MA29503B1 - Systemes d'aromatisation au fromage prepares avec des bacteriocines - Google Patents
Systemes d'aromatisation au fromage prepares avec des bacteriocinesInfo
- Publication number
- MA29503B1 MA29503B1 MA27972A MA27972A MA29503B1 MA 29503 B1 MA29503 B1 MA 29503B1 MA 27972 A MA27972 A MA 27972A MA 27972 A MA27972 A MA 27972A MA 29503 B1 MA29503 B1 MA 29503B1
- Authority
- MA
- Morocco
- Prior art keywords
- bacteriocins
- cheese
- systems
- aromatisation
- flavor
- Prior art date
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
- A23C19/0328—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 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
- 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
- A23L27/206—Dairy flavours
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
SYSTÈMES D'AROMATISATION AU FROMAGE PRÉPARÉS AVEC DES BACTERIOCINES Un système stabilisé d'aromatisation au fromage qui peut être utilisé pour préparer des fromages très différents aux profils aromatiques souhaités, où le système d'aromatisation est stabilisé contre la croissance de micro-organismes d'altération et pathogènes dans le système, tandis que le développement de la saveur peut être accéléré dans l'un ou plusieurs des composants aromatiques de ce système. Les systèmes stabilisés d'aromatisation sont obtenus par l'adjonction d'une source de bactériocines comme élément d'un processus de fermentation qui accélère le temps de fermentation requis pour le développement de la saveur dans l'un ou plusieurs des composants aromatiques de ces systèmes, et dans au moins un composant au soufre-cheddar selon un mode de réalisation. Par conséquent, les temps de production peuvent être réduits considérablement pour l'un ou plusieurs des composants aromatiques du système d'aromatisation de la présente invention sans perte de saveur et tout en améliorant sa stabilité microbienne.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/723,257 US7556833B2 (en) | 2003-11-26 | 2003-11-26 | Cheese flavoring systems prepared with bacteriocins |
Publications (1)
Publication Number | Publication Date |
---|---|
MA29503B1 true MA29503B1 (fr) | 2008-06-02 |
Family
ID=34465703
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MA27972A MA29503B1 (fr) | 2003-11-26 | 2004-11-26 | Systemes d'aromatisation au fromage prepares avec des bacteriocines |
Country Status (19)
Country | Link |
---|---|
US (1) | US7556833B2 (fr) |
EP (1) | EP1535519A1 (fr) |
JP (1) | JP4563152B2 (fr) |
KR (1) | KR20050050593A (fr) |
CN (1) | CN100477924C (fr) |
AR (1) | AR046669A1 (fr) |
AU (1) | AU2004231175B2 (fr) |
BR (1) | BRPI0405171A (fr) |
CA (1) | CA2488187C (fr) |
CR (1) | CR7580A (fr) |
EG (1) | EG23633A (fr) |
MA (1) | MA29503B1 (fr) |
MX (1) | MXPA04011753A (fr) |
NO (1) | NO20044871L (fr) |
NZ (1) | NZ536585A (fr) |
RU (1) | RU2374857C2 (fr) |
SG (1) | SG112051A1 (fr) |
TW (1) | TW200529760A (fr) |
ZA (1) | ZA200408904B (fr) |
Families Citing this family (28)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20060257539A1 (en) * | 2005-05-16 | 2006-11-16 | Krafts Foods Holdings, Inc. | Synergistic antimicrobial system |
US7776370B2 (en) * | 2005-09-01 | 2010-08-17 | Kraft Foods Global Brands Llc | Heat-stable flavoring components and cheese flavoring systems incorporating them |
