DK0469857T3 - Fremgangsmåde til accelerering af modningen af ost - Google Patents

Fremgangsmåde til accelerering af modningen af ost

Info

Publication number
DK0469857T3
DK0469857T3 DK91306976.1T DK91306976T DK0469857T3 DK 0469857 T3 DK0469857 T3 DK 0469857T3 DK 91306976 T DK91306976 T DK 91306976T DK 0469857 T3 DK0469857 T3 DK 0469857T3
Authority
DK
Denmark
Prior art keywords
ripening
cheese
accelerating
Prior art date
Application number
DK91306976.1T
Other languages
English (en)
Inventor
Hitoshi Yokoyama
Norio Sawamura
Noriko Motobayashi
Original Assignee
Fuji Oil Co Ltd
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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Application granted granted Critical
Publication of DK0469857T3 publication Critical patent/DK0469857T3/da

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
    • A23C20/00—Cheese substitutes
    • 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
    • A23C19/0323—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; PREPARATION 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening or smoking
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/15—High pressure treatment

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)
DK91306976.1T 1990-07-31 1991-07-30 Fremgangsmåde til accelerering af modningen af ost DK0469857T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2204465A JPH0642814B2 (ja) 1990-07-31 1990-07-31 チーズ類の製造方法

Publications (1)

Publication Number Publication Date
DK0469857T3 true DK0469857T3 (da) 1994-03-14

Family

ID=16490988

Family Applications (1)

Application Number Title Priority Date Filing Date
DK91306976.1T DK0469857T3 (da) 1990-07-31 1991-07-30 Fremgangsmåde til accelerering af modningen af ost

Country Status (5)

Country Link
US (1) US5180596A (da)
EP (1) EP0469857B1 (da)
JP (1) JPH0642814B2 (da)
DE (1) DE69101093T2 (da)
DK (1) DK0469857T3 (da)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050095767A (ko) * 2002-11-20 2005-09-30 뉴질랜드 대어리 보오드 유제품 및 이의 제조 방법
US20050249780A1 (en) * 2002-11-28 2005-11-10 Meiji Dairies Corporation Functional foods and process for producing functional food
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
US20110151054A1 (en) * 2009-12-23 2011-06-23 John Kieran Brody Reduced Sodium Natural Cheese And Method Of Manufacturing
IN2012DN06608A (da) * 2010-02-16 2015-10-23 Meiji Co Ltd
CN201712857U (zh) 2010-05-10 2011-01-19 S.C.约翰逊父子公司 用于挥发性材料的散发装置及其壳体和散发片
NL2005932C2 (en) * 2010-12-29 2012-07-02 Friesland Brands Bv Method of making cheese.
US12302918B2 (en) * 2020-03-22 2025-05-20 Glanbia Nutritionals Limited Method for making cheese from ultra-filtered milk

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1984001268A1 (en) * 1982-10-06 1984-04-12 Commw Scient Ind Res Org Hard cheese from milk concentrate
JPS59210873A (ja) * 1983-05-12 1984-11-29 Reiji Futaki 高圧滅菌法
JPH0657236B2 (ja) * 1985-09-19 1994-08-03 株式会社神戸製鋼所 高圧液体殺菌装置
FR2592279B1 (fr) * 1985-12-30 1991-06-14 Nestle Sa Procede de fabrication de fromages

Also Published As

Publication number Publication date
EP0469857B1 (en) 1994-01-26
DE69101093T2 (de) 1994-05-05
JPH0642814B2 (ja) 1994-06-08
EP0469857A1 (en) 1992-02-05
US5180596A (en) 1993-01-19
DE69101093D1 (de) 1994-03-10
JPH0488946A (ja) 1992-03-23

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