FR2368224A1 - Preparation enzymolytique pour la maturation des produits laitiers proteiques - Google Patents

Preparation enzymolytique pour la maturation des produits laitiers proteiques

Info

Publication number
FR2368224A1
FR2368224A1 FR7729821A FR7729821A FR2368224A1 FR 2368224 A1 FR2368224 A1 FR 2368224A1 FR 7729821 A FR7729821 A FR 7729821A FR 7729821 A FR7729821 A FR 7729821A FR 2368224 A1 FR2368224 A1 FR 2368224A1
Authority
FR
France
Prior art keywords
enzymolytic
maturation
preparation
dairy products
protein dairy
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.)
Granted
Application number
FR7729821A
Other languages
English (en)
French (fr)
Other versions
FR2368224B1 (enExample
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.)
Instytut Przemyslu Mleczarskiego
Original Assignee
Instytut Przemyslu Mleczarskiego
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 Instytut Przemyslu Mleczarskiego filed Critical Instytut Przemyslu Mleczarskiego
Publication of FR2368224A1 publication Critical patent/FR2368224A1/fr
Application granted granted Critical
Publication of FR2368224B1 publication Critical patent/FR2368224B1/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 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
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Enzymes And Modification Thereof (AREA)
FR7729821A 1976-10-19 1977-10-04 Preparation enzymolytique pour la maturation des produits laitiers proteiques Granted FR2368224A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL19314676A PL193146A1 (pl) 1976-10-19 1976-10-19 Preparat enzymatyczny do dojrzewania bialkowych produktow mleczarskich

Publications (2)

Publication Number Publication Date
FR2368224A1 true FR2368224A1 (fr) 1978-05-19
FR2368224B1 FR2368224B1 (enExample) 1981-02-13

Family

ID=19979010

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7729821A Granted FR2368224A1 (fr) 1976-10-19 1977-10-04 Preparation enzymolytique pour la maturation des produits laitiers proteiques

Country Status (7)

Country Link
US (1) US4158607A (enExample)
JP (1) JPS5350364A (enExample)
DD (1) DD132754A5 (enExample)
DK (1) DK451877A (enExample)
FR (1) FR2368224A1 (enExample)
PL (1) PL193146A1 (enExample)
SU (1) SU897201A1 (enExample)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2525865A1 (fr) * 1982-04-30 1983-11-04 Roussel Uclaf Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates molles
EP0137536A1 (en) * 1983-08-29 1985-04-17 Borden, Inc. Cheese-flavored substance
EP0159303A3 (en) * 1984-04-19 1988-07-27 Arla, ekonomisk förening Method for manufacturing cheese having a reduced ripening time
FR2761237A1 (fr) * 1997-04-01 1998-10-02 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4500549A (en) * 1983-03-07 1985-02-19 Corning Glass Works Use of whey-derived products as cheese flavoring agents or enhancers
US4597972A (en) * 1983-06-10 1986-07-01 Aplin & Barrett, Ltd. Nisin as an antibotulinal agent for food products
US4584199A (en) * 1983-06-10 1986-04-22 Aplin & Barrett, Ltd. Antibotulinal agents for high moisture process cheese products
US4707364A (en) * 1984-01-27 1987-11-17 Miles Laboratories, Inc. Composition for accelerating cheese aging
US4690826A (en) * 1986-05-15 1987-09-01 Canadian Patents And Development Limited Bacterial enzyme used as cheese ripening aid
US5591887A (en) * 1987-04-30 1997-01-07 R-Tech Ueno, Ltd. Prostaglandins of the F series
US5260271A (en) * 1988-06-22 1993-11-09 Applied Microbiology, Inc. Nisin compositions for use as enhanced broad range bactericides
US5217950A (en) * 1988-06-22 1993-06-08 Applied Microbiology, Inc. Nisin compositions for use as enhanced, broad range bactericides
US5304540A (en) * 1988-06-22 1994-04-19 Applied Microbiology, Inc. Pharmaceutical bacteriocin compositions and methods for using the same
US5334582A (en) * 1988-06-22 1994-08-02 Applied Microbiology, Inc. Pharmaceutical bacteriocin compositions and methods for using the same
US4980163A (en) * 1989-03-01 1990-12-25 Public Health Research Institute Of The City Of New York Novel bacteriocin compositions for use as enhanced broad range bactericides and methods of preventing and treating microbial infection
US5863573A (en) * 1990-03-09 1999-01-26 Novo Nordisk A/S Process for producing cheese
DK47493D0 (da) * 1993-04-27 1993-04-27 Novo Nordisk As Fremgangsmaade til fremstilling af ost
JP2698331B2 (ja) * 1995-06-15 1998-01-19 帝国化成株式会社 嵌合容器とその成形方法
IT1296148B1 (it) * 1996-11-22 1999-06-09 Renata Maria Anna Ve Cavaliere Uso di batteri lattici per accrescere il livello delle ceramidi della pelle e delle mucose, e composizioni dermatologiche e cosmetiche atte
US8697051B2 (en) 1999-06-09 2014-04-15 Vsl Pharmaceuticals Inc. Composition comprising alkaline sphingomyelinase for use as a dietetic preparation, food supplement or pharmaceutical product
WO2006121803A1 (en) 2005-05-05 2006-11-16 Sensient Flavors Inc. Production of beta-glucans and mannans

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3295991A (en) * 1963-02-18 1967-01-03 Evans Res & Dev Corp Enzymatic process of making cheese and cheese products
US3667968A (en) * 1969-05-13 1972-06-06 Beatrice Foods Co Cheese flavors
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2525865A1 (fr) * 1982-04-30 1983-11-04 Roussel Uclaf Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates molles
EP0093663A1 (fr) * 1982-04-30 1983-11-09 Roussel-Uclaf Procédé destiné à améliorer l'aptitude fromagère du lait entrant dans la préparation des fromages à pâtes molles et fromages obtenus par ce procédé
EP0137536A1 (en) * 1983-08-29 1985-04-17 Borden, Inc. Cheese-flavored substance
EP0159303A3 (en) * 1984-04-19 1988-07-27 Arla, ekonomisk förening Method for manufacturing cheese having a reduced ripening time
FR2761237A1 (fr) * 1997-04-01 1998-10-02 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
WO1998043488A1 (fr) * 1997-04-01 1998-10-08 Biosaveurs Procede de fabrication d'un produit alimentaire fermente
US6649199B2 (en) 1997-04-01 2003-11-18 Biosaveurs Process for manufacturing a fermented food product using cell extracts

Also Published As

Publication number Publication date
DK451877A (da) 1978-04-20
SU897201A1 (ru) 1982-01-15
DD132754A5 (de) 1978-11-01
US4158607A (en) 1979-06-19
PL193146A1 (pl) 1978-04-24
JPS5350364A (en) 1978-05-08
FR2368224B1 (enExample) 1981-02-13

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Legal Events

Date Code Title Description
ST Notification of lapse