NO20044871L - Ostesmakssystemer fremstilt med bakteriosiner - Google Patents

Ostesmakssystemer fremstilt med bakteriosiner

Info

Publication number
NO20044871L
NO20044871L NO20044871A NO20044871A NO20044871L NO 20044871 L NO20044871 L NO 20044871L NO 20044871 A NO20044871 A NO 20044871A NO 20044871 A NO20044871 A NO 20044871A NO 20044871 L NO20044871 L NO 20044871L
Authority
NO
Norway
Prior art keywords
flavor
stabilized
bacteriocins
flavoring
cheese flavoring
Prior art date
Application number
NO20044871A
Other languages
English (en)
Norwegian (no)
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 NO20044871L publication Critical patent/NO20044871L/no

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)
NO20044871A 2003-11-26 2004-11-09 Ostesmakssystemer fremstilt med bakteriosiner NO20044871L (no)

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
NO20044871L true NO20044871L (no) 2005-05-27

Family

ID=34465703

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20044871A NO20044871L (no) 2003-11-26 2004-11-09 Ostesmakssystemer fremstilt med bakteriosiner

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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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 (fr) * 2006-05-23 2007-11-29 Fonterra Co-Operative Group Limited Produit laitier et procédé
US20080152757A1 (en) * 2006-12-22 2008-06-26 Zuoxing Zheng Method of Making Fresh Cheese with Enhanced Microbiological Safety
US20080152759A1 (en) * 2006-12-22 2008-06-26 Yeong-Ching Albert Hong Fresh Dairy Products with Improved Microbial Stability
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
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 (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
RU2603096C2 (ru) * 2010-12-20 2016-11-20 Нестек С.А. Модуляция вкуса и аромата путем ферментации молочного источника для получения множества вкусов и ароматов с помощью коктейля из бактериальных штаммов
HRP20170116T1 (hr) * 2010-12-20 2017-03-24 Nestec S.A. Modificiranje arome bioobradom uz upotrebu bakterijskih sojeva koji daju miris vrhnja
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
BR112015003239B1 (pt) * 2012-08-22 2020-10-27 Kraft Foods Group Brands Llc queijo processado incluindo antimicrobianos naturais e método para produção de um queijo processado tendo antimicrobianos naturais
US20150056328A1 (en) * 2012-10-16 2015-02-26 Jiangnan University Preparation and the use of frozen dough for microwavable fried fritters
US20150157036A1 (en) * 2013-12-10 2015-06-11 Kraft Foods Group Brands Llc Processed Cheese With Natural Antibacterial And Antimycotic Components And Method Of Manufacturing
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
WO2025128337A1 (fr) * 2023-12-12 2025-06-19 Land O'lakes, Inc. Produits alimentaires, systèmes et procédés de préparation associés

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ATE43476T1 (de) * 1984-12-24 1989-06-15 Nestle Sa Verfahren zur herstellung eines molkereiproduktes.
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CA2281056A1 (fr) * 1998-08-31 2000-02-29 Kraft Foods, Inc. Stabilisation des compositions de fromage a la creme en utilisant des cultures produisant de la nisine
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 (fr) * 2000-12-20 2002-06-26 Campina B.V. Procédé de préparation d'un produit de fromage
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Also Published As

Publication number Publication date
RU2004134450A (ru) 2006-05-10
SG112051A1 (en) 2005-06-29
AU2004231175B2 (en) 2010-06-24
CN1620877A (zh) 2005-06-01
CR7580A (es) 2008-11-07
RU2374857C2 (ru) 2009-12-10
BRPI0405171A (pt) 2005-08-23
JP2005151996A (ja) 2005-06-16
CN100477924C (zh) 2009-04-15
AU2004231175A1 (en) 2005-06-09
EG23633A (en) 2007-02-13
TW200529760A (en) 2005-09-16
KR20050050593A (ko) 2005-05-31
ZA200408904B (en) 2005-07-08
JP4563152B2 (ja) 2010-10-13
NZ536585A (en) 2006-07-28
EP1535519A1 (fr) 2005-06-01
US7556833B2 (en) 2009-07-07
US20050112238A1 (en) 2005-05-26
CA2488187C (fr) 2013-04-09
CA2488187A1 (fr) 2005-05-26
MXPA04011753A (es) 2005-07-26
AR046669A1 (es) 2005-12-14
MA29503B1 (fr) 2008-06-02

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