DK2723181T4 - Fremstilling af hytteost - Google Patents

Fremstilling af hytteost Download PDF

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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
Application number
DK12729155.7T
Other languages
English (en)
Other versions
DK2723181T3 (da
Inventor
Den Tempel Tatjana Van
Thomas Janzen
Morten Carlson
Original Assignee
Chr Hansen As
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=46331347&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2723181(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr Hansen As filed Critical Chr Hansen As
Application granted granted Critical
Publication of DK2723181T3 publication Critical patent/DK2723181T3/da
Publication of DK2723181T4 publication Critical patent/DK2723181T4/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
    • A23C19/0323—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)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
DK12729155.7T 2011-06-24 2012-06-25 Fremstilling af hytteost DK2723181T4 (da)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180125085A1 (en) 2015-01-27 2018-05-10 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
US10759872B2 (en) 2016-04-22 2020-09-01 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)

* Cited by examiner, † Cited by third party
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
WO1999018807A2 (en) * 1997-10-13 1999-04-22 Unilever N.V. 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.
EA025108B1 (ru) * 2008-08-29 2016-11-30 Кр. Хансен А/С Улучшение роста бифидобактерий в кисломолочных продуктах
DK2459002T4 (da) 2009-07-10 2022-08-15 Chr Hansen As Fremstilling af hytteost under anvendelse af Streptococcus thermophilus

Also Published As

Publication number Publication date
EP2723181B1 (en) 2017-01-18
FI2723181T4 (fi) 2023-09-26
EP2723181B2 (en) 2023-06-28
DK2723181T3 (da) 2017-04-10
PL2723181T5 (pl) 2023-10-02
LT2723181T (lt) 2017-04-25
PL2723181T3 (pl) 2017-07-31
US20140141121A1 (en) 2014-05-22
WO2012175752A1 (en) 2012-12-27
EP2723181A1 (en) 2014-04-30
US20190124940A1 (en) 2019-05-02

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