NL1013629C2 - Werkwijze voor het bereiden van een harde of half-harde kaas onder toepassing van extracellulair polysaccharide producerende bacteriÙn, alsmede een aldus verkregen kaas. - Google Patents
Werkwijze voor het bereiden van een harde of half-harde kaas onder toepassing van extracellulair polysaccharide producerende bacteriÙn, alsmede een aldus verkregen kaas. Download PDFInfo
- Publication number
- NL1013629C2 NL1013629C2 NL1013629A NL1013629A NL1013629C2 NL 1013629 C2 NL1013629 C2 NL 1013629C2 NL 1013629 A NL1013629 A NL 1013629A NL 1013629 A NL1013629 A NL 1013629A NL 1013629 C2 NL1013629 C2 NL 1013629C2
- Authority
- NL
- Netherlands
- Prior art keywords
- cheese
- hard
- capsular polysaccharide
- bacteria
- forming bacteria
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 119
- 241000894006 Bacteria Species 0.000 title claims abstract description 46
- 150000004676 glycans Chemical class 0.000 title claims description 28
- 229920001282 polysaccharide Polymers 0.000 title claims description 28
- 239000005017 polysaccharide Substances 0.000 title claims description 28
- 238000004519 manufacturing process Methods 0.000 title description 4
- 238000000034 method Methods 0.000 claims abstract description 32
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000007858 starting material Substances 0.000 claims description 16
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 7
- 244000038022 Chenopodium capitatum Species 0.000 claims description 4
- 235000004391 Chenopodium capitatum Nutrition 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 3
- 241000194035 Lactococcus lactis Species 0.000 claims 1
- 239000013589 supplement Substances 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 235000006770 Malva sylvestris Nutrition 0.000 description 16
- 240000002129 Malva sylvestris Species 0.000 description 15
- 235000004213 low-fat Nutrition 0.000 description 13
- 244000057717 Streptococcus lactis Species 0.000 description 12
- 235000014655 lactic acid Nutrition 0.000 description 11
- 239000004310 lactic acid Substances 0.000 description 11
- 235000013365 dairy product Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 229920002444 Exopolysaccharide Polymers 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 239000002775 capsule Substances 0.000 description 7
- 239000000654 additive Substances 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 6
- 241000194020 Streptococcus thermophilus Species 0.000 description 5
- 230000006872 improvement Effects 0.000 description 5
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 238000002955 isolation Methods 0.000 description 4
- 238000000386 microscopy Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 238000012512 characterization method Methods 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000007747 plating Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007447 staining method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 244000017106 Bixa orellana Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000001670 anatto Substances 0.000 description 1
- 235000012665 annatto Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- GZUXJHMPEANEGY-UHFFFAOYSA-N bromomethane Chemical compound BrC GZUXJHMPEANEGY-UHFFFAOYSA-N 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002380 cytological effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000019210 fat mimetic Nutrition 0.000 description 1
- 235000019211 fat replacer Nutrition 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002135 phase contrast microscopy Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001967 plate count agar Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
-
- 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
- A23V2400/215—Cremoris
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL1013629A NL1013629C2 (nl) | 1999-11-19 | 1999-11-19 | Werkwijze voor het bereiden van een harde of half-harde kaas onder toepassing van extracellulair polysaccharide producerende bacteriÙn, alsmede een aldus verkregen kaas. |
| AT00204073T ATE320192T1 (de) | 1999-11-19 | 2000-11-17 | Verfahren zur herstellung eines hart- oder halbhartkäses mit extracellulären polysaccharide- herstellenden bakterien und derart hergestellter käse |
| DK00204073T DK1101407T3 (da) | 1999-11-19 | 2000-11-17 | Fremgangsmåde til fremstilling af fast eller halvfast ost ved anvendelse af bakterier producerende ekstracellulært polysaccharid og en således opnået ost |
