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ATE291847T1 - Verfahren zur reifung von käse - Google Patents

Verfahren zur reifung von käse

Info

Publication number
ATE291847T1
ATE291847T1 AT99928120T AT99928120T ATE291847T1 AT E291847 T1 ATE291847 T1 AT E291847T1 AT 99928120 T AT99928120 T AT 99928120T AT 99928120 T AT99928120 T AT 99928120T AT E291847 T1 ATE291847 T1 AT E291847T1
Authority
AT
Austria
Prior art keywords
starter culture
maturing cheese
maturing
cheese
attenuated bacterial
Prior art date
Application number
AT99928120T
Other languages
English (en)
Inventor
Mark Rodney Smith
Paul Donald Browning
Denise Pawlett
Original Assignee
Danisco Uk Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Danisco Uk Ltd filed Critical Danisco Uk Ltd
Application granted granted Critical
Publication of ATE291847T1 publication Critical patent/ATE291847T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
AT99928120T 1998-06-29 1999-06-29 Verfahren zur reifung von käse ATE291847T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9814056.9A GB9814056D0 (en) 1998-06-29 1998-06-29 Cheese ripening process
PCT/GB1999/002036 WO2000000037A1 (en) 1998-06-29 1999-06-29 Cheese ripening process

Publications (1)

Publication Number Publication Date
ATE291847T1 true ATE291847T1 (de) 2005-04-15

Family

ID=10834607

Family Applications (1)

Application Number Title Priority Date Filing Date
AT99928120T ATE291847T1 (de) 1998-06-29 1999-06-29 Verfahren zur reifung von käse

Country Status (11)

Country Link
US (2) US6649200B2 (de)
EP (1) EP1091652B1 (de)
AT (1) ATE291847T1 (de)
AU (1) AU757595B2 (de)
CA (1) CA2336047C (de)
DE (1) DE69924492T2 (de)
ES (1) ES2237921T3 (de)
GB (1) GB9814056D0 (de)
NZ (1) NZ509605A (de)
PT (1) PT1091652E (de)
WO (1) WO2000000037A1 (de)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9930546D0 (en) * 1999-12-23 2000-02-16 Rhodia Texel Limited Cheese ripening process
FR2839855B1 (fr) * 2002-05-27 2005-09-30 Biosaveurs Procede de preparation d'une flore d'affinage comportant une etape de fragilisation cellulaire
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
FR2873384B1 (fr) * 2004-07-21 2006-10-20 Chr Hansen Sa Sa Procede d'ensemencement direct a partir de ferments concentres congeles et dispositif associe
US7776370B2 (en) * 2005-09-01 2010-08-17 Kraft Foods Global Brands Llc Heat-stable flavoring components and cheese flavoring systems incorporating them
JP2009505714A (ja) * 2005-09-02 2009-02-12 ザ プロクター アンド ギャンブル カンパニー 皮膚の湿分含量を示す方法及び機器
US7674489B2 (en) 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
US8263144B2 (en) * 2005-11-17 2012-09-11 Kraft Foods Global Brands Llc Cheese flavor composition and process for making same
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3436581B2 (ja) * 1994-03-18 2003-08-11 雪印乳業株式会社 乳糖分解酵素活性の高い菌体の製造法

Also Published As

Publication number Publication date
CA2336047A1 (en) 2000-01-06
ES2237921T3 (es) 2005-08-01
US20010024667A1 (en) 2001-09-27
NZ509605A (en) 2002-10-25
DE69924492D1 (de) 2005-05-04
US6649200B2 (en) 2003-11-18
US6893670B2 (en) 2005-05-17
DE69924492T2 (de) 2006-02-09
US20030180429A1 (en) 2003-09-25
CA2336047C (en) 2009-06-02
WO2000000037A1 (en) 2000-01-06
PT1091652E (pt) 2005-06-30
EP1091652B1 (de) 2005-03-30
GB9814056D0 (en) 1998-08-26
EP1091652A1 (de) 2001-04-18
AU4523999A (en) 2000-01-17
AU757595B2 (en) 2003-02-27

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