BRPI0405171A - Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado - Google Patents

Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado

Info

Publication number
BRPI0405171A
BRPI0405171A BR0405171-8A BRPI0405171A BRPI0405171A BR PI0405171 A BRPI0405171 A BR PI0405171A BR PI0405171 A BRPI0405171 A BR PI0405171A BR PI0405171 A BRPI0405171 A BR PI0405171A
Authority
BR
Brazil
Prior art keywords
flavoring
component
preparing
stabilized
food product
Prior art date
Application number
BR0405171-8A
Other languages
English (en)
Inventor
Benjamin E Dias
Chad David Galer
James William Moran
Rathna Koka
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0405171A publication Critical patent/BRPI0405171A/pt

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
    • A23C19/02—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
    • 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
    • A23L27/206—Dairy flavours
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

"SISTEMA DE FLAVORIZAçãO PARA PRODUTOS ALIMENTìCIOS, PRODUTO ALIMENTìCIO, COMPONENTE FLAVORIZANTE, E, MéTODO PARA PREPARAR UM QUEIJO FLAVORIZADO". Sistema de flavorização de queijo estabilizado, que pode ser usado para preparar queijos muito diferentes tendo perfis de flavorizante desejados, nos quais o sistema de flavorização é estabilizado contra o crescimento de microorganismos de estrago ou patogênicos no mesmo, ao mesmo tempo em que o desenvolvimento do flavorizante pode ser acelerado em um ou mais dos componentes flavorizantes do mesmo. Os sistemas de flavorização estabilizados são obtidos pela adição de uma fonte de bacterocina como parte do processo de fermentação, que acelera o tempo de fermentação requerido para o desenvolvimento de um flavorizante em um ou mais de seus componentes flavorizantes, e em pelo menos um componente sulfúreo-cheddar do mesmo em uma modalidade. Além disso, os tempos de produção podem ser significativamente reduzidos para um ou mais dos componentes flavorizantes do sistema de flavorização da presente invenção sem a perda de flavorizante e ao mesmo tempo em que é aperfeiçoada a sua estabilidade microbiana.
BR0405171-8A 2003-11-26 2004-11-24 Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado BRPI0405171A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/723,257 US7556833B2 (en) 2003-11-26 2003-11-26 Cheese flavoring systems prepared with bacteriocins

Publications (1)

Publication Number Publication Date
BRPI0405171A true BRPI0405171A (pt) 2005-08-23

Family

ID=34465703

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0405171-8A BRPI0405171A (pt) 2003-11-26 2004-11-24 Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado

Country Status (19)

