NL7405185A - - Google Patents

Info

Publication number
NL7405185A
NL7405185A NL7405185A NL7405185A NL7405185A NL 7405185 A NL7405185 A NL 7405185A NL 7405185 A NL7405185 A NL 7405185A NL 7405185 A NL7405185 A NL 7405185A NL 7405185 A NL7405185 A NL 7405185A
Authority
NL
Netherlands
Application number
NL7405185A
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 filed Critical
Publication of NL7405185A publication Critical patent/NL7405185A/xx

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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/06—Treating cream or milk prior to phase inversion
    • A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
    • 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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
    • 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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • 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 OR TREATMENT 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • 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 OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • 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 OR TREATMENT 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
NL7405185A 1973-04-17 1974-04-17 NL7405185A (enExample)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19732319457 DE2319457C3 (de) 1973-04-17 1973-04-17 Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel

Publications (1)

Publication Number Publication Date
NL7405185A true NL7405185A (enExample) 1974-10-21

Family

ID=5878413

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7405185A NL7405185A (enExample) 1973-04-17 1974-04-17

Country Status (5)

Country Link
AT (1) AT342962B (enExample)
CH (1) CH595770A5 (enExample)
DE (1) DE2319457C3 (enExample)
IT (1) IT1009890B (enExample)
NL (1) NL7405185A (enExample)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2346980A1 (fr) * 1975-11-18 1977-11-04 Stichting Bedrijven Van Het Procede de preparation de beurre aromatique traite a partir de creme douce sans acidification de la creme
US4362750A (en) * 1979-10-25 1982-12-07 Stauffer Chemical Company Production of fermented type sausage

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2619124B1 (fr) * 1987-08-07 1990-04-20 Boll Ets Concentre proteique acide d'origine laitiere, son procede de fabrication et son utilisation pour la fabrication des fromages
DE4422024C1 (de) * 1994-06-23 1996-01-18 Kurhessische Molkereizentrale Verfahren zur Herstellung eines Molkenerzeugnisses und dessen Verwendung
EP1281322A1 (en) * 2001-07-31 2003-02-05 Wageningen Centre for Food Sciences Preparation of a gelled aqueous composition by means of microbial acidification
EP2460413A1 (en) * 2010-12-01 2012-06-06 Nestec S.A. Set-style fruit yoghurts

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1190309B (de) * 1963-07-26 1965-04-01 Otto Nagel Verfahren zur diskontinuierlichen oder kontinuierlichen Sauerrahmbutterherstellung
IE33766B1 (en) * 1969-04-22 1974-10-16 Miles Lab Production of cell culture concentrates
BE788120A (fr) * 1971-09-01 1973-02-28 Coca Cola Co Traitement des proteines du petit-lait
BE789091A (fr) * 1971-09-22 1973-03-21 Stauffer Chemical Co Procede de demineralisation de petit-lait

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2346980A1 (fr) * 1975-11-18 1977-11-04 Stichting Bedrijven Van Het Procede de preparation de beurre aromatique traite a partir de creme douce sans acidification de la creme
US4362750A (en) * 1979-10-25 1982-12-07 Stauffer Chemical Company Production of fermented type sausage

Also Published As

Publication number Publication date
AT342962B (de) 1978-05-10
IT1009890B (it) 1976-12-20
CH595770A5 (enExample) 1978-02-28
DE2319457A1 (de) 1974-11-07
DE2319457B2 (de) 1980-07-10
DE2319457C3 (de) 1981-05-27
ATA318074A (de) 1977-08-15

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Legal Events

Date Code Title Description
BA A request for search or an international-type search has been filed
BB A search report has been drawn up
BV The patent application has lapsed