US7674489B2 (en) * | 2005-09-30 | 2010-03-09 | Kraft Foods Global Brands Llc | Fresh cheese products containing biogenerated flavor components and methods for producing |
FR2896380B1 (fr) * | 2006-01-20 | 2011-03-18 | Danisco | Composotion et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche |
US20070172546A1 (en) * | 2006-01-23 | 2007-07-26 | Kraft Foods Holdings, Inc. | Reduced-fat flavor components |
US8703217B2 (en) * | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
JP4657970B2 (ja) * | 2006-04-12 | 2011-03-23 | ミヨシ油脂株式会社 | チーズ様呈味食品 |
FR2900029B1 (fr) * | 2006-04-25 | 2012-09-14 | Bel Fromageries | Procede d'aromatisation de produits fromagers. |
WO2007136280A1 (fr) * | 2006-05-23 | 2007-11-29 | Fonterra Co-Operative Group Limited | Produit laitier et procédé |
US20080152759A1 (en) * | 2006-12-22 | 2008-06-26 | Yeong-Ching Albert Hong | Fresh Dairy Products with Improved Microbial Stability |
US20080152757A1 (en) * | 2006-12-22 | 2008-06-26 | Zuoxing Zheng | Method of Making Fresh Cheese with Enhanced Microbiological Safety |
US20080160134A1 (en) * | 2006-12-27 | 2008-07-03 | Jamie Allen Hestekin | Method Of Producing Concentrated Liquid Dairy Products |
CA2658440C (fr) * | 2008-04-04 | 2016-08-23 | Kraft Foods Global Brands Llc | Composition laitiere comprenant des probiotiques et un agent antimicrobien |
DE102009034465A1 (de) * | 2009-07-22 | 2011-02-03 | Betatec Hopfenprodukte Gmbh | Fermentationshilfsmittel sowie Fermentationsverfahren |
US20110053832A1 (en) * | 2009-09-03 | 2011-03-03 | Kraft Foods Global Brands Llc | Natural antimicrobial composition |
WO2011124041A1 (fr) * | 2010-04-09 | 2011-10-13 | 江南大学 | Pâte surgelée pour aliments micro-ondables, son procédé de fabrication et son utilisation pour la préparation de beignets de type you tiao |
CN101999473B (zh) * | 2010-09-28 | 2013-01-16 | 天津科技大学 | 一种橙红色的干酪风味剂的制备方法 |
RU2593944C2 (ru) * | 2010-12-20 | 2016-08-10 | Нестек С.А. | Модуляция вкуса и аромата посредством биотехнологии с применением бактериальных штаммов, обеспечивающих сливочный вкус и аромат |
WO2012085011A1 (fr) * | 2010-12-20 | 2012-06-28 | Nestec S.A. | Modulation de saveur par fermentation d'une source de lait pour la formation de multiples saveurs avec un cocktail de souches bactériennes |
CN102283420B (zh) * | 2011-05-30 | 2013-10-16 | 中国农业大学 | 细菌素和超高压联合防腐保鲜技术及其应用 |
MX369465B (es) | 2012-08-22 | 2019-11-08 | Kraft Foods Group Brands Llc | Queso procesado con componentes lácteos cultivados y método de fabricación. |
US20150056328A1 (en) * | 2012-10-16 | 2015-02-26 | Jiangnan University | Preparation and the use of frozen dough for microwavable fried fritters |
AU2014364034B2 (en) * | 2013-12-10 | 2018-09-13 | Kraft Foods Group Brands Llc | Processed cheese with natural antibacterial and antimycotic components and method of manufacturing |
FR3031008B1 (fr) * | 2014-12-30 | 2016-12-16 | Inst Nat De La Rech Agronomique - Inra | Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage |
CN104845925A (zh) * | 2015-05-22 | 2015-08-19 | 安徽民祯生物工程有限公司 | 一种乳酸乳球菌及利用其同时生产乳酸链球菌素和乳酸片球菌素的方法 |
EP3434107A1 (fr) | 2017-07-28 | 2019-01-30 | optiferm GmbH | Utilisation des lipases de basidiomycetes dans la fromagerie |
