SU897201A1 - Ферментный препарат дл созревани сыров - Google Patents
Ферментный препарат дл созревани сыров Download PDFInfo
- Publication number
- SU897201A1 SU897201A1 SU772526902A SU2526902A SU897201A1 SU 897201 A1 SU897201 A1 SU 897201A1 SU 772526902 A SU772526902 A SU 772526902A SU 2526902 A SU2526902 A SU 2526902A SU 897201 A1 SU897201 A1 SU 897201A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- mold
- strain
- units
- lactic acid
- enzyme preparation
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013351 cheese Nutrition 0.000 title claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 title claims description 18
- 108090000790 Enzymes Proteins 0.000 title claims description 18
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 102000035195 Peptidases Human genes 0.000 claims abstract description 11
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 241000228143 Penicillium Species 0.000 claims abstract description 7
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 7
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 7
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 5
- 230000005070 ripening Effects 0.000 claims abstract description 5
- 230000002255 enzymatic effect Effects 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 10
- 230000003834 intracellular effect Effects 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 230000002797 proteolythic effect Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 229940079593 drug Drugs 0.000 claims 1
- 240000002129 Malva sylvestris Species 0.000 abstract description 4
- 235000006770 Malva sylvestris Nutrition 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 240000000064 Penicillium roqueforti Species 0.000 abstract 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000000859 sublimation Methods 0.000 description 3
- 230000008022 sublimation Effects 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical class CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 210000003692 ilium Anatomy 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 229940066779 peptones Drugs 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000001012 protector Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 230000000405 serological effect Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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 OR TREATMENT 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Enzymes And Modification Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL19314676A PL193146A1 (pl) | 1976-10-19 | 1976-10-19 | Preparat enzymatyczny do dojrzewania bialkowych produktow mleczarskich |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU897201A1 true SU897201A1 (ru) | 1982-01-15 |
Family
ID=19979010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU772526902A SU897201A1 (ru) | 1976-10-19 | 1977-10-03 | Ферментный препарат дл созревани сыров |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US4158607A (enExample) |
| JP (1) | JPS5350364A (enExample) |
| DD (1) | DD132754A5 (enExample) |
| DK (1) | DK451877A (enExample) |
| FR (1) | FR2368224A1 (enExample) |
| PL (1) | PL193146A1 (enExample) |
| SU (1) | SU897201A1 (enExample) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2525865A1 (fr) * | 1982-04-30 | 1983-11-04 | Roussel Uclaf | Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates molles |
| US4500549A (en) * | 1983-03-07 | 1985-02-19 | Corning Glass Works | Use of whey-derived products as cheese flavoring agents or enhancers |
| US4597972A (en) * | 1983-06-10 | 1986-07-01 | Aplin & Barrett, Ltd. | Nisin as an antibotulinal agent for food products |
| US4584199A (en) * | 1983-06-10 | 1986-04-22 | Aplin & Barrett, Ltd. | Antibotulinal agents for high moisture process cheese products |
| DK403484A (da) * | 1983-08-29 | 1985-03-01 | Stauffer Chemical Co | Stof med ostearoma |
| US4707364A (en) * | 1984-01-27 | 1987-11-17 | Miles Laboratories, Inc. | Composition for accelerating cheese aging |
| SE453958B (sv) * | 1984-04-19 | 1988-03-21 | Arla Ekonomisk Foerening | Forfarande for framstellning av ost med minskad mognadstid genom enzymtillsats |
| US4690826A (en) * | 1986-05-15 | 1987-09-01 | Canadian Patents And Development Limited | Bacterial enzyme used as cheese ripening aid |
| US5591887A (en) * | 1987-04-30 | 1997-01-07 | R-Tech Ueno, Ltd. | Prostaglandins of the F series |
| US5260271A (en) * | 1988-06-22 | 1993-11-09 | Applied Microbiology, Inc. | Nisin compositions for use as enhanced broad range bactericides |
| US5217950A (en) * | 1988-06-22 | 1993-06-08 | Applied Microbiology, Inc. | Nisin compositions for use as enhanced, broad range bactericides |
