TR201904129T4 - Gelişmiş aromalı peynirleri hazırlamaya yönelik yöntem. - Google Patents

Gelişmiş aromalı peynirleri hazırlamaya yönelik yöntem. Download PDF

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Publication number
TR201904129T4
TR201904129T4 TR2019/04129T TR201904129T TR201904129T4 TR 201904129 T4 TR201904129 T4 TR 201904129T4 TR 2019/04129 T TR2019/04129 T TR 2019/04129T TR 201904129 T TR201904129 T TR 201904129T TR 201904129 T4 TR201904129 T4 TR 201904129T4
Authority
TR
Turkey
Prior art keywords
cheeses
enhanced flavors
preparing
preparing cheeses
flavors
Prior art date
Application number
TR2019/04129T
Other languages
English (en)
Inventor
Manoury Elise
Laffitte Véronique
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 TR201904129T4 publication Critical patent/TR201904129T4/tr

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
    • A23C19/0323—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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • 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
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2400/179—Sakei

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

Mevcut buluş fermente süt ürünlerinin, özellikle folyo ile olgunlaştırılan peynirler gibi peynirlerin hazırlanmasına ilişkin bir yöntem sağlar, burada söz konusu peynirler bir sülfür aroması içerir.
TR2019/04129T 2012-07-06 2013-07-05 Gelişmiş aromalı peynirleri hazırlamaya yönelik yöntem. TR201904129T4 (tr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP12305813 2012-07-06

Publications (1)

Publication Number Publication Date
TR201904129T4 true TR201904129T4 (tr) 2019-04-22

Family

ID=48790337

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2019/04129T TR201904129T4 (tr) 2012-07-06 2013-07-05 Gelişmiş aromalı peynirleri hazırlamaya yönelik yöntem.

Country Status (7)

Country Link
US (1) US20150147437A1 (tr)
EP (1) EP2869709B1 (tr)
DK (1) DK2869709T3 (tr)
ES (1) ES2717907T3 (tr)
PL (1) PL2869709T3 (tr)
TR (1) TR201904129T4 (tr)
WO (1) WO2014005718A1 (tr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201800011138A1 (it) * 2018-12-14 2020-06-14 Totondo S R L Sistema e metodo di produzione, forma di formaggio
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6669944B2 (en) * 2001-04-03 2003-12-30 Counsel Of Scientific & Industrial Research Process for the preparation of an extract with carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium
CA2554467A1 (en) * 2004-02-04 2005-08-18 Danisco A/S Composition comprising exopolysaccharide-producing lactobacillus sakei and use of the composition to form cheese products
PL2165608T5 (pl) * 2008-09-22 2021-02-08 Csk Food Enrichment B.V. Sposób produkcji sera z wykorzystaniem produkującej nizynę kultury direct vat set
EP2361632B1 (en) * 2010-02-19 2014-03-19 Protectimmun GmbH Specific environmental bacteria for the protection from and/or the treatment of allergic, chronic inflammatory and/or autoimmune diseases

Also Published As

Publication number Publication date
PL2869709T3 (pl) 2019-06-28
DK2869709T3 (en) 2019-04-15
EP2869709B1 (en) 2019-01-16
ES2717907T3 (es) 2019-06-26
WO2014005718A1 (en) 2014-01-09
US20150147437A1 (en) 2015-05-28
EP2869709A1 (en) 2015-05-13

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