NATURAL CHEESE PRODUCTION METHOD - AMANO ENZYME U S A CO LTD

Title:

NATURAL CHEESE PRODUCTION METHOD

Document Type and Number:

WIPO Patent Application WO/2022/168954

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide a technology for promoting short-chain fatty acid separation in a natural cheese production technology employing lipase of microbial origin. It is possible to promote short-chain fatty acid separation by means of a natural cheese production method including a step for causing lipase of microbial origin and protease of filamentous fungal origin to act on milk.

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Inventors:

OKUDA KEITA (US)
NAGAYA MIHO (JP)

Application Number:

PCT/JP2022/004515

Publication Date:

August 11, 2022

Filing Date:

February 04, 2022

Export Citation:

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Assignee:

AMANO ENZYME U S A CO LTD (US)
AMANO ENZYME INC (JP)

International Classes:

A23C19/032; A23C19/068; C12N9/20; C12N9/62

Domestic Patent References:

WO2015087833A1	2015-06-18
WO2017211930A1	2017-12-14
WO2015087833A1	2015-06-18
WO2017211930A1	2017-12-14

Foreign References:

JP2002165558A	2002-06-11
JP2007519410A	2007-07-19
JPH08509366A	1996-10-08
JPS61135541A	1986-06-23
US20040001819A1	2004-01-01
JP2011512809A	2011-04-28
US20030524386A1
US20040517639A1

Other References:

TATIANA A. TATSUSOVATHOMAS L. MADDEN, FEMS MICROBIOL. LETT., vol. 174, 1999, pages 247 - 250

Attorney, Agent or Firm:

TANAKA, Junya et al. (JP)

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