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LT2645867T - Varškės gamybos būdas - Google Patents

Varškės gamybos būdas

Info

Publication number
LT2645867T
LT2645867T LTEP11813596.1T LT11813596T LT2645867T LT 2645867 T LT2645867 T LT 2645867T LT 11813596 T LT11813596 T LT 11813596T LT 2645867 T LT2645867 T LT 2645867T
Authority
LT
Lithuania
Prior art keywords
curd production
curd
production
Prior art date
Application number
LTEP11813596.1T
Other languages
English (en)
Inventor
Krzysztof Bohdziewicz
Maria Baranowska
Boguslaw Staniewski
Wladyslaw Chojnowski
Original Assignee
Uniwersytet Warmi Sko-Mazurski W Olsztynie
P.M.T. Trading Sp. Z O.O.
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=45531991&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=LT2645867(T) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Uniwersytet Warmi Sko-Mazurski W Olsztynie, P.M.T. Trading Sp. Z O.O. filed Critical Uniwersytet Warmi Sko-Mazurski W Olsztynie
Publication of LT2645867T publication Critical patent/LT2645867T/lt

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
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
LTEP11813596.1T 2010-12-02 2011-11-29 Varškės gamybos būdas LT2645867T (lt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PL393113A PL228081B1 (pl) 2010-12-02 2010-12-02 Sposób wytwarzania sera twarogowego
PCT/PL2011/000122 WO2012074420A1 (en) 2010-12-02 2011-11-29 Method for curd production

Publications (1)

Publication Number Publication Date
LT2645867T true LT2645867T (lt) 2017-08-25

Family

ID=45531991

Family Applications (1)

Application Number Title Priority Date Filing Date
LTEP11813596.1T LT2645867T (lt) 2010-12-02 2011-11-29 Varškės gamybos būdas

Country Status (8)

Country Link
US (1) US20130236599A1 (lt)
EP (1) EP2645867B1 (lt)
EA (1) EA024020B1 (lt)
HU (1) HUE035380T2 (lt)
LT (1) LT2645867T (lt)
PL (2) PL228081B1 (lt)
UA (1) UA109161C2 (lt)
WO (1) WO2012074420A1 (lt)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI20145305A7 (fi) * 2014-03-31 2015-10-01 Valio Oy Proteiinituotteet ja menetelmät niiden valmistamiseksi

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3387267B2 (ja) 1994-10-26 2003-03-17 味の素株式会社 トランスグルタミナーゼを用いるチーズの製造方法
US6093424A (en) * 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
US6416797B1 (en) * 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
US6572901B2 (en) 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
JP3643932B2 (ja) * 2001-10-31 2005-04-27 味の素株式会社 チーズカードの製造方法

Also Published As

Publication number Publication date
PL228081B1 (pl) 2018-02-28
HUE035380T2 (en) 2018-05-02
EP2645867B1 (en) 2017-05-03
WO2012074420A1 (en) 2012-06-07
US20130236599A1 (en) 2013-09-12
PL393113A1 (pl) 2012-06-04
EA201300655A1 (ru) 2013-12-30
PL2645867T3 (pl) 2017-08-31
EP2645867A1 (en) 2013-10-09
UA109161C2 (uk) 2015-07-27
EA024020B1 (ru) 2016-08-31

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