AR085945A1 - Productos lacteos mesofilicos con sabor mejorado - Google Patents
Productos lacteos mesofilicos con sabor mejoradoInfo
- 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
-
- 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.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP11161679 | 2011-04-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR085945A1 true AR085945A1 (es) | 2013-11-06 |
Family
ID=44359523
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP120101203A AR085945A1 (es) | 2011-04-08 | 2012-04-09 | Productos lacteos mesofilicos con sabor mejorado |
Country Status (2)
Country | Link |
---|---|
AR (1) | AR085945A1 (es) |
WO (1) | WO2012136833A1 (es) |
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 |
WO2016133009A1 (ja) * | 2015-02-17 | 2016-08-25 | 株式会社ヤクルト本社 | 発酵乳食品の製造方法 |
WO2017026481A1 (ja) * | 2015-08-10 | 2017-02-16 | 株式会社明治 | 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品 |
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 |
BR112018071076B1 (pt) * | 2016-04-14 | 2022-04-05 | Compagnie Gervais Danone | Composição, método para a preparação de um produto lácteo fermentado e uso da composição |
BR112021012085A2 (pt) | 2018-12-21 | 2021-08-31 | Société des Produits Nestlé S.A. | Produto lácteo fermentado flavorizado e método de preparo |
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/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
WO2012136833A1 (en) | 2012-10-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2013011625A (es) | Lactobacillus rhamnosus mejorador de sabor. | |
AR085945A1 (es) | Productos lacteos mesofilicos con sabor mejorado | |
PH12015502397A1 (en) | Shelf-stable fermented dairy products and methods of making same | |
EA201891030A2 (ru) | Биозащита с применением штаммов lactobacillus rhamnosus | |
MX2020004195A (es) | Lactobacillus rhamnosus con produccion incrementada de diacetilo. | |
UA113059C2 (xx) | Протимікробна композиція на основі штамів lactobacillus rhamnosus, lactobacillus paracasei | |
PH12014501652A1 (en) | Dairy products with added dairy minerals and methods of producing dairy products with added dairy minerals | |
UA115331C2 (uk) | Біозахист з використанням штамів lactobacillus paracasei | |
PE20181132A1 (es) | Bacteria de lactobacillus fermentum que inhibe la posacidificacion | |
HRP20200038T1 (hr) | Poboljšani pripravci hetero- i homofermentativnih mliječnih kiselina bakterijskih vrsta za dvojnu namjenu održavanja silaže | |
HUP1500011A2 (en) | Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation | |
UA112413C2 (uk) | Молочнокислі бактерії для йогурту | |
MX2018002307A (es) | Bacteria lactobacillus fermentum que reduce la concentracion de acetaldehido. | |
BR112012028918A2 (pt) | fermentação sinergística de lactobacillus rhamnosus e lactobacillus paracasei subsp paracasei | |
EP3586647A3 (en) | Fermented food ingredient | |
CL2013001753A1 (es) | Bacteria de acido láctico con número de depósito cncm nº i-4404; metodo para preparar producto lácteo fermentado; producto lácteo fermentado; producto alimenticio; cultivo que comprende una bacteria de ácido láctico; uso de la bacteria ácido láctica para impartir por lo menos un sabor y aroma a crema a la fuente láctea. | |
MY168955A (en) | Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains | |
WO2013070874A8 (en) | Improved dry blend for making extended cheese product | |
CL2013001791A1 (es) | Metodo para la produccion de un producto lacteo que comprende lactococcus lactis subsp. lactis biovar. diacetylactis; producto lacteo fermentado; uso de dicha bacteria para impartir por lo menos un sabor y aroma a malta a la fuente lactea. | |
MX2015015716A (es) | Productos de queso crema untables altos en proteina y metodos para elaborar los mismos. | |
GB2519468A (en) | Process for preparing an extract of vegetable material, an extract prepared in this way and its use in animal food | |
MX2015014687A (es) | Bacterias acido lacticas. | |
AR114991A1 (es) | Lactobacillus rhamnosus con mayor producción de diacetilo | |
WO2014001647A3 (en) | An aroma milk composition comprising diacetyl and uses thereof | |
RU2018122457A (ru) | Композиции и способы повышения или поддержания численности faecalibacterium prausnitzii |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA | Abandonment or withdrawal |