EA201501120A3 - Способ производства сыра типа швейцарского - Google Patents
Способ производства сыра типа швейцарскогоInfo
- Publication number
- EA201501120A3 EA201501120A3 EA201501120A EA201501120A EA201501120A3 EA 201501120 A3 EA201501120 A3 EA 201501120A3 EA 201501120 A EA201501120 A EA 201501120A EA 201501120 A EA201501120 A EA 201501120A EA 201501120 A3 EA201501120 A3 EA 201501120A3
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- cheese
- cheysar
- manufacturing
- strain
- curd
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 241000186660 Lactobacillus Species 0.000 abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- 240000002129 Malva sylvestris Species 0.000 abstract 1
- 235000006770 Malva sylvestris Nutrition 0.000 abstract 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
- A23C19/0321—Propionic acid bacteria
-
- 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
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- 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
- A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
-
- 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
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/11—Addition of preservatives of antibiotics or bacteriocins
-
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23V2400/139—Diacetylactis
-
- 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
- A23V2400/157—Lactis
-
- 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
-
- 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
- A23V2400/61—Propionibacterium
-
- 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
- A23V2400/61—Propionibacterium
- A23V2400/617—Freudenreichii
-
- 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
- A23V2400/61—Propionibacterium
- A23V2400/623—Shermanii
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)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
Настоящее изобретение относится к усовершенствованному способу производства творога и производства сыра из указанного творога, в частности сыра типа швейцарского, в котором в исходный продукт вносят заквасочную культуру, включающую штамм встречающихся в молочных продуктах Propionibacteria, штамм лактобактерий и источник лактицина. Настоящее изобретение, кроме того, относится к творогу и сырам, получаемым этим способом, а также к заквасочной культуре для производства сыра, включающей штамм встречающихся в молочных продуктах Propionibacteria, штамм лактобактерий и источник лактицина.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL2014027 | 2014-12-19 | ||
EP15156385.5A EP3053446B1 (en) | 2014-12-19 | 2015-02-24 | Method for producing Swiss-type cheese |
Publications (3)
Publication Number | Publication Date |
---|---|
EA201501120A2 EA201501120A2 (ru) | 2016-06-30 |
EA201501120A3 true EA201501120A3 (ru) | 2016-09-30 |
EA035622B1 EA035622B1 (ru) | 2020-07-16 |
Family
ID=56127956
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EA201501120A EA035622B1 (ru) | 2014-12-19 | 2015-12-14 | Способ производства сыра типа швейцарского |
Country Status (2)
Country | Link |
---|---|
US (1) | US10595542B2 (ru) |
EA (1) | EA035622B1 (ru) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3764802A1 (en) * | 2018-03-13 | 2021-01-20 | FrieslandCampina Nederland B.V. | Improved cheese ripening |
PL3869977T3 (pl) * | 2018-10-25 | 2022-08-22 | Unilever Ip Holdings B.V. | Sposób wytwarzania przyprawy |
JP7489178B2 (ja) | 2019-10-09 | 2024-05-23 | 雪印メグミルク株式会社 | ナチュラルチーズ及びその製造方法 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4242362A (en) | 1978-07-27 | 1980-12-30 | Grigsby Charles O | Process for manufacturing cheese |
US5006348A (en) | 1990-05-04 | 1991-04-09 | Kraft General Foods, Inc. | Method for manufacture of swiss cheese |
IES70514B2 (en) | 1995-04-12 | 1996-12-11 | Teagasc Agric Food Dev Authori | Bacteriocins |
US6143334A (en) | 1997-10-03 | 2000-11-07 | Sargento Foods Inc. | Pasta filata method for manufacturing Swiss-type cheeses |
EP1090035B1 (en) * | 1998-06-22 | 2008-02-13 | Teagasc, The Agriculture And Food Development Authority | A spray-dried bacteriocin powder with anti-microbial activity |
AU4529699A (en) | 1998-06-22 | 2000-01-10 | Teagasc, The Agriculture And Food Development Authority | An antimicrobial effective against gram-positive pathogens |
US20010033879A1 (en) * | 1999-09-01 | 2001-10-25 | Charles C. Hunt | Cheese culture medium and method for making no fat and low fat cheese products |
EP1273237A1 (en) | 2001-07-02 | 2003-01-08 | CSK Food Enrichment B.V. | Nisin-producing starter cultures for fermented food products |
ES2275890T3 (es) * | 2001-07-13 | 2007-06-16 | Danisco A/S | Composicion que presenta actividad bacteriostatica y bactericida contra esporas bacterianas y celulas vegetativas y procedimiento para el tratamiento de alimentos con la misma. |
EP1700527A1 (en) | 2005-03-10 | 2006-09-13 | Kraft Foods R&D, Inc. | Swiss-type cheese flavour compositions and food products made with same and their processes of manufacture |
JP5457349B2 (ja) * | 2008-06-30 | 2014-04-02 | 株式会社明治 | 発酵乳の製造方法,及び発酵乳 |
DK2543255T4 (da) * | 2011-07-04 | 2023-03-20 | Dsm Ip Assets Bv | Antilisteriel blandet kultur og fremgangsmåde til fremstilling af ost |
EA032303B1 (ru) * | 2013-07-03 | 2019-05-31 | СиЭсКей ФУД ЭНРИЧМЕНТ Б.В. | Способ получения сыра, обладающего одним или более вкусоароматическими свойствами овечьего или козьего сыра |
-
2015
- 2015-12-14 EA EA201501120A patent/EA035622B1/ru not_active IP Right Cessation
- 2015-12-18 US US14/974,633 patent/US10595542B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
EA201501120A2 (ru) | 2016-06-30 |
US20160174587A1 (en) | 2016-06-23 |
US10595542B2 (en) | 2020-03-24 |
EA035622B1 (ru) | 2020-07-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM4A | Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s) |
Designated state(s): AM AZ BY KZ KG TJ TM |