DK2334191T3 - Anvendelse af L. helveticus i en fremgangsmåde til fremstilling af ost - Google Patents

Anvendelse af L. helveticus i en fremgangsmåde til fremstilling af ost Download PDF

Info

Publication number
DK2334191T3
DK2334191T3 DK08803406.1T DK08803406T DK2334191T3 DK 2334191 T3 DK2334191 T3 DK 2334191T3 DK 08803406 T DK08803406 T DK 08803406T DK 2334191 T3 DK2334191 T3 DK 2334191T3
Authority
DK
Denmark
Prior art keywords
cheese
milk
strain
culture
fat
Prior art date
Application number
DK08803406.1T
Other languages
English (en)
Inventor
Fergal Rattray
Annette Helle Johansen
Mikkel Laust Broe
Original Assignee
Chr Hansen As
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 Chr Hansen As filed Critical Chr Hansen As
Application granted granted Critical
Publication of DK2334191T3 publication Critical patent/DK2334191T3/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
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • 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
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Dairy Products (AREA)

Claims (1)

1. Lactobacillus helveticus-stamme DSM19501 eller mutanter deraf, der ikke er i stand til at sænke pH-værdien mere end 1,5 pH-enhederfra start pH 6,5 efter inkubation i 10 timer ved 37°C, når den inokuleres fra en frisk overnatskultur i en inokulationsdosis på 1,5 x 107 cfu/ml i 200 ml mælk.
DK08803406.1T 2008-08-29 2008-08-29 Anvendelse af L. helveticus i en fremgangsmåde til fremstilling af ost DK2334191T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2008/061413 WO2010022790A1 (en) 2008-08-29 2008-08-29 Method for making cheese

Publications (1)

Publication Number Publication Date
DK2334191T3 true DK2334191T3 (da) 2019-01-21

Family

ID=39890573

Family Applications (1)

Application Number Title Priority Date Filing Date
DK08803406.1T DK2334191T3 (da) 2008-08-29 2008-08-29 Anvendelse af L. helveticus i en fremgangsmåde til fremstilling af ost

Country Status (6)

Country Link
US (2) US20110206805A1 (da)
EP (1) EP2334191B1 (da)
DK (1) DK2334191T3 (da)
ES (1) ES2714557T3 (da)
PL (1) PL2334191T3 (da)
WO (1) WO2010022790A1 (da)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010022790A1 (en) 2008-08-29 2010-03-04 Chr. Hansen A/S Method for making cheese
RU2475032C1 (ru) * 2011-10-25 2013-02-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Бурятская государственная сельскохозяйственная академия им. В.Р. Филиппова" Способ получения мягкого сычужного сыра "байкальский"
ITMI20132121A1 (it) * 2013-12-18 2015-06-19 Ct Latte Lodi S R L Processo per la preparazione di un derivato caseario
US12239141B2 (en) 2015-02-10 2025-03-04 Chr. Hansen A/S Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant
AU2016223637B2 (en) * 2015-02-23 2020-08-13 Chr. Hansen A/S Novel thermotolerant Lactobacillus
EP3316695A1 (en) * 2015-07-03 2018-05-09 Chr. Hansen A/S Bypassing curd-wash in continental cheese making
BR112018014104B1 (pt) 2016-01-21 2022-11-29 Chr. Hansen A/S Método de produzir um produto lácteo fermentado,composição e produto alimentício
EP3056088A3 (en) * 2016-04-13 2016-11-02 DSM IP Assets B.V. Cheese ripening
JP7158761B2 (ja) * 2018-07-05 2022-10-24 シンバイオ テック インコーポレイテッド 乳酸菌株の混合物を含むスターターカルチャー、そのようなスターターカルチャーを使用して製造された発酵製品、及びその発酵製品の使用
CN111979222A (zh) * 2020-09-03 2020-11-24 青海雪峰牦牛乳业有限责任公司 一种高产酸副干酪乳杆菌的筛选方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2591431B1 (fr) * 1985-12-17 1990-10-05 Roquette Freres Procede de fabrication de fromages a partir de poudre de lait, par empresurage a froid
ES2384096T3 (es) * 2006-02-20 2012-06-29 Compagnie Gervais Danone Cepas de Lactobacillus helveticus que no fermentan la lactosa
WO2010022790A1 (en) 2008-08-29 2010-03-04 Chr. Hansen A/S Method for making cheese

Also Published As

Publication number Publication date
EP2334191A1 (en) 2011-06-22
ES2714557T3 (es) 2019-05-29
PL2334191T3 (pl) 2019-04-30
US11241019B2 (en) 2022-02-08
EP2334191B1 (en) 2018-10-10
WO2010022790A1 (en) 2010-03-04
US20160165911A1 (en) 2016-06-16
US20110206805A1 (en) 2011-08-25

Similar Documents

Publication Publication Date Title
US11241019B2 (en) Method for making cheese
JP6861157B2 (ja) 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品
US20190124940A1 (en) Manufacture of cheese
JP2019502393A (ja) ラクトバチルス・カゼイを用いて発酵乳製品を製造する方法
Antonsson et al. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese
US10548333B2 (en) Method for preparing camembert type cheese
SHAKEEL‐UR‐REHMAN et al. Methods used to study non‐starter microorganisms in cheese: a review
US20230329264A1 (en) Novel thermotolerant lactobacillus
Kayagil Effect of traditional starter cultures on quality of cheese
US20040052904A1 (en) Strain of lactobacillus paracasei
Simov et al. Impact of two starter cultures on proteolysis in Kashkaval cheese
US10822665B2 (en) Method for making cheese
EP3068232B2 (en) Lactic acid bacterial culture
Vapur et al. Effects of starter culture combination on the characteristic of white cheese
Sulejmani et al. Sensory profiling and rheological properties of white brined cheese produced by different starter cultures
EP4697970A1 (en) Storage stable lacticaseibacillus rhamnosus
Varnam The exploitation of microorganisms in the processing of dairy products
WO2010139333A1 (en) Prematuration of milk
Ismail Effect of Using of different starter cultures on the Composition and Quality of Domiati Cheese Dina M. Osman, Asmaa HM Moneeb*, Yaser MA El-Derwy and Hesham.
Kleter et al. Cheese ripening studied by strictly aseptic techniques of cheesemaking