DK2793595T3 - Fremgangsmåde til fremstilling af ost med lavt saltindhold under anvendelse af gad-negativ kultur samt fremstillet ost med lavt saltindhold - Google Patents
Fremgangsmåde til fremstilling af ost med lavt saltindhold under anvendelse af gad-negativ kultur samt fremstillet ost med lavt saltindholdInfo
- Publication number
- DK2793595T3 DK2793595T3 DK12808404.3T DK12808404T DK2793595T3 DK 2793595 T3 DK2793595 T3 DK 2793595T3 DK 12808404 T DK12808404 T DK 12808404T DK 2793595 T3 DK2793595 T3 DK 2793595T3
- Authority
- DK
- Denmark
- Prior art keywords
- salt content
- low salt
- procedure
- making
- manufactured
- Prior art date
Links
- 150000003839 salts Chemical class 0.000 title 1
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
- A23C19/0323—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
- 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
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
-
- 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
- A23C19/064—Salting
-
- 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
- A23C19/068—Particular types of cheese
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- 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
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- C12N1/205—Bacterial isolates
-
- 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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/88—Lyases (4.)
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA201101005 | 2011-12-23 | ||
PCT/EP2012/076744 WO2013093049A2 (en) | 2011-12-23 | 2012-12-21 | Method for making cheese |
Publications (1)
Publication Number | Publication Date |
---|---|
DK2793595T3 true DK2793595T3 (da) | 2019-07-22 |
Family
ID=47458988
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK12808404.3T DK2793595T3 (da) | 2011-12-23 | 2012-12-21 | Fremgangsmåde til fremstilling af ost med lavt saltindhold under anvendelse af gad-negativ kultur samt fremstillet ost med lavt saltindhold |
Country Status (5)
Country | Link |
---|---|
US (1) | US20140348978A1 (da) |
EP (1) | EP2793595B2 (da) |
AU (2) | AU2012356776B2 (da) |
DK (1) | DK2793595T3 (da) |
WO (1) | WO2013093049A2 (da) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITMI20132121A1 (it) * | 2013-12-18 | 2015-06-19 | Ct Latte Lodi S R L | Processo per la preparazione di un derivato caseario |
CA2976362C (en) * | 2015-02-10 | 2023-08-29 | Chr. Hansen A/S | Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant |
EP3316695A1 (en) * | 2015-07-03 | 2018-05-09 | Chr. Hansen A/S | Bypassing curd-wash in continental cheese making |
CN104957264A (zh) * | 2015-07-24 | 2015-10-07 | 黑龙江省乳品工业技术开发中心 | 一种富含γ-氨基丁酸干酪的制备方法及应用 |
CN106900874A (zh) * | 2017-02-10 | 2017-06-30 | 广西壮族自治区水牛研究所 | 一种干酪及其制备方法 |
WO2020008250A1 (en) * | 2018-07-05 | 2020-01-09 | Synbio Tech Inc. | Starter culture containing mixture of lactic acid bacteria strains, and fermented product prepared using such starter culture and use of this fermented product |
CN114502719A (zh) * | 2019-08-23 | 2022-05-13 | 科·汉森有限公司 | 具有独特的eps基因簇的质构化乳酸乳球菌 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2301923C (en) * | 1997-08-25 | 2004-12-21 | Chr. Hansen A/S | Dairy starter culture delivery system and use hereof |
EP1141233B2 (en) * | 1998-08-26 | 2016-05-25 | Chr. Hansen A/S | Liquid starter cultures having improved storage stability and use thereof |
ES2354775T5 (es) | 2000-11-06 | 2021-12-23 | Chr Hansen As | Método de producción de quimosina no bovina y uso de la misma |
NL1018047C2 (nl) | 2001-03-28 | 2002-10-01 | Campina Melkunie Bv | Werkwijze voor het bereiden van kaas alsmede aldus gevormde kaas. |
EP1441027A1 (en) | 2003-01-22 | 2004-07-28 | Chr. Hansen A/S | Storage stable frozen lactic acid bacteria |
EP2759208B1 (en) | 2008-09-22 | 2021-10-27 | DSM IP Assets B.V. | Method for producing cheese using a nisin-producing direct vat set culture |
NL2003442C2 (en) | 2009-09-04 | 2011-03-10 | Csk Food Enrichment Bv | Cheese with a reduced salt content. |
US20130052303A1 (en) * | 2009-09-08 | 2013-02-28 | Purac Biochem B.V. | Method for Improving Flavor Production in a Fermented Food Product |
FI122531B (fi) * | 2009-09-30 | 2012-03-15 | Valio Oy | Juusto ja menetelmä sen valmistamiseksi |
-
2012
- 2012-12-21 AU AU2012356776A patent/AU2012356776B2/en not_active Withdrawn - After Issue
- 2012-12-21 US US14/366,552 patent/US20140348978A1/en not_active Abandoned
- 2012-12-21 EP EP12808404.3A patent/EP2793595B2/en active Active
- 2012-12-21 DK DK12808404.3T patent/DK2793595T3/da active
- 2012-12-21 WO PCT/EP2012/076744 patent/WO2013093049A2/en active Application Filing
-
2017
- 2017-01-20 AU AU2017200424A patent/AU2017200424A1/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
EP2793595B1 (en) | 2019-04-10 |
AU2012356776A1 (en) | 2014-06-12 |
US20140348978A1 (en) | 2014-11-27 |
WO2013093049A2 (en) | 2013-06-27 |
EP2793595B2 (en) | 2024-05-29 |
AU2012356776B2 (en) | 2016-10-20 |
AU2017200424A1 (en) | 2017-02-16 |
EP2793595A2 (en) | 2014-10-29 |
WO2013093049A3 (en) | 2013-08-15 |
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