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Machine translation
1. (WO2005009138) PROCESS FOR PREPARING CONCENTRATED MILK PROTEIN INGREDIENT AND PROCESSED CHEESE MADE THEREFROM
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2005/009138 International Application No.: PCT/NZ2004/000154
Publication Date: 03.02.2005 International Filing Date: 21.07.2004
Chapter 2 Demand Filed: 23.05.2005
IPC:
A23C 19/08 (2006.01) ,A23D 7/005 (2006.01) ,A23J 1/20 (2006.01) ,A23J 3/10 (2006.01)
Applicants: CARR, Alistair, James[NZ/NZ]; NZ (UsOnly)
COKER, Christina, June[NZ/NZ]; NZ (UsOnly)
KELLS, Brian, Ashley[NZ/NZ]; NZ (UsOnly)
ELSTON, Peter, Dudley[NZ/NZ]; NZ (UsOnly)
FERREIRA, Lilian, de Barros[BR/NZ]; NZ (UsOnly)
FONTERRA CO-OPEARTIVE GROUP LIMITED[NZ/NZ]; 9 Princes Street, Auckland,, NZ (AllExceptUS)
Inventors: CARR, Alistair, James; NZ
COKER, Christina, June; NZ
KELLS, Brian, Ashley; NZ
ELSTON, Peter, Dudley; NZ
FERREIRA, Lilian, de Barros; NZ
Agent: CALHOUN, Douglas, C ; A J Park 6th Floor Huddart Parker Building Post Office Square P O Box 949 Wellington, 6015, NZ
Priority Data:
52715924.07.2003NZ
Title (EN) PROCESS FOR PREPARING CONCENTRATED MILK PROTEIN INGREDIENT AND PROCESSED CHEESE MADE THEREFROM
(FR) TRAITEMENT DE PREPARATION D'UN INGREDIENT CONCENTRE A BASE DE PROTEINE DE LAIT ET FROMAGE PREPARE A PARTIR DE CE CONCENTRE
Abstract:
(EN) Process for preparing a concentrated mil protein ingredient comprising the steps of : providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.
(FR) L'invention concerne un traitement de préparation d'un ingrédient concentre à base de protéine de lait qui consiste en ce qui suit: préparer une solution retenue par membranes comprenant une protéine de lait <i>kappa-caséine</i>, ajuster la teneur de ladite solution en ions divalents de protéine jusqu'à un degré prédéterminé, lorsque aucun gel ne se forme après le traitement du lait avec une enzyme de coagulation de lait, ajouter une enzyme de coagulation de lait de qualité alimentaire dans des conditions permettant de transformer la <i>kappa-caséine</i> <u>para</u>-<i>kappa</i> caséine et de la garder cependant à l'état de solution, terminer la transformation par le retrait ou l'inactivation de l'enzyme et concentrer ladite solution. L'ingrédient concentré de protéine de lait ainsi obtenu est utilisé dans la fabrication de fromage.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NA, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (EPO) (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IT, LU, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)