Country Link
US (1) US7556833B2 (pt)
EP (1) EP1535519A1 (pt)
JP (1) JP4563152B2 (pt)
KR (1) KR20050050593A (pt)
CN (1) CN100477924C (pt)
AR (1) AR046669A1 (pt)
AU (1) AU2004231175B2 (pt)
BR (1) BRPI0405171A (pt)
CA (1) CA2488187C (pt)
CR (1) CR7580A (pt)
EG (1) EG23633A (pt)
MA (1) MA29503B1 (pt)
MX (1) MXPA04011753A (pt)
NO (1) NO20044871L (pt)
NZ (1) NZ536585A (pt)
RU (1) RU2374857C2 (pt)
SG (1) SG112051A1 (pt)
TW (1) TW200529760A (pt)
ZA (1) ZA200408904B (pt)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060257539A1 (en) * 2005-05-16 2006-11-16 Krafts Foods Holdings, Inc. Synergistic antimicrobial system
US7776370B2 (en) * 2005-09-01 2010-08-17 Kraft Foods Global Brands Llc Heat-stable flavoring components and cheese flavoring systems incorporating them
US7674489B2 (en) * 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
FR2896380B1 (fr) * 2006-01-20 2011-03-18 Danisco Composotion et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche
US20070172546A1 (en) * 2006-01-23 2007-07-26 Kraft Foods Holdings, Inc. Reduced-fat flavor components
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
JP4657970B2 (ja) * 2006-04-12 2011-03-23 ミヨシ油脂株式会社 チーズ様呈味食品
FR2900029B1 (fr) * 2006-04-25 2012-09-14 Bel Fromageries Procede d'aromatisation de produits fromagers.
WO2007136280A1 (en) * 2006-05-23 2007-11-29 Fonterra Co-Operative Group Limited Dairy product and process
US20080152759A1 (en) * 2006-12-22 2008-06-26 Yeong-Ching Albert Hong Fresh Dairy Products with Improved Microbial Stability
US20080152757A1 (en) * 2006-12-22 2008-06-26 Zuoxing Zheng Method of Making Fresh Cheese with Enhanced Microbiological Safety
US20080160134A1 (en) * 2006-12-27 2008-07-03 Jamie Allen Hestekin Method Of Producing Concentrated Liquid Dairy Products
RU2346450C1 (ru) * 2007-06-13 2009-02-20 Государственное научное учреждение СИБИРСКИЙ НАУЧНО-ИССЛЕДОВАТЕЛЬСКИЙ ИНСТИТУТ СЫРОДЕЛИЯ Сибирского отделения Российской Академии сельскохозяйственных наук (ГНУ СибНИИС СО РАСХН) Способ производства сыра
CA2658440C (en) * 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Dairy composition with probiotics and anti-microbial system
DE102009034465A1 (de) * 2009-07-22 2011-02-03 Betatec Hopfenprodukte Gmbh Fermentationshilfsmittel sowie Fermentationsverfahren
US20110053832A1 (en) * 2009-09-03 2011-03-03 Kraft Foods Global Brands Llc Natural antimicrobial composition
WO2011124041A1 (zh) * 2010-04-09 2011-10-13 江南大学 一种可微波食品冷冻面团及其制备方法与它们在可微波油条加工中的用途
CN101999473B (zh) * 2010-09-28 2013-01-16 天津科技大学 一种橙红色的干酪风味剂的制备方法
CA2821366C (en) * 2010-12-20 2019-10-15 Nestec S.A. Flavour modulation by bio-processing using cream-flavour forming bacteria strains
MX346580B (es) * 2010-12-20 2017-03-24 Nestec Sa Modulacion del sabor a traves de la fermentacion de una fuente lactea para la formacion de sabores multiples con un coctel de cepas bacterianas.
CN102283420B (zh) * 2011-05-30 2013-10-16 中国农业大学 细菌素和超高压联合防腐保鲜技术及其应用
NZ704190A (en) 2012-08-22 2018-04-27 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing
US20150056328A1 (en) * 2012-10-16 2015-02-26 Jiangnan University Preparation and the use of frozen dough for microwavable fried fritters
JP6495282B2 (ja) * 2013-12-10 2019-04-03 クラフト・フーズ・グループ・ブランズ・エルエルシー 天然の抗菌成分および抗真菌成分を有するプロセスチーズならびに製造方法
FR3031008B1 (fr) * 2014-12-30 2016-12-16 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
CN104845925A (zh) * 2015-05-22 2015-08-19 安徽民祯生物工程有限公司 一种乳酸乳球菌及利用其同时生产乳酸链球菌素和乳酸片球菌素的方法
EP3434107A1 (de) 2017-07-28 2019-01-30 optiferm GmbH Lipasen aus basidiomyceten für den einsatz in der käserei
WO2021231531A1 (en) * 2020-05-13 2021-11-18 Icelandic Provisions, Inc. Methods for producing a fermented plant-based food product
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
WO2025128337A1 (en) * 2023-12-12 2025-06-19 Land O'lakes, Inc. Food products and systems and methods of making same

