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公开(公告)号：EP4084619A1
公开(公告)日：2022-11-09
申请号：EP20838928.8
申请日：2020-12-15
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公开(公告)号：EP2938199B1
公开(公告)日：2019-07-03
申请号：EP13818522.8
申请日：2013-12-24
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公开(公告)号：EP3016521A2
公开(公告)日：2016-05-11
申请号：EP13803283.4
申请日：2013-12-03
IPC分类号： A23C19/00
CPC分类号： A23C19/0325 , A23C9/1206 , A23C9/1216 , A23C19/0323 , A23C19/043 , A23C19/14
摘要： The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese. The method most preferably comprises mixing a milk with a coagulant, a starter culture, a strain of
Yarrowia lipolytica and a strain of
Kluyveromyces lactis , and wherein the milk comprises or consists of bovine milk having amilk fat content.-
公开(公告)号：EP2938199A1
公开(公告)日：2015-11-04
申请号：EP13818522.8
申请日：2013-12-24
发明人： HOLTMEYER, André , SMALBRINK, Lex , MEIJER, Willem Cornelis , HAFKAMP, Albertus Antonius Gerardus
IPC分类号： A23C9/123
CPC分类号： A23C9/1232 , A23C1/12 , A23C9/1234 , A23Y2220/15 , A23Y2220/39 , A23Y2240/75 , C12N1/20
摘要： The invention is directed to a method for making a concentrated fermented dairy base, and relies upon the surprising finding that a strain of Lactobacillus helveticus, when added to a starter culture comprising bacteria of Streptococcus thermophilusand preferably further comprising bacteria of Lactobacillus delbrueckii subsp. bulgaricusis capable of boosting the acidification properties of said starter when added to a fermented dairy base comprising a milk solids non fat content of preferably at least 23%.
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