NO20044871L - Ostesmakssystemer fremstilt med bakteriosiner - Google Patents

Ostesmakssystemer fremstilt med bakteriosiner

Info

Publication number
NO20044871L
NO20044871L NO20044871A NO20044871A NO20044871L NO 20044871 L NO20044871 L NO 20044871L NO 20044871 A NO20044871 A NO 20044871A NO 20044871 A NO20044871 A NO 20044871A NO 20044871 L NO20044871 L NO 20044871L
Authority
NO
Norway
Prior art keywords
flavor
stabilized
bacteriocins
flavoring
cheese flavoring
Prior art date
Application number
NO20044871A
Other languages
English (en)
Inventor
Benjamin E Dias
Chad David Galer
James William Moran
Rathna Koka
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of NO20044871L publication Critical patent/NO20044871L/no

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

Et stabilisert ostesmakssettingssystem som kan anvendes for å fremstille svært forskjellige oster med ønskede smaksprofiler, hvor det smakssettende system er stabilisert mot vekst av forråtnelses- eller patogene mikroorganismer deri, mens smaksutvikling kan akselereres i én eller flere av smakskomponentene deri. De stabiliserte smakssettende systemer oppnås ved tilsetning av en bakteriocinkilde som del av fermenteringsprosess som akselererer fermenteringstiden som trengs for smaksutvikling i én eller flere av smakskomponentene, og i minst en svovel-cheddarkomponent derav i én utførelsesform. Derfor kan produksjonstidene bli signifikant redusert for én eller flere av smakskomponentene i det smakssettende system uten tap av smak og samtidig som det blir forbedring i den mikrobielle stabilitet.
NO20044871A 2003-11-26 2004-11-09 Ostesmakssystemer fremstilt med bakteriosiner NO20044871L (no)

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
NO20044871L true NO20044871L (no) 2005-05-27

Family

ID=34465703

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20044871A NO20044871L (no) 2003-11-26 2004-11-09 Ostesmakssystemer fremstilt med bakteriosiner

Country Status (19)

Country Link
US (1) US7556833B2 (no)
EP (1) EP1535519A1 (no)
JP (1) JP4563152B2 (no)
KR (1) KR20050050593A (no)
CN (1) CN100477924C (no)
AR (1) AR046669A1 (no)
AU (1) AU2004231175B2 (no)
BR (1) BRPI0405171A (no)
CA (1) CA2488187C (no)
CR (1) CR7580A (no)
EG (1) EG23633A (no)
MA (1) MA29503B1 (no)
MX (1) MXPA04011753A (no)
NO (1) NO20044871L (no)
NZ (1) NZ536585A (no)
RU (1) RU2374857C2 (no)
SG (1) SG112051A1 (no)
TW (1) TW200529760A (no)
ZA (1) ZA200408904B (no)

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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 (en) * 2006-05-23 2007-11-29 Fonterra Co-Operative Group Limited Dairy product and process
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 (en) 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Dairy composition with probiotics and anti-microbial system
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
US20130045303A1 (en) * 2010-04-09 2013-02-21 Wei Chen Frozen dough for microwaveable food, its preparing method and the use thereof for processing microwavable fried fritters
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
PL2655598T3 (pl) * 2010-12-20 2017-05-31 Nestec S.A. Modulowanie smaku przez bio-obróbkę z zastosowaniem szczepów bakterii wytwarzających smak śmietankowy
MY168955A (en) * 2010-12-20 2019-01-28 Nestle Sa Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains
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
WO2014031842A1 (en) * 2012-08-22 2014-02-27 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing
US20150056328A1 (en) * 2012-10-16 2015-02-26 Jiangnan University Preparation and the use of frozen dough for microwavable fried fritters
JP6495282B2 (ja) * 2013-12-10 2019-04-03 クラフト・フーズ・グループ・ブランズ・エルエルシー 天然の抗菌成分および抗真菌成分を有するプロセスチーズならびに製造方法
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 (de) 2017-07-28 2019-01-30 optiferm GmbH Lipasen aus basidiomyceten für den einsatz in der käserei
AU2021270442A1 (en) * 2020-05-13 2022-12-15 Icelandic Provisions, Inc. Methods for producing a fermented plant-based food product
US20220022478A1 (en) * 2020-07-27 2022-01-27 Sargento Foods Inc. Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes

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Also Published As

Publication number Publication date
US20050112238A1 (en) 2005-05-26
AU2004231175A1 (en) 2005-06-09
RU2374857C2 (ru) 2009-12-10
CN100477924C (zh) 2009-04-15
RU2004134450A (ru) 2006-05-10
CA2488187C (en) 2013-04-09
ZA200408904B (en) 2005-07-08
AR046669A1 (es) 2005-12-14
EP1535519A1 (en) 2005-06-01
AU2004231175B2 (en) 2010-06-24
CR7580A (es) 2008-11-07
CN1620877A (zh) 2005-06-01
JP4563152B2 (ja) 2010-10-13
CA2488187A1 (en) 2005-05-26
MXPA04011753A (es) 2005-07-26
NZ536585A (en) 2006-07-28
KR20050050593A (ko) 2005-05-31
SG112051A1 (en) 2005-06-29
BRPI0405171A (pt) 2005-08-23
JP2005151996A (ja) 2005-06-16
US7556833B2 (en) 2009-07-07
EG23633A (en) 2007-02-13
TW200529760A (en) 2005-09-16
MA29503B1 (fr) 2008-06-02

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