PL1986502T3 - Składniki aromatyzujące i metoda aromatyzacji produktów mlecznych, szczep bakterii mlekowych, zastosowanie powyższych składników, metody lub szczepu - Google Patents

Składniki aromatyzujące i metoda aromatyzacji produktów mlecznych, szczep bakterii mlekowych, zastosowanie powyższych składników, metody lub szczepu

Info

Publication number
PL1986502T3
PL1986502T3 PL07717991T PL07717991T PL1986502T3 PL 1986502 T3 PL1986502 T3 PL 1986502T3 PL 07717991 T PL07717991 T PL 07717991T PL 07717991 T PL07717991 T PL 07717991T PL 1986502 T3 PL1986502 T3 PL 1986502T3
Authority
PL
Poland
Prior art keywords
strain
composition
lactic acid
dairy products
acid bacterium
Prior art date
Application number
PL07717991T
Other languages
English (en)
Inventor
Annie Mornet
Jonathan Goodwins
Original Assignee
Dupont Nutrition Biosci Aps
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 Dupont Nutrition Biosci Aps filed Critical Dupont Nutrition Biosci Aps
Publication of PL1986502T3 publication Critical patent/PL1986502T3/pl

Links

Classifications

    • 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
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • 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
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
    • 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
    • A23V2400/147—Helveticus
    • 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
    • C12R2001/13—Brevibacterium
    • 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
PL07717991T 2006-01-20 2007-01-17 Składniki aromatyzujące i metoda aromatyzacji produktów mlecznych, szczep bakterii mlekowych, zastosowanie powyższych składników, metody lub szczepu PL1986502T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0600546A FR2896380B1 (fr) 2006-01-20 2006-01-20 Composotion et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche
EP07717991.9A EP1986502B1 (fr) 2006-01-20 2007-01-17 Composition et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche
PCT/FR2007/000085 WO2007083021A1 (fr) 2006-01-20 2007-01-17 Composition et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche

Publications (1)

Publication Number Publication Date
PL1986502T3 true PL1986502T3 (pl) 2017-10-31

Family

ID=37075669

Family Applications (1)

Application Number Title Priority Date Filing Date
PL07717991T PL1986502T3 (pl) 2006-01-20 2007-01-17 Składniki aromatyzujące i metoda aromatyzacji produktów mlecznych, szczep bakterii mlekowych, zastosowanie powyższych składników, metody lub szczepu

Country Status (7)

Country Link
US (1) US20090291167A1 (pl)
EP (1) EP1986502B1 (pl)
DK (1) DK1986502T3 (pl)
ES (1) ES2627422T3 (pl)
FR (1) FR2896380B1 (pl)
PL (1) PL1986502T3 (pl)
WO (1) WO2007083021A1 (pl)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009296972A (ja) * 2008-06-16 2009-12-24 Snow Brand Milk Prod Co Ltd 酵素処理チーズ及びその製造方法
EP2389815A1 (en) 2010-05-31 2011-11-30 Cargill Inc. Milk and chocolate crumb having enhanced caramel flavor
EP3513664A1 (en) * 2013-01-11 2019-07-24 Impossible Foods Inc. Method of producing a flavoured cultured non-dairy product
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3106250C2 (de) * 1981-02-20 1983-10-13 Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung
DE3905499A1 (de) * 1989-02-20 1990-08-23 Grace Gmbh Verfahren zur herstellung von tilsiter und kaese nach tilsiterart
US7041323B2 (en) * 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
WO2002000845A1 (en) * 2000-06-30 2002-01-03 Nizo Food Research Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms
SE0003576D0 (sv) * 2000-10-04 2000-10-04 Probi Ab New strain
US6562383B1 (en) * 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing
RU2260978C2 (ru) * 2002-06-26 2005-09-27 Бессерёжнов Анатолий Степанович Симбиоз-закваска для кисломолочных продуктов
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins

Also Published As

Publication number Publication date
US20090291167A1 (en) 2009-11-26
EP1986502B1 (fr) 2017-03-22
ES2627422T3 (es) 2017-07-28
FR2896380A1 (fr) 2007-07-27
FR2896380B1 (fr) 2011-03-18
WO2007083021A9 (fr) 2008-09-12
EP1986502A1 (fr) 2008-11-05
DK1986502T3 (en) 2017-07-10
WO2007083021A1 (fr) 2007-07-26

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