PL3675642T3 - Sposób wytwarzania mezofilnego fermentowanego produktu mlecznego - Google Patents
Sposób wytwarzania mezofilnego fermentowanego produktu mlecznegoInfo
- Publication number
- PL3675642T3 PL3675642T3 PL18759640.8T PL18759640T PL3675642T3 PL 3675642 T3 PL3675642 T3 PL 3675642T3 PL 18759640 T PL18759640 T PL 18759640T PL 3675642 T3 PL3675642 T3 PL 3675642T3
- Authority
- PL
- Poland
- Prior art keywords
- producing
- fermented milk
- milk product
- mesophilic fermented
- mesophilic
- Prior art date
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; PREPARATION 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
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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; PREPARATION THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- 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; PREPARATION 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
-
- 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; 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
-
- 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; PREPARATION THEREOF
- A23C17/00—Buttermilk; Buttermilk preparations
- A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
-
- 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; PREPARATION THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23V2400/231—Lactis
-
- 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
- A23V2400/249—Thermophilus
-
- 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
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP17188549 | 2017-08-30 | ||
| PCT/EP2018/073382 WO2019043115A1 (en) | 2017-08-30 | 2018-08-30 | PROCESS FOR PRODUCING MESOPHILE FERMENTED MILK PRODUCT |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL3675642T3 true PL3675642T3 (pl) | 2025-03-31 |
Family
ID=59829163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL18759640.8T PL3675642T3 (pl) | 2017-08-30 | 2018-08-30 | Sposób wytwarzania mezofilnego fermentowanego produktu mlecznego |
Country Status (12)
| Country | Link |
|---|---|
| US (2) | US20210153517A1 (pl) |
| EP (1) | EP3675642B1 (pl) |
| JP (1) | JP7381452B2 (pl) |
| CN (1) | CN111295096A (pl) |
| AU (1) | AU2018326544B2 (pl) |
| CA (1) | CA3073149A1 (pl) |
| DK (1) | DK3675642T3 (pl) |
| EA (1) | EA202090442A1 (pl) |
| ES (1) | ES3010118T3 (pl) |
| MX (1) | MX2020001973A (pl) |
| PL (1) | PL3675642T3 (pl) |
| WO (1) | WO2019043115A1 (pl) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7770925B2 (ja) * | 2019-05-28 | 2025-11-17 | セーホーエル．ハンセン アクティーゼルスカブ | 増強されたレベルのプロバイオティクスを有する発酵乳製品を製造するためのプロセス |
| JP7455554B2 (ja) * | 2019-11-12 | 2024-03-26 | 株式会社 伊藤園 | 発酵乳の製造方法および発酵乳の香味の増強方法 |
| PL3845069T3 (pl) | 2019-12-30 | 2023-01-30 | Compagnie Gervais Danone | Ujemny względem sacharozy streptococcus thermophilus do zastosowania do wytwarzania wyrobów fermentowanych |
| CN115666252A (zh) * | 2020-05-28 | 2023-01-31 | 科·汉森有限公司 | 绕过欧式奶酪制作中的凝乳洗涤 |
| WO2022185419A1 (ja) * | 2021-03-02 | 2022-09-09 | フジッコ株式会社 | 新規乳酸菌株、及び新規乳酸菌株を含有する組成物 |
| EP4351349A1 (en) * | 2021-06-11 | 2024-04-17 | Chr. Hansen A/S | Use of lactase and lac(-) lactic acid bacteria (lab) for producing a fermented milk product |
| WO2023082047A1 (en) * | 2021-11-09 | 2023-05-19 | Dupont Nutrition Biosciences Aps | Compositions and methods for producing fermented dairy prod-ucts for storage at ambient temperature |
| WO2025040659A1 (en) | 2023-08-21 | 2025-02-27 | Chr. Hansen A/S | Process for producing cottage cheese |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008000102A (ja) * | 2006-06-26 | 2008-01-10 | Bio Ken:Kk | ヨーグルト製造用種菌 |
| CN103146628B (zh) * | 2013-03-01 | 2014-11-05 | 苟克勉 | 产共轭亚油酸的食品级重组乳酸乳球菌及其构建方法与应用 |
| JP6633552B2 (ja) * | 2014-06-19 | 2020-01-22 | セーホーエル．ハンセン アクティーゼルスカブ | 後酸性化の制御が改善された発酵乳製品の製造方法 |
| TR201807455T4 (tr) | 2014-06-19 | 2018-06-21 | Chr Hansen As | Asitleşme sonrasına yönelik gelişmiş kontrole sahip bir fermente süt ürününün üretilmesi için yöntem. |
| BR112017027640B1 (pt) * | 2015-07-09 | 2022-09-06 | Chr. Hansen A/S | Leite fermentado inoculado com ambas bactérias ácido-láticas (lab) e bacilo |
-
2018
- 2018-08-30 EA EA202090442A patent/EA202090442A1/ru unknown
- 2018-08-30 DK DK18759640.8T patent/DK3675642T3/da active
- 2018-08-30 ES ES18759640T patent/ES3010118T3/es active Active
- 2018-08-30 US US16/643,401 patent/US20210153517A1/en not_active Abandoned
- 2018-08-30 CA CA3073149A patent/CA3073149A1/en active Pending
- 2018-08-30 WO PCT/EP2018/073382 patent/WO2019043115A1/en not_active Ceased
- 2018-08-30 JP JP2020512043A patent/JP7381452B2/ja active Active
- 2018-08-30 MX MX2020001973A patent/MX2020001973A/es unknown
- 2018-08-30 AU AU2018326544A patent/AU2018326544B2/en active Active
- 2018-08-30 PL PL18759640.8T patent/PL3675642T3/pl unknown
- 2018-08-30 CN CN201880059193.4A patent/CN111295096A/zh active Pending
- 2018-08-30 EP EP18759640.8A patent/EP3675642B1/en active Active
-
2024
- 2024-07-19 US US18/778,371 patent/US20250017227A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| MX2020001973A (es) | 2020-03-24 |
| US20210153517A1 (en) | 2021-05-27 |
| AU2018326544B2 (en) | 2024-07-04 |
| AU2018326544A1 (en) | 2020-02-27 |
| US20250017227A1 (en) | 2025-01-16 |
| DK3675642T3 (da) | 2025-01-27 |
| EP3675642B1 (en) | 2024-12-18 |
| CN111295096A (zh) | 2020-06-16 |
| EA202090442A1 (ru) | 2020-07-20 |
| ES3010118T3 (en) | 2025-04-01 |
| JP2020531036A (ja) | 2020-11-05 |
| JP7381452B2 (ja) | 2023-11-15 |
| WO2019043115A1 (en) | 2019-03-07 |
| CA3073149A1 (en) | 2019-03-07 |
| EP3675642A1 (en) | 2020-07-08 |
| BR112020003693A2 (pt) | 2020-09-01 |
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