DK1162889T4 - Proces til fremstilling af ost - Google Patents

Proces til fremstilling af ost

Info

Publication number
DK1162889T4
DK1162889T4 DK00910566.9T DK00910566T DK1162889T4 DK 1162889 T4 DK1162889 T4 DK 1162889T4 DK 00910566 T DK00910566 T DK 00910566T DK 1162889 T4 DK1162889 T4 DK 1162889T4
Authority
DK
Denmark
Prior art keywords
cheese
cream
relates
present
milk
Prior art date
Application number
DK00910566.9T
Other languages
Danish (da)
English (en)
Other versions
DK1162889T3 (da
Inventor
Per Munk Nielsen
Original Assignee
Novozymes As
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8092726&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1162889(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes As filed Critical Novozymes As
Publication of DK1162889T3 publication Critical patent/DK1162889T3/da
Application granted granted Critical
Publication of DK1162889T4 publication Critical patent/DK1162889T4/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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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; PREPARATION 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
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01005—Lysophospholipase (3.1.1.5)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/04—Phosphoric diester hydrolases (3.1.4)
    • C12Y301/04003—Phospholipase C (3.1.4.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/04—Phosphoric diester hydrolases (3.1.4)
    • C12Y301/04004—Phospholipase D (3.1.4.4)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
DK00910566.9T 1999-03-16 2000-03-14 Proces til fremstilling af ost DK1162889T4 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DKPA199900368 1999-03-16
PCT/DK2000/000109 WO2000054601A1 (en) 1999-03-16 2000-03-14 Process for producing cheese
EP00910566A EP1162889B2 (en) 1999-03-16 2000-03-14 Process for producing cheese

Publications (2)

Publication Number Publication Date
DK1162889T3 DK1162889T3 (da) 2005-06-20
DK1162889T4 true DK1162889T4 (da) 2012-12-17

Family

ID=8092726

Family Applications (1)

Application Number Title Priority Date Filing Date
DK00910566.9T DK1162889T4 (da) 1999-03-16 2000-03-14 Proces til fremstilling af ost

Country Status (11)

Country Link
EP (2) EP1162889B2 (https=)
JP (1) JP4271872B2 (https=)
CN (1) CN100429981C (https=)
AT (1) ATE289482T1 (https=)
AU (1) AU766617B2 (https=)
BR (1) BRPI0009001B1 (https=)
DE (1) DE60018267T3 (https=)
DK (1) DK1162889T4 (https=)
ES (1) ES2237410T3 (https=)
NZ (1) NZ513959A (https=)
WO (1) WO2000054601A1 (https=)

