DK1287744T3 - Fremgangsmåde til fremstilling af en halvfast eller fast ost og en således opnået ost - Google Patents

Fremgangsmåde til fremstilling af en halvfast eller fast ost og en således opnået ost

Info

Publication number
DK1287744T3
DK1287744T3 DK02078597T DK02078597T DK1287744T3 DK 1287744 T3 DK1287744 T3 DK 1287744T3 DK 02078597 T DK02078597 T DK 02078597T DK 02078597 T DK02078597 T DK 02078597T DK 1287744 T3 DK1287744 T3 DK 1287744T3
Authority
DK
Denmark
Prior art keywords
cheese
solid
ripened
semi
making
Prior art date
Application number
DK02078597T
Other languages
English (en)
Inventor
Gerard Hup
Arem Everhardus Jacobus Fr Van
Original Assignee
Friesland Brands Bv
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=19773943&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1287744(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Friesland Brands Bv filed Critical Friesland Brands Bv
Application granted granted Critical
Publication of DK1287744T3 publication Critical patent/DK1287744T3/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
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
DK02078597T 2001-08-30 2002-08-30 Fremgangsmåde til fremstilling af en halvfast eller fast ost og en således opnået ost DK1287744T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL1018856A NL1018856C2 (nl) 2001-08-30 2001-08-30 Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas.

Publications (1)

Publication Number Publication Date
DK1287744T3 true DK1287744T3 (da) 2006-06-12

Family

ID=19773943

Family Applications (1)

Application Number Title Priority Date Filing Date
DK02078597T DK1287744T3 (da) 2001-08-30 2002-08-30 Fremgangsmåde til fremstilling af en halvfast eller fast ost og en således opnået ost

Country Status (5)

Country Link
EP (1) EP1287744B1 (da)
AT (1) ATE321457T1 (da)
DE (1) DE60210200T2 (da)
DK (1) DK1287744T3 (da)
NL (1) NL1018856C2 (da)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1025342C2 (nl) * 2004-01-28 2005-08-01 Campina Nederland Holding Bv Werkwijze voor het bereiden van Goudse kaas; aldus verkrijgbare kaas en door toepassen van de werkwijze gevormde wei.
NL1030746C2 (nl) 2005-12-22 2007-06-25 Campina Nederland Holding Bv Werkwijze en inrichting voor het verwijderen van de kaascoating en een kaas met verstevigde kaascoating geschikt daarvoor.
NL1031950C2 (nl) * 2006-06-02 2007-12-04 Friesland Brands Bv Werkwijze voor het bereiden van kaas alsmede een met deze werkwijze bereidbare kaas.
NL1032678C2 (nl) * 2006-10-13 2008-04-15 Friesland Brands Bv Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas.
PL2200447T3 (pl) * 2007-10-12 2013-12-31 Dsm Ip Assets Bv Sposób dojrzewania sera w folii
US9192175B2 (en) 2009-02-17 2015-11-24 Dsm Ip Assets B.V. Process for foil ripening of cheese
NL2004737C2 (en) 2010-05-18 2011-11-22 Friesland Brands Bv Ripened semi-hard or hard cheese, and it's preparation.
CH708304B1 (de) 2013-07-11 2017-01-13 Marro Beat Verfahren zur Herstellung eines aromatisierten Käses.
WO2018185017A1 (en) 2017-04-03 2018-10-11 Frieslandcampina Nederland B.V. Method of feeding piglets
WO2018185235A1 (en) 2017-04-06 2018-10-11 Cryovac, Inc. Film, package and method for cheese ripening and preservation
EP4040974A1 (en) 2019-10-08 2022-08-17 DSM IP Assets B.V. Cheese coating
WO2022106587A1 (en) 2020-11-20 2022-05-27 Dsm Ip Assets B.V. Use of propionibacteria to produce a foil-ripened cheese
NL2034223B1 (en) * 2023-02-24 2024-09-05 Postma Man & Advice Method for preparing a foil-ripened cheese of the hard or half-hard type

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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.
DE3905499A1 (de) * 1989-02-20 1990-08-23 Grace Gmbh Verfahren zur herstellung von tilsiter und kaese nach tilsiterart
ATE365460T1 (de) * 1996-04-15 2007-07-15 Friesland Brands Bv Verfahren zur herstellung von milchprodukten, insbesondere käse, unter verwendung von milchsäurebakterien die mit zusätzlicher neutraler proteaseaktivität ausgestattet sind

Also Published As

Publication number Publication date
DE60210200T2 (de) 2006-12-28
NL1018856C2 (nl) 2003-03-03
DE60210200D1 (de) 2006-05-18
EP1287744B1 (en) 2006-03-29
ATE321457T1 (de) 2006-04-15
EP1287744A1 (en) 2003-03-05

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