DK2938199T4 - Fremgangsmåde til fremstilling af en koncentreret fermenteret mejeribase - Google Patents
Fremgangsmåde til fremstilling af en koncentreret fermenteret mejeribase Download PDFInfo
- Publication number
- DK2938199T4 DK2938199T4 DK13818522.8T DK13818522T DK2938199T4 DK 2938199 T4 DK2938199 T4 DK 2938199T4 DK 13818522 T DK13818522 T DK 13818522T DK 2938199 T4 DK2938199 T4 DK 2938199T4
- Authority
- DK
- Denmark
- Prior art keywords
- production
- fermented dairy
- dairy base
- concentrated fermented
- concentrated
- Prior art date
Links
- 235000013365 dairy product Nutrition 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/12—Concentration by evaporation
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Virology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201261746680P | 2012-12-28 | 2012-12-28 | |
NL2010069A NL2010069C2 (en) | 2012-12-28 | 2012-12-28 | Method for preparing a concentrated fermented dairy base. |
US201361757313P | 2013-01-28 | 2013-01-28 | |
PCT/NL2013/050954 WO2014104887A1 (en) | 2012-12-28 | 2013-12-24 | Method for preparing a concentrated fermented dairy base |
Publications (2)
Publication Number | Publication Date |
---|---|
DK2938199T3 DK2938199T3 (da) | 2019-08-26 |
DK2938199T4 true DK2938199T4 (da) | 2022-11-28 |
Family
ID=47790461
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK13818522.8T DK2938199T4 (da) | 2012-12-28 | 2013-12-24 | Fremgangsmåde til fremstilling af en koncentreret fermenteret mejeribase |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP2938199B2 (da) |
DK (1) | DK2938199T4 (da) |
EA (1) | EA030525B1 (da) |
NL (1) | NL2010069C2 (da) |
WO (1) | WO2014104887A1 (da) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
HUP1500011A2 (en) * | 2015-01-15 | 2016-07-28 | Attila Rakosi | Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5094873A (en) | 1990-08-14 | 1992-03-10 | Kraft General Foods, Inc. | Process of making a non-fat natural cheese |
CH683223A5 (fr) * | 1991-10-25 | 1994-02-15 | Nestle Sa | Procédé de préparation d'un lait acidifié. |
US5656268A (en) * | 1995-04-21 | 1997-08-12 | Sorodsky; Michael | Biological product |
US6689402B1 (en) | 1999-03-31 | 2004-02-10 | Kraft Foods, Inc. | Methods for manufacture of fat-free cream cheese |
ITMI20020399A1 (it) * | 2002-02-28 | 2003-08-28 | Ct Sperimentale Del Latte S P | Composizioni dietetiche e/o farmaceutiche per uso umano e/o animale abase di preparati microbici probiotici |
AR046214A1 (es) | 2004-10-28 | 2005-11-30 | Chr Hansen Argentina S A I C | Procedimiento para la elaboracion de quesos de pasta dura con textura granulosa con cultivos de siembra directa; los cultivos empleados y el queso de pasta dura con textura granulosa asi obtenido |
FR2895877B1 (fr) * | 2006-01-06 | 2012-06-22 | Gervais Danone Sa | Poudre de lait fermente ou yaourt a haute densite en ferments lactiques |
DK2649175T3 (da) | 2010-12-10 | 2018-02-26 | Dsm Ip Assets Bv | Starterkultursammensætninger |
-
2012
- 2012-12-28 NL NL2010069A patent/NL2010069C2/en active
-
2013
- 2013-12-24 EA EA201591232A patent/EA030525B1/ru not_active IP Right Cessation
- 2013-12-24 EP EP13818522.8A patent/EP2938199B2/en active Active
- 2013-12-24 DK DK13818522.8T patent/DK2938199T4/da active
- 2013-12-24 WO PCT/NL2013/050954 patent/WO2014104887A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
EA201591232A1 (ru) | 2015-11-30 |
EP2938199A1 (en) | 2015-11-04 |
EP2938199B2 (en) | 2022-11-02 |
NL2010069C2 (en) | 2014-07-03 |
EA030525B1 (ru) | 2018-08-31 |
WO2014104887A1 (en) | 2014-07-03 |
EP2938199B1 (en) | 2019-07-03 |
DK2938199T3 (da) | 2019-08-26 |
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