WIPO logo
Mobile | Deutsch | Español | Français | 日本語 | 한국어 | Português | Русский | 中文 | العربية |
PATENTSCOPE

Search International and National Patent Collections
World Intellectual Property Organization
Search
 
Browse
 
Translate
 
Options
 
News
 
Login
 
Help
 
Machine translation
1. (WO2006087350) TRANSFER OF ACTIVE COMPOUNDS TO CURD DURING CHEESE MAKING
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2006/087350    International Application No.:    PCT/EP2006/050970
Publication Date: 24.08.2006 International Filing Date: 15.02.2006
IPC:
A23C 19/05 (2006.01), A23C 19/032 (2006.01), A23C 19/04 (2006.01), A23C 21/02 (2006.01), A23C 21/08 (2006.01), C12N 11/02 (2006.01)
Applicants: DSM IP ASSETS B.V. [NL/NL]; Het Overloon 1, NL-6411 TE Heerlen (NL) (For All Designated States Except US).
VAN DIJK, Albertus, Alard [NL/NL]; (NL) (For US Only).
GUILLONARD, Lambertus Jacobus Otto [NL/NL]; (NL) (For US Only).
DE ROOS, Andre Leonardus [NL/NL]; (NL) (For US Only)
Inventors: VAN DIJK, Albertus, Alard; (NL).
GUILLONARD, Lambertus Jacobus Otto; (NL).
DE ROOS, Andre Leonardus; (NL)
Agent: ELKENBRACHT, Johan, Christiaan; DSM Intellectual Property, Delft Office (600-0240), P.o. Box 1, NL-2600 MA Delft (NL)
Priority Data:
05101146.8 16.02.2005 EP
Title (EN) TRANSFER OF ACTIVE COMPOUNDS TO CURD DURING CHEESE MAKING
(FR) TRANSFERT DE COMPOSES ACTIFS AU CAILLE OU COURS DE LA FABRICATION DE FROMAGE
Abstract: front page image
(EN)The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt% of the active compound when hydrated in Jennes-Koops buffer at room temperature during a period of 30 minutes. The invention also relates to a production method for the composition. During the cheese making process this composition can be added to milk. The enzymes are then mainly released from the particle after the separation of curd from the whey has taken place.
(FR)L'invention concerne une composition contenant une protéine de lactosérum et un composé actif, cette composition libérant au maximum à 30 % en poids de composé actif lorsqu'elle est hydratée dans un tampon Jennes-Koops à température ambiante pendant une période de 30 minutes. L'invention concerne également un procédé permettant de produire cette composition. Au cours du processus de fabrication de fromage cette composition peut-être ajoutée au lait. Les enzymes sont alors principalement libérés des particules après la séparation du caillé et du lactosérum.
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, KM, KN, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, SM, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, 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)