Family Cites Families (37)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB713251A (en) * 1951-03-07 1954-08-11 Nat Res Dev Improvements in or relating to the manufacture or preservation of cheese
US3100153A (en) * 1960-11-16 1963-08-06 Wisconsin Alumni Res Found Process for preparing flavoring compositions
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
US4172900A (en) * 1975-07-17 1979-10-30 Kraft, Inc. Natural cheese of intensified flavor
US4119732A (en) * 1976-06-21 1978-10-10 Swift & Company Method for rapidly producing cheese
US4244971A (en) * 1978-10-19 1981-01-13 Kraft, Inc. Process and products for the manufacture of cheese flavored products
US5356640A (en) * 1980-12-05 1994-10-18 The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization Process of making cheese by fermenting concentrated milk
US4500549A (en) * 1983-03-07 1985-02-19 Corning Glass Works Use of whey-derived products as cheese flavoring agents or enhancers
US4584199A (en) * 1983-06-10 1986-04-22 Aplin & Barrett, Ltd. Antibotulinal agents for high moisture process cheese products
US4675193A (en) * 1983-10-31 1987-06-23 Borden, Inc. Cheese-flavored substance and method of producing same
ATE43476T1 (de) * 1984-12-24 1989-06-15 Nestle Sa Verfahren zur herstellung eines molkereiproduktes.
JPS61242542A (ja) * 1985-04-22 1986-10-28 Fuji Oil Co Ltd チ−ズ風味材の製造法
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
ATE67378T1 (de) * 1987-03-12 1991-10-15 Nestle Sa Duftzusammensetzung.
US5262183A (en) * 1987-08-24 1993-11-16 Kraft General Foods, Inc. Manufacture of high-solids pre-cheese for conversion into natural cheese
US5260271A (en) * 1988-06-22 1993-11-09 Applied Microbiology, Inc. Nisin compositions for use as enhanced broad range bactericides
MY109493A (en) * 1989-07-07 1997-02-28 Nestle Sa Protein hydrolysis.
US5549916A (en) * 1990-05-11 1996-08-27 Alpine Lace Brands, Inc. Process for preparing low fat cheese products
SE467388B (sv) * 1990-11-07 1992-07-13 Tetra Alfa Holdings Saett att framstaella och foer distribution bereda en ost
JP2975148B2 (ja) * 1991-03-18 1999-11-10 雪印乳業株式会社 発酵乳及びその製造法
US5271949A (en) * 1991-09-18 1993-12-21 Van Den Bergh Foods Company, Division Of Conopco, Inc. Process for preparing a flavor concentrate
US5455051A (en) * 1993-04-30 1995-10-03 Nestec S.A. Process for preparing a blue cheese flavorant
DE69428854T2 (de) * 1993-09-03 2002-04-11 Societe Des Produits Nestle S.A., Vevey Bacteriocine aus Streptococcus thermophilus
JP3372105B2 (ja) * 1994-05-26 2003-01-27 株式会社日立ユニシアオートモティブ 吸入式投薬器
PT759469E (pt) * 1995-08-07 2003-08-29 Nestle Sa Bacteriocina
US5895671A (en) * 1996-05-02 1999-04-20 Conagra, Inc. Cheese culture medium and method for preparing no fat and low fat cheese products
DK0834255T3 (da) * 1996-10-04 2003-10-20 Nestle Sa Fremgangsmåde til fremstilling af et aromastof til drikkevarer
US5952022A (en) * 1998-04-24 1999-09-14 Kraft Foods, Inc. Highly flavored cheese product and method for producing
US6054151A (en) * 1998-06-11 2000-04-25 Nestec S.A. Cheese flavor
US6022567A (en) * 1998-06-23 2000-02-08 Nestec S.A. Flavor enhancer
GB9814056D0 (en) * 1998-06-29 1998-08-26 Imp Biotechnology Cheese ripening process
CA2281056A1 (en) * 1998-08-31 2000-02-29 Kraft Foods, Inc. Stabilization of cream cheese compositions using nisin-producing cultures
GB9930546D0 (en) 1999-12-23 2000-02-16 Rhodia Texel Limited Cheese ripening process
US6406724B1 (en) * 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
EP1216619A2 (en) * 2000-12-20 2002-06-26 Campina B.V. Method for the preparation of a cheese product
NZ511003A (en) * 2001-04-06 2003-06-30 Fonterra Tech Ltd preparing a fat containing stable dairy based food product such as cheese
US6562383B1 (en) * 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing

