METHOD FOR PRODUCING A MILK-BASED PRODUCT WITH REDUCED PLASMIN-ACTIVITY

METHOD FOR PRODUCING A MILK-BASED PRODUCT WITH REDUCED PLASMIN-ACTIVITY

The present invention relates to a method for producing a milk-based product with a reduced plasmin activity comprising the steps of: providing a casein preparation having a whey protein content of less than 20 wt.% based on the total protein content of the preparation; subjecting the casein prepara...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: LÄHTEVÄNOJA, Saara, KALLIOINEN, Harri
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:The present invention relates to a method for producing a milk-based product with a reduced plasmin activity comprising the steps of: providing a casein preparation having a whey protein content of less than 20 wt.% based on the total protein content of the preparation; subjecting the casein preparation to a thermal treatment at a temperature in the range of about 72°C to about 95°C to provide a thermally treated casein preparation; providing a milk-based product with a reduced plasmin activity comprising the thermally treated casein preparation. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.