Title:
バイオ生成フレーバ成分を含むフレッシュチーズ製品および製造方法
Document Type and Number:
Japanese Patent JP4976096
Kind Code:
B2
Abstract:
The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese pmducts, such as low-fat cream cheese.
Inventors:
James W. Moran
Chad Garrel
Marie Doyle
Benjamin Diaz
Leslie Copco
Paul Gas
Hermann aibel
Ludmila Gimmelferb
Chad Garrel
Marie Doyle
Benjamin Diaz
Leslie Copco
Paul Gas
Hermann aibel
Ludmila Gimmelferb
Application Number:
JP2006265288A
Publication Date:
July 18, 2012
Filing Date:
September 28, 2006
Export Citation:
Assignee:
Craft Foods Global Brands Limited Liability Company
International Classes:
A23L27/24; A23C19/00; A23L27/00; A23L27/20; C11B9/00
Domestic Patent References:
| JP1168256A | ||||
| JP2003000189A | ||||
| JP62151155A | ||||
| JP62210948A | ||||
| JP2002165558A | ||||
| JP2005151996A |
Other References:
ATCC Bacteria and Bacteriophages,1996年,19th edition,p.199
International Journal of Systematic Bacteriology,1999年,Vol.49,p.163-166
International Journal of Systematic Bacteriology,1999年,Vol.49,p.163-166
Attorney, Agent or Firm:
Patent Business Corporation Tani/Abe Patent Office
Shigeyoshi
Shigeyoshi