NO20065294L - En ostesmakssammensetning og en fremgangsmate for a fremstille denne - Google Patents

En ostesmakssammensetning og en fremgangsmate for a fremstille denne

Info

Publication number
NO20065294L
NO20065294L NO20065294A NO20065294A NO20065294L NO 20065294 L NO20065294 L NO 20065294L NO 20065294 A NO20065294 A NO 20065294A NO 20065294 A NO20065294 A NO 20065294A NO 20065294 L NO20065294 L NO 20065294L
Authority
NO
Norway
Prior art keywords
flavor composition
cheese flavor
preparing
reaction mixture
peptides
Prior art date
Application number
NO20065294A
Other languages
English (en)
Inventor
Ramarathna Koka
Benjamin E Dias
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 NO20065294L publication Critical patent/NO20065294L/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

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)
  • Seasonings (AREA)

Abstract

Foreliggende oppfinnelse tilveiebringer en ostesmakssammensetning og en fremgangsmåte for fremstilling av en ostesmakssammensetning som omfatter trinnene av å (a) kontakte et proteinholdig meieriprodukt med en melkesyrekultur for å danne en reaksjonsblanding ved en temperatur på omkring 25 til omkring 45ºC i omkring 8 til omkring 72 timer for å tilveiebringe peptider og frie aminosyrer og, (b) kontakte peptidene og de frie aminosyrer innen reaksjonsblandingen med aminosyreoksidase for å deaminere peptidene og de frie aminosyrer for å tilveiebringe a-ketosyrer, hvori a -ketosyrene videre metaboliseres innen reaksjonsblandingen for å tilveiebringe smaksforbindelser. Foreliggende oppfinnelse tilveiebringer også et matvareprodukt som omfatter ostesmakssammensetningen.
NO20065294A 2005-11-17 2006-11-17 En ostesmakssammensetning og en fremgangsmate for a fremstille denne NO20065294L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/281,276 US8263144B2 (en) 2005-11-17 2005-11-17 Cheese flavor composition and process for making same

Publications (1)

Publication Number Publication Date
NO20065294L true NO20065294L (no) 2007-05-18

Family

ID=37836972

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20065294A NO20065294L (no) 2005-11-17 2006-11-17 En ostesmakssammensetning og en fremgangsmate for a fremstille denne

Country Status (14)

Country Link
US (1) US8263144B2 (no)
EP (1) EP1787520B1 (no)
JP (1) JP4732306B2 (no)
CN (1) CN1981584A (no)
AR (1) AR057601A1 (no)
AT (1) ATE442781T1 (no)
AU (1) AU2006236044B2 (no)
BR (1) BRPI0605803A (no)
CA (1) CA2568270A1 (no)
DE (1) DE602006009205D1 (no)
MX (1) MXPA06013462A (no)
NO (1) NO20065294L (no)
NZ (1) NZ551369A (no)
ZA (1) ZA200609548B (no)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
CN102018704B (zh) * 2009-09-23 2012-02-22 北京万生药业有限责任公司 一种治疗慢性肾脏病的复方制剂及其制备方法
CN102753190B (zh) * 2010-02-16 2016-11-23 株式会社明治 血中尿酸值降低剂
JP6017133B2 (ja) * 2011-12-12 2016-10-26 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
WO2013151438A1 (en) * 2012-04-05 2013-10-10 Stichting Top Institute Food And Nutrition Process for the preparation of a food product
JP2016146751A (ja) * 2013-06-10 2016-08-18 協同乳業株式会社 食品用消泡剤及び当該消泡剤を含む食品
CA2956639C (en) 2014-08-02 2020-12-29 Cal Poly Corporation Food product having high milk protein content and process of making same
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
JP6940305B2 (ja) * 2017-06-01 2021-09-22 株式会社明治 チーズ風味素材の製造方法
CN109022330B (zh) * 2018-09-12 2020-07-03 内蒙古农业大学 一株具有高蛋白水解能力并产酪香味的乳酸乳球菌bl19及其应用
JP6624764B1 (ja) * 2019-05-14 2019-12-25 月島食品工業株式会社 流動状ハードチーズ風味材
WO2020229672A1 (en) * 2019-05-16 2020-11-19 Chr. Hansen A/S Method for producing milk products with modified firmness and/or gelation time and products obtained
FR3097408B1 (fr) * 2019-06-24 2022-06-17 Inst Nat De La Rech Agronomique Inra Poudre fromageable, procédés pour la fabrication de cette poudre fromageable et d’une denrée alimentaire fromagère à partir de cette dernière
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
CN113080426B (zh) * 2021-04-08 2022-10-25 华南理工大学 一种呈味肽及其制备方法
CN115997911A (zh) * 2022-11-28 2023-04-25 江南大学 一种天然奶酪香精及其制备方法和应用

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5115676A (en) * 1974-07-25 1976-02-07 Meiji Milk Prod Co Ltd Hatsukonyoru chiizufureebaano seizohoho
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
JPS61242542A (ja) * 1985-04-22 1986-10-28 Fuji Oil Co Ltd チ−ズ風味材の製造法
NL8700767A (nl) * 1987-04-01 1988-11-01 Groningen Science Park Dipeptidase, isolering daarvan uit melkzuurbacterien, antilichamen tegen het dipeptidase, gebruik van het dipeptidase en van de antilichamen daartegen.
US4865991A (en) 1987-12-22 1989-09-12 Kraft, Inc. Methods for partitioning of organic flavor compounds
MY109493A (en) * 1989-07-07 1997-02-28 Nestle Sa Protein hydrolysis.
US5320959A (en) * 1990-08-15 1994-06-14 Rhone-Poulenc Inc. Liquid lipase from animal origin and method of preparation
MX9602035A (es) 1994-10-07 1997-06-28 Firmenich & Cie Composiciones y metodo para proporcionar sabor.
US6214596B1 (en) * 1996-12-18 2001-04-10 Alcon Laboratories, Inc. Liquid enzyme compositions and methods of use in contact lens cleaning and disinfecting systems
FR2761237B1 (fr) * 1997-04-01 1999-07-23 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
FR2762479B1 (fr) 1997-04-25 1999-06-04 Agronomique Inst Nat Rech Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
GB9814056D0 (en) * 1998-06-29 1998-08-26 Imp Biotechnology Cheese ripening process
EP1223813B1 (en) 1999-10-28 2013-04-10 DSM IP Assets B.V. Process for producing cheese by using attenuated kluyveromyces lactis cells
US6406724B1 (en) * 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
NZ511202A (en) 2001-04-19 2002-11-26 New Zealand Dairy Board Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria
US6562383B1 (en) * 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing

Also Published As

Publication number Publication date
JP2007135592A (ja) 2007-06-07
AR057601A1 (es) 2007-12-05
BRPI0605803A (pt) 2007-09-04
US20070110848A1 (en) 2007-05-17
NZ551369A (en) 2009-02-28
AU2006236044A1 (en) 2007-05-31
EP1787520B1 (en) 2009-09-16
DE602006009205D1 (de) 2009-10-29
ZA200609548B (en) 2007-12-27
US8263144B2 (en) 2012-09-11
EP1787520A1 (en) 2007-05-23
MXPA06013462A (es) 2008-10-09
CA2568270A1 (en) 2007-05-17
AU2006236044B2 (en) 2012-05-31
JP4732306B2 (ja) 2011-07-27
ATE442781T1 (de) 2009-10-15
CN1981584A (zh) 2007-06-20

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