MX2020013816A - Metodo para producir queso con una cantidad reducida de galactosa. - Google Patents

Metodo para producir queso con una cantidad reducida de galactosa.

Info

Publication number
MX2020013816A
MX2020013816A MX2020013816A MX2020013816A MX2020013816A MX 2020013816 A MX2020013816 A MX 2020013816A MX 2020013816 A MX2020013816 A MX 2020013816A MX 2020013816 A MX2020013816 A MX 2020013816A MX 2020013816 A MX2020013816 A MX 2020013816A
Authority
MX
Mexico
Prior art keywords
cheese
galactose
producing
reduced amount
gal
Prior art date
Application number
MX2020013816A
Other languages
English (en)
Inventor
Thomas Janzen
Ditte Ellegaard Christiansen
Veronique Jactat
Kasper Rosenkvist
Charlotte Elisabeth Grüner Schöller
Original Assignee
Chr Hansen As
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 Chr Hansen As filed Critical Chr Hansen As
Publication of MX2020013816A publication Critical patent/MX2020013816A/es

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
    • 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
    • A23C19/06—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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/157—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

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)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Un método para producir un queso con una cantidad reducida de galactosa que comprende inocular leche con bacterias Streptococcus thermophilus Gal(+) y bacterias Lactobacillus Gal(+) Lac(-).
MX2020013816A 2018-06-20 2019-06-20 Metodo para producir queso con una cantidad reducida de galactosa. MX2020013816A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18178708 2018-06-20
PCT/EP2019/066348 WO2019243497A1 (en) 2018-06-20 2019-06-20 A method for producing a cheese with reduced amount of galactose

Publications (1)

Publication Number Publication Date
MX2020013816A true MX2020013816A (es) 2021-03-09

Family

ID=62715883

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020013816A MX2020013816A (es) 2018-06-20 2019-06-20 Metodo para producir queso con una cantidad reducida de galactosa.

Country Status (8)

Country Link
US (1) US12035726B2 (es)
EP (1) EP3809857A1 (es)
CN (1) CN112367843A (es)
BR (1) BR112020025699A2 (es)
CA (1) CA3105557A1 (es)
EA (1) EA202190019A1 (es)
MX (1) MX2020013816A (es)
WO (1) WO2019243497A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11690384B2 (en) * 2017-08-28 2023-07-04 Chr. Hansen A/S Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese
CA3105557A1 (en) 2018-06-20 2019-12-26 Chr. Hansen A/S A method for producing a cheese with reduced amount of galactose
EP4351349A1 (en) * 2021-06-11 2024-04-17 Chr. Hansen A/S Use of lactase and lac(-) lactic acid bacteria (lab) for producing a fermented milk product
CN115474630B (zh) * 2021-10-20 2024-05-14 君乐宝乳业集团有限公司 一种辅助发酵剂及其应用
CN114875055B (zh) * 2022-06-21 2023-06-20 齐鲁工业大学 一种嗜热链球菌重组菌的构建方法及应用

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102307481B (zh) 2008-06-30 2014-04-09 株式会社明治 硬质或半硬质天然干酪及其制备方法
EA028250B1 (ru) 2009-09-01 2017-10-31 Кр. Хансен А/С Новая молочнокислая бактерия, обладающая сверхтекстурирующим свойством с мутациями в гене galk, и способы ее получения
JP5905834B2 (ja) 2010-01-28 2016-04-20 セーホーエル．ハンセン アクティーゼルスカブ ファージ耐性に基づいて選択された食品に質感を加えるための乳酸菌
UA118250C2 (uk) * 2012-04-25 2018-12-26 Кр. Хансен А/С Застосування молочнокислих бактерій для одержання ферментованих харчових продуктів з підвищеною природною солодкістю
AR101545A1 (es) * 2014-06-19 2016-12-28 Chr Hansen As Método para producir un producto lácteo fermentado con baja concentración de lactosa
AR107069A1 (es) * 2015-12-18 2018-03-14 Chr Hansen As Bacterias del ácido láctico para preparar productos comestibles fermentados con mayor dulzura natural y alta textura
EP3454675A1 (en) 2016-05-11 2019-03-20 Chr. Hansen A/S Lactic acid bacteria for a heat-treated food product for storage at ambient temperature
US11690384B2 (en) 2017-08-28 2023-07-04 Chr. Hansen A/S Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese
CA3105557A1 (en) 2018-06-20 2019-12-26 Chr. Hansen A/S A method for producing a cheese with reduced amount of galactose

Also Published As

Publication number Publication date
BR112020025699A2 (pt) 2021-03-16
EA202190019A1 (ru) 2021-03-26
US20210259266A1 (en) 2021-08-26
CA3105557A1 (en) 2019-12-26
CN112367843A (zh) 2021-02-12
WO2019243497A1 (en) 2019-12-26
EP3809857A1 (en) 2021-04-28
US12035726B2 (en) 2024-07-16

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