IT1056007B - Processo per la produzione di aroma di formaggio e relativo prodotto - Google Patents

Processo per la produzione di aroma di formaggio e relativo prodotto

Info

Publication number
IT1056007B
IT1056007B IT50508/70A IT5050870A IT1056007B IT 1056007 B IT1056007 B IT 1056007B IT 50508/70 A IT50508/70 A IT 50508/70A IT 5050870 A IT5050870 A IT 5050870A IT 1056007 B IT1056007 B IT 1056007B
Authority
IT
Italy
Prior art keywords
production
product
cheese flavor
cheese
flavor
Prior art date
Application number
IT50508/70A
Other languages
English (en)
Original Assignee
Beatrice Foods 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 Beatrice Foods Co filed Critical Beatrice Foods Co
Application granted granted Critical
Publication of IT1056007B publication Critical patent/IT1056007B/it

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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • 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
    • A23C19/061—Addition of, or treatment with, microorganisms
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • 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
    • Y10S435/832—Bacillus
    • Y10S435/834—Bacillus cereus
    • 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
    • Y10S435/832—Bacillus
    • Y10S435/837—Bacillus megaterium
    • 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
    • Y10S435/832—Bacillus
    • Y10S435/839—Bacillus subtilis
    • 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
    • Y10S435/885—Streptococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
IT50508/70A 1969-05-13 1970-05-08 Processo per la produzione di aroma di formaggio e relativo prodotto IT1056007B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US82425069A 1969-05-13 1969-05-13

Publications (1)

Publication Number Publication Date
IT1056007B true IT1056007B (it) 1982-01-30

Family

ID=25240948

Family Applications (1)

Application Number Title Priority Date Filing Date
IT50508/70A IT1056007B (it) 1969-05-13 1970-05-08 Processo per la produzione di aroma di formaggio e relativo prodotto

Country Status (5)

Country Link
US (1) US3674508A (it)
CA (1) CA922578A (it)
FR (1) FR2047613A5 (it)
IT (1) IT1056007B (it)
NL (1) NL7006343A (it)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3857967A (en) * 1971-05-10 1974-12-31 Kikkoman Shoyu Co Ltd Preparation of food and beverages with peptidoglutaminase
CH576239A5 (it) * 1972-12-18 1976-06-15 Givaudan & Cie Sa
USRE35728E (en) * 1977-02-28 1998-02-10 Schreiber Foods, Inc. Non-cultured simulated cheese containing rennet casein
US4315946A (en) * 1980-02-13 1982-02-16 Kraft, Inc. Modified vegetable protein isolates
EP0596948B1 (en) * 1991-08-02 1997-04-16 Unilever Plc Cheese product and method of preparing
WO2017005601A1 (en) 2015-07-09 2017-01-12 Chr. Hansen A/S Fermented milk inoculated with both lactic acid bacteria (lab) and bacillus
US20200383345A1 (en) 2017-08-30 2020-12-10 Chr. Hansen A/S Process for producing an improved mesophilic fermented milk product
CN112512325A (zh) 2018-08-21 2021-03-16 科·汉森有限公司 使用孢子形成阴性芽孢杆菌菌株生产改善的乳制品的方法
CN111235061B (zh) * 2020-02-28 2022-04-15 东莞波顿香料有限公司 凝结芽孢杆菌、奶味香基及其制备方法和应用

Also Published As

Publication number Publication date
NL7006343A (it) 1970-11-17
CA922578A (en) 1973-03-13
US3674508A (en) 1972-07-04
FR2047613A5 (it) 1971-03-12

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