Title:
乳成分-製造及び使用
Document Type and Number:
Japanese Patent JP2008525018
Kind Code:
A
Abstract:
The invention provides a method for producing a dairy powder or a dairy concentrate. The pH of a liquid dairy starting material comprising casein and whey proteins is adjusted if necessary by addition of acid or alkali to a pH in the range 5.0-8.0. The pH adjusted material is then heat-treated to denature whey protein in the presence of casein. This treated material is either retained or dried to form a powder or as a dairy concentrate. The product may be used in a method for forming a product such as a processed cheese, a processed cheese-like product, a spread, a yoghurt or a dairy dessert. In this method, the product is dissolved/suspended (if necessary) and undergoes pH adjustment to a pH in the range 4.5-6.5. The material may be cooked to form a molten mass which is subsequently cooled to form a milk protein gel.
Inventors:
Anema, Skeleton Gerald
Lee, Shu Kim
Lee, Shu Kim
Application Number:
JP2007548118A
Publication Date:
July 17, 2008
Filing Date:
December 24, 2004
Export Citation:
Assignee:
Fonteraco-Operative Group Limited
International Classes:
A23C1/16; A23C9/123; A23C9/18; A23C19/00
Attorney, Agent or Firm:
Atsushi Aoki
Takashi Ishida
Fukumoto product
Tetsuji Koga
Rieko Koshisakabe
Takashi Ishida
Fukumoto product
Tetsuji Koga
Rieko Koshisakabe