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Patent Searching and Data


Title:
NATURAL CHEESE AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2013/062034
Kind Code:
A1
Abstract:
Provided is a natural cheese having an enriched pineapple-like fruity odor, said natural cheese having neither bitterness nor soap-like taste and being capable of being stably produced on a commercial scale. A natural cheese having an ethanol content of 0.01 w/w% or more and/or a pine smell ester content of 0.3 ppm or more can be obtained by using a microorganism usable in producing natural cheeses together with an ethanol-producing microorganism. When the natural cheese having a high ethanol content is matured, pine smell esters are formed from ethanol to give a natural cheese having a high pine smell ester content.

Inventors:
JOUNOSHITA KENICHI (JP)
TSUCHIHASHI HANAE (JP)
KOMORI MOTOHARU (JP)
SAITOU MIZUE (JP)
Application Number:
JP2012/077559
Publication Date:
May 02, 2013
Filing Date:
October 25, 2012
Export Citation:
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Assignee:
MEIJI CO LTD (?1368908, JP)
JOUNOSHITA KENICHI (JP)
TSUCHIHASHI HANAE (JP)
KOMORI MOTOHARU (JP)
SAITOU MIZUE (JP)
International Classes:
A23C19/068; A23C19/032
Foreign References:
JP2005517417A2005-06-16
Other References:
MICHAEL QIAN ET AL.: "Quantification of aroma compounds in Parmigiano Reggiano Cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.", JOURNAL OF DAIRY SCIENCE, vol. 86, no. 3, 2003, pages 770 - 776
MARCO GOBBETTI ET AL.: "Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT41.", INTERNATIONAL DAIRY JOURNAL, vol. 7, no. 1, 1997, pages 13 - 21
Attorney, Agent or Firm:
HIRATA, Naoyuki (?1020072, JP)
Naoyuki Hirata (?1020072, JP)
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Claims: