ITUA20161382A1 - Prodotti caseari e procedimenti per la loro produzione - Google Patents

Prodotti caseari e procedimenti per la loro produzione

Info

Publication number
ITUA20161382A1
ITUA20161382A1 ITUA2016A001382A ITUA20161382A ITUA20161382A1 IT UA20161382 A1 ITUA20161382 A1 IT UA20161382A1 IT UA2016A001382 A ITUA2016A001382 A IT UA2016A001382A IT UA20161382 A ITUA20161382 A IT UA20161382A IT UA20161382 A1 ITUA20161382 A1 IT UA20161382A1
Authority
IT
Italy
Prior art keywords
procedures
production
case products
products
case
Prior art date
Application number
ITUA2016A001382A
Other languages
English (en)
Inventor
Dino Spolaor
Dea Paola De
Antonio Cattelan
Original Assignee
Bioagro S R L Innovazioni E Biotecnologie Agroalimentari
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 Bioagro S R L Innovazioni E Biotecnologie Agroalimentari filed Critical Bioagro S R L Innovazioni E Biotecnologie Agroalimentari
Priority to ITUA2016A001382A priority Critical patent/ITUA20161382A1/it
Publication of ITUA20161382A1 publication Critical patent/ITUA20161382A1/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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial 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
    • A23C19/02—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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
ITUA2016A001382A 2016-03-04 2016-03-04 Prodotti caseari e procedimenti per la loro produzione ITUA20161382A1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITUA2016A001382A ITUA20161382A1 (it) 2016-03-04 2016-03-04 Prodotti caseari e procedimenti per la loro produzione

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITUA2016A001382A ITUA20161382A1 (it) 2016-03-04 2016-03-04 Prodotti caseari e procedimenti per la loro produzione

Publications (1)

Publication Number Publication Date
ITUA20161382A1 true ITUA20161382A1 (it) 2017-09-04

Family

ID=56203511

Family Applications (1)

Application Number Title Priority Date Filing Date
ITUA2016A001382A ITUA20161382A1 (it) 2016-03-04 2016-03-04 Prodotti caseari e procedimenti per la loro produzione

Country Status (1)

Country Link
IT (1) ITUA20161382A1 (it)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3780199A (en) * 1970-12-28 1973-12-18 Kraftco Corp Manufacture of ricotta cheese
JP2004105048A (ja) * 2002-09-17 2004-04-08 Snow Brand Milk Prod Co Ltd 殺菌済み軟質ナチュラルチーズ及びその製造方法
WO2010023290A2 (en) * 2008-08-29 2010-03-04 Chr. Hansen A/S Improvement of growth of bifidobacteria in fermented milk products
EP2258205A1 (en) * 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
WO2011111020A1 (en) * 2010-03-10 2011-09-15 Novartis Ag Streptococcus thermophilus bacterium
JP2012080822A (ja) * 2010-10-12 2012-04-26 Snow Brand Milk Products Co Ltd フレッシュチーズ
WO2016050844A1 (en) * 2014-10-03 2016-04-07 Nestec S.A. Cheese composition and process for making it

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3780199A (en) * 1970-12-28 1973-12-18 Kraftco Corp Manufacture of ricotta cheese
JP2004105048A (ja) * 2002-09-17 2004-04-08 Snow Brand Milk Prod Co Ltd 殺菌済み軟質ナチュラルチーズ及びその製造方法
WO2010023290A2 (en) * 2008-08-29 2010-03-04 Chr. Hansen A/S Improvement of growth of bifidobacteria in fermented milk products
EP2258205A1 (en) * 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
WO2011111020A1 (en) * 2010-03-10 2011-09-15 Novartis Ag Streptococcus thermophilus bacterium
JP2012080822A (ja) * 2010-10-12 2012-04-26 Snow Brand Milk Products Co Ltd フレッシュチーズ
WO2016050844A1 (en) * 2014-10-03 2016-04-07 Nestec S.A. Cheese composition and process for making it

Non-Patent Citations (8)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Yaourts fraise, mascarpone et basilic- Recette de cuisine - Seb", 12 January 2015 (2015-01-12), pages 1 - 1, XP055316631, Retrieved from the Internet <URL:https://web.archive.org/web/20150112113127/http://www.seb.fr/recettes/recette-de-cuisine/yaourts-fraise-mascarpone-et-basilic> [retrieved on 20161104] *
ANONYMOUS: "Yaourts hypers crémeux au mascarpone - Manounette cuisine", 6 May 2013 (2013-05-06), pages 1 - 2, XP055316628, Retrieved from the Internet <URL:https://web.archive.org/web/20130506133902/http://mamounettecuisine.over-blog.org/article-yaourts-hypers-cremeux-au-mascarpone-116690984.html> [retrieved on 20161104] *
DATABASE GNPD [online] MINTEL; February 2015 (2015-02-01), LIDL DISCOUNT: "Yogurt with Lemon and Mascarpone", XP002763829, Database accession no. 2944387 *
DATABASE GNPD [online] MINTEL; February 2016 (2016-02-01), CASEIFICIO ELDA: "Ricotta Spread", XP002763830, Database accession no. 3813585 *
DATABASE WPI Week 200428, Derwent World Patents Index; AN 2004-299738, XP002763831 *
DATABASE WPI Week 201231, Derwent World Patents Index; AN 2012-E85800, XP002763832 *
F. BARUZZI ET AL: "Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation", JOURNAL OF APPLIED MICROBIOLOGY., vol. 89, no. 5, 2000, GB, pages 807 - 814, XP055316191, ISSN: 1364-5072, DOI: 10.1046/j.1365-2672.2000.01183.x *
MEIRA QUÊNIA GRAMILE SILVA ET AL: "Effects of addedLactobacillus acidophilusandBifidobacterium lactisprobiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions", FOOD RESEARCH INTERNATIONAL, vol. 76, 2015, pages 828 - 838, XP029262446, ISSN: 0963-9969, DOI: 10.1016/J.FOODRES.2015.08.002 *

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