DE69219130D1 - Käseprodukt und herstellungsverfahren - Google Patents

Käseprodukt und herstellungsverfahren

Info

Publication number
DE69219130D1
DE69219130D1 DE69219130T DE69219130T DE69219130D1 DE 69219130 D1 DE69219130 D1 DE 69219130D1 DE 69219130 T DE69219130 T DE 69219130T DE 69219130 T DE69219130 T DE 69219130T DE 69219130 D1 DE69219130 D1 DE 69219130D1
Authority
DE
Germany
Prior art keywords
production process
cheese product
cheese
product
production
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
DE69219130T
Other languages
English (en)
Other versions
DE69219130T2 (de
Inventor
Yvon Maria Patricia Ijsseldijk
Jacqueline Adri Lanting-Marijs
Feico Lanting
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.)
Unilever NV
Original Assignee
Unilever NV
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
Priority claimed from NL9101341A external-priority patent/NL9101341A/nl
Application filed by Unilever NV filed Critical Unilever NV
Publication of DE69219130D1 publication Critical patent/DE69219130D1/de
Application granted granted Critical
Publication of DE69219130T2 publication Critical patent/DE69219130T2/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
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/208—Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk; Addition of yoghurt to cheese milk
    • 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
    • A23V2400/147—Helveticus
    • 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
    • A23V2400/249—Thermophilus
DE69219130T 1991-08-02 1992-07-31 Käseprodukt und herstellungsverfahren Expired - Fee Related DE69219130T2 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
NL9101341A NL9101341A (nl) 1991-08-02 1991-08-02 Kaasprodukt, gevormd uit gestremde melk met gangbare toevoegsels, werkwijze voor het bereiden daarvan en toepassing van een verzuurd melkprodukt bij het bereiden van een dergelijk kaasprodukt.
NL9101364A NL9101364A (nl) 1991-08-02 1991-08-08 Kaasprodukt, gevormd onder toepassing van een gestremde melk met gangbare toevoegsels, werkwijze voor het bereiden daarvan, en toepassing van een verzuurd melkprodukt of voor de bereiding daarvan geschikte kultuur van micro-organismen bij het bereiden van een dergelijk kaasprodukt.
PCT/EP1992/001775 WO1993002565A1 (en) 1991-08-02 1992-07-31 Cheese product and method of preparing

Publications (2)

Publication Number Publication Date
DE69219130D1 true DE69219130D1 (de) 1997-05-22
DE69219130T2 DE69219130T2 (de) 1997-07-31

Family

ID=26646869

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69219130T Expired - Fee Related DE69219130T2 (de) 1991-08-02 1992-07-31 Käseprodukt und herstellungsverfahren

Country Status (7)

Country Link
US (1) US5472718A (de)
EP (1) EP0596948B1 (de)
AU (1) AU667194B2 (de)
CA (1) CA2114546A1 (de)
DE (1) DE69219130T2 (de)
DK (1) DK0596948T3 (de)
WO (1) WO1993002565A1 (de)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IE950464A1 (en) * 1994-07-14 1996-01-24 Unilever Plc Hard cheese product and process
NL1001132C2 (nl) * 1995-09-05 1997-03-11 Food Creations B V Werkwijze voor de bereiding van kaas of een kaasachtig produkt en aldus verkregen kaas of kaasachtig produkt.
US5851577A (en) * 1996-06-28 1998-12-22 Kraft Foods, Inc. Processed cheese made with yogurt
CA2291494A1 (en) 1999-01-27 2000-07-27 Wen-Sherng Chen Improved cottage cheese having porous curd
PT1278426E (pt) * 2000-04-27 2005-11-30 Lact Innovation Aps Metodo para produzir um queijo adicionando uma cultura fermento de bacterias lacticas a coalhada do queijo
US7041323B2 (en) 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
US6893675B1 (en) 2000-06-23 2005-05-17 Afp Advanced Food Products Llc Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
RU2259050C2 (ru) * 2001-06-25 2005-08-27 Эй Эф Пи ЭДВАНСТ ФУД ПРОДАКТС ЛЛС Композиции заменителя сыра, используемые при производстве сырных голов, ломтиков и подобных продуктов и способ производства таких композиций
US20060062885A1 (en) * 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
PT1406504T (pt) 2001-06-25 2017-01-19 Afp Advanced Food Products Llc Composições de imitação de queijo para utilização no fabrico de pães de queijo, fatias de queijo e semelhantes, e método de produção de tais composições
US6902750B2 (en) * 2002-08-02 2005-06-07 Land O'lakes, Inc. Method for the manufacture of process cheese
US6982100B2 (en) * 2002-08-02 2006-01-03 Land O'lakes, Inc. Method for cheese manufacture
US6942888B2 (en) 2003-01-24 2005-09-13 Minerva Dairy, Inc. Cheese extruding machine and process for producing pieces of cheese
EP1593309B1 (de) * 2004-05-07 2014-06-25 Friesland Brands B.V. Milchprodukt mit zumindest einem Kennzeichen einer Milchproduktmischung
CN1332036C (zh) * 2005-06-24 2007-08-15 南京农业大学 利用唾液链球菌嗜热亚种生产γ－氨基丁酸的方法
ES2306564B1 (es) * 2006-02-02 2009-09-28 Universidad De Leon Iniciadores autoctonos de la fermentacion lactica y su uso en la elaboracion de queso armada con leche pasterizada.
DK2839747T3 (da) * 2013-08-18 2019-09-09 Dmk Deutsches Milchkontor Gmbh Starterkulturer til fremstilling af fermenterede mælkeprodukter
EP2839748B1 (de) * 2013-08-18 2019-01-02 DMK Deutsches Milchkontor GmbH Quarkgrundmasse mit verbesserten Geschmackeigenschaften II

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2793122A (en) * 1951-12-13 1957-05-21 Borden Co Cheese and processes of producing cheese
US3674508A (en) * 1969-05-13 1972-07-04 Beatrice Foods Co Production of cheese flavor
FR2112160A1 (en) * 1970-11-06 1972-06-16 Elias Georges New firm white cheese - mfg process
ZA822954B (en) * 1981-05-12 1983-04-27 Lavery D & Son Ltd Method for the manufacture of cheese with a substantially reduced fat content
NL8700176A (nl) * 1987-01-26 1988-08-16 Bond Van Cooeperatieve Zuivelf Werkwijze voor de bereiding van goudse kaas.
NL8801861A (nl) * 1988-07-22 1990-02-16 Nl Zuivelonderzoek Inst Werkwijze voor de bereiding van kaas.
US5080913A (en) * 1990-05-11 1992-01-14 Alpine Lace Brands, Inc. Process for preparing low fat cheese

Also Published As

Publication number Publication date
EP0596948B1 (de) 1997-04-16
DE69219130T2 (de) 1997-07-31
AU2379392A (en) 1993-03-02
EP0596948A1 (de) 1994-05-18
DK0596948T3 (da) 1997-10-20
AU667194B2 (en) 1996-03-14
WO1993002565A1 (en) 1993-02-18
CA2114546A1 (en) 1993-02-18
US5472718A (en) 1995-12-05

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee