GB1057170A - Process for the preparation of cheese flavour compositions - Google Patents

Process for the preparation of cheese flavour compositions

Info

Publication number
GB1057170A
GB1057170A GB47987/64A GB4798764A GB1057170A GB 1057170 A GB1057170 A GB 1057170A GB 47987/64 A GB47987/64 A GB 47987/64A GB 4798764 A GB4798764 A GB 4798764A GB 1057170 A GB1057170 A GB 1057170A
Authority
GB
United Kingdom
Prior art keywords
cream
hours
inoculated
fat
medium
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.)
Expired
Application number
GB47987/64A
Other languages
English (en)
Inventor
Banoo 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 PLC
Original Assignee
Unilever PLC
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 PLC filed Critical Unilever PLC
Priority to GB47987/64A priority Critical patent/GB1057170A/en
Priority to DE19651517133 priority patent/DE1517133C3/de
Priority to NL6515288A priority patent/NL6515288A/xx
Priority to DE19651793830 priority patent/DE1793830A1/de
Priority to FR39665A priority patent/FR1456214A/fr
Priority to BE672870D priority patent/BE672870A/xx
Publication of GB1057170A publication Critical patent/GB1057170A/en
Expired 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)
GB47987/64A 1964-11-25 1964-11-25 Process for the preparation of cheese flavour compositions Expired GB1057170A (en)

Priority Applications (6)

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
DE19651517133 DE1517133C3 (de) 1964-11-25 1965-11-24 Verfahren zur Herstellung eines Käsearomatisierungsmlttels
NL6515288A NL6515288A (fr) 1964-11-25 1965-11-24
DE19651793830 DE1793830A1 (de) 1964-11-25 1965-11-24 Verfahren zum aromatisieren eines nahrungsmittels
FR39665A FR1456214A (fr) 1964-11-25 1965-11-24 Produits alimentaires
BE672870D BE672870A (fr) 1964-11-25 1965-11-25

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
GB1057170A true GB1057170A (en) 1967-02-01

Family

ID=10446970

Family Applications (1)

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

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)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2202266A1 (de) * 1971-01-18 1972-07-27 Kraftco Corp Verfahren zur Herstellung eines pulverfoermigen Geschmacksstoffes mit einem verbesserten kaeseartigen Geschmack
DE3444282A1 (de) * 1984-12-05 1986-06-05 Hoechst Ag, 6230 Frankfurt Kaesearoma
WO2005046344A3 (fr) * 2003-11-14 2005-06-23 Peter Dudley Elston Produit laitier et procede de production

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2202266A1 (de) * 1971-01-18 1972-07-27 Kraftco Corp Verfahren zur Herstellung eines pulverfoermigen Geschmacksstoffes mit einem verbesserten kaeseartigen Geschmack
DE3444282A1 (de) * 1984-12-05 1986-06-05 Hoechst Ag, 6230 Frankfurt Kaesearoma
WO2005046344A3 (fr) * 2003-11-14 2005-06-23 Peter Dudley Elston Produit laitier et procede de production
AU2004289153B2 (en) * 2003-11-14 2010-07-15 Fonterra Co-Operative Group Limited Dairy product and process

Also Published As

Publication number Publication date
FR1456214A (fr) 1966-10-21
DE1517133A1 (de) 1970-01-29
DE1517133B2 (de) 1976-04-15
BE672870A (fr) 1966-05-25
DE1793830A1 (de) 1976-07-29
NL6515288A (fr) 1966-05-26

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