DK2793595T3 - Fremgangsmåde til fremstilling af ost med lavt saltindhold under anvendelse af gad-negativ kultur samt fremstillet ost med lavt saltindhold - Google Patents

Fremgangsmåde til fremstilling af ost med lavt saltindhold under anvendelse af gad-negativ kultur samt fremstillet ost med lavt saltindhold

Info

Publication number
DK2793595T3
DK2793595T3 DK12808404.3T DK12808404T DK2793595T3 DK 2793595 T3 DK2793595 T3 DK 2793595T3 DK 12808404 T DK12808404 T DK 12808404T DK 2793595 T3 DK2793595 T3 DK 2793595T3
Authority
DK
Denmark
Prior art keywords
salt content
low salt
procedure
making
manufactured
Prior art date
Application number
DK12808404.3T
Other languages
English (en)
Inventor
Kirsten Kastberg Moeller
Fergal Rattray
Ylva Ardoe
Erik Hoeier
Original Assignee
Chr Hansen As
Univ Copenhagen
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=47458988&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2793595(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr Hansen As, Univ Copenhagen filed Critical Chr Hansen As
Application granted granted Critical
Publication of DK2793595T3 publication Critical patent/DK2793595T3/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
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal 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
    • A23C19/064—Salting
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • 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
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/88—Lyases (4.)
    • 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
    • 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
    • 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

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)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
DK12808404.3T 2011-12-23 2012-12-21 Fremgangsmåde til fremstilling af ost med lavt saltindhold under anvendelse af gad-negativ kultur samt fremstillet ost med lavt saltindhold DK2793595T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA201101005 2011-12-23
PCT/EP2012/076744 WO2013093049A2 (en) 2011-12-23 2012-12-21 Method for making cheese

Publications (1)

Publication Number Publication Date
DK2793595T3 true DK2793595T3 (da) 2019-07-22

Family

ID=47458988

Family Applications (1)

Application Number Title Priority Date Filing Date
DK12808404.3T DK2793595T3 (da) 2011-12-23 2012-12-21 Fremgangsmåde til fremstilling af ost med lavt saltindhold under anvendelse af gad-negativ kultur samt fremstillet ost med lavt saltindhold

Country Status (5)

Country Link
US (1) US20140348978A1 (da)
EP (1) EP2793595B2 (da)
AU (2) AU2012356776B2 (da)
DK (1) DK2793595T3 (da)
WO (1) WO2013093049A2 (da)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI20132121A1 (it) * 2013-12-18 2015-06-19 Ct Latte Lodi S R L Processo per la preparazione di un derivato caseario
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
EP3316695A1 (en) * 2015-07-03 2018-05-09 Chr. Hansen A/S Bypassing curd-wash in continental cheese making
CN104957264A (zh) * 2015-07-24 2015-10-07 黑龙江省乳品工业技术开发中心 一种富含γ-氨基丁酸干酪的制备方法及应用
CN106900874A (zh) * 2017-02-10 2017-06-30 广西壮族自治区水牛研究所 一种干酪及其制备方法
WO2020008250A1 (en) * 2018-07-05 2020-01-09 Synbio Tech Inc. Starter culture containing mixture of lactic acid bacteria strains, and fermented product prepared using such starter culture and use of this fermented product
EP4017867A1 (en) * 2019-08-23 2022-06-29 Chr. Hansen A/S Texturing l. lactis with unique eps gene clusters

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK1009243T3 (da) * 1997-08-25 2007-12-10 Chr Hansen As Indföringssystem for mejerisyrevækkerkultur og anvendelse heraf
DE69940072D1 (de) * 1998-08-26 2009-01-22 Chr Hansen As Flüssige starterkulturen mit verbesserter lagerstabilität und ihre verwendung
TR201806782T4 (tr) 2000-11-06 2018-06-21 Chr Hansen As Bovin olmayan kimozin üretimi yöntemi ve bunun kullanımı.
NL1018047C2 (nl) 2001-03-28 2002-10-01 Campina Melkunie Bv Werkwijze voor het bereiden van kaas alsmede aldus gevormde kaas.
EP1441027A1 (en) 2003-01-22 2004-07-28 Chr. Hansen A/S Storage stable frozen lactic acid bacteria
PL2759208T3 (pl) 2008-09-22 2022-02-14 Dsm Ip Assets B.V. Sposób produkcji sera z wykorzystaniem produkującej nizynę kultury direct vat set
NL2003442C2 (en) † 2009-09-04 2011-03-10 Csk Food Enrichment Bv Cheese with a reduced salt content.
EA201270394A1 (ru) * 2009-09-08 2012-10-30 Пюрак Биокем Б.В. Способ улучшения вкусовых качеств ферментированного пищевого продукта
FI122531B (fi) * 2009-09-30 2012-03-15 Valio Oy Juusto ja menetelmä sen valmistamiseksi

Also Published As

Publication number Publication date
AU2012356776A1 (en) 2014-06-12
EP2793595B2 (en) 2024-05-29
WO2013093049A3 (en) 2013-08-15
EP2793595A2 (en) 2014-10-29
WO2013093049A2 (en) 2013-06-27
EP2793595B1 (en) 2019-04-10
AU2017200424A1 (en) 2017-02-16
AU2012356776B2 (en) 2016-10-20
US20140348978A1 (en) 2014-11-27

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