MA29503B1 - Systemes d'aromatisation au fromage prepares avec des bacteriocines - Google Patents

Systemes d'aromatisation au fromage prepares avec des bacteriocines

Info

Publication number
MA29503B1
MA29503B1 MA27972A MA27972A MA29503B1 MA 29503 B1 MA29503 B1 MA 29503B1 MA 27972 A MA27972 A MA 27972A MA 27972 A MA27972 A MA 27972A MA 29503 B1 MA29503 B1 MA 29503B1
Authority
MA
Morocco
Prior art keywords
bacteriocins
cheese
systems
aromatisation
flavor
Prior art date
Application number
MA27972A
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 MA29503B1 publication Critical patent/MA29503B1/fr

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
    • 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
    • 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

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

SYSTÈMES D'AROMATISATION AU FROMAGE PRÉPARÉS AVEC DES BACTERIOCINES Un système stabilisé d'aromatisation au fromage qui peut être utilisé pour préparer des fromages très différents aux profils aromatiques souhaités, où le système d'aromatisation est stabilisé contre la croissance de micro-organismes d'altération et pathogènes dans le système, tandis que le développement de la saveur peut être accéléré dans l'un ou plusieurs des composants aromatiques de ce système. Les systèmes stabilisés d'aromatisation sont obtenus par l'adjonction d'une source de bactériocines comme élément d'un processus de fermentation qui accélère le temps de fermentation requis pour le développement de la saveur dans l'un ou plusieurs des composants aromatiques de ces systèmes, et dans au moins un composant au soufre-cheddar selon un mode de réalisation. Par conséquent, les temps de production peuvent être réduits considérablement pour l'un ou plusieurs des composants aromatiques du système d'aromatisation de la présente invention sans perte de saveur et tout en améliorant sa stabilité microbienne.
MA27972A 2003-11-26 2004-11-26 Systemes d'aromatisation au fromage prepares avec des bacteriocines MA29503B1 (fr)

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
MA29503B1 true MA29503B1 (fr) 2008-06-02

Family

ID=34465703

Family Applications (1)

Application Number Title Priority Date Filing Date
MA27972A MA29503B1 (fr) 2003-11-26 2004-11-26 Systemes d'aromatisation au fromage prepares avec des bacteriocines

Country Status (19)

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

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WO2007136280A1 (fr) * 2006-05-23 2007-11-29 Fonterra Co-Operative Group Limited Produit laitier et procédé
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 (fr) * 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Composition laitiere comprenant des probiotiques et un agent antimicrobien
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US20110053832A1 (en) * 2009-09-03 2011-03-03 Kraft Foods Global Brands Llc Natural antimicrobial composition
WO2011124041A1 (fr) * 2010-04-09 2011-10-13 江南大学 Pâte surgelée pour aliments micro-ondables, son procédé de fabrication et son utilisation pour la préparation de beignets de type you tiao
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
AU2011347350C1 (en) * 2010-12-20 2017-11-09 Société des Produits Nestlé S.A. Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains
RU2593944C2 (ru) * 2010-12-20 2016-08-10 Нестек С.А. Модуляция вкуса и аромата посредством биотехнологии с применением бактериальных штаммов, обеспечивающих сливочный вкус и аромат
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
CA2880714C (fr) 2012-08-22 2020-06-23 Kraft Foods Group Brands Llc Fromage fondu renfermant des composants laitiers de culture et son procede de fabrication
US20150056328A1 (en) * 2012-10-16 2015-02-26 Jiangnan University Preparation and the use of frozen dough for microwavable fried fritters
CA2929966C (fr) * 2013-12-10 2022-02-22 Kraft Foods Group Brands Llc Fromage traite par des constituants naturels antibacteriens et antimycotiques et procede de fabrication
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 (fr) 2017-07-28 2019-01-30 optiferm GmbH Utilisation des lipases de basidiomycetes dans la fromagerie
JP2023529802A (ja) * 2020-05-13 2023-07-12 アイスランディック プロビションズ，インコーポレーテッド 発酵プラントベース食品を製造する方法
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
WO2025128338A1 (fr) * 2023-12-12 2025-06-19 Land O'lakes, Inc. Produits fromagers aromatisés, produits alimentaires contenant de tels produits au goût de fromage et leurs systèmes et procédés de fabrication

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Also Published As

Publication number Publication date
JP2005151996A (ja) 2005-06-16
CA2488187C (fr) 2013-04-09
EG23633A (en) 2007-02-13
RU2374857C2 (ru) 2009-12-10
ZA200408904B (en) 2005-07-08
RU2004134450A (ru) 2006-05-10
KR20050050593A (ko) 2005-05-31
CR7580A (es) 2008-11-07
EP1535519A1 (fr) 2005-06-01
SG112051A1 (en) 2005-06-29
US20050112238A1 (en) 2005-05-26
AU2004231175B2 (en) 2010-06-24
AU2004231175A1 (en) 2005-06-09
AR046669A1 (es) 2005-12-14
CN1620877A (zh) 2005-06-01
NO20044871L (no) 2005-05-27
CA2488187A1 (fr) 2005-05-26
NZ536585A (en) 2006-07-28
US7556833B2 (en) 2009-07-07
CN100477924C (zh) 2009-04-15
BRPI0405171A (pt) 2005-08-23
JP4563152B2 (ja) 2010-10-13
MXPA04011753A (es) 2005-07-26
TW200529760A (en) 2005-09-16

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