公开(公告)号：WO2019048620A1

公开(公告)日：2019-03-14

申请号：PCT/EP2018/074159

申请日：2018-09-07

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： PENDERS, Johannes Antonius ,  TAP, Wilhelmus Hendricus Johannes ,  GIELENS, Fransiscus Christophorus ,  KORNET, Cornelis

IPC: A23C9/15 ,  A23C19/02 ,  A23D7/005

CPC classification number: A23D7/015 ,  A23C13/14 ,  A23C13/16 ,  A23C15/123 ,  A23C2260/102 ,  A23C2260/104 ,  A23D7/001 ,  A23D7/0056 ,  A23D7/013 ,  A23D7/04 ,  A23D7/05

Abstract: The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type comprising dairy fat and micellar casein to a treatment wherein casein is coagulated and fat is rebodied. The obtained food composition is (at 20 °C) a solid suspension of the oil-in-water type. The invention further relates to a dairy food composition, which composition is a suspension of the oil-in-water type, comprising 1-6 wt. % dairy protein, said dairy protein comprising coagulated casein; 20-55 wt. % fat, of which at 50-100 wt. % is dairy fat; 40-79 wt.% water; and 0-10 wt.% other ingredients.

公开(公告)号：WO2020011975A1

公开(公告)日：2020-01-16

申请号：PCT/EP2019/068810

申请日：2019-07-12

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： GIELENS, Fransiscus Christophorus ,  TAP, Wilhelmus Hendricus Johannes

IPC: A23C19/05

Abstract: The invention relates to methods for making cheese, in particular to improving the productivity of the cheese making process by controlling the rate of coagulation of a cheese milk and/or the strength of the gel network formed. Provided is a method for providing a cheese curd, comprising the steps of (i) providing a starting cheese milk that has an increased micellar casein content as compared to natural bovine milk; (ii) adding non-micellar casein protein to the cheese milk to obtain a casein-supplemented cheese milk; (iii) subjecting the casein-supplemented cheese milk to a coagulation process to form a gel; and (iv) cutting the gel into a cheese curd.

公开(公告)号：WO2017198712A1

公开(公告)日：2017-11-23

申请号：PCT/EP2017/061845

申请日：2017-05-17

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： PENDERS, Johannes Antonius ,  GIELENS, Fransiscus Christophorus

IPC: A01J25/00 ,  A01J25/06 ,  A01J25/11

Abstract: Method for fluid whey expulsion from a body of curd including steps of: - placing a dairy base in a container; - mixing in at least one coagulant; - placing a removable insert into said dairy base in said container, said insert comprising at least one projecting member arranged to extend, preferably substantially vertically, into said dairy base; - having a body of curd formed by coagulation of said dairy base.

Abstract translation: 流体乳清从凝乳体中排出的方法，包括以下步骤：将乳品基料放入容器中; - 混入至少一种凝结剂; - 将可移除的插入件放置在所述容器中的所述乳品基部中，所述插入件包括至少一个突出构件，所述突出构件布置成优选基本竖直地延伸到所述乳品基部中 - 具有通过凝结所述乳品基质而形成的凝乳体。