ATE385176T1 - Käsegeschmackszutat und ihre herstellung - Google Patents

Käsegeschmackszutat und ihre herstellung

Info

Publication number
ATE385176T1
ATE385176T1 AT02792116T AT02792116T ATE385176T1 AT E385176 T1 ATE385176 T1 AT E385176T1 AT 02792116 T AT02792116 T AT 02792116T AT 02792116 T AT02792116 T AT 02792116T AT E385176 T1 ATE385176 T1 AT E385176T1
Authority
AT
Austria
Prior art keywords
cheese
ingredient
enterococcus
flaving
ingredients
Prior art date
Application number
AT02792116T
Other languages
English (en)
Inventor
Vaughan Crow
Michelle Hayes
Brian Curry
Prabandha Samal
Rachel Schofield
Ross Holland
Original Assignee
Fonterra Co Operative Group
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 Fonterra Co Operative Group filed Critical Fonterra Co Operative Group
Application granted granted Critical
Publication of ATE385176T1 publication Critical patent/ATE385176T1/de

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/38—Pseudomonas
    • C12R2001/40—Pseudomonas putida
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/44—Staphylococcus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
AT02792116T 2001-12-03 2002-12-02 Käsegeschmackszutat und ihre herstellung ATE385176T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NZ515881A NZ515881A (en) 2001-12-03 2001-12-03 Cheese flavour ingredient and method of its production

Publications (1)

Publication Number Publication Date
ATE385176T1 true ATE385176T1 (de) 2008-02-15

Family

ID=19928851

Family Applications (1)

Application Number Title Priority Date Filing Date
AT02792116T ATE385176T1 (de) 2001-12-03 2002-12-02 Käsegeschmackszutat und ihre herstellung

Country Status (11)

Country Link
US (1) US20050123646A1 (de)
EP (1) EP1469738B1 (de)
JP (1) JP2005510254A (de)
AT (1) ATE385176T1 (de)
AU (1) AU2002358355B2 (de)
CA (1) CA2468905A1 (de)
DE (1) DE60224889T2 (de)
DK (1) DK1469738T3 (de)
MX (1) MXPA04005304A (de)
NZ (1) NZ515881A (de)
WO (1) WO2003047358A1 (de)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100854211B1 (ko) 2003-12-18 2008-08-26 동아제약주식회사 신규한 옥사졸리디논 유도체, 그의 제조방법 및 이를유효성분으로 하는 항생제용 약학 조성물
NZ548762A (en) * 2004-01-30 2009-07-31 Dsm Ip Assets Bv Carboxypeptidase CPD-1 for cheese ripening and other fermented food
NZ534008A (en) * 2004-07-09 2006-04-28 Fonterra Co Operative Group Dairy product and process
CN101795573A (zh) * 2007-09-27 2010-08-04 明治乳业株式会社 天然干酪的制造方法
RU2659792C1 (ru) 2008-10-10 2018-07-04 Мерк Шарп Энд Домэ Корп. Оксазолидиноны и способ их очистки
MY156354A (en) 2009-02-03 2016-02-15 Merck Sharp & Dohme Crystalline form of r)-3-(4-(2-(2-methyltetrazol-5-yl)pyridin-5-yl)-3-fluorophenyl)-5-hydroxymethyl oxazolidin-2-one dihydrogen phosphate
US8580767B2 (en) 2009-05-28 2013-11-12 Trius Therapeutics, Inc. Oxazolidinone containing dimer compounds, compositions and methods to make and use
JP6017133B2 (ja) * 2011-12-12 2016-10-26 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
BR112017020808B8 (pt) * 2015-04-06 2024-02-15 Dupont Nutrition Biosci Aps Produto de leite fermentado e seu método de produção e uso de uma protease exógena subtilisina, protease serina protease, ou uma metaloprotease
JP7224111B2 (ja) * 2018-05-07 2023-02-17 雪印メグミルク株式会社 プロセスチーズ
EP3607834A1 (de) 2018-08-10 2020-02-12 Arla Foods amba Flüssiger aromastoff ehralten durch fermentation
US12011011B2 (en) * 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB930107A (en) * 1960-01-11 1963-07-03 Giuseppe Carlo Sigurta Therapeutic oral preparation of micro-organisms
CH576239A5 (de) * 1972-12-18 1976-06-15 Givaudan & Cie Sa
US4172900A (en) * 1975-07-17 1979-10-30 Kraft, Inc. Natural cheese of intensified flavor
JPS52128286A (en) * 1976-04-16 1977-10-27 Tanabe Seiyaku Co Ltd Preparation of microbial cells
DK403484A (da) * 1983-08-29 1985-03-01 Stauffer Chemical Co Stof med ostearoma
US4675193A (en) * 1983-10-31 1987-06-23 Borden, Inc. Cheese-flavored substance and method of producing same
JPS61242542A (ja) * 1985-04-22 1986-10-28 Fuji Oil Co Ltd チ−ズ風味材の製造法
JPS61274663A (ja) * 1985-05-30 1986-12-04 Kureha Chem Ind Co Ltd 肉製品の製造方法
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
GB9107305D0 (en) * 1991-04-08 1991-05-22 Unilever Plc Probiotic
AT406166B (de) * 1997-12-30 2000-03-27 Erber Erich Kg Mikroorganismus, verfahren zur gewinnung desselben sowie futtermittelzusatz
US6054151A (en) * 1998-06-11 2000-04-25 Nestec S.A. Cheese flavor
US6251445B1 (en) * 1999-05-19 2001-06-26 Kraft Foods, Inc. Method for producing enzyme-modified cheese flavorings
NZ511202A (en) * 2001-04-19 2002-11-26 New Zealand Dairy Board Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria

