NO20064108L - Friske osteprodukter som inneholder biogenererte smakskomponenter samt fremgangsmate for tilvirkning av samme - Google Patents

Friske osteprodukter som inneholder biogenererte smakskomponenter samt fremgangsmate for tilvirkning av samme

Info

Publication number
NO20064108L
NO20064108L NO20064108A NO20064108A NO20064108L NO 20064108 L NO20064108 L NO 20064108L NO 20064108 A NO20064108 A NO 20064108A NO 20064108 A NO20064108 A NO 20064108A NO 20064108 L NO20064108 L NO 20064108L
Authority
NO
Norway
Prior art keywords
processes
cheese
making
well
same
Prior art date
Application number
NO20064108A
Other languages
English (en)
Inventor
Benjamin E Dias
James William Moran
Chad Galer
Mary C Doyle
Leslie Kopko
Paul Gass
Hermann Eibel
Ludmilla Gimelfarb
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of NO20064108L publication Critical patent/NO20064108L/no

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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration

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)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

Oppfinnelsen tilveiebringer fremstilling av osteprodukter som er forbedret med et naturlig, biogenerert smakstilsetningssystem. Det naturlige smakstilset- ningssystem som her er beskrevet kan brukes sammen med forskjellige typer av ost og meieriprodukter. I en utførelse kan systemet brukes ved produksjon av smaksforsterket fersk ost eller fløteost. I en annen utførelse kan systemet brukes ved produksjon av osteprodukter med lavt fettinnhold, så som fløteost med lavt fettinnhold.
NO20064108A 2005-09-30 2006-09-13 Friske osteprodukter som inneholder biogenererte smakskomponenter samt fremgangsmate for tilvirkning av samme NO20064108L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/241,645 US7674489B2 (en) 2005-09-30 2005-09-30 Fresh cheese products containing biogenerated flavor components and methods for producing

Publications (1)

Publication Number Publication Date
NO20064108L true NO20064108L (no) 2007-04-02

Family

ID=37682875

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20064108A NO20064108L (no) 2005-09-30 2006-09-13 Friske osteprodukter som inneholder biogenererte smakskomponenter samt fremgangsmate for tilvirkning av samme

Country Status (15)

Country Link
US (1) US7674489B2 (no)
EP (1) EP1769687B1 (no)
JP (1) JP4976096B2 (no)
CN (1) CN1939152A (no)
AR (1) AR056117A1 (no)
AU (1) AU2006213948B2 (no)
BR (1) BRPI0603980B1 (no)
CA (1) CA2558780C (no)
DK (1) DK1769687T3 (no)
ES (1) ES2552061T3 (no)
MX (1) MXPA06011253A (no)
NO (1) NO20064108L (no)
NZ (1) NZ550118A (no)
RU (1) RU2006134684A (no)
ZA (1) ZA200607711B (no)

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US7897185B1 (en) * 2005-06-17 2011-03-01 Franklin Foods, Inc. Cream cheese products and methods of making the same
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
AU2010202638B2 (en) * 2009-06-30 2015-08-20 Intercontinental Great Brands Llc Cream cheese and method of manufacture
US8714079B2 (en) 2009-08-18 2014-05-06 Rohde Brothers, Inc. Energy-efficient apparatus for making cheese
CN101861895B (zh) * 2010-04-06 2012-05-30 扬州大学 一种发酵豆乳制品的制备方法
EP2655596B1 (en) * 2010-12-20 2017-05-17 Nestec S.A. Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
CN102845533A (zh) * 2011-06-27 2013-01-02 内蒙古蒙牛乳业（集团）股份有限公司 12到36个月幼儿营养干酪的生产方法
CN102273609B (zh) * 2011-08-26 2012-11-14 广东汇香源生物科技股份有限公司 一种复合菌种发酵奶味香精的制备方法
CA2808934C (en) * 2012-04-10 2019-01-15 Kraft Foods R&D, Inc. Process for producing cream cheese
US9480280B2 (en) * 2012-06-12 2016-11-01 Givaudan S.A. Taste modifiers
JP6226415B2 (ja) * 2013-06-06 2017-11-08 雪印メグミルク株式会社 風味を強化した白カビチーズおよびその製造方法
JP6463596B2 (ja) * 2013-09-10 2019-02-06 雪印メグミルク株式会社 ナチュラルチーズ
FR3031008B1 (fr) * 2014-12-30 2016-12-16 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
DE102015016765B3 (de) * 2015-12-23 2016-12-01 Gea Tds Gmbh Verfahren und Anlage zur Behandlung eines in ein Trägermedium zu impfenden Kulturmediums
GB2554905B (en) 2016-10-13 2019-01-09 Kraft Foods R & D Inc Method for the manufacture of a cream cheese
JP2019047831A (ja) * 2019-01-04 2019-03-28 雪印メグミルク株式会社 ナチュラルチーズ
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
CN113174347B (zh) * 2021-05-24 2022-08-23 江南大学 一株高产2-壬酮的乳酸乳球菌乳酸亚种及其应用
US20230040159A1 (en) * 2021-08-04 2023-02-09 Digital Health Solutions Inc Nutritional Additive for a Coffee Drink
CN116555114B (zh) * 2023-05-17 2024-06-18 内蒙古农业大学 一种发酵剂及其应用、一种奶豆腐及其制备方法

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Also Published As

Publication number Publication date
BRPI0603980A (pt) 2007-08-21
EP1769687B1 (en) 2015-10-07
JP4976096B2 (ja) 2012-07-18
AU2006213948B2 (en) 2012-04-12
US7674489B2 (en) 2010-03-09
EP1769687A1 (en) 2007-04-04
CA2558780C (en) 2015-07-14
ZA200607711B (en) 2007-05-30
JP2007097591A (ja) 2007-04-19
RU2006134684A (ru) 2008-04-10
DK1769687T3 (en) 2015-11-02
BRPI0603980B1 (pt) 2015-06-23
US20070077332A1 (en) 2007-04-05
CA2558780A1 (en) 2007-03-30
CN1939152A (zh) 2007-04-04
NZ550118A (en) 2008-06-30
MXPA06011253A (es) 2007-03-30
AR056117A1 (es) 2007-09-19
ES2552061T3 (es) 2015-11-25
AU2006213948A1 (en) 2007-04-19

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