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FI102349B1 - Bakteriofaagien lisääntymisen estäminen maitotaloustuotteissa - Google Patents

Bakteriofaagien lisääntymisen estäminen maitotaloustuotteissa

Info

Publication number
FI102349B1
FI102349B1 FI902804A FI902804A FI102349B1 FI 102349 B1 FI102349 B1 FI 102349B1 FI 902804 A FI902804 A FI 902804A FI 902804 A FI902804 A FI 902804A FI 102349 B1 FI102349 B1 FI 102349B1
Authority
FI
Finland
Prior art keywords
dairy products
bacteriophages
prevention
increase
glucoheptonic
Prior art date
Application number
FI902804A
Other languages
English (en)
Swedish (sv)
Other versions
FI902804A0 (fi
FI102349B (fi
Inventor
Marie-Helene Saniez
Michel Serpelloni
Original Assignee
Roquette Freres
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 Roquette Freres filed Critical Roquette Freres
Publication of FI902804A0 publication Critical patent/FI902804A0/fi
Application granted granted Critical
Publication of FI102349B publication Critical patent/FI102349B/fi
Publication of FI102349B1 publication Critical patent/FI102349B1/fi

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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23B11/65—Preservation of cheese or cheese preparations by addition of preservatives
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/051—Acidifying by combination of acid fermentation and of chemical or physical means
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or 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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Nitrogen Condensed Heterocyclic Rings (AREA)
  • Peptides Or Proteins (AREA)
FI902804A 1989-06-08 1990-06-05 Bakteriofaagien lisääntymisen estäminen maitotaloustuotteissa FI102349B1 (fi)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8907602A FR2648019B1 (fr) 1989-06-08 1989-06-08 Procede perfectionne de fabrication de produits laitiers

Publications (3)

Publication Number Publication Date
FI902804A0 FI902804A0 (fi) 1990-06-05
FI102349B FI102349B (fi) 1998-11-30
FI102349B1 true FI102349B1 (fi) 1998-11-30

Family

ID=9382521

Family Applications (1)

Application Number Title Priority Date Filing Date
FI902804A FI102349B1 (fi) 1989-06-08 1990-06-05 Bakteriofaagien lisääntymisen estäminen maitotaloustuotteissa

Country Status (14)

Country Link
US (1) US5364641A (fi)
EP (1) EP0402264B1 (fi)
AT (1) ATE115363T1 (fi)
AU (1) AU635745B2 (fi)
CA (1) CA2018486A1 (fi)
DD (1) DD294847A5 (fi)
DE (1) DE69015002T2 (fi)
DK (1) DK0402264T3 (fi)
EG (1) EG18958A (fi)
ES (1) ES2064680T3 (fi)
FI (1) FI102349B1 (fi)
FR (1) FR2648019B1 (fi)
IE (1) IE65461B1 (fi)
NZ (1) NZ233979A (fi)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20170013853A1 (en) * 2015-07-17 2017-01-19 Gay Lea Foods Co-Operative Ltd. Smooth cottage cheese and cottage cheese product, process and method

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE32079E (en) * 1979-06-28 1986-02-04 State Of Oregon, By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Method and starter compositions for the growth of acid producing bacteria and bacterial compositions produced thereby
DE3120505C2 (de) * 1981-05-22 1986-04-24 EVOG - Etablissement für Verwaltung und Organisation, Balzers Verfahren zum Herstellen von stichfesten Sauermilchprodukten
US4621058A (en) * 1983-04-11 1986-11-04 Mid-America Dairymen, Inc. Method of preparing cheese starter media
FR2591432B1 (fr) * 1985-12-17 1989-08-25 Roquette Freres Procede de fabrication de fromages a pate persillee
FR2591433B1 (fr) * 1985-12-17 1988-04-01 Roquette Freres Procede de fabrication de fromages a pate molle
FR2591434B1 (fr) * 1985-12-17 1989-12-15 Roquette Freres Procede de fabrication de fromages a pate pressee non cuite ou semi-cuite
FR2591435B1 (fr) * 1985-12-17 1989-08-25 Roquette Freres Procede de fabrication de fromages a pate pressee cuite
US4959229A (en) * 1988-12-12 1990-09-25 Reddy Malireddy S Cheese manufacture

Also Published As

Publication number Publication date
AU635745B2 (en) 1993-04-01
EG18958A (en) 1994-03-30
IE902066L (en) 1990-12-09
DD294847A5 (de) 1991-10-17
DE69015002T2 (de) 1995-05-11
AU5687190A (en) 1990-12-13
ATE115363T1 (de) 1994-12-15
US5364641A (en) 1994-11-15
NZ233979A (en) 1993-03-26
FR2648019A1 (fr) 1990-12-14
FI902804A0 (fi) 1990-06-05
CA2018486A1 (en) 1990-12-08
DE69015002D1 (de) 1995-01-26
FI102349B (fi) 1998-11-30
IE65461B1 (en) 1995-11-01
EP0402264A1 (fr) 1990-12-12
EP0402264B1 (fr) 1994-12-14
DK0402264T3 (da) 1995-01-23
ES2064680T3 (es) 1995-02-01
FR2648019B1 (fr) 1995-07-07

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Legal Events

Date Code Title Description
MM Patent lapsed

Owner name: ROQUETTE FRERES