DK489089A - Ostemodning - Google Patents

Ostemodning Download PDF

Info

Publication number
DK489089A
DK489089A DK489089A DK489089A DK489089A DK 489089 A DK489089 A DK 489089A DK 489089 A DK489089 A DK 489089A DK 489089 A DK489089 A DK 489089A DK 489089 A DK489089 A DK 489089A
Authority
DK
Denmark
Prior art keywords
cheese
agc1
mutant
september
strain
Prior art date
Application number
DK489089A
Other languages
English (en)
Other versions
DK489089D0 (da
Inventor
Tadgh Callanain
Original Assignee
Agricultural Genetics Co
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 Agricultural Genetics Co filed Critical Agricultural Genetics Co
Publication of DK489089D0 publication Critical patent/DK489089D0/da
Publication of DK489089A publication Critical patent/DK489089A/da

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
    • 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
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Cereal-Derived Products (AREA)
DK489089A 1988-10-05 1989-10-04 Ostemodning DK489089A (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB888823429A GB8823429D0 (en) 1988-10-05 1988-10-05 Method for accelerated ripening of cheddar & related hard type cheese

Publications (2)

Publication Number Publication Date
DK489089D0 DK489089D0 (da) 1989-10-04
DK489089A true DK489089A (da) 1990-04-06

Family

ID=10644776

Family Applications (1)

Application Number Title Priority Date Filing Date
DK489089A DK489089A (da) 1988-10-05 1989-10-04 Ostemodning

Country Status (9)

Country Link
US (1) US4976975A (da)
EP (1) EP0365173B1 (da)
AT (1) ATE94343T1 (da)
AU (1) AU621668B2 (da)
CA (1) CA2000216A1 (da)
DE (1) DE68909165D1 (da)
DK (1) DK489089A (da)
GB (1) GB8823429D0 (da)
NZ (1) NZ230911A (da)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6057135A (en) * 1992-01-16 2000-05-02 Kraft Foods, Inc. Process for manufacturing D-tagatose
NL9301525A (nl) * 1993-09-03 1995-04-03 Snow Brand Europ Research Lab Nieuwe Lactobacillusstammen, eiwitten en sequenties daarvan, alsmede werkwijzen voor de toepassing van deze stammen, eiwitten en sequenties.
FR2762479B1 (fr) * 1997-04-25 1999-06-04 Agronomique Inst Nat Rech Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
JP3028411B2 (ja) * 1997-09-26 2000-04-04 カルピス株式会社 トリペプチド高生産性ラクトバチルス・ヘルベチカス乳酸菌
US7041323B2 (en) 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
WO2001080655A2 (en) * 2000-04-27 2001-11-01 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
AU2002325197A1 (en) * 2001-07-30 2003-02-17 Den Kgl. Veterinaer- Og Landbohojskole Bacterial strains belonging to lactobacillus species and their use in food and feed industry
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
FI122531B (fi) † 2009-09-30 2012-03-15 Valio Oy Juusto ja menetelmä sen valmistamiseksi

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3175915A (en) * 1963-06-26 1965-03-30 Nat Dairy Prod Corp Manufacture of american cheese
US3875305A (en) * 1973-07-16 1975-04-01 Lacto Products Co Inc Production of cheddar cheese
NZ199317A (en) * 1981-02-06 1984-05-31 Australian Dairy Corp Making cheddar cheese, curds and half of the whey cooked for 25 minutes before residual whey drained off
FR2525866A1 (fr) * 1982-04-30 1983-11-04 Roussel Uclaf Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites
NZ209849A (en) * 1984-01-27 1987-06-30 Miles Lab Enzyme preparation for accelerating the aging process of cheese
FR2606255B1 (fr) * 1986-11-12 1989-02-24 Gradient Procede de production d'aromes de fromages a pate pressee cuite ou de produits fromagers analogues a partir d'un caille granulaire

Also Published As

Publication number Publication date
AU4257989A (en) 1990-04-12
NZ230911A (en) 1992-08-26
EP0365173A1 (en) 1990-04-25
US4976975A (en) 1990-12-11
GB8823429D0 (en) 1988-11-09
ATE94343T1 (de) 1993-10-15
AU621668B2 (en) 1992-03-19
EP0365173B1 (en) 1993-09-15
CA2000216A1 (en) 1990-04-05
DE68909165D1 (de) 1993-10-21
DK489089D0 (da) 1989-10-04

Similar Documents

Publication Publication Date Title
Cogan et al. Characterization of the lactic acid bacteria in artisanal dairy products
Nomura et al. Production of γ-aminobutyric acid by cheese starters during cheese ripening
DK489089D0 (da) Ostemodning
ES8706379A1 (es) Procedimiento para fabricar queso fresco
ATE173011T1 (de) Streptococcus thermophilus stamm, fermentationsverfahren unter verwendung dieses stamm und die hergestellten produkten
GB1581541A (en) Cheese
FI97681B (fi) Menetelmä Tilsit-juuston ja Tilsit-tyyppisten juustojen valmistamiseksi
Buazzi et al. Survival of Listeria monocytogenes during the manufacture and ripening of Swiss cheese
Quiberoni et al. Performance of Lactobacillus helveticus spontaneous phage-resistant mutants in hard cheese production
Peppler et al. Flavor development in Fontina and Romano cheese by fungal esterase
DE3276147D1 (en) Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby
EP0150743B1 (en) Enzyme preparation for accelerating the aging process of cheese
IE892239L (en) Method for the preparation of cheese
GR3003013T3 (en) Milk treatment process for obtaining cheese
ES2125205A1 (es) Microorganismo de la especie lactococcus lactis ssp. lactis cect 4478 utilizable para la fabricacion de queso
FR2320350A1 (fr) Procede de production d'un enzyme pour la coagulation du lait et enzyme ainsi obtenu
FR2405654A1 (fr) Procede de fabrication d'un fromage cuit a pate ferme du type gruyere ou emmental
Blanc Biosynthesis of cheese: Basis for its nutritional value.
Najim The effect of psychrotrophic bacterial contamination on the quality of cheddar cheese
ES2018385A6 (es) Un metodo para aislar e identificar lactobacilos y estreptococos lacticos.
DE69309839D1 (de) Verfahren zur Herstellung von Käse und erhaltener Käse
RU93038983A (ru) Способ получения закваски "истринская"
UA31804A (uk) Спосіб виробництва сиру і композиція сиру

Legal Events

Date Code Title Description
AHB Application shelved due to non-payment