[go: up one dir, main page]

PL2459002T3 - Wytwarzanie sera twarogowego z zastosowaniem streptococcus thermophilus - Google Patents

Wytwarzanie sera twarogowego z zastosowaniem streptococcus thermophilus

Info

Publication number
PL2459002T3
PL2459002T3 PL10731740T PL10731740T PL2459002T3 PL 2459002 T3 PL2459002 T3 PL 2459002T3 PL 10731740 T PL10731740 T PL 10731740T PL 10731740 T PL10731740 T PL 10731740T PL 2459002 T3 PL2459002 T3 PL 2459002T3
Authority
PL
Poland
Prior art keywords
production
streptococcus thermophilus
cottage cheese
cottage
cheese
Prior art date
Application number
PL10731740T
Other languages
English (en)
Other versions
PL2459002T5 (pl
Inventor
Morten Carlson
Thomas Janzen
Original Assignee
Chr Hansen As
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=43429603&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL2459002(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of PL2459002T3 publication Critical patent/PL2459002T3/pl
Publication of PL2459002T5 publication Critical patent/PL2459002T5/pl

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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
PL10731740.6T 2009-07-10 2010-07-09 Wytwarzanie sera twarogowego z zastosowaniem streptococcus thermophilus PL2459002T5 (pl)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP09165147 2009-07-10
EP09168730 2009-08-26
PCT/EP2010/059903 WO2011004012A2 (en) 2009-07-10 2010-07-09 Production of cottage cheese by using streptococcus thermophilus
EP10731740.6A EP2459002B2 (en) 2009-07-10 2010-07-09 Production of cottage cheese by using streptococcus thermophilus

Publications (2)

Publication Number Publication Date
PL2459002T3 true PL2459002T3 (pl) 2015-09-30
PL2459002T5 PL2459002T5 (pl) 2023-01-02

Family

ID=43429603

Family Applications (1)

Application Number Title Priority Date Filing Date
PL10731740.6T PL2459002T5 (pl) 2009-07-10 2010-07-09 Wytwarzanie sera twarogowego z zastosowaniem streptococcus thermophilus

Country Status (10)

Country Link
US (2) US9028896B2 (pl)
EP (1) EP2459002B2 (pl)
AU (1) AU2010270147B8 (pl)
CA (1) CA2767262C (pl)
DK (1) DK2459002T4 (pl)
EA (1) EA020272B1 (pl)
IL (1) IL217474A (pl)
NZ (1) NZ597519A (pl)
PL (1) PL2459002T5 (pl)
WO (1) WO2011004012A2 (pl)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012145047A1 (en) * 2011-04-20 2012-10-26 Danisco A/S Production of cheese with s. thermophilus
AU2015201040B2 (en) * 2011-04-20 2015-11-12 Dupont Nutrition Biosciences Aps Production of cheese with s. thermophilus
US20140141121A1 (en) 2011-06-24 2014-05-22 Chr. Hansen A/S Manufacture of cheese
US20180125085A1 (en) 2015-01-27 2018-05-10 Dupont Nutrition Biosciences Aps A method of making a fermented dairy product
US20170013853A1 (en) * 2015-07-17 2017-01-19 Gay Lea Foods Co-Operative Ltd. Smooth cottage cheese and cottage cheese product, process and method
BR112018013846A2 (pt) 2016-01-08 2018-12-18 Visa Int Service Ass método implementado por computador, dispositivo de computação, e, sistema
EP4017867A1 (en) * 2019-08-23 2022-06-29 Chr. Hansen A/S Texturing l. lactis with unique eps gene clusters

