WO2009041210A1 - Procédé de production de fromage naturel - Google Patents
Procédé de production de fromage naturel Download PDFInfo
- Publication number
- WO2009041210A1 WO2009041210A1 PCT/JP2008/065388 JP2008065388W WO2009041210A1 WO 2009041210 A1 WO2009041210 A1 WO 2009041210A1 JP 2008065388 W JP2008065388 W JP 2008065388W WO 2009041210 A1 WO2009041210 A1 WO 2009041210A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cheese
- maturation
- natural cheese
- producing
- namely
- 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; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, 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
- A23C19/02—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
- A23C19/02—Making cheese curd
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal 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
- A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of 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
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)
- Zoology (AREA)
Abstract
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200880105342A CN101795573A (zh) | 2007-09-27 | 2008-08-28 | 天然干酪的制造方法 |
JP2009534249A JP5800328B2 (ja) | 2007-09-27 | 2008-08-28 | 熟成型ナチュラルチーズの製造方法 |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007-250963 | 2007-09-27 | ||
JP2007250963 | 2007-09-27 | ||
JP2008-103407 | 2008-04-11 | ||
JP2008103407 | 2008-04-11 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2009041210A1 true WO2009041210A1 (fr) | 2009-04-02 |
Family
ID=40511103
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2008/065388 WO2009041210A1 (fr) | 2007-09-27 | 2008-08-28 | Procédé de production de fromage naturel |
Country Status (4)
Country | Link |
---|---|
JP (5) | JP5800328B2 (fr) |
KR (1) | KR20100059808A (fr) |
CN (2) | CN101795573A (fr) |
WO (1) | WO2009041210A1 (fr) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011109984A (ja) * | 2009-11-27 | 2011-06-09 | Snow Brand Milk Prod Co Ltd | ナチュラルチーズ |
JP2014124118A (ja) * | 2012-12-26 | 2014-07-07 | Taishi Food Inc | 微生物を利用して加工する固体食品の製造方法 |
JP2015171341A (ja) * | 2014-03-12 | 2015-10-01 | サッポロビール株式会社 | レモン果汁発酵液の製造方法 |
WO2018221651A1 (fr) * | 2017-06-01 | 2018-12-06 | 株式会社明治 | Procédé de production d'une substance aromatisée au fromage |
JP2022069667A (ja) * | 2013-03-15 | 2022-05-11 | ジェニール バイオテック,インコーポレーティッド | 再構成ナチュラルチーズ製品を製造する方法 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6697226B2 (ja) * | 2015-06-11 | 2020-05-20 | 天野エンザイム株式会社 | 新規ペプチダーゼ |
KR101794523B1 (ko) * | 2015-12-11 | 2017-11-07 | 주식회사 쎌바이오텍 | 유당 분해 및 커드 형성 촉진 효과가 우수한 복수의 유산균을 포함하는 스타터 및 이의 제조방법 |
JP7395672B1 (ja) | 2022-07-26 | 2023-12-11 | 日本ハム株式会社 | チーズ様食品 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03160944A (ja) * | 1989-11-17 | 1991-07-10 | Snow Brand Milk Prod Co Ltd | 半硬質チーズの風味強化および熟成促進方法 |
JPH0994063A (ja) * | 1995-09-29 | 1997-04-08 | Snow Brand Milk Prod Co Ltd | チーズ及びその製造方法 |
JP2001218557A (ja) * | 2000-02-08 | 2001-08-14 | Snow Brand Milk Prod Co Ltd | ナチュラルチーズ及びその製造方法 |
JP2001275564A (ja) * | 2000-03-30 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | 新規フレッシュチーズ |
JP2002095410A (ja) * | 2000-09-26 | 2002-04-02 | Snow Brand Milk Prod Co Ltd | 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法 |
WO2004047543A1 (fr) * | 2002-11-28 | 2004-06-10 | Meiji Dairies Corporation | Produits alimentaires fonctionnels et leur procede de preparation |
WO2006075772A1 (fr) * | 2005-01-13 | 2006-07-20 | Ajinomoto Co., Inc. | Produit laitier et procede pour le produire |
JP2007039423A (ja) * | 2004-12-24 | 2007-02-15 | Meiji Milk Prod Co Ltd | 皮膚改善用及び/又は治療用の発酵乳とその製造方法 |
JP2007189973A (ja) * | 2006-01-20 | 2007-08-02 | Nissin Food Prod Co Ltd | 血中コレステロール低減作用を有する新規乳酸菌 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5424459B2 (fr) * | 1972-06-29 | 1979-08-21 | ||
