ATE34650T1 - Verfahren zur herstellung von produkten mit kaesegeschmack und die mittels dieses verfahrens hergestellten produkte. - Google Patents

Verfahren zur herstellung von produkten mit kaesegeschmack und die mittels dieses verfahrens hergestellten produkte.

Info

Publication number
ATE34650T1
ATE34650T1 AT84402504T AT84402504T ATE34650T1 AT E34650 T1 ATE34650 T1 AT E34650T1 AT 84402504 T AT84402504 T AT 84402504T AT 84402504 T AT84402504 T AT 84402504T AT E34650 T1 ATE34650 T1 AT E34650T1
Authority
AT
Austria
Prior art keywords
concentrate
subjected
fermentation
stage
products
Prior art date
Application number
AT84402504T
Other languages
English (en)
Inventor
Jean-Claude Paillier
Original Assignee
Paillier Jean Claude
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 Paillier Jean Claude filed Critical Paillier Jean Claude
Application granted granted Critical
Publication of ATE34650T1 publication Critical patent/ATE34650T1/de

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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • 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
    • 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 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
    • 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
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
AT84402504T 1983-12-06 1984-12-05 Verfahren zur herstellung von produkten mit kaesegeschmack und die mittels dieses verfahrens hergestellten produkte. ATE34650T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8319502A FR2555865B1 (fr) 1983-12-06 1983-12-06 Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede
EP84402504A EP0144274B1 (de) 1983-12-06 1984-12-05 Verfahren zur Herstellung von Produkten mit Käsegeschmack und die mittels dieses Verfahrens hergestellten Produkte

Publications (1)

Publication Number Publication Date
ATE34650T1 true ATE34650T1 (de) 1988-06-15

Family

ID=9294904

Family Applications (1)

Application Number Title Priority Date Filing Date
AT84402504T ATE34650T1 (de) 1983-12-06 1984-12-05 Verfahren zur herstellung von produkten mit kaesegeschmack und die mittels dieses verfahrens hergestellten produkte.

Country Status (4)

Country Link
EP (1) EP0144274B1 (de)
AT (1) ATE34650T1 (de)
DE (1) DE3471577D1 (de)
FR (1) FR2555865B1 (de)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH662246A5 (fr) * 1985-03-12 1987-09-30 Nestle Sa Fromage frais.
CH676188A5 (de) * 1988-10-06 1990-12-28 Nestle Sa
US5863573A (en) * 1990-03-09 1999-01-26 Novo Nordisk A/S Process for producing cheese
DK63490D0 (da) * 1990-03-09 1990-03-09 Novo Nordisk As Fremgangsmaade til fremstilling af ost
CH683223A5 (fr) * 1991-10-25 1994-02-15 Nestle Sa Procédé de préparation d'un lait acidifié.
WO1997029640A1 (en) * 1996-02-15 1997-08-21 Elias Hakalehto A method and an equipment for souring milk
US7674489B2 (en) 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
US20070172546A1 (en) * 2006-01-23 2007-07-26 Kraft Foods Holdings, Inc. Reduced-fat flavor components
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
AR093762A1 (es) 2012-08-22 2015-06-24 Kraft Foods Group Brands Llc Queso procesado que contiene componentes lacteos cultivados y metodo de elaboracion
FR3042686B1 (fr) * 2015-10-27 2019-04-12 Lactimont Procede de fabrication de fromage, fromage de type pate fraiche, pate molle ou pate pressee obtenu notamment a partir dudit procede
EP3178329B1 (de) * 2015-12-08 2024-08-14 DSM IP Assets B.V. Verfahren zur herstellung von quark oder saurer sahne, starterkultur, quark oder saure sahne

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1711032A (en) * 1927-07-26 1929-04-30 Swift & Co Method of making cheese
US2009135A (en) * 1934-03-05 1935-07-23 William P M Grelck Acid milk food product and process for making the same
GB1261910A (en) * 1968-07-26 1972-01-26 Unilever Ltd Process for preparing lactic spread
BE780587Q (fr) * 1969-05-13 1972-07-03 Beatrice Foods Co Produits a saveur de fromage
US3729326A (en) * 1971-02-16 1973-04-24 Beatrice Foods Co Cheese flavor
DE2545847A1 (de) * 1975-10-14 1977-04-21 Voss Eberhard Verfahren zur herstellung von kaese aus konzentrierter kaesereimilch

Also Published As

Publication number Publication date
FR2555865B1 (fr) 1990-06-08
EP0144274A1 (de) 1985-06-12
EP0144274B1 (de) 1988-06-01
DE3471577D1 (en) 1988-07-07
FR2555865A1 (fr) 1985-06-07

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Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
REN Ceased due to non-payment of the annual fee
RZN Patent revoked