEDY, Brendan, T. ,  KELLY, Philip, M. ,  MOUNSEY, John

IPC分类号： A23C9/00 ,  A23C9/13 ,  A23C9/142 ,  A23C9/18 ,  A23C19/00 ,  A23C19/05 ,  A23J1/20

CPC分类号： A23C19/053 ,  A23C9/1307 ,  A23C9/1422 ,  A23C9/1425 ,  A23C9/1522 ,  A23J1/20

摘要： The present invention relates to the development of micellar casein (MCCa) and milk protein concentrate (MPCCa) powders, with different calcium-to-casein ratios and buffering capacity. The invention also relates to the use of the MCCa and MPCCa powders in the preparation of reassembled milks. More specifically the invention relates to the use of such reassembled milks in the production of cheeses or cheese-style products

摘要翻译： 本发明涉及具有不同钙 - 酪蛋白比率和缓冲能力的胶束佐料（MCCa）和乳蛋白浓缩物（MPCCa）粉末的开发。 本发明还涉及MCCa和MPCCa粉末在重组乳中的应用。 更具体地，本发明涉及这种重新组装的奶在生产奶酪或奶酪样产品中的用途。

公开(公告)号：EP0967884A1

公开(公告)日：2000-01-05

申请号：EP98905594.2

申请日：1998-02-18

申请人： TEAGASC, THE AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY

发明人： KELLY, Philip, M. ,  O'KENNEDY, Brendan, T.

IPC分类号： A23J1/20

CPC分类号： A23J1/205 ,  A23J1/207

摘要： The invention relates to a method for the isolation of total milk protein or whey protein content of milk, in a concentrated and functional form. The protein product is suitable for use in food formulations and dietetic products, where it performs as well as sodium caseinate, but with the added benefit of having more bland flavour characteristics. The product has enhanced nutritional properties and better flavour characteristics when compared to sodium caseinate. The process involves the acidification of skimmed milk or whey to a pH below the isoelectric point, followed by heating to at least 50 °C at the acidic pH.