AR085945A1 - MESOFILIC DAIRY PRODUCTS WITH IMPROVED FLAVOR - Google Patents

MESOFILIC DAIRY PRODUCTS WITH IMPROVED FLAVOR

Info

Publication number
AR085945A1
AR085945A1 ARP120101203A ARP120101203A AR085945A1 AR 085945 A1 AR085945 A1 AR 085945A1 AR P120101203 A ARP120101203 A AR P120101203A AR P120101203 A ARP120101203 A AR P120101203A AR 085945 A1 AR085945 A1 AR 085945A1
Authority
AR
Argentina
Prior art keywords
dairy product
preparing
dairy products
mesofilic
improved flavor
Prior art date
Application number
ARP120101203A
Other languages
Spanish (es)
Inventor
Sabrina Pirois-Blin
Jean Odinot
Ditte Marie Marie-Folkenberg
Gunnar Oeregaard
Maike Lisberg
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
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of AR085945A1 publication Critical patent/AR085945A1/en

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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • 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
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Una composición adecuada para preparar un producto lácteo que comprende al menos un cultivo mesofílico iniciador, tal como un cultivo iniciador de Lactococcus y una cepa de Lactobacillus rhamnosus, capaz de impartir un sabor cremoso mejorado al producto lácteo sin afectar la reología de un modo negativo, el tiempo de fermentación ni la acidificación posterior del producto lácteo. También se refiere a procesos mesofílicos para preparar productos lácteos, tales como queso fresco o crema agria, que tienen un alto contenido de diacetilo. Y una cepa de Lactobacillus rhamnosus útil para preparar dicho producto lácteo.A composition suitable for preparing a dairy product comprising at least one mesophilic starter culture, such as a Lactococcus starter culture and a strain of Lactobacillus rhamnosus, capable of imparting an improved creamy flavor to the dairy product without negatively affecting the rheology, the fermentation time or subsequent acidification of the dairy product. It also refers to mesophilic processes for preparing dairy products, such as fresh cheese or sour cream, which have a high diacetyl content. And a strain of Lactobacillus rhamnosus useful for preparing said dairy product.

ARP120101203A 2011-04-08 2012-04-09 MESOFILIC DAIRY PRODUCTS WITH IMPROVED FLAVOR AR085945A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP11161679 2011-04-08

Publications (1)

Publication Number Publication Date
AR085945A1 true AR085945A1 (en) 2013-11-06

Family

ID=44359523

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP120101203A AR085945A1 (en) 2011-04-08 2012-04-09 MESOFILIC DAIRY PRODUCTS WITH IMPROVED FLAVOR

Country Status (2)

Country Link
AR (1) AR085945A1 (en)
WO (1) WO2012136833A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11166473B2 (en) 2012-04-24 2021-11-09 Compagnie Gervais Danone Lactobacillus rhamnosus for use in preparation of fermented products
EP3259995B1 (en) * 2015-02-17 2024-09-04 Kabushiki Kaisha Yakult Honsha Method for producing fermented milk food
WO2017026481A1 (en) * 2015-08-10 2017-02-16 株式会社明治 Method for manufacturing flavorsome fermented dairy product and fermented dairy product manufactured using same
EP3178329B1 (en) * 2015-12-08 2024-08-14 DSM IP Assets B.V. Process for manufacturing of quark or sour cream, starter culture, quark or sour cream
EP3442348B1 (en) * 2016-04-14 2020-01-29 Compagnie Gervais Danone Lactobacillus rhamnosus for use in preparation of fermented products
BR112021012085A2 (en) 2018-12-21 2021-08-31 Société des Produits Nestlé S.A. FLAVORIZED FERMENTED DAIRY PRODUCT AND PREPARATION METHOD

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4678673A (en) 1984-03-09 1987-07-07 Kraft, Inc. Fermented oilseed product for preparing imitation dairy products
US4867992A (en) 1987-03-16 1989-09-19 General Foods Corporation Natural coffee flavor by fermentation
US5236833A (en) 1992-03-17 1993-08-17 Nestec S.A. Diacetyl production

Also Published As

Publication number Publication date
WO2012136833A1 (en) 2012-10-11

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Legal Events

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