FR2322199B3 - - Google Patents

Info

Publication number
FR2322199B3
FR2322199B3 FR7626068A FR7626068A FR2322199B3 FR 2322199 B3 FR2322199 B3 FR 2322199B3 FR 7626068 A FR7626068 A FR 7626068A FR 7626068 A FR7626068 A FR 7626068A FR 2322199 B3 FR2322199 B3 FR 2322199B3
Authority
FR
France
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
FR7626068A
Other versions
FR2322199A1 (fr
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 FR2322199A1 publication Critical patent/FR2322199A1/fr
Application granted granted Critical
Publication of FR2322199B3 publication Critical patent/FR2322199B3/fr
Granted 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 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)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
FR7626068A 1975-08-27 1976-08-27 Milieu de culture et procede pour la preparation de ferments pour fromages Granted FR2322199A1 (fr)

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 (2)

Publication Number Publication Date
FR2322199A1 FR2322199A1 (fr) 1977-03-25
FR2322199B3 true FR2322199B3 (fr) 1979-05-25

Family

ID=24435002

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7626068A Granted FR2322199A1 (fr) 1975-08-27 1976-08-27 Milieu de culture et procede pour la preparation de ferments pour fromages

Country Status (11)

Country Link
US (1) US3998700A (fr)
AU (1) AU1720376A (fr)
CA (1) CA1049430A (fr)
DE (1) DE2632832A1 (fr)
DK (1) DK383976A (fr)
ES (1) ES449698A1 (fr)
FI (1) FI762114A (fr)
FR (1) FR2322199A1 (fr)
GB (1) GB1514645A (fr)
IE (1) IE43384B1 (fr)
NL (1) NL7609397A (fr)

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 (fr) * 1982-10-11 1984-04-25 Leprino Foods Company Méthode pour la production de fromage à partir de cultures d'amorçage
US4500549A (en) * 1983-03-07 1985-02-19 Corning Glass Works Use of whey-derived products as cheese flavoring agents or enhancers
CA1215339A (fr) * 1983-04-11 1986-12-16 Malireddy S. Reddy Methode de culture de microorganismes utilises dans l'ensemencement des fromages
US4622304A (en) * 1983-04-11 1986-11-11 Mid-America Dairymen, Inc. Method of growing cheese starter microorganisms
US4621058A (en) * 1983-04-11 1986-11-04 Mid-America Dairymen, Inc. Method of preparing cheese starter media
EP0141838B1 (fr) * 1983-04-11 1991-07-24 Mid-America Dairymen, Inc. Agents d'amor age de fromage et son procede de production
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
US7651715B2 (en) * 2004-05-03 2010-01-26 Leprino Foods Company Blended cheeses and methods for making such cheeses
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
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
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
WO2008146049A1 (fr) * 2007-05-29 2008-12-04 Nina Chanishvili Procédé de production et de stockage d'une culture pour produit laitier fermenté de type yaourt '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
ES449698A1 (es) 1977-12-01
FR2322199A1 (fr) 1977-03-25
AU1720376A (en) 1978-03-02
FI762114A (fr) 1977-02-28
DK383976A (da) 1977-02-28
CA1049430A (fr) 1979-02-27
DE2632832A1 (de) 1977-03-10
US3998700A (en) 1976-12-21
IE43384B1 (en) 1981-02-11
GB1514645A (en) 1978-06-21
NL7609397A (nl) 1977-03-01
IE43384L (en) 1977-02-27

Similar Documents

Publication Publication Date Title
FI762114A (fr)
JPS5118468A (fr)
CH598981A5 (fr)
BE826796A (fr)
BG21073A1 (fr)
BG21641A1 (fr)
BG22245A1 (fr)
BG22301A1 (fr)
BG22558A1 (fr)
BG22639A1 (fr)
BG22902A1 (fr)
BG22913A1 (fr)
BG23412A1 (fr)
BG23519A1 (fr)
CH579442A5 (fr)
CH581877A5 (fr)
CH583647A5 (fr)
CH586518A5 (fr)
CH588681A5 (fr)
CH589455A5 (fr)
CH590391A5 (fr)
CH590459A5 (fr)
CH591866A5 (fr)
CH592404A5 (fr)
CH592898A5 (fr)

Legal Events

Date Code Title Description
ST Notification of lapse