ATE245362T1 - Verfahren zur herstellung eines fermentierten nahrungsmittels - Google Patents

Verfahren zur herstellung eines fermentierten nahrungsmittels

Info

Publication number
ATE245362T1
ATE245362T1 AT98917276T AT98917276T ATE245362T1 AT E245362 T1 ATE245362 T1 AT E245362T1 AT 98917276 T AT98917276 T AT 98917276T AT 98917276 T AT98917276 T AT 98917276T AT E245362 T1 ATE245362 T1 AT E245362T1
Authority
AT
Austria
Prior art keywords
fermented food
producing
cluster
fermenting
micro
Prior art date
Application number
AT98917276T
Other languages
English (en)
Inventor
Marc Birget
Original Assignee
Biosaveurs
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 Biosaveurs filed Critical Biosaveurs
Application granted granted Critical
Publication of ATE245362T1 publication Critical patent/ATE245362T1/de

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; MAKING 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; MAKING 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Compounds Of Unknown Constitution (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
AT98917276T 1997-04-01 1998-03-31 Verfahren zur herstellung eines fermentierten nahrungsmittels ATE245362T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9703955A FR2761237B1 (fr) 1997-04-01 1997-04-01 Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
PCT/FR1998/000649 WO1998043488A1 (fr) 1997-04-01 1998-03-31 Procede de fabrication d'un produit alimentaire fermente

Publications (1)

Publication Number Publication Date
ATE245362T1 true ATE245362T1 (de) 2003-08-15

Family

ID=9505393

Family Applications (1)

Application Number Title Priority Date Filing Date
AT98917276T ATE245362T1 (de) 1997-04-01 1998-03-31 Verfahren zur herstellung eines fermentierten nahrungsmittels

Country Status (9)

Country Link
US (1) US6649199B2 (de)
EP (1) EP0971597B1 (de)
AT (1) ATE245362T1 (de)
CA (1) CA2284898A1 (de)
DE (1) DE69816602T2 (de)
DK (1) DK0971597T3 (de)
ES (1) ES2201481T3 (de)
FR (1) FR2761237B1 (de)
WO (1) WO1998043488A1 (de)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1223813B1 (de) * 1999-10-28 2013-04-10 DSM IP Assets B.V. Verfahren zur herstellung von käse mittels attenuierter kluyveromyces lactis zellen
GB9930546D0 (en) * 1999-12-23 2000-02-16 Rhodia Texel Limited Cheese ripening process
US20040028666A1 (en) * 2000-06-30 2004-02-12 Gerrit Smit Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms
FR2839855B1 (fr) * 2002-05-27 2005-09-30 Biosaveurs Procede de preparation d'une flore d'affinage comportant une etape de fragilisation cellulaire
FR2870678A1 (fr) * 2004-05-28 2005-12-02 Biosaveurs Sa Procede d'affinage d'un produit alimentaire utilisant un ceto-acide, l'akg notamment, comme agent accelerateur de l'affinage
WO2007026339A2 (en) * 2005-09-02 2007-03-08 The Procter & Gamble Company Method and device for indicating moisture content of skin
US7674489B2 (en) 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
US8263144B2 (en) * 2005-11-17 2012-09-11 Kraft Foods Global Brands Llc Cheese flavor composition and process for making same
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
DK2061334T3 (da) * 2006-09-08 2013-07-15 Csk Food Enrichment Bv Anvendelse af gær og bakterier til fremstilling af ost med forbedrede smags- og/eller konsistenskvalitetskarakteristika
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3295991A (en) * 1963-02-18 1967-01-03 Evans Res & Dev Corp Enzymatic process of making cheese and cheese products
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
PL193146A1 (pl) * 1976-10-19 1978-04-24 Inst Przemyslu Mleczarskiego Preparat enzymatyczny do dojrzewania bialkowych produktow mleczarskich
US4147807A (en) * 1977-09-06 1979-04-03 Microlife Technics, Inc. Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria
GR73101B (de) * 1980-01-30 1984-02-02 Cpc International Inc
DE3106250C2 (de) * 1981-02-20 1983-10-13 Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung
SE453958B (sv) * 1984-04-19 1988-03-21 Arla Ekonomisk Foerening Forfarande for framstellning av ost med minskad mognadstid genom enzymtillsats
DE3812502C2 (de) * 1988-04-15 1995-10-12 Gusto Basisprodukte Fuer Nahru Verfahren zum Aufbereiten von Lebensmittelmassen durch Reifung

Also Published As

Publication number Publication date
US20030138523A1 (en) 2003-07-24
FR2761237A1 (fr) 1998-10-02
US6649199B2 (en) 2003-11-18
DE69816602T2 (de) 2004-06-03
DK0971597T3 (da) 2003-11-10
ES2201481T3 (es) 2004-03-16
FR2761237B1 (fr) 1999-07-23
CA2284898A1 (fr) 1998-10-08
EP0971597A1 (de) 2000-01-19
WO1998043488A1 (fr) 1998-10-08
DE69816602D1 (de) 2003-08-28
EP0971597B1 (de) 2003-07-23

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