PT977496E - Utilizacao de cetoacidos para intensificar o sabor de produtos a base de queijo - Google Patents

Utilizacao de cetoacidos para intensificar o sabor de produtos a base de queijo

Info

Publication number
PT977496E
PT977496E PT98922866T PT98922866T PT977496E PT 977496 E PT977496 E PT 977496E PT 98922866 T PT98922866 T PT 98922866T PT 98922866 T PT98922866 T PT 98922866T PT 977496 E PT977496 E PT 977496E
Authority
PT
Portugal
Prior art keywords
cheese
acid
cetoacides
intensify
flavor
Prior art date
Application number
PT98922866T
Other languages
English (en)
Inventor
Mireille Yvon
Jean-Claude Gripon
Original Assignee
Agronomique Inst Nat Rech
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9506313&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PT977496(E) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Agronomique Inst Nat Rech filed Critical Agronomique Inst Nat Rech
Publication of PT977496E publication Critical patent/PT977496E/pt

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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/064—Salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
PT98922866T 1997-04-25 1998-04-24 Utilizacao de cetoacidos para intensificar o sabor de produtos a base de queijo PT977496E (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9705133A FR2762479B1 (fr) 1997-04-25 1997-04-25 Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage

Publications (1)

Publication Number Publication Date
PT977496E true PT977496E (pt) 2003-11-28

Family

ID=9506313

Family Applications (1)

Application Number Title Priority Date Filing Date
PT98922866T PT977496E (pt) 1997-04-25 1998-04-24 Utilizacao de cetoacidos para intensificar o sabor de produtos a base de queijo

Country Status (12)

Country Link
US (1) US6586025B2 (pt)
EP (1) EP0977496B2 (pt)
AT (1) ATE243945T1 (pt)
AU (1) AU727471B2 (pt)
CA (1) CA2287972A1 (pt)
DE (1) DE69816064T3 (pt)
DK (1) DK0977496T4 (pt)
ES (1) ES2202856T5 (pt)
FR (1) FR2762479B1 (pt)
NZ (1) NZ500591A (pt)
PT (1) PT977496E (pt)
WO (1) WO1998048645A1 (pt)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK1223813T3 (da) 1999-10-28 2013-06-24 Dsm Ip Assets Bv Fremgangsmåde til fremstilling af ost ved brug af svækkede kluyveromyces lactis-celler
FR2833967B1 (fr) * 2001-12-24 2004-02-20 Agronomique Inst Nat Rech Utilisation de bacteries lactiques pour la production d'alpha-cetoglutarate
CN1913783A (zh) * 2004-01-30 2007-02-14 帝斯曼知识产权资产管理有限公司 用于奶酪熟化的羧肽酶
FR2870678A1 (fr) * 2004-05-28 2005-12-02 Biosaveurs Sa Procede d'affinage d'un produit alimentaire utilisant un ceto-acide, l'akg notamment, comme agent accelerateur de l'affinage
CN101257845B (zh) * 2005-09-02 2011-07-27 宝洁公司 指示皮肤含水量的方法和装置
US7674489B2 (en) 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
US8263144B2 (en) * 2005-11-17 2012-09-11 Kraft Foods Global Brands Llc Cheese flavor composition and process for making same
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
FR2900029B1 (fr) * 2006-04-25 2012-09-14 Bel Fromageries Procede d'aromatisation de produits fromagers.
CN101513248B (zh) * 2008-02-19 2013-05-15 安琪酵母股份有限公司 含有肌苷酸二钠盐和鸟苷酸二钠盐的酵母抽提物及其制备方法
WO2013151438A1 (en) 2012-04-05 2013-10-10 Stichting Top Institute Food And Nutrition Process for the preparation of a food product
MY172082A (en) * 2013-03-15 2019-11-13 Jeneil Biotech Inc Restructured natural protein matrices
US20160219894A1 (en) * 2013-10-02 2016-08-04 Science And Technology Development Fund A novel all natural low fat cheddar cheese
DE202016000501U1 (de) 2016-01-28 2017-03-02 Igus Gmbh Energieführungskette oder Leitungsführungseinrichtung mit elektrotechnischer Verschleißerkennung
JP7585607B2 (ja) * 2020-01-08 2024-11-19 味の素株式会社 チーズ風味付与剤

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LU62952A1 (pt) * 1971-04-08 1972-12-11
CA998561A (en) * 1971-04-08 1976-10-19 Unilever Limited Cheese flavour (amines)
US4020185A (en) † 1972-06-05 1977-04-26 Borden, Inc. Starter culture media containing whey
US4411991A (en) * 1980-10-07 1983-10-25 Kanegafuchi Chemical Industry Company, Limited Process for fermentative production of amino acids
CA1292141C (fr) * 1985-05-10 1991-11-19 Catherine Marie-Yvonne Fillaud Procede de fabrication d'un produit alimentaire fromager et produit alimentaireainsi obtenu
FR2606255B1 (fr) * 1986-11-12 1989-02-24 Gradient Procede de production d'aromes de fromages a pate pressee cuite ou de produits fromagers analogues a partir d'un caille granulaire
US4865991A (en) * 1987-12-22 1989-09-12 Kraft, Inc. Methods for partitioning of organic flavor compounds
GB8823429D0 (en) * 1988-10-05 1988-11-09 Agricultural Genetics Co Method for accelerated ripening of cheddar & related hard type cheese
FR2672471B1 (fr) * 1991-02-08 2000-12-01 Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins..
NL9301906A (nl) * 1993-11-04 1995-06-01 Zuivelonderneming De Vijfheere Werkwijze voor het bereiden van een produkt met kaassmaak.
EP0731648B1 (fr) † 1994-10-07 2003-03-26 Firmenich Sa Compositions aromatisantes et procede d'aromatisation

Also Published As

Publication number Publication date
US6586025B2 (en) 2003-07-01
DK0977496T4 (da) 2007-01-22
AU727471B2 (en) 2000-12-14
ATE243945T1 (de) 2003-07-15
FR2762479A1 (fr) 1998-10-30
AU7535398A (en) 1998-11-24
ES2202856T5 (es) 2007-05-01
ES2202856T3 (es) 2004-04-01
DE69816064T8 (de) 2004-08-12
EP0977496A1 (fr) 2000-02-09
CA2287972A1 (fr) 1998-11-05
DE69816064T2 (de) 2004-04-22
DK0977496T3 (da) 2003-10-27
US20020127300A1 (en) 2002-09-12
WO1998048645A1 (fr) 1998-11-05
EP0977496B1 (fr) 2003-07-02
FR2762479B1 (fr) 1999-06-04
NZ500591A (en) 2000-08-25
DE69816064D1 (de) 2003-08-07
DE69816064T3 (de) 2007-05-03
EP0977496B2 (fr) 2006-09-20

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