DK0596948T3 - Osteprodukt og fremgangsmåde til dets fremstilling - Google Patents

Osteprodukt og fremgangsmåde til dets fremstilling

Info

Publication number
DK0596948T3
DK0596948T3 DK92916145.3T DK92916145T DK0596948T3 DK 0596948 T3 DK0596948 T3 DK 0596948T3 DK 92916145 T DK92916145 T DK 92916145T DK 0596948 T3 DK0596948 T3 DK 0596948T3
Authority
DK
Denmark
Prior art keywords
preparation
cheese product
cheese
product
Prior art date
Application number
DK92916145.3T
Other languages
English (en)
Inventor
Yvon Maria Patricia Ijsseldijk
Jacqueline Adri Lanting-Marijs
Feico Lanting
Original Assignee
Unilever Plc
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 Plc, Unilever Nv filed Critical Unilever Plc
Application granted granted Critical
Publication of DK0596948T3 publication Critical patent/DK0596948T3/da

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

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)
DK92916145.3T 1991-08-02 1992-07-31 Osteprodukt og fremgangsmåde til dets fremstilling DK0596948T3 (da)

Applications Claiming Priority (2)

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.

Publications (1)

Publication Number Publication Date
DK0596948T3 true DK0596948T3 (da) 1997-10-20

Family

ID=26646869

Family Applications (1)

Application Number Title Priority Date Filing Date
DK92916145.3T DK0596948T3 (da) 1991-08-02 1992-07-31 Osteprodukt og fremgangsmåde til dets fremstilling

Country Status (7)

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

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
AU2001252113B2 (en) * 2000-04-27 2005-09-29 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
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
EE05071B1 (et) * 2001-06-25 2008-10-15 Afp Advanced Food Products Llc Imitatsioonjuustusegud ning niisuguste segude tootmismeetod
US6905721B2 (en) 2001-06-25 2005-06-14 Afp Advanced Food Products, Llc Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions
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
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 (en) * 2004-05-07 2014-06-25 Friesland Brands B.V. Dairy product with at least one characteristic of a dairy product mixture
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.
EP2839747B1 (de) * 2013-08-18 2019-06-05 DMK Deutsches Milchkontor GmbH Starterkulturen für die Herstellung von fermentierten Milchprodukten
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
AU2379392A (en) 1993-03-02
DE69219130D1 (de) 1997-05-22
US5472718A (en) 1995-12-05
AU667194B2 (en) 1996-03-14
CA2114546A1 (en) 1993-02-18
WO1993002565A1 (en) 1993-02-18
DE69219130T2 (de) 1997-07-31
EP0596948A1 (en) 1994-05-18
EP0596948B1 (en) 1997-04-16

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