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AR019658A1 - Un proceso para la preparacion de un parmesano o sabor de queso, el sabor de queso obtenido con dicho proceso, un proceso para preparar un productoculinario con dicho sabor de queso y el producto culinario asi preparado - Google Patents

Un proceso para la preparacion de un parmesano o sabor de queso, el sabor de queso obtenido con dicho proceso, un proceso para preparar un productoculinario con dicho sabor de queso y el producto culinario asi preparado

Info

Publication number
AR019658A1
AR019658A1 ARP990102807A ARP990102807A AR019658A1 AR 019658 A1 AR019658 A1 AR 019658A1 AR P990102807 A ARP990102807 A AR P990102807A AR P990102807 A ARP990102807 A AR P990102807A AR 019658 A1 AR019658 A1 AR 019658A1
Authority
AR
Argentina
Prior art keywords
cheese flavor
culinary product
cheese
parmesan
prepared
Prior art date
Application number
ARP990102807A
Other languages
English (en)
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of AR019658A1 publication Critical patent/AR019658A1/es

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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)

Abstract

Se describe un proceso para la preparacion de un parmesano o sabor de queso que comprende la maduracion de requesones con una proteasa, lipasa yLactobacillus helveticus y/o Lactococcus lactis. Se describen además el sabor de queso obtenido con dichoprocedimiento, un proceso para preparar un productoculinario con dicho sabor de queso y los productos culinarios así preparados.
ARP990102807A 1998-06-11 1999-06-11 Un proceso para la preparacion de un parmesano o sabor de queso, el sabor de queso obtenido con dicho proceso, un proceso para preparar un productoculinario con dicho sabor de queso y el producto culinario asi preparado AR019658A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US09/096,069 US6054151A (en) 1998-06-11 1998-06-11 Cheese flavor

Publications (1)

Publication Number Publication Date
AR019658A1 true AR019658A1 (es) 2002-03-13

Family

ID=22255102

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP990102807A AR019658A1 (es) 1998-06-11 1999-06-11 Un proceso para la preparacion de un parmesano o sabor de queso, el sabor de queso obtenido con dicho proceso, un proceso para preparar un productoculinario con dicho sabor de queso y el producto culinario asi preparado

Country Status (11)

Country Link
US (1) US6054151A (es)
EP (2) EP1085817B1 (es)
AR (1) AR019658A1 (es)
AT (1) ATE236533T1 (es)
AU (1) AU755761B2 (es)
CA (1) CA2332358A1 (es)
CO (1) CO5050306A1 (es)
DE (1) DE69906730T2 (es)
ES (1) ES2194470T3 (es)
MY (1) MY115488A (es)
WO (1) WO1999063834A1 (es)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
US6406724B1 (en) 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
NZ515881A (en) * 2001-12-03 2004-09-24 New Zealand Dairy Board Cheese flavour ingredient and method of its production
WO2003082019A2 (en) * 2002-04-03 2003-10-09 Chr. Hansen A/S Peptides with anti-hypertensive properties
US6562383B1 (en) * 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing
US7718171B2 (en) * 2003-04-07 2010-05-18 Chr. Hansen A/S Reducing heart rate in mammals using milk derived fermentation products produced using Lactobacillus helveticus
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
NZ534008A (en) * 2004-07-09 2006-04-28 Fonterra Co Operative Group Dairy product and process
US7091001B2 (en) * 2004-07-30 2006-08-15 Council Of Scientific & Industrial Research Process for the preparation of high arginine peptides
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
CN102144673A (zh) * 2011-03-03 2011-08-10 天津科技大学 一种酶法制备干酪风味浆料的方法
CN102742816A (zh) * 2011-04-21 2012-10-24 上海爱普植物科技有限公司 一种用乳清粉制备天然奶酪香精的方法
EP3434107A1 (de) 2017-07-28 2019-01-30 optiferm GmbH Lipasen aus basidiomyceten für den einsatz in der käserei

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59113869A (ja) * 1982-12-21 1984-06-30 Snow Brand Milk Prod Co Ltd 風味の強いチ−ズフレ−バ−の生成方法
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US4707364A (en) * 1984-01-27 1987-11-17 Miles Laboratories, Inc. Composition for accelerating cheese aging
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
US5773054A (en) * 1995-12-05 1998-06-30 Kraft Foods, Inc. Manufacture of particulate natural cheese without block formation

Also Published As

Publication number Publication date
EP1219176A2 (en) 2002-07-03
WO1999063834B1 (en) 2000-03-02
AU4509199A (en) 1999-12-30
MY115488A (en) 2003-06-30
ATE236533T1 (de) 2003-04-15
CA2332358A1 (en) 1999-12-16
DE69906730T2 (de) 2004-02-05
AU755761B2 (en) 2002-12-19
DE69906730D1 (de) 2003-05-15
US6054151A (en) 2000-04-25
WO1999063834A1 (en) 1999-12-16
ES2194470T3 (es) 2003-11-16
HK1035469A1 (en) 2001-11-30
EP1219176A3 (en) 2003-11-19
CO5050306A1 (es) 2001-06-27
EP1085817B1 (en) 2003-04-09
EP1085817A1 (en) 2001-03-28

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