EA201501120A3 - Способ производства сыра типа швейцарского - Google Patents

Способ производства сыра типа швейцарского

Info

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
Application number
EA201501120A
Other languages
English (en)
Other versions
EA201501120A2 (ru
EA035622B1 (ru
Inventor
Виллем Корнелис Мейер
Лурдес Марьела Серрано Давалос
Лекс Смалбринк
Original Assignee
СиЭсКей ФУД ЭНРИЧМЕНТ Б.В.
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
Priority claimed from EP15156385.5A external-priority patent/EP3053446B1/en
Application filed by СиЭсКей ФУД ЭНРИЧМЕНТ Б.В. filed Critical СиЭсКей ФУД ЭНРИЧМЕНТ Б.В.
Publication of EA201501120A2 publication Critical patent/EA201501120A2/ru
Publication of EA201501120A3 publication Critical patent/EA201501120A3/ru
Publication of EA035622B1 publication Critical patent/EA035622B1/ru

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
    • A23C19/0321—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.
EA201501120A 2014-12-19 2015-12-14 Способ производства сыра типа швейцарского EA035622B1 (ru)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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

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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