Also Published As

Publication number Publication date
CA2488187C (en) 2013-04-09
RU2374857C2 (ru) 2009-12-10
RU2004134450A (ru) 2006-05-10
MXPA04011753A (es) 2005-07-26
TW200529760A (en) 2005-09-16
KR20050050593A (ko) 2005-05-31
AU2004231175B2 (en) 2010-06-24
CA2488187A1 (en) 2005-05-26
ZA200408904B (en) 2005-07-08
EG23633A (en) 2007-02-13
AR046669A1 (es) 2005-12-14
US20050112238A1 (en) 2005-05-26
NZ536585A (en) 2006-07-28
EP1535519A1 (en) 2005-06-01
CR7580A (es) 2008-11-07
CN100477924C (zh) 2009-04-15
CN1620877A (zh) 2005-06-01
US7556833B2 (en) 2009-07-07
AU2004231175A1 (en) 2005-06-09
SG112051A1 (en) 2005-06-29
NO20044871L (no) 2005-05-27
JP4563152B2 (ja) 2010-10-13
MA29503B1 (fr) 2008-06-02
JP2005151996A (ja) 2005-06-16

Similar Documents

Publication Publication Date Title
BRPI0405171A (pt) Sistema de flavorização para produtos alimentìcios, produto alimentìcio, componente flavorizante, e, método para preparar um queijo flavorizado
BRPI0701251A2 (pt) mÉtodo para preparar um componente flavorizante, produto alimentÍcio, componente flavorizante, e, mÉtodo para preparar um queijo flavorizado
Roseiro et al. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”
Latorre-Moratalla et al. Biogenic amines in traditional fermented sausages produced in selected European countries
Bover-Cid et al. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages
Akabanda et al. The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana
Ozturkoglu-Budak et al. Volatile compound profiling of Turkish Divle Cave cheese during production and ripening
Ren et al. Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages
WO2008136309A1 (ja) 発酵ホエイ調製物およびその製造方法
Fan et al. Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages
Cakmakci et al. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould‐ripened Civil cheese
US20150272145A1 (en) Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood
BR0101427A (pt) Método para preparar um ingrediente alimentìcio protéico de soja fermentado com ácido láctico, e, ingrediente alimentìcio protéico de soja fermentado com ácido láctico
BRPI0603536A (pt) método para preparar um componente flavorizante, componentes flavorizantes cremoso-amanteigado e sulfúreo-cheddar para uso em produtos alimentìcios, sistema flavorizante para produtos alimentìcios, e, produtos alimentìcio flavorizado
Standarová et al. Biogenic amine production in Olomouc curd cheese (Olomoucké tvarůžky) at various storage conditions
EP1534088A4 (en) High quality fermented bouillon, and method for production thereof
Maneenuam et al. High oxygen levels promote peel spotting in banana fruit
Nowak et al. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms
BR0010157A (pt) Produto de carne acìdico de baixo teor de gordura, e, processo para produzi-lo
AU2003296526A1 (en) Method for the production of raw sausage, comprising an accelerated maturing process
Qiu et al. Effect of sugar level on physicochemical, biochemical characteristics and proteolysis properties of cantonese sausage during processing
BR112023023803A2 (pt) Método de produção de produtos lácteos fermentados com textura melhorada e pós-acidificação reduzida.
Özmert Ergin et al. The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage
BRPI0506847A (pt) método para inibição do crescimento de um microorganismo em um produto alimentìcio, e derivado antimicrobiano de fumaça lìquida
FR2853259B1 (fr) Procede d'homogeneisation haute pression

Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 10A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2281 DE 23/09/2014.