| US5304540A (en) * | 1988-06-22 | 1994-04-19 | Applied Microbiology, Inc. | Pharmaceutical bacteriocin compositions and methods for using the same |
| US5334582A (en) * | 1988-06-22 | 1994-08-02 | Applied Microbiology, Inc. | Pharmaceutical bacteriocin compositions and methods for using the same |
| US4980163A (en) * | 1989-03-01 | 1990-12-25 | Public Health Research Institute Of The City Of New York | Novel bacteriocin compositions for use as enhanced broad range bactericides and methods of preventing and treating microbial infection |
| US5863573A (en) * | 1990-03-09 | 1999-01-26 | Novo Nordisk A/S | Process for producing cheese |
| DK47493D0 (da) * | 1993-04-27 | 1993-04-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af ost |
| JP2698331B2 (ja) * | 1995-06-15 | 1998-01-19 | 帝国化成株式会社 | 嵌合容器とその成形方法 |
| IT1296148B1 (it) * | 1996-11-22 | 1999-06-09 | Renata Maria Anna Ve Cavaliere | Uso di batteri lattici per accrescere il livello delle ceramidi della pelle e delle mucose, e composizioni dermatologiche e cosmetiche atte |
| 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 |
| US8697051B2 (en) | 1999-06-09 | 2014-04-15 | Vsl Pharmaceuticals Inc. | Composition comprising alkaline sphingomyelinase for use as a dietetic preparation, food supplement or pharmaceutical product |
| WO2006121803A1 (en) | 2005-05-05 | 2006-11-16 | Sensient Flavors Inc. | Production of beta-glucans and mannans |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3295991A (en) * | 1963-02-18 | 1967-01-03 | Evans Res & Dev Corp | Enzymatic process of making cheese and cheese products |
| US3667968A (en) * | 1969-05-13 | 1972-06-06 | Beatrice Foods Co | Cheese flavors |
| US3975544A (en) * | 1974-05-10 | 1976-08-17 | Cornell University | Flavor development by enzyme preparation in natural and processed cheddar cheese |
-
1976
- 1976-10-19 PL PL19314676A patent/PL193146A1/xx not_active IP Right Cessation
-
1977
- 1977-10-03 SU SU772526902A patent/SU897201A1/ru active
- 1977-10-04 FR FR7729821A patent/FR2368224A1/fr active Granted
- 1977-10-04 US US05/839,507 patent/US4158607A/en not_active Expired - Lifetime
- 1977-10-12 DK DK451877A patent/DK451877A/da not_active Application Discontinuation
- 1977-10-18 JP JP12502777A patent/JPS5350364A/ja active Pending
- 1977-10-19 DD DD7700201594A patent/DD132754A5/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2368224A1 (fr) | 1978-05-19 |
| DK451877A (da) | 1978-04-20 |
| DD132754A5 (de) | 1978-11-01 |
| US4158607A (en) | 1979-06-19 |
| PL193146A1 (pl) | 1978-04-24 |
| JPS5350364A (en) | 1978-05-08 |
| FR2368224B1 (enExample) | 1981-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SU897201A1 (ru) | Ферментный препарат дл созревани сыров | |
| Corbo et al. | Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria | |
| US4707364A (en) | Composition for accelerating cheese aging | |
| CA2357120C (en) | Natural biogenerated cheese flavoring system | |
| Hugenholtz et al. | The proteolytic systems of Streptococcus cremoris: an immunological analysis | |
| Requena et al. | Characterization of Lactococci and Lactobacilli isolated from semihard goats' cheese | |
| AU770917B2 (en) | Enzyme-modified cheese flavorings | |
| CA1180222A (en) | Method for preparing flavour containing foodstuffs | |
| EP0773990B1 (en) | Production of aminopeptidases from aspergillus niger | |
| KR950013948B1 (ko) | 쓴맛 폴리펩티드를 함유하는 효소적으로 가수분해된 단백질의 쓴맛을 없애는 방법 | |
| Khalid et al. | Esterases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus | |
| Pérez et al. | Technological characterization of lactic acid bacteria from Tenerife cheese | |
| Rattray et al. | Purification and characterization of an intracellular esterase from Brevibacterium linens ATCC 9174 | |
| US3275453A (en) | Milk-curdling enzyme elaborated by endothia parasitica | |
| EP0150743B1 (en) | Enzyme preparation for accelerating the aging process of cheese | |
| US3661594A (en) | Production of bacterial rennet for making cheese | |
| El Soda et al. | The intracellular peptide-hydrolases of Lactobacillus plantarum. Comparison with Lactobacillus casei | |
| Ezzat | Accelerated ripening of Ras cheese with a commercial proteinase and intracellular enzymes from Lactobaciilus delbrueckii subsp bulgaricus, Propionibacterium freudenreichii and Brevibacterium linens | |
| JP2622864B2 (ja) | 乳酸発酵食品の製造および凝乳酵素組成物 | |
| US4690826A (en) | Bacterial enzyme used as cheese ripening aid | |
| JP2700542B2 (ja) | 天然ミネラルを豊富に含む乳酸菌の製造法 | |
| IL29621A (en) | Process for preparing a microbial rennin | |
| JPH05103624A (ja) | 天然牛肉濃縮汁液のフレーバ増強方法 | |
| KR20240031807A (ko) | 유산균의 생잔성 향상제 및 생잔성 향상 방법, 및 식품 조성물 | |
| SU1683636A1 (ru) | Способ приготовлени гидролизованной закваски молочно-кислых культур |