Helsinki, Finland
Helsinki, Finland

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Patent
Valio Ltd | Date: 2017-04-19

The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.


Patent
Valio Ltd. | Date: 2012-06-14

The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.


Patent
Valio Ltd | Date: 2012-02-16

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration re-tentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.


The present invention relates to an aroma milk composition comprising diacetyl and diacetyl producing strains and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product, in particular butter product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp. lactis.


Patent
Valio Ltd. | Date: 2015-03-31

The present invention relates to a process for producing an acidified protein product, such as quark.


Patent
Valio Ltd | Date: 2014-06-09

The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.


Patent
Valio Ltd | Date: 2013-12-05

A method for producing an acidified milkbase is disclosed, comprising the steps of: providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to provide a pasteurized milk-based solution; cooling the pasteurized milk-based solution to provide a cooled milk-based solution; adding a coagulant to the cooled mixture and ripening to provide the acidified milk-based product. The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture.


Patent
Valio Ltd. | Date: 2013-06-25

The invention relates to a method for producing cheese grains, comprising the steps of providing a raw material; subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the raw material to form a coagulum; cutting the coagulum to form a curd mixture of cheese grains and whey; subjecting the curd mixture to a scalding step, wherein the temperature of the curd mixture is raised to a range from about 60 C. to about 95 C. under stirring to form a scalded curd mixture; separating whey from the scalded mixture to provide cheese in form of grains having a protein content of about 10% to about 23% and pH of about 6 to about 7. The invention also relates to cheese having the moisture on a fat-free basis of about 65% to about 85%, a protein content of about 10% to about 23% and a pH of about 6 to about 7.


The present invention relates to a method of producing an aerated dairy product. Specifically, the invention relates to a method of producing an aerated soured dairy product. The present invention relates also to an aerated dairy product. The present invention also relates to a method of producing a premix for an aerated dairy product. The present invention relates also to a premix for an aerated dairy product.


Patent
Valio Ltd | Date: 2013-06-26

The present invention relates to a process for producing a casein protein product comprising the steps of:providing a casein concentrate starting material,heat-treating the material,cooling the heat-treated material,subjecting the cooled material to a treatment with a crosslinking enzyme,optionally subjecting the cooled material to a treatment with a coagulant andprocessing the material into the casein protein product/allowing the casein protein product to form.

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