公开(公告)号：US20040151802A1

公开(公告)日：2004-08-05

申请号：US10702718

申请日：2003-11-06

申请人： Kraft Foods R & D, Inc.

发明人： Ramarathna Koka ,  David W. Mehnert ,  Rudolf J. Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan G. W. Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose

IPC分类号： A23C009/12

CPC分类号： C12Y101/03005 ,  A23C9/1213 ,  A23C9/1275 ,  A23C13/16 ,  A23C13/165 ,  A23C17/02 ,  A23C19/0285 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/045 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/054 ,  A23C19/082 ,  A23C20/00 ,  A23C21/02 ,  C12Y101/99018

摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

摘要翻译： 制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。 乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。 当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。 以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。 该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。