http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2861080-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3a8354f077dc82e049a7e9a040891d3b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0455 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-202 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142 |
| filingDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7a4db0d4651793c37e9e875c2e38179 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_730ef3ef8545eb739b9e9d0e0b540e62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f1ac4d38d6338ed17715e869339df9d |
| publicationDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-2861080-A1 |
| titleOfInvention | Milk products with increased water binding |
| abstract | 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. |
| priorityDate | 2012-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.