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BRPI0600375A - material base de laticìnio estabilizado, método para preparar o mesmo, e, método para inibir o crescimento de microorganismos patogênicos em produto alimentìcio - Google Patents

material base de laticìnio estabilizado, método para preparar o mesmo, e, método para inibir o crescimento de microorganismos patogênicos em produto alimentìcio

Info

Publication number
BRPI0600375A
BRPI0600375A BRPI0600375-3A BRPI0600375A BRPI0600375A BR PI0600375 A BRPI0600375 A BR PI0600375A BR PI0600375 A BRPI0600375 A BR PI0600375A BR PI0600375 A BRPI0600375 A BR PI0600375A
Authority
BR
Brazil
Prior art keywords
base material
dairy base
inhibiting
growth
preparing
Prior art date
Application number
BRPI0600375-3A
Other languages
English (en)
Inventor
Gary W Trecker
Susan P Monckton
Amna M Abboud
Zuoxing Zheng
Michael G Roman
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 BRPI0600375A publication Critical patent/BRPI0600375A/pt

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
    • 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
    • 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
    • A23V2400/231—Lactis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

"MATERIAL BASE DE LATICìNIO ESTABILIZADO, MéTODO PARA PREPARAR O MESMO, E, MéTODO PARA INIBIR O CRESCIMENTO DE MICROORGANISMOS PATOGêNICOS EM UM PRODUTO ALIMENTìCIO". A presente invenção é direcionada a um material base de laticínio estabilizado, para uso como uma substituição ou substituto de creme pesado, bem como a métodos para produzir o material base de laticínio estabilizado. O material base de laticínio estabilizado contém um material de coalho contendo nisina, preparado por fermentação de leite e/ou creme com uma cultura produtora de nisina.
BRPI0600375-3A 2005-02-15 2006-02-13 material base de laticìnio estabilizado, método para preparar o mesmo, e, método para inibir o crescimento de microorganismos patogênicos em produto alimentìcio BRPI0600375A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/057,993 US20060182846A1 (en) 2005-02-15 2005-02-15 Stabilized dairy base material for use as heavy cream replacement

Publications (1)

Publication Number Publication Date
BRPI0600375A true BRPI0600375A (pt) 2006-10-03

Family

ID=36096113

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0600375-3A BRPI0600375A (pt) 2005-02-15 2006-02-13 material base de laticìnio estabilizado, método para preparar o mesmo, e, método para inibir o crescimento de microorganismos patogênicos em produto alimentìcio

Country Status (7)

Country Link
US (1) US20060182846A1 (pt)
EP (1) EP1690456A1 (pt)
AR (1) AR052291A1 (pt)
BR (1) BRPI0600375A (pt)
CA (1) CA2535275A1 (pt)
NO (1) NO20060715L (pt)
RU (1) RU2006104631A (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060257539A1 (en) * 2005-05-16 2006-11-16 Krafts Foods Holdings, Inc. Synergistic antimicrobial system
US20080152757A1 (en) * 2006-12-22 2008-06-26 Zuoxing Zheng Method of Making Fresh Cheese with Enhanced Microbiological Safety
CA2658440C (en) * 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Dairy composition with probiotics and anti-microbial system
US20110053832A1 (en) * 2009-09-03 2011-03-03 Kraft Foods Global Brands Llc Natural antimicrobial composition
AU2009222635B2 (en) * 2009-10-09 2012-07-26 Kraft Foods Group Brands Llc Cream substitute
AU2013305725B2 (en) 2012-08-22 2017-05-11 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL201469A (pt) * 1954-10-26
US4374154A (en) * 1981-11-10 1983-02-15 General Foods Corporation Soft, frozen dessert formulation
US4584199A (en) * 1983-06-10 1986-04-22 Aplin & Barrett, Ltd. Antibotulinal agents for high moisture process cheese products
US4597972A (en) * 1983-06-10 1986-07-01 Aplin & Barrett, Ltd. Nisin as an antibotulinal agent for food products
US5015487A (en) * 1990-04-23 1991-05-14 Haarmann & Reimer Corp. Use of lanthionines for control of post-processing contamination in processed meat
JP2975148B2 (ja) * 1991-03-18 1999-11-10 雪印乳業株式会社 発酵乳及びその製造法
CA2127227C (en) * 1993-07-26 2004-06-22 Kaiser R. Nauth Stabilization of cultured skim bactericidal activity
US5676984A (en) * 1994-02-22 1997-10-14 Raskas Foods, Inc. Fat free cream cheese product and process for preparation thereof
CA2281102A1 (en) * 1998-08-31 2000-02-29 Kraft Foods, Inc. Stabilization of cooked meat compositions using whey from nisin-producing cultures
CA2281056A1 (en) * 1998-08-31 2000-02-29 Kraft Foods, Inc. Stabilization of cream cheese compositions using nisin-producing cultures
CA2281101A1 (en) * 1998-08-31 2000-02-29 Kraft Foods, Inc. Stabilization of mayonnaise spreads using whey from nisin-producing cultures
CA2281052A1 (en) * 1998-08-31 2000-02-29 Kraft Foods, Inc. Stabilization of fermented dairy compositions using whey from nisin producing cultures

Also Published As

Publication number Publication date
NO20060715L (no) 2006-08-16
EP1690456A1 (en) 2006-08-16
AR052291A1 (es) 2007-03-07
CA2535275A1 (en) 2006-08-15
US20060182846A1 (en) 2006-08-17
RU2006104631A (ru) 2008-02-20

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO POR INCORPORACAO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B15K Others concerning applications: alteration of classification

Ipc: A23C 9/123 (2006.01)

B11T Dismissal of application maintained [chapter 11.20 patent gazette]