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PE20040419A1 - Un producto lacteo y un proceso para su fabricacion - Google Patents

Un producto lacteo y un proceso para su fabricacion

Info

Publication number
PE20040419A1
PE20040419A1 PE2003001023A PE2003001023A PE20040419A1 PE 20040419 A1 PE20040419 A1 PE 20040419A1 PE 2003001023 A PE2003001023 A PE 2003001023A PE 2003001023 A PE2003001023 A PE 2003001023A PE 20040419 A1 PE20040419 A1 PE 20040419A1
Authority
PE
Peru
Prior art keywords
lactobacillus
treatment
food
cultivated
pressure
Prior art date
Application number
PE2003001023A
Other languages
English (en)
Inventor
Ping Chen
Tim Carroll
James Harnett
Michelle Harnett
Original Assignee
New Zealand Dairy Board
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=32089871&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PE20040419(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by New Zealand Dairy Board filed Critical New Zealand Dairy Board
Publication of PE20040419A1 publication Critical patent/PE20040419A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/60—Preservation of cheese or cheese preparations
    • 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
    • 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/15—High pressure treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

QUE COMPRENDE: 1)SELECCIONAR UN ALIMENTO, TAL COMO UN PRODUCTO LACTEO CULTIVADO, SELECCIONADO DE: BEBIDA DE YOGURT, POSTRE LACTEO, QUESO FRESCO, QUESO CREMOSO Y BEBIDAS CULTIVADAS, QUE COMPRENDA AL MENOS UNA CEPA DE CULTIVO CAPAZ DE SOBREVIVIR A UN TRATAMIENTO DE PRESION DE AL MENOS 350 MPa Y pH ENTRE 3 Y 8, PREDETERMINADOS; Y, 2)SOMETER EL ALIMENTO A UNA PRESION DE TRATAMIENTO POR DEBAJO DE LA PRESION PREDETERMINADA, DONDE LA PRESION DE TRATAMIENTO REDUCE, RETARDA, PREVIENE O ELIMINA EL CRECIMIENTO DE LA MICROFLORA DE DESECHO. DONDE LA CEPA DE CULTIVO PUEDE SER: LACTOBACILLUS ACIDOPHILUS, BIFIDOBACTERIUM LACTIS, STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS HELVETICUS, LACTOBACILLUS DELBRUKEII SUBESPECIE BULGARICUS, O CUALQUIER COMBINACION DE LAS MISMAS. TIENE APLICACION EN EL TRATAMIENTO DE ALIMENTOS PARA REDUCIR EL DETERIORO MICROBIANO DEL ALIMENTO, DE MANERA QUE SEA SEGURO PARA EL CONSUMO Y RETENGA A SU VEZ CULTIVOS VIABLES DESEADOS
PE2003001023A 2002-10-08 2003-10-09 Un producto lacteo y un proceso para su fabricacion PE20040419A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NZ521836A NZ521836A (en) 2002-10-08 2002-10-08 High pressure treatment to reduce microbial spoilage in cultured dairy foods, cooked meats, vegetables and the like

Publications (1)

Publication Number Publication Date
PE20040419A1 true PE20040419A1 (es) 2004-08-02

Family

ID=32089871

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2003001023A PE20040419A1 (es) 2002-10-08 2003-10-09 Un producto lacteo y un proceso para su fabricacion

Country Status (15)

