DK1986502T3 - Sammensætning og fremgangsmåde til aromatisering af mælkeprodukter, mælkesyrebakteriestamme, anvendelse af sammensætningen eller stammen - Google Patents
Sammensætning og fremgangsmåde til aromatisering af mælkeprodukter, mælkesyrebakteriestamme, anvendelse af sammensætningen eller stammen Download PDFInfo
- Publication number
- DK1986502T3 DK1986502T3 DK07717991.9T DK07717991T DK1986502T3 DK 1986502 T3 DK1986502 T3 DK 1986502T3 DK 07717991 T DK07717991 T DK 07717991T DK 1986502 T3 DK1986502 T3 DK 1986502T3
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- cncm
- milk
- strain
- composition
- brevibacterium
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- 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
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/13—Brevibacterium
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dairy Products (AREA)
Claims (19)
- SAMMENSÆTNING OG FREMGANGSMÅDE TIL AROMATISERING AF MÆLKEPRODUKTER, MÆLKESYREBAKTERIESTAMME, ANVENDELSE AF SAMMENSÆTNINGEN ELLER STAMMEN PATENTKRAV1. Sammensætning til aromatisering af mælkeprodukter, hvilken sammensætning omfatter stammen Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554, og mindst ét modningsmiddel, der er udvalgt blandt bakterierne af arten Arthrobacter, Brevibacterium, Corynebacterium, Lactobacillus, Lactococcus, Leuconostoc, Micrococcus, Pediococcus, Propionibacterium, Staphylococcus og Streptococcus.
- 2. Kombination til aromatisering af mælkeprodukter, der omfatter, konditioneret separat, stammen Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554, og mindst ét modningsmiddel, der er udvalgt blandt bakterierne af arten Arthrobacter, Brevibacterium, Corynebacterium, Lactobacillus, Lactococcus, Leuconostoc, Micrococcus, Pediococcus, Propionibacterium, Staphylococcus og Streptococcus.
- 3. Sammensætning ifølge krav 1 eller kombination ifølge krav 2, kendetegnet ved, at det mindst ene modningsmiddel er en mikroorganisme af arten Arthrobacter eller Brevibacterium.
- 4. Sammensætning eller kombination ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at det mindst ene modningsmiddel er af arten Brevibacterium linens.
- 5. Sammensætning eller kombination ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at det mindst ene modningsmiddel er stammen Brevibacterium 3306, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3556.
- 6. Sammensætning eller kombination ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at det mindst ene modningsmiddel er stammen Brevibacterium 3383, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3555.
- 7. Sammensætning ifølge et hvilket som helst af kravene 1 og 3 til 6, kendetegnet ved, at stammen Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554, og det mindst ene modningsmiddel er i form af en blanding af frysetørrede eller frosne stammer.
- 8. Stamme Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554.
- 9. Stamme Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554 i kombination med symingsenzymer af typen Lactococcus lactis og/eller Streptococcus thermophilus.
- 10. Fremgangsmåde til aromatisering af et mælkeprodukt, navnlig en fast ost, der ikke er eftervarmet, hvilken fremgangsmåde omfatter tilsætning til mælken af en sammensætning eller en kombination ifølge et hvilket som helst af kravene 1 til 7.
- 11. Fremgangsmåde ifølge krav 10, kendetegnet ved, at koncentrationen af mikroorganismer af den lytiske type og modningsmidler ligger mellem 104 og 108 CFU/g mælkeprodukt, fortrinsvis på ca. 106 CFU/g mælkeprodukt.
- 12. Fremgangsmåde ifølge krav 10 eller 11, kendetegnet ved, at der tilsættes stammen Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554, og modningsmidleme i et forhold på 106 til 109 CFU pr. liter mælk, fortrinsvis ca. 108 CFU pr. liter mælk.
- 13. Fremgangsmåde ifølge et af kravene 10 til 12, kendetegnet ved, at mælken er af animalsk oprindelse.
- 14. Fremgangsmåde ifølge et hvilket som helst af kravene 10 til 13, kendetegnet ved, at stammen Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554, og modningsmidleme tilsættes samtidigt eller separat.
- 15. Anvendelse af en sammensætning af mikroorganismer, der mindst omfatter stammen Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554, og mindst ét modningsmiddel, der er udvalgt blandt bakterierne af arten Arthrobacter, Brevibacterium, Corynebacterium, Lactobacillus, Lactococcus, Leuconostoc, Micrococcus, Pediococcus, Propionibacterium, Staphylococcus og Streptococcus til aromatisering af mælkeprodukter, navnlig oste.
