DK2165608T4 - Fremgangsmåde til fremstilling af ost under anvendelse af en nisinproducerende direkte-kar-startkultur - Google Patents

Fremgangsmåde til fremstilling af ost under anvendelse af en nisinproducerende direkte-kar-startkultur Download PDF

Info

Publication number: DK2165608T4
Authority: DK; Denmark
Prior art keywords: nisin; starter culture; producing direct; making cheese; vessel
Prior art date: 2008-09-22

Application number

DK09170938.6T

Other languages

English (en)

Other versions

DK2165608T3 (da

Inventor

Willem Cornelis Meijer

Martinus Gerardus Maria Haarman

Herman Frank Burghout

Johannes Antonius Penders

Original Assignee

Csk Food Enrichment Bv

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.)

2008-09-22

Filing date

2009-09-22

Publication date

2020-09-07

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=40280657&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2165608(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2009-09-22 Application filed by Csk Food Enrichment Bv filed Critical Csk Food Enrichment Bv

2014-07-21 Application granted granted Critical

2014-07-21 Publication of DK2165608T3 publication Critical patent/DK2165608T3/da

2020-09-07 Publication of DK2165608T4 publication Critical patent/DK2165608T4/da

Links

NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 title 1
108010053775 Nisin Proteins 0.000 title 1
235000013351 cheese Nutrition 0.000 title 1
239000004309 nisin Substances 0.000 title 1
235000010297 nisin Nutrition 0.000 title 1
239000007858 starting material Substances 0.000 title 1

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
- 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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0688—Hard cheese or semi-hard cheese with or without eyes

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Microbiology (AREA)
Dairy Products (AREA)
Apparatus Associated With Microorganisms And Enzymes (AREA)
Micro-Organisms Or Cultivation Processes Thereof (AREA)

DK09170938.6T 2008-09-22 2009-09-22 Fremgangsmåde til fremstilling af ost under anvendelse af en nisinproducerende direkte-kar-startkultur DK2165608T4 (da)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
EP08164778		2008-09-22

Publications (2)

Publication Number	Publication Date
DK2165608T3 DK2165608T3 (da)	2014-07-21
DK2165608T4 true DK2165608T4 (da)	2020-09-07

Family

ID=40280657

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DK09170938.6T DK2165608T4 (da)	2008-09-22	2009-09-22	Fremgangsmåde til fremstilling af ost under anvendelse af en nisinproducerende direkte-kar-startkultur

Country Status (4)

Country	Link
EP (2)	EP2165608B2 (da)
DK (1)	DK2165608T4 (da)
ES (1)	ES2484616T5 (da)
PL (2)	PL2165608T5 (da)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US20140141121A1 (en) *	2011-06-24	2014-05-22	Chr. Hansen A/S	Manufacture of cheese
AU2012356776B2 (en)	2011-12-23	2016-10-20	Chr. Hansen A/S	Method for making cheese
PL2869709T3 (pl) *	2012-07-06	2019-06-28	Dupont Nutrition Biosciences Aps	Sposób wytwarzania serów o ulepszonym aromacie
EP3053446B1 (en)	2014-12-19	2019-04-10	CSK Food Enrichment B.V.	Method for producing Swiss-type cheese
US20220240529A1 (en)	2019-05-31	2022-08-04	Chr. Hansen A/S	Composition comprising lactococcus, methods and products thereof
EP4415547A1 (en)	2021-10-11	2024-08-21	DSM IP Assets B.V.	New fermented milk product and process for production thereof
WO2025061902A1 (en) *	2023-09-20	2025-03-27	Dsm Ip Assets B.V.	Process for producing a fermented milk product with aid of strains of streptococcus thermophilus having no or limited salt-accompanied nisin-deactivating activity

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB713251A (en) *	1951-03-07	1954-08-11	Nat Res Dev	Improvements in or relating to the manufacture or preservation of cheese
US6221847B1 (en) *	1996-09-13	2001-04-24	Clemson University	Composition and method for treating bacterial infection
AU6027300A (en) *	1999-07-06	2001-01-22	Friesland Brands B.V.	Methods and means for producing improved dairy products
EP1216619A2 (en)	2000-12-20	2002-06-26	Campina B.V.	Method for the preparation of a cheese product
EP1273237A1 (en)	2001-07-02	2003-01-08	CSK Food Enrichment B.V.	Nisin-producing starter cultures for fermented food products
NL1032678C2 (nl) *	2006-10-13	2008-04-15	Friesland Brands Bv	Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas.

2009
- 2009-09-22 PL PL09170938T patent/PL2165608T5/pl unknown
- 2009-09-22 EP EP09170938.6A patent/EP2165608B2/en active Active
- 2009-09-22 ES ES09170938T patent/ES2484616T5/es active Active
- 2009-09-22 DK DK09170938.6T patent/DK2165608T4/da active
- 2009-09-22 PL PL14165957T patent/PL2759208T3/pl unknown
- 2009-09-22 EP EP14165957.3A patent/EP2759208B1/en active Active

Also Published As

Publication number	Publication date
EP2165608B2 (en)	2020-06-24
PL2165608T5 (pl)	2021-02-08
EP2759208B1 (en)	2021-10-27
EP2165608A3 (en)	2011-09-14
EP2759208A1 (en)	2014-07-30
EP2165608B1 (en)	2014-04-30
PL2759208T3 (pl)	2022-02-14
ES2484616T5 (es)	2021-03-31
ES2484616T3 (es)	2014-08-11
EP2165608A2 (en)	2010-03-24
DK2165608T3 (da)	2014-07-21
PL2165608T3 (pl)	2014-09-30

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