US4707364A (en) * | 1984-01-27 | 1987-11-17 | Miles Laboratories, Inc. | Composition for accelerating cheese aging |
JPH06261682A (ja) * | 1993-03-12 | 1994-09-20 | Riyoushiyoku Kenkyukai | 果実プロテア−ゼによるチ−ズの熟成促進方 法 |
CA2162181A1 (fr) * | 1995-11-23 | 1997-05-24 | Ronald E. Simard | Maturation acceleree de fromage cheddar par addition de lactobacilles vivants et de choc thermique, ainsi que de neutrase |
JP3505026B2 (ja) * | 1996-02-20 | 2004-03-08 | 明治乳業株式会社 | 溶菌性バクテリオファージを利用したナチュラルチーズの製造方法 |
NZ515881A (en) * | 2001-12-03 | 2004-09-24 | New Zealand Dairy Board | Cheese flavour ingredient and method of its production |
WO2004032641A1 (fr) * | 2002-10-11 | 2004-04-22 | Ajinomoto Co., Inc. | Procede de production de fromage |
EA013237B1 (ru) * | 2004-01-30 | 2010-04-30 | ДСМ Ай Пи ЭССЕТС Б.В. | Способ развития аромата в сыре и продуктах, получаемых из сыра |
-
2008
- 2008-08-28 CN CN200880105342A patent/CN101795573A/zh active Pending
- 2008-08-28 JP JP2009534249A patent/JP5800328B2/ja active Active
- 2008-08-28 CN CN201710403223.6A patent/CN107136219A/zh active Pending
- 2008-08-28 KR KR1020107003706A patent/KR20100059808A/ko not_active IP Right Cessation
- 2008-08-28 WO PCT/JP2008/065388 patent/WO2009041210A1/fr active Application Filing
-
2014
- 2014-01-08 JP JP2014001569A patent/JP2014057607A/ja active Pending
-
2016
- 2016-02-16 JP JP2016026505A patent/JP6283381B2/ja active Active
-
2017
- 2017-02-17 JP JP2017027969A patent/JP2017079803A/ja active Pending
- 2017-10-03 JP JP2017193823A patent/JP2017221231A/ja active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03160944A (ja) * | 1989-11-17 | 1991-07-10 | Snow Brand Milk Prod Co Ltd | 半硬質チーズの風味強化および熟成促進方法 |
JPH0994063A (ja) * | 1995-09-29 | 1997-04-08 | Snow Brand Milk Prod Co Ltd | チーズ及びその製造方法 |
JP2001218557A (ja) * | 2000-02-08 | 2001-08-14 | Snow Brand Milk Prod Co Ltd | ナチュラルチーズ及びその製造方法 |
JP2001275564A (ja) * | 2000-03-30 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | 新規フレッシュチーズ |
JP2002095410A (ja) * | 2000-09-26 | 2002-04-02 | Snow Brand Milk Prod Co Ltd | 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法 |
WO2004047543A1 (fr) * | 2002-11-28 | 2004-06-10 | Meiji Dairies Corporation | Produits alimentaires fonctionnels et leur procede de preparation |
JP2007039423A (ja) * | 2004-12-24 | 2007-02-15 | Meiji Milk Prod Co Ltd | 皮膚改善用及び/又は治療用の発酵乳とその製造方法 |
WO2006075772A1 (fr) * | 2005-01-13 | 2006-07-20 | Ajinomoto Co., Inc. | Produit laitier et procede pour le produire |
JP2007189973A (ja) * | 2006-01-20 | 2007-08-02 | Nissin Food Prod Co Ltd | 血中コレステロール低減作用を有する新規乳酸菌 |
Non-Patent Citations (1)
Title |
---|
H.CHOI ET AL.: "Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer.", BIOTECHNOLOGY TECHNIQUES, vol. 11, no. 7, 1997, pages 451 - 453 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011109984A (ja) * | 2009-11-27 | 2011-06-09 | Snow Brand Milk Prod Co Ltd | ナチュラルチーズ |
JP2014124118A (ja) * | 2012-12-26 | 2014-07-07 | Taishi Food Inc | 微生物を利用して加工する固体食品の製造方法 |
JP2022069667A (ja) * | 2013-03-15 | 2022-05-11 | ジェニール バイオテック,インコーポレーティッド | 再構成ナチュラルチーズ製品を製造する方法 |
JP2015171341A (ja) * | 2014-03-12 | 2015-10-01 | サッポロビール株式会社 | レモン果汁発酵液の製造方法 |
WO2018221651A1 (fr) * | 2017-06-01 | 2018-12-06 | 株式会社明治 | Procédé de production d'une substance aromatisée au fromage |
JP2018201382A (ja) * | 2017-06-01 | 2018-12-27 | 株式会社明治 | チーズ風味素材の製造方法 |
US11259539B2 (en) | 2017-06-01 | 2022-03-01 | Meiji Co., Ltd. | Method for producing cheese-flavored substance |
Also Published As
Publication number | Publication date |
---|---|
JP2016093198A (ja) | 2016-05-26 |
JP2014057607A (ja) | 2014-04-03 |
JP2017221231A (ja) | 2017-12-21 |
JPWO2009041210A1 (ja) | 2011-01-20 |
JP2017079803A (ja) | 2017-05-18 |
JP6283381B2 (ja) | 2018-02-21 |
KR20100059808A (ko) | 2010-06-04 |
CN107136219A (zh) | 2017-09-08 |
JP5800328B2 (ja) | 2015-10-28 |
CN101795573A (zh) | 2010-08-04 |
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