DE1793830A1 - Verfahren zum aromatisieren eines nahrungsmittels - Google Patents

Verfahren zum aromatisieren eines nahrungsmittels

Info

Publication number
DE1793830A1
DE1793830A1 DE19651793830 DE1793830A DE1793830A1 DE 1793830 A1 DE1793830 A1 DE 1793830A1 DE 19651793830 DE19651793830 DE 19651793830 DE 1793830 A DE1793830 A DE 1793830A DE 1793830 A1 DE1793830 A1 DE 1793830A1
Authority
DE
Germany
Prior art keywords
medium
cheese
fat
cells
food
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
DE19651793830
Other languages
German (de)
English (en)
Inventor
Bandoo Zerxes Lashkari
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of DE1793830A1 publication Critical patent/DE1793830A1/de
Pending legal-status Critical Current

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, e.g. protozoa; 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
    • C12N1/14—Fungi; Culture media therefor
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • 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
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • 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, e.g. protozoa; 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
DE19651793830 1964-11-25 1965-11-24 Verfahren zum aromatisieren eines nahrungsmittels Pending DE1793830A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB47987/64A GB1057170A (en) 1964-11-25 1964-11-25 Process for the preparation of cheese flavour compositions

Publications (1)

Publication Number Publication Date
DE1793830A1 true DE1793830A1 (de) 1976-07-29

Family

ID=10446970

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19651793830 Pending DE1793830A1 (de) 1964-11-25 1965-11-24 Verfahren zum aromatisieren eines nahrungsmittels

Country Status (5)

Country Link
BE (1) BE672870A (fr)
DE (1) DE1793830A1 (fr)
FR (1) FR1456214A (fr)
GB (1) GB1057170A (fr)
NL (1) NL6515288A (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3780182A (en) * 1971-01-18 1973-12-18 Kraftco Corp Method for imparting cheese-like flavor to proteinaceous materials
DE3444282A1 (de) * 1984-12-05 1986-06-05 Hoechst Ag, 6230 Frankfurt Kaesearoma
NZ529554A (en) * 2003-11-14 2006-08-31 Fonterra Cooperative Group Ltd Dairy product and process

Also Published As

Publication number Publication date
FR1456214A (fr) 1966-10-21
DE1517133A1 (de) 1970-01-29
GB1057170A (en) 1967-02-01
DE1517133B2 (de) 1976-04-15
BE672870A (fr) 1966-05-25
NL6515288A (fr) 1966-05-26

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