DK2723181T4 - Fremstilling af hytteost - Google Patents
Fremstilling af hytteost Download PDFInfo
- Publication number
- DK2723181T4 DK2723181T4 DK12729155.7T DK12729155T DK2723181T4 DK 2723181 T4 DK2723181 T4 DK 2723181T4 DK 12729155 T DK12729155 T DK 12729155T DK 2723181 T4 DK2723181 T4 DK 2723181T4
- Authority
- DK
- Denmark
- Prior art keywords
- production
- cottage cheese
- cottage
- cheese
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title 1
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
- A23C19/0323—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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA201100477 | 2011-06-24 | ||
DKPA201100577 | 2011-07-29 | ||
PCT/EP2012/062274 WO2012175752A1 (en) | 2011-06-24 | 2012-06-25 | Manufacture of cheese |
Publications (2)
Publication Number | Publication Date |
---|---|
DK2723181T3 DK2723181T3 (da) | 2017-04-10 |
DK2723181T4 true DK2723181T4 (da) | 2023-09-11 |
Family
ID=46331347
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK12729155.7T DK2723181T4 (da) | 2011-06-24 | 2012-06-25 | Fremstilling af hytteost |
Country Status (7)
Country | Link |
---|---|
US (2) | US20140141121A1 (da) |
EP (1) | EP2723181B2 (da) |
DK (1) | DK2723181T4 (da) |
FI (1) | FI2723181T4 (da) |
LT (1) | LT2723181T (da) |
PL (1) | PL2723181T5 (da) |
WO (1) | WO2012175752A1 (da) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016122459A1 (en) | 2015-01-27 | 2016-08-04 | Dupont Nutrition Biosciences Aps | A method of making a fermented dairy product |
JP6817075B2 (ja) * | 2015-01-29 | 2021-01-20 | 株式会社明治 | 優れた焼成適性を有するクリームチーズおよびその製造方法 |
WO2016128477A1 (en) * | 2015-02-10 | 2016-08-18 | Chr. Hansen A/S | Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant |
CN105145855A (zh) * | 2015-10-26 | 2015-12-16 | 南陵百绿汇农业科技有限公司 | 一种白茯苓保健乳扇及制备方法 |
US10640577B2 (en) | 2016-04-22 | 2020-05-05 | Eastman Chemical Company | Regioselectively substituted cellulose esters and films made therefrom |
RU2698066C1 (ru) * | 2018-07-19 | 2019-08-21 | ПУБЛИЧНОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "Молочный комбинат "Воронежский" (ПАО "МКВ") | Способ производства безлактозного творога из топленого молока |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3298836A (en) | 1966-03-04 | 1967-01-17 | Wisconsin Alumni Res Found | Process for preparing cottage cheese curd |
US5116737A (en) | 1989-03-14 | 1992-05-26 | Chr. Hansen's Laboratory, Inc. | Method for growing acid-producing bacteria |
DK167168B1 (da) | 1989-07-13 | 1993-09-13 | Md Foods Amba | Fremgangsmaade til kontinuerlig fremstilling af hytteost ud fra ultrafiltreret maelk |
SK5332000A3 (en) * | 1997-10-13 | 2000-09-12 | Unilever Nv | Method of preparing a dairy spread |
FR2798560B1 (fr) | 1999-09-17 | 2001-12-07 | Texel | Utilisation de souches streptococcus thermophilus incapables d'hydrolyser l'uree pour maitriser les cinetiques d'acidification du lait dans l'industrie laitiere |
NL1013629C2 (nl) * | 1999-11-19 | 2001-05-22 | Friesland Brands Bv | Werkwijze voor het bereiden van een harde of half-harde kaas onder toepassing van extracellulair polysaccharide producerende bacteriÙn, alsmede een aldus verkregen kaas. |
US8628763B2 (en) * | 2008-08-29 | 2014-01-14 | Chr-Hansen A/S | Of growth of Bifidobacteria in fermented milk products |
DK2459002T4 (da) | 2009-07-10 | 2022-08-15 | Chr Hansen As | Fremstilling af hytteost under anvendelse af Streptococcus thermophilus |
-
2012
- 2012-06-25 EP EP12729155.7A patent/EP2723181B2/en active Active
- 2012-06-25 PL PL12729155.7T patent/PL2723181T5/pl unknown
- 2012-06-25 LT LTEP12729155.7T patent/LT2723181T/lt unknown
- 2012-06-25 DK DK12729155.7T patent/DK2723181T4/da active
- 2012-06-25 FI FIEP12729155.7T patent/FI2723181T4/fi active
- 2012-06-25 WO PCT/EP2012/062274 patent/WO2012175752A1/en active Application Filing
- 2012-06-25 US US14/129,158 patent/US20140141121A1/en not_active Abandoned
-
2018
- 2018-05-29 US US15/991,623 patent/US20190124940A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
FI2723181T4 (fi) | 2023-09-26 |
PL2723181T5 (pl) | 2023-10-02 |
EP2723181B2 (en) | 2023-06-28 |
DK2723181T3 (da) | 2017-04-10 |
PL2723181T3 (pl) | 2017-07-31 |
LT2723181T (lt) | 2017-04-25 |
EP2723181B1 (en) | 2017-01-18 |
US20140141121A1 (en) | 2014-05-22 |
EP2723181A1 (en) | 2014-04-30 |
US20190124940A1 (en) | 2019-05-02 |
WO2012175752A1 (en) | 2012-12-27 |
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