DK2061334T3 - Anvendelse af gær og bakterier til fremstilling af ost med forbedrede smags- og/eller konsistenskvalitetskarakteristika - Google Patents

Anvendelse af gær og bakterier til fremstilling af ost med forbedrede smags- og/eller konsistenskvalitetskarakteristika

Info

Publication number
DK2061334T3
DK2061334T3 DK07808513.1T DK07808513T DK2061334T3 DK 2061334 T3 DK2061334 T3 DK 2061334T3 DK 07808513 T DK07808513 T DK 07808513T DK 2061334 T3 DK2061334 T3 DK 2061334T3
Authority
DK
Denmark
Prior art keywords
yeast
bacteria
quality characteristics
improved taste
texture quality
Prior art date
Application number
DK07808513.1T
Other languages
English (en)
Inventor
Johannes Bernhard Brandsma
Willem Cornelis Meijer
Original Assignee
Csk Food Enrichment 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
Application filed by Csk Food Enrichment Bv filed Critical Csk Food Enrichment Bv
Application granted granted Critical
Publication of DK2061334T3 publication Critical patent/DK2061334T3/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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0321—Propionic acid bacteria
    • 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
    • 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
    • A23C19/0688—Hard cheese or semi-hard cheese with or 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
    • 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

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)
DK07808513.1T 2006-09-08 2007-09-04 Anvendelse af gær og bakterier til fremstilling af ost med forbedrede smags- og/eller konsistenskvalitetskarakteristika DK2061334T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06120382 2006-09-08
PCT/NL2007/000215 WO2008030089A1 (en) 2006-09-08 2007-09-04 Use of yeast and bacteria for making dairy products with improved flavour and/or texture quality characteristics

Publications (1)

Publication Number Publication Date
DK2061334T3 true DK2061334T3 (da) 2013-07-15

Family

ID=37508311

Family Applications (1)

Application Number Title Priority Date Filing Date
DK07808513.1T DK2061334T3 (da) 2006-09-08 2007-09-04 Anvendelse af gær og bakterier til fremstilling af ost med forbedrede smags- og/eller konsistenskvalitetskarakteristika

Country Status (3)

Country Link
EP (2) EP2614718B1 (da)
DK (1) DK2061334T3 (da)
WO (1) WO2008030089A1 (da)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
KR20210095240A (ko) 2011-07-12 2021-07-30 임파서블 푸즈 인크. 소비재를 위한 방법 및 조성물
RU2701852C2 (ru) 2013-01-11 2019-10-01 Импоссибл Фудз Инк. Способы и композиции для воздействия на профиль вкуса и аромата пригодных к потреблению веществ
KR20150105979A (ko) 2013-01-11 2015-09-18 임파서블 푸즈 인크. 코아세르베이트를 포함하는 비-낙농 치즈 모조물
EA032303B1 (ru) * 2013-07-03 2019-05-31 СиЭсКей ФУД ЭНРИЧМЕНТ Б.В. Способ получения сыра, обладающего одним или более вкусоароматическими свойствами овечьего или козьего сыра
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
EP2942397A1 (en) 2014-05-09 2015-11-11 Acies Bio d.o.o. Co-cultivation of propionibacterium and yeast

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2761237B1 (fr) * 1997-04-01 1999-07-23 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
FI113057B (fi) * 2002-11-04 2004-02-27 Valio Oy Menetelmä hiivojen kasvun estämiseksi

Also Published As

Publication number Publication date
WO2008030089A1 (en) 2008-03-13
EP2061334A1 (en) 2009-05-27
EP2614718B1 (en) 2018-01-10
EP2061334B1 (en) 2013-04-10
EP2614718A1 (en) 2013-07-17

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