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    MILK PRODUCTS WITH INCREASED WATER BINDING
    1.
    发明申请
    MILK PRODUCTS WITH INCREASED WATER BINDING 审中-公开

    公开(公告)号：US20170150733A9

    公开(公告)日：2017-06-01

    申请号：US14407451

    申请日：2013-06-14

    申请人： Arla Foods amba

    发明人： Hanne Theil Sørensen ,  Hans Henrik Holst ,  Preben Busch Kønigsfeldt

    IPC分类号： A23C19/05 ,  A23C19/045 ,  A23C1/04 ,  A23C9/142 ,  A23C1/16

    CPC分类号： A23C19/053 ,  A23C1/04 ,  A23C1/16 ,  A23C9/1422 ,  A23C9/152 ,  A23C19/0455 ,  A23C19/05 ,  A23C19/052 ,  A23J1/202

    摘要： The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese. The invention further relates to a process of preparing a modified casein concentrate comprising the steps of treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk, adding an agent capable of modifying the chemical equilibrium between the calcium bound in the casein micelles and present in the serum phase treating the resulting product in a dynamic high pressure shear process. Finally, the invention provides cheese and dairy products which can be prepared by using the casein concentrate of the invention.

    MILK PRODUCTS WITH INCREASED WATER BINDING
    4.
    发明申请
    MILK PRODUCTS WITH INCREASED WATER BINDING 审中-公开
    具有增加水分结合力的奶制品

    公开(公告)号：US20150150274A1

    公开(公告)日：2015-06-04

    申请号：US14407451

    申请日：2013-06-14

    申请人： Arla Foods amba

    发明人： Hanne Theil Sørensen ,  Hans Henrik Holst ,  Preben Busch Køningsfeldt

    IPC分类号： A23C19/05 ,  A23C19/045 ,  A23C1/04 ,  A23C9/142 ,  A23C1/16

    摘要： The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese. The invention further relates to a process of preparing a modified casein concentrate comprising the steps of treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk, adding an agent capable of modifying the chemical equilibrium between the calcium bound in the casein micelles and present in the serum phase treating the resulting product in a dynamic high pressure shear process. Finally, the invention provides cheese and dairy products which can be prepared by using the casein concentrate of the invention.

    摘要翻译： 本发明涉及酪蛋白浓缩物，其中所述乳蛋白包含不超过10％的血清蛋白，并且其中所述酪蛋白胶束直径的平均尺寸小于175nm; 并且其中所述浓缩物具有低于6,7的pH。 处理牛奶以使平衡从酪蛋白胶束转移到血清相改变胶束，从而允许增加水分与酪蛋白浓缩物的结合。 高剪切加工还可以增加奶制品中的水分结合，如奶酪。 本发明还涉及一种制备改性酪蛋白浓缩物的方法，其包括以下步骤：通过微量过滤处理乳，以产生包含酪蛋白胶束的微滤保留物和与起始乳相比减少量的血清蛋白，加入能够改变化学物质的试剂 在酪蛋白胶束中结合并存在于血清相中的钙之间的平衡在动态高压剪切过程中处理所得产物。 最后，本发明提供可通过使用本发明的酪蛋白浓缩物制备的乳酪和乳制品。