| EP00204073A EP1101407B1 (en) | 1999-11-19 | 2000-11-17 | Method for preparing a hard or half-hard cheese utilizing extracellular polysaccharide-producing bacteria, and a cheese thus obtained |
| DE60026655T DE60026655T2 (de) | 1999-11-19 | 2000-11-17 | Verfahren zur Herstellung eines Hart- oder Halbhartkäses mit extrazellulären Polysaccharide-herstellenden Bakterien und derart hergestellter Käse |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL1013629 | 1999-11-19 | ||
| NL1013629A NL1013629C2 (nl) | 1999-11-19 | 1999-11-19 | Werkwijze voor het bereiden van een harde of half-harde kaas onder toepassing van extracellulair polysaccharide producerende bacteriÙn, alsmede een aldus verkregen kaas. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL1013629C2 true NL1013629C2 (nl) | 2001-05-22 |
Family
ID=19770294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL1013629A NL1013629C2 (nl) | 1999-11-19 | 1999-11-19 | Werkwijze voor het bereiden van een harde of half-harde kaas onder toepassing van extracellulair polysaccharide producerende bacteriÙn, alsmede een aldus verkregen kaas. |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP1101407B1 (da) |
| AT (1) | ATE320192T1 (da) |
| DE (1) | DE60026655T2 (da) |
| DK (1) | DK1101407T3 (da) |
| NL (1) | NL1013629C2 (da) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LT2723181T (lt) * | 2011-06-24 | 2017-04-25 | Chr. Hansen A/S | Sūrio gamyba |
| NL2008585C2 (en) * | 2012-04-02 | 2013-10-03 | Csk Food Enrichment Bv | Sliced, grated or shredded cheese and method for the production thereof. |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63301782A (ja) * | 1987-05-30 | 1988-12-08 | Zenkoku Nogyo Kyodo Kumiai Rengokai | 莢膜多糖産生乳酸菌 |
| EP0639332A2 (en) * | 1993-08-20 | 1995-02-22 | Kraft Foods, Inc. | Method for manufacture of reduced fat cheddar cheese |
-
1999
- 1999-11-19 NL NL1013629A patent/NL1013629C2/nl not_active IP Right Cessation
-
2000
- 2000-11-17 AT AT00204073T patent/ATE320192T1/de not_active IP Right Cessation
- 2000-11-17 DK DK00204073T patent/DK1101407T3/da active
- 2000-11-17 DE DE60026655T patent/DE60026655T2/de not_active Expired - Lifetime
- 2000-11-17 EP EP00204073A patent/EP1101407B1/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63301782A (ja) * | 1987-05-30 | 1988-12-08 | Zenkoku Nogyo Kyodo Kumiai Rengokai | 莢膜多糖産生乳酸菌 |
| EP0639332A2 (en) * | 1993-08-20 | 1995-02-22 | Kraft Foods, Inc. | Method for manufacture of reduced fat cheddar cheese |
Non-Patent Citations (6)
| Title |
|---|
| D. PERRY: "Manufacture of low fat mozzarella cheese using exopolysaccharide-producing starter cultures", JOURNAL OF DAIRY SCIENCE, vol. 81, no. 2, 1998, CHAPAIGN, ILLINOIS US, pages 563 - 566, XP000740336 * |
| HASSAN A N ET AL: "Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic culture.", JOURNAL OF DAIRY RESEARCH 1997 CORRESPONDENCE (REPRINT) ADDRESS, J. F. FRANK, CENT. FOR FOOD SAFETY & QUALITY ENHANCEMENT, DEP. OF FOOD SCI. & TECH., UNIV. OF GEORGIA, ATHENS, GA 30602-7610, U, vol. 64, no. 1, pages 115 - 121, XP000925734 * |
| LOW D ET AL: "Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention.", APPLIED AND ENVIRONMENTAL MICROBIOLOGY 1998 CORRESPONDENCE (REPRINT) ADDRESS, J. R. BROADBENT, DEP. OF NUTR. & FOOD SCI., UTAH STATE UNIV. COLL. OF AGRIC., LOGAN, UT 84322-8700, USA. TEL. (435, vol. 64, no. 6, pages 2147 - 2151, XP000925639 * |
| PATENT ABSTRACTS OF JAPAN vol. 013, no. 137 (C - 582) 5 April 1989 (1989-04-05) * |
| PERRY D B ET AL: "Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese.", JOURNAL OF DAIRY SCIENCE 1997 W. DAIRY CENT., UTAH STATE UNIV., LOGAN, UT 84322-8700, USA, vol. 80, no. 5, pages 799 - 805, XP000657588 * |
| T. TOBA: "Capsular polysaccharide of slime-forming Lactococcus lactis ssp. cremoris LAPT3001 isolated from Swedish fermented milk "langfil"", INTERNATIONAL JOURNAL OF FOOD MICROBIOLY, vol. 12, no. 2, 1991, pages 167 - 172, XP000929545 * |
Also Published As
| Publication number | Publication date |
|---|---|
| DE60026655T2 (de) | 2006-12-21 |
| EP1101407B1 (en) | 2006-03-15 |
| ATE320192T1 (de) | 2006-04-15 |
| EP1101407A1 (en) | 2001-05-23 |
| DK1101407T3 (da) | 2006-06-12 |
| DE60026655D1 (de) | 2006-05-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PD2B | A search report has been drawn up | ||
| VD1 | Lapsed due to non-payment of the annual fee |
Effective date: 20080601 |