Families Citing this family (41)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
EP1559788A1 (en) 1997-04-09 2005-08-03 Danisco A/S Use lipase for improving doughs and baked products
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco Lebensmittel
EP2287296A1 (en) 2000-06-26 2011-02-23 Novozymes A/S Lipolytic enzyme
ES2284897T3 (es) 2001-05-18 2007-11-16 Danisco A/S Procedimiento para la preparacion de una masa con una enzima.
US7897186B2 (en) 2001-11-06 2011-03-01 Novozymes North America, Inc. Modified whey protein compositions having improved foaming properties
DK2295556T3 (en) 2002-01-16 2015-01-26 Novozymes As Lipolytic Enzyme Variants and Method of Preparation thereof.
JP2005517418A (ja) * 2002-02-20 2005-06-16 ノボザイムス アクティーゼルスカブ チーズの製造方法
US7226771B2 (en) 2002-04-19 2007-06-05 Diversa Corporation Phospholipases, nucleic acids encoding them and methods for making and using them
US7943360B2 (en) 2002-04-19 2011-05-17 Verenium Corporation Phospholipases, nucleic acids encoding them and methods for making and using them
AR042484A1 (es) * 2002-12-17 2005-06-22 Novozymes As Proceso para producir queso
US20040146604A1 (en) * 2002-12-17 2004-07-29 Novozymes A/S Process for producing low fat cheese
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
EP2853593B1 (en) 2003-03-07 2017-10-04 DSM IP Assets B.V. Hydrolases, nucleic acids encoding them and mehods for making and using them
US7148032B2 (en) 2003-04-28 2006-12-12 Novozymes A/S Phospholipase
EP1620551B1 (en) * 2003-04-28 2013-09-18 Novozymes A/S Phospholipase and method of producing it
US20060251763A1 (en) * 2003-06-19 2006-11-09 Patkar Shamkant A Phospholipase variants
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
AU2005223969B2 (en) * 2004-03-24 2010-08-05 Novozymes A/S Process for producing cheese
CN102533440B (zh) 2004-07-16 2017-09-19 杜邦营养生物科学有限公司 用酶使油脱胶的方法
US8557551B2 (en) 2004-09-10 2013-10-15 Dsm Ip Assets B.V. Compositions and methods for making and modifying oils
US8226995B2 (en) 2004-12-21 2012-07-24 Novozymes A/S Method for producing fractions of a milk composition
US20080220123A1 (en) * 2005-10-17 2008-09-11 Novozymes A/S Process for Producing Cheese
US20090324574A1 (en) 2006-02-02 2009-12-31 Verenium Corporation Esterases and Related Nucleic Acids and Methods
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
AR062947A1 (es) 2006-09-21 2008-12-17 Verenium Corp Fosfolipasas acidos nucleicos que las codifican y metodos para prepararlas y usarlas
MX2009008021A (es) 2007-01-25 2009-08-07 Danisco Produccion de una aciltransferasa de lipido de celulas de bacillus licheniformis transformadas.
EP2257183A1 (en) 2008-03-20 2010-12-08 DSM IP Assets B.V. A method for producing cheese
US8198062B2 (en) 2008-08-29 2012-06-12 Dsm Ip Assets B.V. Hydrolases, nucleic acids encoding them and methods for making and using them
UA111708C2 (uk) 2009-10-16 2016-06-10 Бандж Ойлз, Інк. Спосіб рафінування олії
UA109884C2 (uk) 2009-10-16 2015-10-26 Поліпептид, що має активність ферменту фосфатидилінозитол-специфічної фосфоліпази с, нуклеїнова кислота, що його кодує, та спосіб його виробництва і застосування
NZ594901A (en) 2010-09-01 2012-12-21 Kraft Foods Global Brands Llc Cooked chees with phospholipid supplement and withoug significant level of emulsifying salts
CA2912755C (en) * 2013-06-27 2021-09-07 Nestec S.A. Compositions and nutritional products with improved emulsion stability
JP6942917B2 (ja) * 2017-02-22 2021-09-29 国立大学法人山梨大学 チーズ及びその製造方法、原料乳の製造方法、並びに食品汚染微生物の発育阻止方法
EP3876740B1 (en) * 2018-11-09 2025-10-29 Chr. Hansen A/S Reduction of microbial contamination in dairy products by phospholipase
EP4701423A1 (en) * 2023-04-28 2026-03-04 Chr. Hansen A/S Method of making a food product and uses of a phospholipase

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB755772A (en) * 1954-05-07 1956-08-29 William Warren Triggs Improvements in a method of making grated high-fat cheese
US3156568A (en) * 1963-02-28 1964-11-10 Robert E Hargrove Process of making low-fat ripened skim milk cheese
GB1525929A (en) 1974-11-25 1978-09-27 Unilever Ltd Stabilised emulsions comprising phospholipoprotein
JPS57189638A (en) * 1981-05-20 1982-11-22 Yakult Honsha Co Ltd Production of liquid fermented milk
JPS57189637A (en) * 1981-05-20 1982-11-22 Yakult Honsha Co Ltd Production of acidic dairy beverage
JPS5921579B2 (ja) * 1981-07-29 1984-05-21 雪印乳業株式会社 クリ−ムチ−ズの製造法
DK263584D0 (da) 1984-05-29 1984-05-29 Novo Industri As Enzymholdige granulater anvendt som detergentadditiver
DE3423699C1 (de) * 1984-06-27 1986-01-16 Maggi AG, Kempttal Saucenverbesserer in Tuben
EG18543A (en) 1986-02-20 1993-07-30 Albright & Wilson Protected enzyme systems
JP2501817B2 (ja) 1987-03-27 1996-05-29 旭電化工業株式会社 乳化油脂組成物の製造法
DE4115938A1 (de) * 1991-05-16 1992-11-19 Metallgesellschaft Ag Enzymatisches verfahren zur verminderung des gehaltes an phosphorhaltigen bestandteilen in pflanzlichen und tierischen oelen
CA2077020A1 (en) * 1991-09-03 1993-03-04 Yoshikazu Isono Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced
NL1003096C2 (nl) * 1995-05-15 1996-11-19 Gist Brocades Bv Application of phospholipases in animal feed.
AU5187898A (en) 1996-12-09 1998-07-03 Novo Nordisk A/S Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase a and/or b activity
US5985349A (en) * 1998-11-12 1999-11-16 Kraft Foods, Inc. Method for manufacture of grated cheese
EP1246933B1 (en) 1999-12-29 2010-07-21 Novo Nordisk A/S Method for making insulin precursors and insulin precursor analogues having improved fermentation yield in yeast