- 16. Anvendelse af en kombination, der omfatter, konditioneret separat, mindst stammen Lactobacillus helveticus LbH 210, der blev indleveret til CNCM den 20. januar 2006 under nummer CNCM 1-3554, og mindst ét modningsmiddel, der er udvalgt blandt bakterierne af arten Arthrobacter, Brevibacterium, Corynebacterium, Lactobacillus, Lactococcus, Leuconostoc, Micrococcus, Pediococcus, Propionibacterium, Staphylococcus og Streptococcus til aromatisering af mælkeprodukter, navnlig oste.
- 17. Anvendelse ifølge krav 15 eller 16, kendetegnet ved, at det mindst ene modningsmiddel er af arten Brevibacterium.
- 18. Anvendelse ifølge et hvilket som helst af kravene 15 til 17, kendetegnet ved, at mælkeproduktet er udvalgt blandt bløde oste, faste ikke eftervarmede oste, eftervarmede oste, friskoste, oste med persille, smelteoste og ’’analoge oste”, oste, der er modificeret enzymatisk, hytteost samt yoghurt, modnet fløde, mælkedrikke, syrnet mælk, et retentat af mælkeprodukt, et hydrolysat af vegetabilske proteiner eller en spædbamsmælk.
- 19. Anvendelse ifølge krav 18, kendetegnet ved, at mælkeproduktet er af ostetypen fast ost, der ikke er eftervarmet, og fortrinsvis af Gouda- eller Cheddar-typen.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0600546A FR2896380B1 (fr) | 2006-01-20 | 2006-01-20 | Composotion et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche |
| PCT/FR2007/000085 WO2007083021A1 (fr) | 2006-01-20 | 2007-01-17 | Composition et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK1986502T3 true DK1986502T3 (da) | 2017-07-10 |
Family
ID=37075669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK07717991.9T DK1986502T3 (da) | 2006-01-20 | 2007-01-17 | Sammensætning og fremgangsmåde til aromatisering af mælkeprodukter, mælkesyrebakteriestamme, anvendelse af sammensætningen eller stammen |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20090291167A1 (da) |
| EP (1) | EP1986502B1 (da) |
| DK (1) | DK1986502T3 (da) |
| ES (1) | ES2627422T3 (da) |
| FR (1) | FR2896380B1 (da) |
| PL (1) | PL1986502T3 (da) |
| WO (1) | WO2007083021A1 (da) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009296972A (ja) * | 2008-06-16 | 2009-12-24 | Snow Brand Milk Prod Co Ltd | 酵素処理チーズ及びその製造方法 |
| EP2389815A1 (en) | 2010-05-31 | 2011-11-30 | Cargill Inc. | Milk and chocolate crumb having enhanced caramel flavor |
| MX369359B (es) * | 2013-01-11 | 2019-11-06 | Impossible Foods Inc | Replica no lactea de queso ricotta. |
| US11510416B1 (en) | 2021-02-18 | 2022-11-29 | Sargento Foods Inc. | Natural pasta-filata style cheese with improved texture |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3106250C2 (de) * | 1981-02-20 | 1983-10-13 | Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck | Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung |
| DE3905499A1 (de) * | 1989-02-20 | 1990-08-23 | Grace Gmbh | Verfahren zur herstellung von tilsiter und kaese nach tilsiterart |
| 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 |
| CA2413431A1 (en) * | 2000-06-30 | 2002-01-03 | Nizo Food Research | Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| SE0003576D0 (sv) * | 2000-10-04 | 2000-10-04 | Probi Ab | New strain |
| US6562383B1 (en) * | 2002-04-26 | 2003-05-13 | Kraft Foods Holdings, Inc. | Process for producing flavored cheese without curing |
| RU2260978C2 (ru) * | 2002-06-26 | 2005-09-27 | Бессерёжнов Анатолий Степанович | Симбиоз-закваска для кисломолочных продуктов |
| US7556833B2 (en) * | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
-
2006
- 2006-01-20 FR FR0600546A patent/FR2896380B1/fr active Active
-
2007
- 2007-01-17 WO PCT/FR2007/000085 patent/WO2007083021A1/fr active Application Filing
- 2007-01-17 PL PL07717991T patent/PL1986502T3/pl unknown
- 2007-01-17 EP EP07717991.9A patent/EP1986502B1/fr active Active
- 2007-01-17 ES ES07717991.9T patent/ES2627422T3/es active Active
- 2007-01-17 DK DK07717991.9T patent/DK1986502T3/da active
- 2007-01-17 US US12/161,386 patent/US20090291167A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| ES2627422T3 (es) | 2017-07-28 |
| PL1986502T3 (pl) | 2017-10-31 |
| WO2007083021A1 (fr) | 2007-07-26 |
| FR2896380B1 (fr) | 2011-03-18 |
| WO2007083021A9 (fr) | 2008-09-12 |
| US20090291167A1 (en) | 2009-11-26 |
| FR2896380A1 (fr) | 2007-07-27 |
| EP1986502A1 (fr) | 2008-11-05 |
| EP1986502B1 (fr) | 2017-03-22 |
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