EP4149272A1 (fr) * | 2020-05-13 | 2023-03-22 | Icelandic Provisions, Inc. | Procédés de production d'un produit alimentaire fermenté à base de plante |
US20220022478A1 (en) * | 2020-07-27 | 2022-01-27 | Sargento Foods Inc. | Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes |
Family Cites Families (36)
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GB713251A (en) * | 1951-03-07 | 1954-08-11 | Nat Res Dev | Improvements in or relating to the manufacture or preservation of cheese |
US3100153A (en) | 1960-11-16 | 1963-08-06 | Wisconsin Alumni Res Found | Process for preparing flavoring compositions |
US3975544A (en) | 1974-05-10 | 1976-08-17 | Cornell University | Flavor development by enzyme preparation in natural and processed cheddar cheese |
US4172900A (en) | 1975-07-17 | 1979-10-30 | Kraft, Inc. | Natural cheese of intensified flavor |
US4119732A (en) | 1976-06-21 | 1978-10-10 | Swift & Company | Method for rapidly producing cheese |
US4244971A (en) | 1978-10-19 | 1981-01-13 | Kraft, Inc. | Process and products for the manufacture of cheese flavored products |
US5356640A (en) | 1980-12-05 | 1994-10-18 | The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization | Process of making cheese by fermenting concentrated milk |
US4500549A (en) | 1983-03-07 | 1985-02-19 | Corning Glass Works | Use of whey-derived products as cheese flavoring agents or enhancers |
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ATE43476T1 (de) | 1984-12-24 | 1989-06-15 | Nestle Sa | Verfahren zur herstellung eines molkereiproduktes. |
JPS61242542A (ja) | 1985-04-22 | 1986-10-28 | Fuji Oil Co Ltd | チ−ズ風味材の製造法 |
US4752483A (en) | 1986-05-30 | 1988-06-21 | Campbell Soup Company | Method for producing a highly flavored cheese ingredient |
ATE67378T1 (de) | 1987-03-12 | 1991-10-15 | Nestle Sa | Duftzusammensetzung. |
US5262183A (en) | 1987-08-24 | 1993-11-16 | Kraft General Foods, Inc. | Manufacture of high-solids pre-cheese for conversion into natural cheese |
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SE467388B (sv) | 1990-11-07 | 1992-07-13 | Tetra Alfa Holdings | Saett att framstaella och foer distribution bereda en ost |
JP2975148B2 (ja) | 1991-03-18 | 1999-11-10 | 雪印乳業株式会社 | 発酵乳及びその製造法 |
US5271949A (en) | 1991-09-18 | 1993-12-21 | Van Den Bergh Foods Company, Division Of Conopco, Inc. | Process for preparing a flavor concentrate |
US5455051A (en) | 1993-04-30 | 1995-10-03 | Nestec S.A. | Process for preparing a blue cheese flavorant |
ES2165860T3 (es) * | 1993-09-03 | 2002-04-01 | Nestle Sa | Bacteriocinas de streptococcus thermophilus. |
JP3372105B2 (ja) | 1994-05-26 | 2003-01-27 | 株式会社日立ユニシアオートモティブ | 吸入式投薬器 |
ATE234924T1 (de) * | 1995-08-07 | 2003-04-15 | Nestle Sa | Bakteriozin |
US5895671A (en) | 1996-05-02 | 1999-04-20 | Conagra, Inc. | Cheese culture medium and method for preparing no fat and low fat cheese products |
ATE243429T1 (de) * | 1996-10-04 | 2003-07-15 | Nestle Sa | Verfahren zur herstellung eines geschmackstoffes für getränke |
US5952022A (en) | 1998-04-24 | 1999-09-14 | Kraft Foods, Inc. | Highly flavored cheese product and method for producing |
US6054151A (en) | 1998-06-11 | 2000-04-25 | Nestec S.A. | Cheese flavor |