Also Published As

Publication number Publication date
CN1343094A (zh) 2002-04-03
AU3272800A (en) 2000-10-04
DK1162889T3 (da) 2005-06-20
DE60018267T3 (de) 2014-02-06
EP1162889B2 (en) 2012-10-10
JP2002538796A (ja) 2002-11-19
NZ513959A (en) 2003-08-29
AU766617B2 (en) 2003-10-23
EP1532863B1 (en) 2017-10-25
BRPI0009001B1 (pt) 2017-06-06
EP1162889A1 (en) 2001-12-19
BR0009001A (pt) 2002-01-02
ATE289482T1 (de) 2005-03-15
ES2237410T3 (es) 2005-08-01
CN100429981C (zh) 2008-11-05
EP1532863A2 (en) 2005-05-25
EP1532863A3 (en) 2005-09-14
EP1162889B1 (en) 2005-02-23
JP4271872B2 (ja) 2009-06-03
WO2000054601A1 (en) 2000-09-21
DE60018267T2 (de) 2006-01-12
DE60018267D1 (de) 2005-03-31

Similar Documents

Publication Publication Date Title
DK1162889T3 (da) Proces til fremstilling af ost
BR0307350A (pt) Processo para a produção de queijo, e, queijo
PT1226267E (pt) Processo para produzir um produto tripeptidos anti-hipertensores
ATE367092T1 (de) Verfahren zur herstellung von käse und anderen molkereiprodukten sowie deren produkte
DK0973408T3 (da) Spiseis med bløde tilsætninger
ES2066335T3 (es) Dispersiones de proteinas en productos alimentarios.
DK0444891T3 (da) Fødevarebestanddel med den funktion at forbedre serumlipid
ATE234018T1 (de) Verfahren zur herstellung von zusammengesetzten fetthaltigen süsswaren
ATE499010T1 (de) Verfahren zur herstellung von fraktionen einer milchzusammensetzung
DK1366674T3 (da) Levnedsmiddeladditiv
ATE273313T1 (de) Verfahren zur herstellung von reinen phosphatiden und deren verwendung in der kosmetik, im pharmazeutischen gebiet und im bereich der nahrungsmittel
KR970005076A (ko) 가공 치즈 제조를 위한 원료 물질로서의 산성화된 한외 여과 농축물
DK0962149T3 (da) Fremgangsmåde til fremstilling af et kogt kødprodukt og de herved opnåede kogte kødprodukter
ATE341225T1 (de) Umesterungsreaktion zur herstellung von estern, die den milchproduktgeschmack fördern
DE60210200D1 (de) Verfahren zur Herstellung von Halbhart- oder Hartkäse und derart hergestellter Käse
ATE303073T1 (de) Modifizierte molke, verfahren zur herstellung, verwendung und die modifizierte molke enthaltendes brotbereitungsprodukt
DE69807938D1 (de) Nahrungszusammensetzung in form einer trockenemulsion, verfahren zur herstellung und verwendung
DE60223178D1 (de) Verfahren zur herstellung von käseerzeugnissen und danach erhältliche käseerzeugnisse
DE60011780D1 (de) Verfahren zur herstellung von schokolade
ATE79218T1 (de) Verfahren zur herstellung von sterolreduzierten milchprodukten, insbesondere cholesterol.
WO1992000678A3 (fr) Procede de bioconversion de matieres grasses, notamment pour l'obtention de concentres d'aromes
WO2004054376A3 (en) Process for producing low fat cheese
RU93028428A (ru) Способ получения сыра
TH105913A (th) สารผสมของนมหรือสารทดแทนนมที่ผ่านการเติมอากาศซึ่งได้รับการทำแห้งเยือกแข็ง และวิธีการของการทำสารผสมดังกล่าว
DK0402264T3 (da) Fremgangsmåde til fremstilling af mælkeprodukter