ATE298201T1 - Verfharen zum bereitstellen einer käse durch zusats von milchsäurebakterien als starterkultur in käsebruch - Google Patents

Verfharen zum bereitstellen einer käse durch zusats von milchsäurebakterien als starterkultur in käsebruch

Info

Publication number: ATE298201T1
Authority: AT; Austria
Prior art keywords: cheese; lactic acid; starter culture; curd; providing
Prior art date: 2000-04-27

Application number

AT01925313T

Other languages

English (en)

Inventor

Kim Toft Andersen

Original Assignee

Lact Innovation 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.)

2000-04-27

Filing date

2001-04-27

Publication date

2005-07-15

2001-04-27 Application filed by Lact Innovation Aps filed Critical Lact Innovation Aps

2005-07-15 Application granted granted Critical

2005-07-15 Publication of ATE298201T1 publication Critical patent/ATE298201T1/de

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
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
- 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
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/052—Acidifying only by chemical or physical means
- 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
- A23C19/061—Addition of, or treatment with, microorganisms

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Dairy Products (AREA)
Micro-Organisms Or Cultivation Processes Thereof (AREA)

AT01925313T 2000-04-27 2001-04-27 Verfharen zum bereitstellen einer käse durch zusats von milchsäurebakterien als starterkultur in käsebruch ATE298201T1 (de)

Applications Claiming Priority (3)

Application Number	Priority Date	Filing Date	Title
DKPA200000694		2000-04-27
US20034900P	2000-04-28	2000-04-28
PCT/DK2001/000284 WO2001080655A2 (en)	2000-04-27	2001-04-27	Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd

Publications (1)

Publication Number	Publication Date
ATE298201T1 true ATE298201T1 (de)	2005-07-15

Family

ID=26068819

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT01925313T ATE298201T1 (de)	2000-04-27	2001-04-27	Verfharen zum bereitstellen einer käse durch zusats von milchsäurebakterien als starterkultur in käsebruch

Country Status (10)

Country	Link
EP (1)	EP1278426B1 (de)
AT (1)	ATE298201T1 (de)
AU (2)	AU2001252113B2 (de)
CA (1)	CA2407354A1 (de)
DE (1)	DE60111629T2 (de)
DK (1)	DK1278426T3 (de)
ES (1)	ES2243480T3 (de)
NZ (1)	NZ522678A (de)
PT (1)	PT1278426E (de)
WO (1)	WO2001080655A2 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL1020425C2 (nl) *	2002-04-18	2003-10-21	Campina Bv	Werkwijze voor het met vloeistof behandelen van kaas; werkwijze voor het behandelen van kaas met pekel en vloeistof voor het behandelen van kaas.
FR3049821B1 (fr) *	2016-04-08	2019-06-14	Savencia Sa	Procede de fabrication d'un fromage aromatise
CN111317035A (zh) *	2020-03-18	2020-06-23	秋牧(上海)商务咨询合伙企业(有限合伙)	一种含有益生菌的酸味型再制干酪及其制备方法
GR1010313B (el) *	2021-05-13	2022-09-29	Δημητριος Μηνα Πετρατος	Μεθοδος παραγωγης τυριου τυπου πεκορινο και το παραγωμενο τυρι τυπου πεκορινο

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4020185A (en) *	1972-06-05	1977-04-26	Borden, Inc.	Starter culture media containing whey
DK18884D0 (da) *	1984-01-16	1984-01-16	Hansens Lab	Fremgangsmade til fremstilling af ost
GB8823429D0 (en) *	1988-10-05	1988-11-09	Agricultural Genetics Co	Method for accelerated ripening of cheddar & related hard type cheese
US5130148A (en) *	1991-05-06	1992-07-14	Brown C Gordon	Method of cheese manufacture
EP0596948B1 (de) *	1991-08-02	1997-04-16	Unilever Plc	Käseprodukt und herstellungsverfahren
DK0935424T3 (da) *	1996-09-13	2003-03-10	Tetra Laval Holdings & Finance	Fremgangsmåde til fremstilling af ost og klargøring af samme til distribution

