AR085945A1 - MESOFILIC DAIRY PRODUCTS WITH IMPROVED FLAVOR - Google Patents
MESOFILIC DAIRY PRODUCTS WITH IMPROVED FLAVORInfo
- 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
Links
- 235000013365 dairy product Nutrition 0.000 title abstract 6
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract 1
- 241000194036 Lactococcus Species 0.000 abstract 1
- 235000013351 cheese Nutrition 0.000 abstract 1
- 235000015142 cultured sour cream Nutrition 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 238000000518 rheometry Methods 0.000 abstract 1
Classifications
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- 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.
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)
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)
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 |
-
2012
- 2012-04-09 WO PCT/EP2012/056387 patent/WO2012136833A1/en active Application Filing
- 2012-04-09 AR ARP120101203A patent/AR085945A1/en not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
WO2012136833A1 (en) | 2012-10-11 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA | Abandonment or withdrawal |