TERMIUM Plus®

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MODIFIED WHEY [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-06-30

English

Subject field(s)
  • Trade Names
  • Food Industries
  • Chemistry
OBS

Natural cheese flavor/enhancer prepared from cultured and enzyme, modified cream, spray-dried with whey solids and malto-dextrin.

OBS

Used in the food industry to enhance cheese flavor and/or reduce cheese solids level in: sauces, spreads, soups, snack seasonings, baked and extruded snacks, pasteurized processed cheese products, bakery.

OBS

Cheese Buds™: A trademark of Cumberland Packing Corp.

Key term(s)
  • Cheese Buds

French

Domaine(s)
  • Appellations commerciales
  • Industrie de l'alimentation
  • Chimie
OBS

Rehausseur de saveur pour aliments.

OBS

Cheese BudsMC : Marque de commerce de la société Cumberland Packing Corp.

Spanish

Save record 1

Record 2 2008-06-19

English

Subject field(s)
  • Cheese and Dairy Products
  • Biotechnology
CONT

Method for the manufacture of modified whey with the assistance of lactic acid bacteria for use in manufacturing washing-active substances, as well as, cosmetic and pharmaceutical products, including the step of at least partially freeing the way of lactose by utilizing suitable lactic acid bacteria on the basis of fermentation.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Biotechnologie
CONT

Procédé de préparation de lactosérum modifié: a) délactosage du lactosérum : Le lactosérum est solubilisé en chauffant à 60-70 °C une solution de lactosérum, puis concentré sous vide à 60 % d'extrait sec, et refroidi doucement jusqu'à 4 °C (en 48-72 h) pour obtenir un produit cristallisé qui permet de séparer le lactose cristallisé du lactosérum délactosé. b) hydrolyse du lactosérum obtenu à l'étape a) : On met en solution 20 Kg de poudre de lactosérum délactosé obtenu à l'étape a) et contenant 26 % de matière azotée dans 46 litres d'eau à 60 °C. La solution est stérilisée par un chauffage de 30 minutes à 90 °C puis refroidie à 37 °C et neutralisée à pH 6,4 par ajout de soude à 30 %. On ajoute 40 g de lactase [...] à la solution pour laisser la réaction s'effectuer pendant 3h.

Spanish

Save record 2

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