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3298836A (en) 1966-03-04 1967-01-17 Wisconsin Alumni Res Found Process for preparing cottage cheese curd
US5116737A (en) 1989-03-14 1992-05-26 Chr. Hansen's Laboratory, Inc. Method for growing acid-producing bacteria
DK167168B1 (da) 1989-07-13 1993-09-13 Md Foods Amba Fremgangsmaade til kontinuerlig fremstilling af hytteost ud fra ultrafiltreret maelk
RU1785633C (en) * 1990-09-21 1993-01-07 Uk Nii Myasnoj Molochnoj Promy Method of preparing bacterial ferment for curds production
FR2798560B1 (fr) † 1999-09-17 2001-12-07 Texel Utilisation de souches streptococcus thermophilus incapables d'hydrolyser l'uree pour maitriser les cinetiques d'acidification du lait dans l'industrie laitiere
FR2852604B1 (fr) 2003-03-17 2005-05-13 Bacteries lactiques texturantes
AU2007258872A1 (en) * 2006-06-16 2007-12-21 Danisco A/S Bacterium
FR2906536B1 (fr) * 2006-10-03 2008-12-26 Danisco Cluster genetique de souches de streptococcus thermophilus presentant des proprietes acidifiantes et texturantes appropriees pour les fermentations laitieres.
RU2499041C2 (ru) * 2007-06-06 2013-11-20 Кр. Хансен А/С Улучшение роста бифидобактерий в ферментированных молочных продуктах
WO2010023178A1 (en) 2008-08-28 2010-03-04 Chr. Hansen A/S Pharmaceuticals comprising a bacterial polysaccharide
WO2010066907A1 (en) * 2008-12-12 2010-06-17 Danisco A/S Genetic cluster of strains of streptococcus thermophilus having unique rheological properties for dairy fermentation
WO2012145047A1 (en) * 2011-04-20 2012-10-26 Danisco A/S Production of cheese with s. thermophilus

Also Published As

Publication number Publication date
EP2459002B2 (en) 2022-06-08
IL217474A (en) 2016-04-21
US20120100252A1 (en) 2012-04-26
AU2010270147A8 (en) 2015-07-30
US20160000106A1 (en) 2016-01-07
DK2459002T3 (da) 2015-06-22
PL2459002T5 (pl) 2023-01-02
EP2459002A2 (en) 2012-06-06
DK2459002T4 (da) 2022-08-15
NZ597519A (en) 2013-11-29
EA020272B1 (ru) 2014-09-30
AU2010270147A1 (en) 2012-02-02
WO2011004012A2 (en) 2011-01-13
CA2767262A1 (en) 2011-01-13
EP2459002B1 (en) 2015-04-08
AU2010270147B2 (en) 2015-06-11
CA2767262C (en) 2016-02-23
AU2010270147B8 (en) 2015-07-30
US9028896B2 (en) 2015-05-12
WO2011004012A3 (en) 2011-07-21
IL217474A0 (en) 2012-02-29
EA201270155A1 (ru) 2012-05-30

Similar Documents

Publication Publication Date Title
PT2563739T (pt) Método para produção de tijolos utilizando bactérias produtoras de enzimas
IL216447A0 (en) Process for manufacturing of a fermented dairy product
EP2429587A4 (en) ORGANISMS FOR THE PREPARATION OF CYCLOHEXANONE
IL217474A0 (en) Production of cottage cheese by using streptococcus thermophilus
SG175167A1 (en) Growing up milks containing probiotic micro-organisms
IL217865A (en) Low-fat or fat-free yogurt and a process for making it
EP2665365A1 (en) Solid milks and method for producing solid milks
PL2629623T3 (pl) Wytwarzanie laktozy
PL2582787T3 (pl) Bakterie kwasu mlekowego do jogurtu
PL2473028T3 (pl) Urządzenie go ugniatania skrzepu serowego w procesie wytwarzania sera typu pasta filata
HRP20170600T2 (hr) Postupak proizvodnje keksa s poboljšanim organoleptičkim svojstvima
EP2474232A4 (en) METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE
SG10201505436PA (en) Fermented milk having little lactose and method for producing same
PL2483423T3 (pl) Sposób ustalania autentyczności produktów mlecznych
EP2709461A4 (en) FATTY MOZZARELLA AND METHOD FOR THE PRODUCTION THEREOF
PT2338351T (pt) Produto lácteo e seu processo de fabrico
EP2612556A4 (en) PROCESS FOR PRODUCING CHEESE WITHOUT FERMENTATION OR MATURATION STEP
PL392746A1 (pl) Linia do produkcji twarogu, zwłaszcza typu krajanka
PL393113A1 (pl) Sposób wytwarzania sera twarogowego
PL393114A1 (pl) Sposób wytwarzania kefiru
HRP20210761T8 (hr) Postupak izrade cigle pomoću bakterije koja proizvodi enzime
IL207313A0 (en) Methods for the production of a fermentation feedstock
AU2010904887A0 (en) Production of Iron
PL389279A3 (pl) Sposób wytwarzania jogurtu z mleka niskolaktozowego
PL388521A1 (pl) Sposób wytwarzania jogurtu z mleka niskolaktozowego