Also Published As

Publication number Publication date
DE60224889T2 (de) 2008-05-08
JP2005510254A (ja) 2005-04-21
EP1469738B1 (de) 2008-01-30
WO2003047358A1 (en) 2003-06-12
AU2002358355B2 (en) 2008-10-30
DK1469738T3 (da) 2008-06-09
NZ515881A (en) 2004-09-24
EP1469738A1 (de) 2004-10-27
US20050123646A1 (en) 2005-06-09
EP1469738A4 (de) 2005-01-26
MXPA04005304A (es) 2005-06-08
AU2002358355A1 (en) 2003-06-17
DE60224889D1 (de) 2008-03-20
CA2468905A1 (en) 2003-06-12

Similar Documents

Publication Publication Date Title
DE602004006133D1 (de) Neue galactooligosaccharidzusammensetzung und herstellung davon
ATE385176T1 (de) Käsegeschmackszutat und ihre herstellung
EP1186244A3 (de) Natürliches, biologisch erzeugtes System zur Käsearomatisierung
ATE449167T1 (de) Verfahren zur herstellung von l-aminosäuren mit stämmen der familie enterobacteriaceae
WO2006014487A3 (en) Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
AU7909300A (en) Onion and garlic biohydrolysates and their use as natural flavourings
EP1269854A8 (de) Klare Getränke auf der Basis von Milch und deren Herstellung
ATE515198T1 (de) Zusammensetzung für die enterale verabreichung von mikroorganismen
KR20070071458A (ko) 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장
AU2002305011A1 (en) Enzyme treated maple syrup, shelf stable, pure maple based products, and blended products
MXPA04003824A (es) Masas mejoradas que contienen productos de papa deshidratada.
DE60227552D1 (de) Zusammensetzung zur verringerung der konzentration von pathogenen peptiden im darm
DE60115919T2 (de) Neuartige lactobacillus paracasei stämme
FR2892270B1 (fr) Puree de fruits ou de legumes microfoisonnee et son procede de preparation
WO2005076821A3 (en) Soy sour cream compositions and methods of preparation
WO2003049696A3 (en) Glucosamine organic acid adducts
KR101834230B1 (ko) 저염식 담금 메주 된장의 제조방법
DE50109809D1 (de) Verfahren zur Herstellung von D- oder L-Menthol
BR0012966A (pt) Produção de l-lisina de cepas bacterianas mutantes
WO2004093827A3 (en) Phenolic acid salts of gabapentin in solid dosage forms and methods of use
DE50104517D1 (de) Verfahren zur Herstellung eines Naturproduktes durch Fermentation
WO2002086067A3 (en) Mycobacterial sulfation pathway proteins and methods of use thereof
Kamada et al. Changes of photosynthetic characteristics according to light quality in cultured period
UA2989U (uk) Композиція квасу "справжній"
RU2002134738A (ru) Способ производства мясных изделий

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties