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TR200000971T2 - Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi - Google Patents

Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi

Info

Publication number
TR200000971T2
TR200000971T2 TR2000/00971T TR200000971T TR200000971T2 TR 200000971 T2 TR200000971 T2 TR 200000971T2 TR 2000/00971 T TR2000/00971 T TR 2000/00971T TR 200000971 T TR200000971 T TR 200000971T TR 200000971 T2 TR200000971 T2 TR 200000971T2
Authority
TR
Turkey
Prior art keywords
dairy
preparation
spread
culture
spreads
Prior art date
Application number
TR2000/00971T
Other languages
English (en)
Inventor
Bodor Janos
Kuiper Jan
Marinus Ledeboer Adrianus
Theodorus Pleijsier Marinus
C Smit Jan
Maria P.Ijsseldijk Yvon
Vreeker Robert
Original Assignee
Unilever N.V.
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 Unilever N.V. filed Critical Unilever N.V.
Publication of TR200000971T2 publication Critical patent/TR200000971T2/tr

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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1504—Spreads, semi-solid products
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus

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)

Abstract

Ekmege sürülen süt mamulleri, özellikle de taze peynir isi muamelesine duyarlidir.Isi muamelesi gören ürünler çogu zaman tanecikli, hamur veya tebesir gibidir. Bulus ekmege sürülen süt mamulü üretmek için bir yöntemle ilgilidir, bu yöntemde peynir sütü veya krem veya ikisinin bir kombinasyonu asitle uygun bir kültürün bulundugu ortamda pihtilastirilir, burada bahsedilen kültür eksopolisakarid üreten laktik asit bakterilerinde olusur ve ekmege sürülen süt mamulünün taneciklesmesini azaltma yetenegine sahiptir.
TR2000/00971T 1997-10-13 1998-09-29 Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi TR200000971T2 (tr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP97203184 1997-10-13

Publications (1)

Publication Number Publication Date
TR200000971T2 true TR200000971T2 (tr) 2000-08-21

Family

ID=8228822

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2000/00971T TR200000971T2 (tr) 1997-10-13 1998-09-29 Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi

Country Status (9)

Country Link
US (1) US6217917B1 (tr)
EP (1) EP1022957A2 (tr)
AU (1) AU725050B2 (tr)
HU (1) HUP0004358A3 (tr)
PL (1) PL340338A1 (tr)
SK (1) SK5332000A3 (tr)
TR (1) TR200000971T2 (tr)
WO (1) WO1999018807A2 (tr)
ZA (1) ZA989143B (tr)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6893675B1 (en) 2000-06-23 2005-05-17 Afp Advanced Food Products Llc Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
SE0004107D0 (sv) 2000-11-10 2000-11-10 Ceba Ab Fermented product based on an oat suspension
PT1406504T (pt) 2001-06-25 2017-01-19 Afp Advanced Food Products Llc Composições de imitação de queijo para utilização no fabrico de pães de queijo, fatias de queijo e semelhantes, e método de produção de tais composições
WO2003000062A2 (en) * 2001-06-25 2003-01-03 Afp Advanced Food Products Llc Imitation cheese compositions and method of producing such compositions.
US20060062885A1 (en) * 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
NZ526804A (en) * 2003-07-02 2006-03-31 Fonterra Co Operative Group Process for producing a modified dairy product
NZ526878A (en) * 2003-07-04 2007-01-26 Fonterra Co Operative Group A method for varying the texture of cheese or cheese-like products by varying the casein to whey protein ratio while controlling the pH in the range of 5.0 to 8.0
PL1713345T3 (pl) * 2004-02-04 2017-11-30 Dupont Nutrition Biosciences Aps Produkty serowe
US20090068310A1 (en) * 2005-05-11 2009-03-12 Arjen Bot Dairy products and dairy product analogues and method of preparing same
JP2007115293A (ja) * 2005-10-17 2007-05-10 Toshiba Corp 情報記憶媒体、プログラム、情報再生方法、情報再生装置、データ転送方法、及びデータ処理方法
EP2258205A1 (en) 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
PL2723181T5 (pl) * 2011-06-24 2023-10-02 Chr. Hansen A/S Wytwarzanie twarogu
TW201633922A (zh) * 2015-01-29 2016-10-01 Meiji Co Ltd 具有優異的烘焙適性的乳油起司及其製造方法
EP3833191A1 (en) * 2018-08-07 2021-06-16 Chr. Hansen A/S Process for producing a fermented milk soft cheese product
US11758915B2 (en) 2018-12-21 2023-09-19 Kraft Foods Group Brands Llc Method of producing a simplified cheese spread and products therefrom

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2154371A1 (en) * 1971-03-28 1973-05-11 Juchs Lucien Fresh cheese - from coagulated ewes and cow's milk
GB1581541A (en) * 1976-06-18 1980-12-17 Unilever Ltd Cheese
SE421740B (sv) * 1977-11-23 1982-02-01 Arla Mjoelkcentralen Metod for framstellning av margarin av typen vatten-i-olja med lagt kaloriverde
NL8105881A (nl) * 1981-12-29 1983-07-18 Unilever Nv Gefermenteerd melkprodukt, dat melkzuur-bacterien bevat en werkwijze ter bereiding daarvan.
CH662246A5 (fr) * 1985-03-12 1987-09-30 Nestle Sa Fromage frais.
US5133978A (en) * 1990-08-03 1992-07-28 Sing Wesley D High viscosity bacterial compositions and methods
DE69320067T2 (de) * 1992-12-02 1999-02-18 Unilever N.V., Rotterdam Lactobacillus sake ähnliche Stämme Herstellung und Verwendung von deren Exopolysacchariden

Also Published As

Publication number Publication date
WO1999018807A3 (en) 1999-06-17
PL340338A1 (en) 2001-01-29
HUP0004358A3 (en) 2002-01-28
ZA989143B (en) 2000-04-07
US6217917B1 (en) 2001-04-17
AU1752899A (en) 1999-05-03
EP1022957A2 (en) 2000-08-02
WO1999018807A2 (en) 1999-04-22
SK5332000A3 (en) 2000-09-12
HUP0004358A2 (en) 2001-03-28
AU725050B2 (en) 2000-10-05

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