DK1278426T3 - Fremgangsmåde til fremstilling af en ost ved tilförsel af en mælkesyrebakteriestarterkultur til en ostemasse - Google Patents

Fremgangsmåde til fremstilling af en ost ved tilförsel af en mælkesyrebakteriestarterkultur til en ostemasse

Info

Publication number
DK1278426T3
DK1278426T3 DK01925313T DK01925313T DK1278426T3 DK 1278426 T3 DK1278426 T3 DK 1278426T3 DK 01925313 T DK01925313 T DK 01925313T DK 01925313 T DK01925313 T DK 01925313T DK 1278426 T3 DK1278426 T3 DK 1278426T3
Authority
DK
Denmark
Prior art keywords
cheese
curd
lactic acid
starter culture
acid bacterial
Prior art date
Application number
DK01925313T
Other languages
English (en)
Inventor
Kim Toft Andersen
Original Assignee
Lact Innovation Aps
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 Lact Innovation Aps filed Critical Lact Innovation Aps
Application granted granted Critical
Publication of DK1278426T3 publication Critical patent/DK1278426T3/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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by chemical or physical means
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
DK01925313T 2000-04-27 2001-04-27 Fremgangsmåde til fremstilling af en ost ved tilförsel af en mælkesyrebakteriestarterkultur til en ostemasse DK1278426T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DKPA200000694 2000-04-27
US20034900P 2000-04-28 2000-04-28
PCT/DK2001/000284 WO2001080655A2 (en) 2000-04-27 2001-04-27 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd

Publications (1)

Publication Number Publication Date
DK1278426T3 true DK1278426T3 (da) 2005-10-24

Family

ID=26068819

Family Applications (1)

Application Number Title Priority Date Filing Date
DK01925313T DK1278426T3 (da) 2000-04-27 2001-04-27 Fremgangsmåde til fremstilling af en ost ved tilförsel af en mælkesyrebakteriestarterkultur til en ostemasse

Country Status (10)

Country Link
EP (1) EP1278426B1 (da)
AT (1) ATE298201T1 (da)
AU (2) AU2001252113B2 (da)
CA (1) CA2407354A1 (da)
DE (1) DE60111629T2 (da)
DK (1) DK1278426T3 (da)
ES (1) ES2243480T3 (da)
NZ (1) NZ522678A (da)
PT (1) PT1278426E (da)
WO (1) WO2001080655A2 (da)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1020425C2 (nl) * 2002-04-18 2003-10-21 Campina Bv Werkwijze voor het met vloeistof behandelen van kaas; werkwijze voor het behandelen van kaas met pekel en vloeistof voor het behandelen van kaas.
FR3049821B1 (fr) * 2016-04-08 2019-06-14 Savencia Sa Procede de fabrication d'un fromage aromatise
CN111317035A (zh) * 2020-03-18 2020-06-23 秋牧(上海)商务咨询合伙企业(有限合伙) 一种含有益生菌的酸味型再制干酪及其制备方法
GR1010313B (el) * 2021-05-13 2022-09-29 Δημητριος Μηνα Πετρατος Μεθοδος παραγωγης τυριου τυπου πεκορινο και το παραγωμενο τυρι τυπου πεκορινο

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4020185A (en) * 1972-06-05 1977-04-26 Borden, Inc. Starter culture media containing whey
DK18884D0 (da) * 1984-01-16 1984-01-16 Hansens Lab Fremgangsmade til fremstilling af ost
GB8823429D0 (en) * 1988-10-05 1988-11-09 Agricultural Genetics Co Method for accelerated ripening of cheddar & related hard type cheese
US5130148A (en) * 1991-05-06 1992-07-14 Brown C Gordon Method of cheese manufacture
AU667194B2 (en) * 1991-08-02 1996-03-14 Unilever Plc Cheese product and method of preparing
AU709624B2 (en) * 1996-09-13 1999-09-02 Tetra Laval Holdings & Finance Sa A method of producing a cheese and preparing same for distribution

Also Published As

Publication number Publication date
PT1278426E (pt) 2005-11-30
WO2001080655A2 (en) 2001-11-01
DE60111629D1 (de) 2005-07-28
EP1278426B1 (en) 2005-06-22
NZ522678A (en) 2004-04-30
WO2001080655A3 (en) 2002-03-14
CA2407354A1 (en) 2001-11-01
AU5211301A (en) 2001-11-07
DE60111629T2 (de) 2006-05-24
ES2243480T3 (es) 2005-12-01
EP1278426A2 (en) 2003-01-29
ATE298201T1 (de) 2005-07-15
AU2001252113B2 (en) 2005-09-29

Similar Documents

Publication Publication Date Title
ATE367092T1 (de) Verfahren zur herstellung von käse und anderen molkereiprodukten sowie deren produkte
DE60235810D1 (de) Verfahren zur herstellung von l-aminosäuren durch enterobacteriaceae-stämme mit verstärkter expression des fba-gens
CA2426844A1 (en) Process for producing flavored cheese without curing
DE59705296D1 (de) Verfahren zur herstellung von käse-, quark- und joghurtprodukten aus sojabohnen
ATE196981T1 (de) Herstellung von streichkäsen durch gerinnung
ATE256695T1 (de) Verfahren zur herstellung von pharmazeutisch annehmbaren salzen des (ss,rs)-s-adenosyl-l- menthionin
DK1278426T3 (da) Fremgangsmåde til fremstilling af en ost ved tilförsel af en mælkesyrebakteriestarterkultur til en ostemasse
DE60023187D1 (de) Herstellung und reinigung von mycophenolsäure
DE60205910D1 (de) Modifizierte molke, verfahren zur herstellung, verwendung und die modifizierte molke enthaltendes brotbereitungsprodukt
DE60123334D1 (de) Methode für die Produktion von Nukleotiden durch Fermentierung
RU2005139106A (ru) Способ производства молочно-белкового продукта
DK1443827T3 (da) Fremgangsmåde til fremstilling af et fermenteret mejeriprodukt
DE602004003037D1 (de) Verfahren und zwischenprodukte für die herstellung von emtricitabin
ATE302749T1 (de) Verfahren zur herstellung von 5-aminosalicylsäure
DE69813294D1 (de) Herstellung von mozzarellakäse
DK1320580T3 (da) Aktivator til starterkultur på basis af mælkesyrebakterier og fremgangsmåde til fremstilling af et mejeriprodukt under anvendelse af nævnte aktivator
DE69821752D1 (de) Verfahren zur herstellung von halbhartkäse
DK1121862T3 (da) Fremgangsmåder og midler til fremstilling af ostecoatinger
SU730336A2 (ru) Способ производства закваски дл сыра типа "чеддар
DK1101408T3 (da) Fremgangsmåde til fremstilling af en ost med lavt fedtindhold
LT2001053A (en) Cheese from goat's milk and method for making thereof
WO2000013519B1 (en) Accelerated cheese ripening
SE9801362L (sv) Metod för framställning av färskost
RU2346450C1 (ru) Способ производства сыра
ATE549931T1 (de) Verfahren zur verbesserung der milch koagulation mit hilfe von milchsäurebakterien, neue stämme und ihre verwendung im genannten verfahren