US6022567A (en) | 1998-06-23 | 2000-02-08 | Nestec S.A. | Flavor enhancer |
GB9814056D0 (en) | 1998-06-29 | 1998-08-26 | Imp Biotechnology | Cheese ripening process |
CA2281056A1 (fr) | 1998-08-31 | 2000-02-29 | Kraft Foods, Inc. | Stabilisation des compositions de fromage a la creme en utilisant des cultures produisant de la nisine |
GB9930546D0 (en) | 1999-12-23 | 2000-02-16 | Rhodia Texel Limited | Cheese ripening process |
US6406724B1 (en) * | 2000-09-12 | 2002-06-18 | Kraft Foods Holdings, Inc. | Natural biogenerated cheese flavoring system |
EP1216619A2 (fr) * | 2000-12-20 | 2002-06-26 | Campina B.V. | Procédé de préparation d'un produit de fromage |
NZ511003A (en) * | 2001-04-06 | 2003-06-30 | Fonterra Tech Ltd | preparing a fat containing stable dairy based food product such as cheese |
US6562383B1 (en) * | 2002-04-26 | 2003-05-13 | Kraft Foods Holdings, Inc. | Process for producing flavored cheese without curing |
-
2003
- 2003-11-26 US US10/723,257 patent/US7556833B2/en active Active
-
2004
- 2004-11-02 TW TW093133319A patent/TW200529760A/zh unknown
- 2004-11-03 ZA ZA200408904A patent/ZA200408904B/xx unknown
- 2004-11-05 SG SG200406703A patent/SG112051A1/en unknown
- 2004-11-09 NO NO20044871A patent/NO20044871L/no not_active Application Discontinuation
- 2004-11-11 EP EP04257003A patent/EP1535519A1/fr not_active Withdrawn
- 2004-11-16 NZ NZ536585A patent/NZ536585A/en not_active IP Right Cessation
- 2004-11-17 AU AU2004231175A patent/AU2004231175B2/en not_active Ceased
- 2004-11-19 CR CR7580A patent/CR7580A/es not_active Application Discontinuation
- 2004-11-23 CA CA2488187A patent/CA2488187C/fr active Active
- 2004-11-24 BR BR0405171-8A patent/BRPI0405171A/pt not_active IP Right Cessation
- 2004-11-24 EG EG2004110487A patent/EG23633A/xx active
- 2004-11-25 RU RU2004134450/13A patent/RU2374857C2/ru not_active IP Right Cessation
- 2004-11-25 KR KR1020040097398A patent/KR20050050593A/ko not_active Application Discontinuation
- 2004-11-25 AR ARP040104361A patent/AR046669A1/es active IP Right Grant
- 2004-11-25 CN CNB2004101038642A patent/CN100477924C/zh not_active Expired - Fee Related
- 2004-11-26 JP JP2004342877A patent/JP4563152B2/ja not_active Expired - Fee Related
- 2004-11-26 MX MXPA04011753A patent/MXPA04011753A/es active IP Right Grant
- 2004-11-26 MA MA27972A patent/MA29503B1/fr unknown
Also Published As
Publication number | Publication date |
---|---|
MXPA04011753A (es) | 2005-07-26 |
NZ536585A (en) | 2006-07-28 |
CN1620877A (zh) | 2005-06-01 |
RU2374857C2 (ru) | 2009-12-10 |
US7556833B2 (en) | 2009-07-07 |
EP1535519A1 (fr) | 2005-06-01 |
CR7580A (es) | 2008-11-07 |
JP4563152B2 (ja) | 2010-10-13 |
US20050112238A1 (en) | 2005-05-26 |
BRPI0405171A (pt) | 2005-08-23 |
SG112051A1 (en) | 2005-06-29 |
ZA200408904B (en) | 2005-07-08 |
TW200529760A (en) | 2005-09-16 |
CA2488187A1 (fr) | 2005-05-26 |
AU2004231175A1 (en) | 2005-06-09 |
CN100477924C (zh) | 2009-04-15 |
RU2004134450A (ru) | 2006-05-10 |
AU2004231175B2 (en) | 2010-06-24 |
CA2488187C (fr) | 2013-04-09 |
KR20050050593A (ko) | 2005-05-31 |
EG23633A (en) | 2007-02-13 |
NO20044871L (no) | 2005-05-27 |
JP2005151996A (ja) | 2005-06-16 |
AR046669A1 (es) | 2005-12-14 |
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