ES449698A1 - Un metodo de preparacion de un inductor mixto a granel de cocos y bastoncillos para la manufactura de queso italiano. - Google Patents

Un metodo de preparacion de un inductor mixto a granel de cocos y bastoncillos para la manufactura de queso italiano.

Info

Publication number
ES449698A1
ES449698A1 ES449698A ES449698A ES449698A1 ES 449698 A1 ES449698 A1 ES 449698A1 ES 449698 A ES449698 A ES 449698A ES 449698 A ES449698 A ES 449698A ES 449698 A1 ES449698 A1 ES 449698A1
Authority
ES
Spain
Prior art keywords
culture medium
whey
cheese manufacture
bulk starters
preparing bulk
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES449698A
Other languages
English (en)
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Leprino Cheese Manufacturing Co
Original Assignee
Leprino Cheese Manufacturing Co
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 Leprino Cheese Manufacturing Co filed Critical Leprino Cheese Manufacturing Co
Publication of ES449698A1 publication Critical patent/ES449698A1/es
Expired legal-status Critical Current

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 OR TREATMENT 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/853—Lactobacillus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/882—Staphylococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
ES449698A 1975-08-27 1976-07-08 Un metodo de preparacion de un inductor mixto a granel de cocos y bastoncillos para la manufactura de queso italiano. Expired ES449698A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/608,094 US3998700A (en) 1975-08-27 1975-08-27 Culture medium and method of preparing bulk starters for Italian cheese manufacture

Publications (1)

Publication Number Publication Date
ES449698A1 true ES449698A1 (es) 1977-12-01

Family

ID=24435002

Family Applications (1)

Application Number Title Priority Date Filing Date
ES449698A Expired ES449698A1 (es) 1975-08-27 1976-07-08 Un metodo de preparacion de un inductor mixto a granel de cocos y bastoncillos para la manufactura de queso italiano.

Country Status (11)

Country Link
US (1) US3998700A (enExample)
AU (1) AU1720376A (enExample)
CA (1) CA1049430A (enExample)
DE (1) DE2632832A1 (enExample)
DK (1) DK383976A (enExample)
ES (1) ES449698A1 (enExample)
FI (1) FI762114A7 (enExample)
FR (1) FR2322199A1 (enExample)
GB (1) GB1514645A (enExample)
IE (1) IE43384B1 (enExample)
NL (1) NL7609397A (enExample)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4110476A (en) * 1977-01-10 1978-08-29 Johnson/Rhodes Cultured Foods, Inc. Preparation of liquid and frozen yogurt products
US4372979A (en) * 1979-09-07 1983-02-08 Leprino Foods Company Reduction of curd fines in cheese manufacture
US4402986A (en) * 1981-07-23 1983-09-06 Stauffer Chemical Company Bulk starter media
EP0105947A1 (en) * 1982-10-11 1984-04-25 Leprino Foods Company Method of manufacturing cheese from starter cultures
US4500549A (en) * 1983-03-07 1985-02-19 Corning Glass Works Use of whey-derived products as cheese flavoring agents or enhancers
EP0139739A1 (en) * 1983-04-11 1985-05-08 Mid-America Dairymen, Inc. Method of growing cheese starter microorganisms
US4622304A (en) * 1983-04-11 1986-11-11 Mid-America Dairymen, Inc. Method of growing cheese starter microorganisms
WO1984004107A1 (en) * 1983-04-11 1984-10-25 Mid America Dairymen Inc Cheese starter media and method of making same
US4621058A (en) * 1983-04-11 1986-11-04 Mid-America Dairymen, Inc. Method of preparing cheese starter media
ES2007945A6 (es) * 1987-07-31 1989-07-01 Sitia Yomo Spa Especialidad alimenticia fresca,cremosa,untable, que contiene fermentos lacticos vivos y procedimiento para su preparacion.
US4954450A (en) * 1987-08-17 1990-09-04 Miles Laboratories, Inc. Method for controlling the concurrent growth of two or more lactic acid producing bacteria
DE3831523A1 (de) * 1988-09-16 1990-03-22 Koenig Verbindungstech Ag Verfahren zum dichten verschliessen einer bohrung
US5431931A (en) * 1994-02-02 1995-07-11 Kraft Foods, Inc. Method for manufacture of low fat pasta filata cheese
US6297042B1 (en) * 1995-05-15 2001-10-02 University Of Kentucky Research Foundation Cheese making with bacteriophage resistant bacteria
US6319526B1 (en) 2000-01-06 2001-11-20 Land O'lakes, Inc. Pasta filata cheese
US20080070288A1 (en) * 2000-09-25 2008-03-20 Rhodia Chimie Activator for a ferment based on lactic acid bacteria
AR048727A1 (es) * 2004-05-03 2006-05-17 Leprino Foods Co Quesos mezclados y metodos para preparar tales quesos
US7585537B2 (en) 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US7579033B2 (en) 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US8603554B2 (en) * 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US20060008555A1 (en) 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
EP2229060A4 (en) * 2007-05-29 2012-02-08 Hipp & Co METHOD OF MANUFACTURING AND STORING A STARTER FOR A YOGHURTIC FERMENTED MILK PRODUCT MATSONI
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
DK3539388T3 (da) 2018-03-12 2021-08-16 Dmk Deutsches Milchkontor Gmbh Fremgangsmåde til fremstilling af pasta filata-osteprodukter

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3531297A (en) * 1968-10-07 1970-09-29 Leprino Cheese Mfg Co Manufacture of pasta cheese
US3852158A (en) * 1972-06-05 1974-12-03 Anderson D Culture media for starter production

Also Published As

Publication number Publication date
IE43384L (en) 1977-02-27
FR2322199B3 (enExample) 1979-05-25
AU1720376A (en) 1978-03-02
NL7609397A (nl) 1977-03-01
DK383976A (da) 1977-02-28
FI762114A7 (enExample) 1977-02-28
FR2322199A1 (fr) 1977-03-25
CA1049430A (en) 1979-02-27
DE2632832A1 (de) 1977-03-10
IE43384B1 (en) 1981-02-11
GB1514645A (en) 1978-06-21
US3998700A (en) 1976-12-21

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