DK1056350T3 - Composition for flavoring cheese - Google Patents

Composition for flavoring cheese

Info

Publication number
DK1056350T3
DK1056350T3 DK99906298T DK99906298T DK1056350T3 DK 1056350 T3 DK1056350 T3 DK 1056350T3 DK 99906298 T DK99906298 T DK 99906298T DK 99906298 T DK99906298 T DK 99906298T DK 1056350 T3 DK1056350 T3 DK 1056350T3
Authority
DK
Denmark
Prior art keywords
composition
cheese
flavoring
flavoring cheese
organism
Prior art date
Application number
DK99906298T
Other languages
Danish (da)
Inventor
Jean Chataud
Valerie Martin
Jean-Rene Prigent
Original Assignee
Texel
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 Texel filed Critical Texel
Application granted granted Critical
Publication of DK1056350T3 publication Critical patent/DK1056350T3/en

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
    • A23C19/061—Addition of, or treatment with, microorganisms
    • 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

Abstract

The invention concerns a cheese flavouring composition, in particular soft cheese, comprising the micro-organism Hafnia alvei in freeze-dried form.
DK99906298T 1998-02-27 1999-02-24 Composition for flavoring cheese DK1056350T3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9802434A FR2775420B1 (en) 1998-02-27 1998-02-27 COMPOSITION FOR FLAVORING CHEESES
PCT/FR1999/000416 WO1999043214A1 (en) 1998-02-27 1999-02-24 Cheese flavouring composition

Publications (1)

Publication Number Publication Date
DK1056350T3 true DK1056350T3 (en) 2003-04-28

Family

ID=9523478

Family Applications (1)

Application Number Title Priority Date Filing Date
DK99906298T DK1056350T3 (en) 1998-02-27 1999-02-24 Composition for flavoring cheese

Country Status (9)

Country Link
EP (1) EP1056350B1 (en)
AT (1) ATE230934T1 (en)
AU (1) AU2628599A (en)
CA (1) CA2321897A1 (en)
DE (1) DE69904915T2 (en)
DK (1) DK1056350T3 (en)
ES (1) ES2191416T3 (en)
FR (1) FR2775420B1 (en)
WO (1) WO1999043214A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2924307B1 (en) * 2007-12-04 2010-08-27 Gervais Danone Sa USE OF L. CASEI SSP. PARACASEI AS ANTIFUNGAL
FR3001363B1 (en) 2013-01-28 2015-04-03 Agronomique Inst Nat Rech USE OF HAFNIA ALVEI TO REDUCE THE PORTAGE OF ESCHERICHIA COLI PRODUCING SHIGA TOXINS (STEC) IN RUMINANTS

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59192095A (en) * 1983-04-13 1984-10-31 Ajinomoto Co Inc Preparation of l-carnitine
US5374433A (en) * 1991-11-20 1994-12-20 Monfort, Inc. Method for preserving food products

Also Published As

Publication number Publication date
CA2321897A1 (en) 1999-09-02
EP1056350B1 (en) 2003-01-15
AU2628599A (en) 1999-09-15
WO1999043214A1 (en) 1999-09-02
DE69904915D1 (en) 2003-02-20
ATE230934T1 (en) 2003-02-15
EP1056350A1 (en) 2000-12-06
FR2775420B1 (en) 2000-05-05
FR2775420A1 (en) 1999-09-03
ES2191416T3 (en) 2003-09-01
DE69904915T2 (en) 2003-09-04

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