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    MILK PRODUCTS WITH INCREASED WATER BINDING
    2.
    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：WO2013186376A1

    公开(公告)日：2013-12-19

    申请号：PCT/EP2013/062407

    申请日：2013-06-14

    申请人： ARLA FOODS AMBA

    发明人： SØRENSEN, Hanne, Theil ,  HOLST, Hans, Henrik ,  KØNIGSFELDT, Preben, Busch

    IPC分类号： A23C9/142 ,  A23C9/152 ,  A23C19/05 ,  A23J1/20

    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.

    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。 处理牛奶以将平衡从酪蛋白胶束转移到血清相改变胶束，从而允许增加与酪蛋白浓缩物结合的水。 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。

    LIPID EXTRACTION AND PROCESSING AND PRODUCTS SO OBTAINED
    4.
    发明申请
    LIPID EXTRACTION AND PROCESSING AND PRODUCTS SO OBTAINED 审中-公开
    脂肪提取和加工以及产生的产品

    公开(公告)号：WO1991014373A1

    公开(公告)日：1991-10-03

    申请号：PCT/AU1991000106

    申请日：1991-03-21

    申请人： PORTWALL PTY LIMITED ,  McLACHLAN, Corran, Norman, Stuart ,  KERKIN, Gary, Norris ,  VINES, Peter

    发明人： PORTWALL PTY LIMITED

    IPC分类号： A23C09/14

    CPC分类号： A23J1/202 ,  A23C7/043 ,  A23C15/02 ,  A23J1/20 ,  B01D11/0203 ,  B01D11/0407 ,  C11B3/006 ,  C13K5/00

    摘要： There is described a process for separating substantially all the lipids from an aqueous liquid containing lipids comprising contacting the liquid with a subcritical or supercritical fluid at a suitable temperature and pressure and of a type such that at least part of the lipid is more soluble therein than the remaining components of the liquid, under conditions such that some of the lipids in the liquid are taken up by the fluid and then recovering such lipid from that fluid. The process can for example be used to make butter by extracting butter fat from cream using supercritical carbon dioxide.

    摘要翻译： 描述了从含有脂质的含水液体中基本上分离所有脂质的方法，包括在合适的温度和压力下使液体与亚临界或超临界流体接触并使其至少部分脂质比其中更易溶的类型 在液体中的一些脂质被流体吸收并且然后从该流体中回收此类脂质的条件下，液体的剩余组分。 该方法可以例如用于通过使用超临界二氧化碳从奶油中提取黄油脂肪来制造黄油。

    METHODS AND COMPOSITIONS FOR PROTEIN CONCENTRATION
    7.
    发明申请
    METHODS AND COMPOSITIONS FOR PROTEIN CONCENTRATION 审中-公开
    蛋白质浓度的方法和组合

    公开(公告)号：WO2014127339A1

    公开(公告)日：2014-08-21

    申请号：PCT/US2014/016790

    申请日：2014-02-18

    申请人： WISCONSIN ALUMNI RESEARCH FOUNDATION ,  PRODUCT RESEARCH AND INGREDIENT TECHNOLOGY DAIRY RESEARCH INSTITUTE

    发明人： ETZEL, Mark, R. ,  ARUNKUMAR, Abhiram ,  AGARWAL, Shantanu

    IPC分类号： C07K1/36

    CPC分类号： A23C9/1422 ,  A23C9/1425 ,  A23J1/202 ,  A23J1/205 ,  A23J3/08 ,  A23V2002/00 ,  A23V2250/5424 ,  A23V2300/34

    摘要： The present invention concerns concentrating dairy proteins. Methods of the invention include the production and use of negatively-charged ultrafiltration membranes to achieve high hydraulic permeability with low sieving coefficients. Milk proteins are value-added ingredients m foods. Milk proteins must be concentrated to remove water prior to spray drying. Ultrafiltration membranes are used for this purpose because not only is water removed, but also minerals, lactose, and non-protein nitrogen. This results in a spray dried milk protein powder that is higher in protein and more valuable than it would be if just water was removed.

    摘要翻译： 本发明涉及浓缩乳蛋白质。 本发明的方法包括生产和使用带负电荷的超滤膜，以实现高筛选系数的高水渗透性。 牛奶蛋白质是食物中的增值成分。 必须浓缩乳蛋白以除去水，然后才能喷雾干燥。 超滤膜不仅用于此目的，而且还包括矿物质，乳糖和非蛋白质氮。 这导致了一种喷雾干燥的蛋白质粉末，其蛋白质含量高于去除水时的有效成分。

    METHOD OF PRODUCING BETA-CASEIN COMPOSITIONS AND RELATED PRODUCTS
    8.
    发明申请
    METHOD OF PRODUCING BETA-CASEIN COMPOSITIONS AND RELATED PRODUCTS 审中-公开
    生产β-环糊精组合物及相关产品的方法

    公开(公告)号：WO2014114709A2

    公开(公告)日：2014-07-31

    申请号：PCT/EP2014/051315

    申请日：2014-01-23

    申请人： ARLA FOODS AMBA

    发明人： CHRISTENSEN, Jesper ,  HOLST, Hans Henrik

    IPC分类号： A23C9/142

    CPC分类号： A23J1/202 ,  A23C9/142 ,  A23C9/1422 ,  A23C2210/206 ,  A23J3/10 ,  A23V2002/00 ,  A23V2200/00 ,  C07K1/34 ,  C07K14/4732 ,  A23V2250/5424 ,  A23V2300/34

    摘要： The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C, followed by cooling of the retentate to 0-15 degrees C and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.

    摘要翻译： 本发明涉及生产含β-酪蛋白的组合物和通过这些方法获得的产品的方法。 更具体地说，本发明涉及首先在高于20摄氏度的温度下首先使用受控微滤技术生产β-酪蛋白组合物的方法，然后将滞留物冷却至0-15℃，并冷却组合物的第二次微量过滤 β-酪蛋白含有渗透物。

    PURIFICATION OF BETA CASEIN FROM MILK
    10.
    发明申请
    PURIFICATION OF BETA CASEIN FROM MILK 审中-公开
    从奶酪中纯化酪蛋白

    公开(公告)号：WO2007055932A8

    公开(公告)日：2007-08-23

    申请号：PCT/US2006042021

    申请日：2006-10-27

    申请人： WISCONSIN ALUMNI RES FOUND ,  O'MAHONY JAMES ANTHONY ,  SMITH KAREN E ,  LUCEY JOHN ANTHONY

    发明人： O'MAHONY JAMES ANTHONY ,  SMITH KAREN E ,  LUCEY JOHN ANTHONY

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

    CPC分类号： A23J1/202 ,  A23C9/1422 ,  A23C19/00 ,  A23V2002/00 ,  A23V2300/34

    摘要： A method is provided for obtaining ß-casein from skim milk. Purification of ß-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of ß-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble ß-casein. An integrated scheme that allows a dairy plant to continuously separate and purify ß-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness.

    摘要翻译： 提供了从脱脂乳中获得β-酪蛋白的方法。 通过使用交叉流动聚合物微滤膜的微量过滤来实现来自牛奶的β-酪蛋白的纯化。 在微量过滤之前冷却牛奶可以改善β-酪蛋白与其他乳清蛋白的分离。 微滤过滤的渗透物的进一步过滤和去矿化导致含有可溶性β-酪蛋白的级分的富集。 提供了允许乳品厂连续分离和纯化β-酪蛋白的综合方案。 还提供了一种获得具有改善的熔融性和降低的苦味的干酪的方法。