2001
- 2001-04-27 WO PCT/DK2001/000284 patent/WO2001080655A2/en not_active Ceased
- 2001-04-27 AU AU2001252113A patent/AU2001252113B2/en not_active Ceased
- 2001-04-27 ES ES01925313T patent/ES2243480T3/es not_active Expired - Lifetime
- 2001-04-27 PT PT01925313T patent/PT1278426E/pt unknown
- 2001-04-27 CA CA002407354A patent/CA2407354A1/en not_active Abandoned
- 2001-04-27 DK DK01925313T patent/DK1278426T3/da active
- 2001-04-27 EP EP01925313A patent/EP1278426B1/de not_active Expired - Lifetime
- 2001-04-27 NZ NZ522678A patent/NZ522678A/en unknown
- 2001-04-27 AU AU5211301A patent/AU5211301A/xx active Pending
- 2001-04-27 AT AT01925313T patent/ATE298201T1/de not_active IP Right Cessation
- 2001-04-27 DE DE60111629T patent/DE60111629T2/de not_active Expired - Lifetime

Also Published As

Publication number	Publication date
ES2243480T3 (es)	2005-12-01
AU5211301A (en)	2001-11-07
EP1278426A2 (de)	2003-01-29
WO2001080655A3 (en)	2002-03-14
WO2001080655A2 (en)	2001-11-01
AU2001252113B2 (en)	2005-09-29
PT1278426E (pt)	2005-11-30
DE60111629D1 (de)	2005-07-28
DK1278426T3 (da)	2005-10-24
DE60111629T2 (de)	2006-05-24
EP1278426B1 (de)	2005-06-22
CA2407354A1 (en)	2001-11-01
NZ522678A (en)	2004-04-30

Similar Documents

Publication	Publication Date	Title
Pintado et al.	2005	Prevalence and characterization of Listeria monocytogenes isolated from soft cheese
Beresford et al.	2001	Recent advances in cheese microbiology
CA2306597A1 (en)	2000-10-27	Process for making cheese using transglutaminase and a non-rennet protease
NZ609792A (en)	2014-10-31	Non-fat dry milk production processes for cheesemaking
ATE208137T1 (de)	2001-11-15	Verfahren zur herstellung von käse-, quark- und joghurtprodukten aus sojabohnen
ATE196981T1 (de)	2000-11-15	Herstellung von streichkäsen durch gerinnung
CA2509320A1 (en)	2005-12-25	Stabilization of fresh mozzarella cheese using fermented whey
ATE298201T1 (de)	2005-07-15	Verfharen zum bereitstellen einer käse durch zusats von milchsäurebakterien als starterkultur in käsebruch
CA2139274A1 (en)	1995-08-03	Method for manufacture of low fat pasta filata cheese
WO2007032459A8 (ja)	2007-06-14	発酵乳の食感改良方法
ATE236534T1 (de)	2003-04-15	Herstellung von mozzarellakäse
ATE432977T1 (de)	2009-06-15	Aktivator für eine milchsäurebakterielle starterkultur, und verhfahren zur herstellung eines milchproduktes unter benützung dieses aktivators
ATE406103T1 (de)	2008-09-15	Nahrungsmittelfermentierung mit milchsäurebakterien
Decker et al.	2005	The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese
AU770063B2 (en)	2004-02-12	Cheese ripening process
Tarakci et al.	2008	The effect of adjunct cultures on some chemical and biochemical properties of white‐brined cheese
DE60129217D1 (de)	2007-08-16	Buttermilchquark und verfahren zu dessen herstellung und weiterverarbeitung
WO2008143224A1 (ja)	2008-11-27	ナチュラルチーズの製造方法
WO2000013519B1 (en)	2000-05-18	Accelerated cheese ripening
SU730336A2 (ru)	1980-04-30	Способ производства закваски дл сыра типа "чеддар
ATE549931T1 (de)	2012-04-15	Verfahren zur verbesserung der milch koagulation mit hilfe von milchsäurebakterien, neue stämme und ihre verwendung im genannten verfahren
WO2024112313A1 (en)	2024-05-30	A starter culture mixture of ultra-filtered white cheese
ATE334196T1 (de)	2006-08-15	Fermentative herstellung von mikrobieller milchgerinnender protease
BG101353A (en)	1998-09-30	Method for making cheese in brine from goat's milk
Whitehead	1993	Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

Legal Events

Date

Code

Title

Description

2006-02-15

UEP

Publication of translation of european patent specification

Ref document number: 1278426

Country of ref document: EP

2012-01-15

REN

Ceased due to non-payment of the annual fee