DE68903464D1 - Verfahren zur herstellung von kaese. - Google Patents

Verfahren zur herstellung von kaese.

Info

Publication number
DE68903464D1
DE68903464D1 DE8989201832T DE68903464T DE68903464D1 DE 68903464 D1 DE68903464 D1 DE 68903464D1 DE 8989201832 T DE8989201832 T DE 8989201832T DE 68903464 T DE68903464 T DE 68903464T DE 68903464 D1 DE68903464 D1 DE 68903464D1
Authority
DE
Germany
Prior art keywords
producing cheese
cheese
producing
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
DE8989201832T
Other languages
English (en)
Other versions
DE68903464T2 (de
Inventor
Fredericus Antonius Exterkate
Veer Gerardus Johanna Chris De
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
STICHTING BOZ, EDE, NL
Original Assignee
NL ZUIVELONDERZOEK INST
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 NL ZUIVELONDERZOEK INST filed Critical NL ZUIVELONDERZOEK INST
Publication of DE68903464D1 publication Critical patent/DE68903464D1/de
Application granted granted Critical
Publication of DE68903464T2 publication Critical patent/DE68903464T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • A23C19/02—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
DE1989603464 1988-07-22 1989-07-10 Verfahren zur herstellung von kaese. Expired - Fee Related DE68903464T2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL8801861A NL8801861A (nl) 1988-07-22 1988-07-22 Werkwijze voor de bereiding van kaas.

Publications (2)

Publication Number Publication Date
DE68903464D1 true DE68903464D1 (de) 1992-12-17
DE68903464T2 DE68903464T2 (de) 1993-03-18

Family

ID=19852665

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1989603464 Expired - Fee Related DE68903464T2 (de) 1988-07-22 1989-07-10 Verfahren zur herstellung von kaese.

Country Status (4)

Country Link
EP (1) EP0359295B1 (de)
DE (1) DE68903464T2 (de)
IE (1) IE63395B1 (de)
NL (1) NL8801861A (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0596948B1 (de) * 1991-08-02 1997-04-16 Unilever Plc Käseprodukt und herstellungsverfahren
NL9301070A (nl) * 1993-06-18 1995-01-16 Friesland Frico Domo Coop Werkwijze voor de bereiding van een 20+-kaas of -kaasprodukt.
GB2317141B (en) 1996-09-05 2000-08-09 Robin Hamilton Compaction methods and apparatus
WO2001095736A2 (en) * 2000-06-14 2001-12-20 Vrije Universiteit Brussel Method for the preparation of yoghurt and other fermented milk products
US20040028666A1 (en) * 2000-06-30 2004-02-12 Gerrit Smit Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms
NL1018856C2 (nl) * 2001-08-30 2003-03-03 Friesland Brands Bv Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas.
NL1025753C2 (nl) * 2004-03-17 2005-09-20 Campina Nederland Holding Bv Werkwijze voor het bereiden van geitenkaas en met de werkwijze verkrijgbare geitenkaas.

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8700176A (nl) * 1987-01-26 1988-08-16 Bond Van Cooeperatieve Zuivelf Werkwijze voor de bereiding van goudse kaas.

Also Published As

Publication number Publication date
EP0359295A2 (de) 1990-03-21
EP0359295A3 (en) 1990-04-04
EP0359295B1 (de) 1992-11-11
IE892239L (en) 1990-01-22
DE68903464T2 (de) 1993-03-18
NL8801861A (nl) 1990-02-16
IE63395B1 (en) 1995-04-19

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8327 Change in the person/name/address of the patent owner

Owner name: STICHTING BOZ, EDE, NL

8339 Ceased/non-payment of the annual fee