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EA201591232A1 - Способ получения концентрированной ферментированной молочной основы - Google Patents

Способ получения концентрированной ферментированной молочной основы

Info

Publication number
EA201591232A1
EA201591232A1 EA201591232A EA201591232A EA201591232A1 EA 201591232 A1 EA201591232 A1 EA 201591232A1 EA 201591232 A EA201591232 A EA 201591232A EA 201591232 A EA201591232 A EA 201591232A EA 201591232 A1 EA201591232 A1 EA 201591232A1
Authority
EA
Eurasian Patent Office
Prior art keywords
fermented milk
obtaining
concentrated fermented
starter culture
bacteria
Prior art date
Application number
EA201591232A
Other languages
English (en)
Other versions
EA030525B1 (ru
Inventor
Андре Холтмейер
Лекс Смалбринк
Виллем Корнелис Мейер
Альбертус Антониус Герардус Хафкамп
Original Assignee
СиЭсКей ФУД ЭНРИЧМЕНТ Б.В.
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=47790461&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EA201591232(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by СиЭсКей ФУД ЭНРИЧМЕНТ Б.В. filed Critical СиЭсКей ФУД ЭНРИЧМЕНТ Б.В.
Publication of EA201591232A1 publication Critical patent/EA201591232A1/ru
Publication of EA030525B1 publication Critical patent/EA030525B1/ru

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
    • A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
    • 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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/12—Concentration by evaporation
    • 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.
    • 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
    • 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
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/147—Helveticus
    • 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
    • A23V2400/249—Thermophilus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Настоящее изобретение относится к способу получения концентрированной ферментированной молочной основы и основывается на неожиданной находке, состоящей в том, что при добавлении штамма Lactobacillus helveticus в заквасочную культуру, содержащую бактерии Streptococcus thermophilus и предпочтительно дополнительно содержащую бактерии Lactobacillus delbrueckii subsp. Bulgaricus, возможно повысить свойства подкисления указанной заквасочной культуры при добавлении в ферментируемую молочную основу с содержанием сухого обезжиренного молочного остатка предпочтительно по меньшей мере 23%.
EA201591232A 2012-12-28 2013-12-24 Способ получения ферментированной молочной основы EA030525B1 (ru)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US201261746680P 2012-12-28 2012-12-28
NL2010069A NL2010069C2 (en) 2012-12-28 2012-12-28 Method for preparing a concentrated fermented dairy base.
US201361757313P 2013-01-28 2013-01-28
PCT/NL2013/050954 WO2014104887A1 (en) 2012-12-28 2013-12-24 Method for preparing a concentrated fermented dairy base

Publications (2)

Publication Number Publication Date
EA201591232A1 true EA201591232A1 (ru) 2015-11-30
EA030525B1 EA030525B1 (ru) 2018-08-31

Family

ID=47790461

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201591232A EA030525B1 (ru) 2012-12-28 2013-12-24 Способ получения ферментированной молочной основы

Country Status (5)

Country Link
EP (1) EP2938199B2 (ru)
DK (1) DK2938199T4 (ru)
EA (1) EA030525B1 (ru)
NL (1) NL2010069C2 (ru)
WO (1) WO2014104887A1 (ru)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HUP1500011A2 (en) * 2015-01-15 2016-07-28 Attila Rakosi Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5094873A (en) 1990-08-14 1992-03-10 Kraft General Foods, Inc. Process of making a non-fat natural cheese
CH683223A5 (fr) * 1991-10-25 1994-02-15 Nestle Sa Procédé de préparation d'un lait acidifié.
US5656268A (en) * 1995-04-21 1997-08-12 Sorodsky; Michael Biological product
US6689402B1 (en) 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
ITMI20020399A1 (it) * 2002-02-28 2003-08-28 Ct Sperimentale Del Latte S P Composizioni dietetiche e/o farmaceutiche per uso umano e/o animale abase di preparati microbici probiotici
AR046214A1 (es) 2004-10-28 2005-11-30 Chr Hansen Argentina S A I C Procedimiento para la elaboracion de quesos de pasta dura con textura granulosa con cultivos de siembra directa; los cultivos empleados y el queso de pasta dura con textura granulosa asi obtenido
FR2895877B1 (fr) * 2006-01-06 2012-06-22 Gervais Danone Sa Poudre de lait fermente ou yaourt a haute densite en ferments lactiques
WO2012076665A1 (en) 2010-12-10 2012-06-14 Dsm Ip Assets B.V. Starter culture compositions

Also Published As

Publication number Publication date
NL2010069C2 (en) 2014-07-03
EP2938199B2 (en) 2022-11-02
DK2938199T4 (da) 2022-11-28
EA030525B1 (ru) 2018-08-31
EP2938199B1 (en) 2019-07-03
WO2014104887A1 (en) 2014-07-03
EP2938199A1 (en) 2015-11-04
DK2938199T3 (da) 2019-08-26

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Legal Events

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MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM AZ KZ KG TJ TM

MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): BY