Country Link
US (1) US7854950B2 (es)
EP (1) EP1551240A4 (es)
JP (1) JP2006501843A (es)
KR (1) KR20050083739A (es)
CN (1) CN1719988A (es)
AR (1) AR041551A1 (es)
AU (1) AU2003278627A1 (es)
BR (1) BR0315171A (es)
CA (1) CA2501046A1 (es)
EG (1) EG23888A (es)
MX (1) MXPA05003669A (es)
NZ (1) NZ521836A (es)
PE (1) PE20040419A1 (es)
TW (1) TW200418397A (es)
WO (1) WO2004032655A1 (es)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006211971A (ja) * 2005-02-04 2006-08-17 National Institute Of Advanced Industrial & Technology 高圧を用いて酵母や乳酸菌が混在する醗酵液の中の酵母を不活性化する方法
EP1855553A4 (en) * 2005-03-08 2012-03-14 Fonterra Co Operative Group HIGH-PRESSURE PROCESSING OF BIOACTIVE COMPOSITIONS
EP2168441A1 (de) * 2008-09-26 2010-03-31 Döhler GmbH Probiotische Smoothies
DE102009042083B3 (de) * 2009-09-18 2011-04-21 Multivac Sepp Haggenmüller Gmbh & Co. Kg Maschine und Verfahren zum Verpacken und Hochdruckbehandeln von Produkten
JP5905834B2 (ja) 2010-01-28 2016-04-20 セーホーエル．ハンセン アクティーゼルスカブ ファージ耐性に基づいて選択された食品に質感を加えるための乳酸菌
DE102010010118A1 (de) * 2010-03-04 2011-09-08 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
UA112413C2 (uk) 2010-06-21 2016-09-12 Кр. Хансен А/С Молочнокислі бактерії для йогурту
PL2630265T3 (pl) 2010-10-22 2017-09-29 Chr. Hansen A/S Szczepy bakterii kwasu mlekowego nadające teksturę
AU2014302735B2 (en) * 2013-06-27 2016-12-15 Starbucks Corporation D/B/A Starbucks Coffee Company Biopreservation methods for beverages and other foods
US9901109B2 (en) 2014-06-02 2018-02-27 Michael Kiril Ltd. Method of reducing E. coli or salmonella contamination of agricultural products
US20150351442A1 (en) * 2014-06-06 2015-12-10 Chic Group Co., Ltd. High pressure processing of juice containing probiotics
WO2015193845A1 (en) * 2014-06-19 2015-12-23 Yoggies, S.R.O. Acidophilic yoghurt
CN108289464A (zh) 2015-07-03 2018-07-17 纳图鲁私人有限公司 一种处理乳的方法
WO2017054052A1 (en) * 2015-09-29 2017-04-06 Cbh Fresh Pty Ltd Hpp process for dairy foods
JP7048498B2 (ja) * 2016-01-15 2022-04-05 ザ コカ・コーラ カンパニー 食品および飲料製品の連続高圧処理法
CH712609B1 (fr) * 2016-06-27 2020-11-30 Estavayer Lait Sa Elsa Procédé de traitement par pascalisation d'un produit alimentaire comportant un assortiment d'ingrédients ainsi qu'un produit obtenu par ce traitement.
AR115059A1 (es) * 2018-04-19 2020-11-25 Chr Hansen As Inhibición del crecimiento fúngico por agotamiento de manganeso
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
WO2020005930A1 (en) 2018-06-26 2020-01-02 General Mills, Inc. Milk and oat food product as a method of making a packaged food product
US10966440B2 (en) 2019-01-05 2021-04-06 Foremost Technologies and Products, Inc. High pressure processing of foods and food supplements
CA3149845A1 (en) 2019-10-08 2021-04-15 General Mills, Inc. Overnight oats
US12439940B2 (en) 2022-01-12 2025-10-14 Tzg Llc High pressure processing methods for ready-to-drink beverages with solids

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3645745A (en) * 1968-07-08 1972-02-29 Ralston Purina Co Method of producing a soluble protein product
JPH07170955A (ja) 1993-12-21 1995-07-11 Yakult Honsha Co Ltd 飲食物の殺菌方法
DE19653677C1 (de) * 1996-12-16 1997-09-18 Fritz Kortschack Verfahren zur Herstellung stabiler, in Anwesenheit von Mikroorganismen hergestellter Fleisch- und Wurstwaren, die einer Reifung und Trocknung unterworfen werden
TR200000451T2 (tr) * 1997-08-21 2000-06-21 New Zealand Dairy Board Bağışıklık arttırıcı laktik asit bakterileri.
GB2367997A (en) 2000-10-17 2002-04-24 Leuven K U Res & Dev Killing microorganisms with peroxidase under superatmospheric pressure
US6737099B2 (en) 2001-03-29 2004-05-18 The United States Of America As Represented By The Secretary Of Agriculture Process for the deagglomeration and the homogeneous dispersion of starch particles
CN1541067A (zh) 2001-07-03 2004-10-27 �����ϰ¼Ӷ����ṫ�����޹�˾ 干酪产物的巴氏杀菌方法以及由此形成的干酪产物

Also Published As

Publication number Publication date
US7854950B2 (en) 2010-12-21
MXPA05003669A (es) 2005-06-08
CN1719988A (zh) 2006-01-11
BR0315171A (pt) 2005-08-23
AU2003278627A1 (en) 2004-05-04
JP2006501843A (ja) 2006-01-19
KR20050083739A (ko) 2005-08-26
WO2004032655A1 (en) 2004-04-22
TW200418397A (en) 2004-10-01
US20060153962A1 (en) 2006-07-13
NZ521836A (en) 2005-07-29
EG23888A (en) 2007-12-12
CA2501046A1 (en) 2004-04-22
EP1551240A1 (en) 2005-07-13
AR041551A1 (es) 2005-05-18
EP1551240A4 (en) 2005-12-28

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