http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2006134684-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-202 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1236 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2006-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2006134684-A |
| titleOfInvention | FRESH CHEESE PRODUCTS CONTAINING BIO-GENERATED AROMATIC COMPONENTS AND METHODS FOR PRODUCING THEREOF |
| abstract | 1. A method for producing an aroma composition, comprising the steps of: (a) heating a dairy product to a temperature in the range from 60 to 140 ° C for a period of 15 minutes to 24 hours in order to cause the production of thermally induced aromatic compounds; (b) mixing the heated stage (a) a dairy product with citrate salt and a nitrogen source; and (c) fermenting the mixture obtained in step (b) in the presence of bacteria fermenting lactose and bacteria producing taste and aroma in a two-phase fermentation cycle comprising a first fermentation phase and a second fermentation phase, the first phase being carried out without aeration and the second the phase is carried out with aeration. 2. The method of claim 1, wherein the temperature is from about 84 ° C to 92 ° C. The method of claim 1, wherein said period is from about 55 to 65 minutes. The process according to claim 1, wherein the thermally induced aromatic compounds obtained belong to the group consisting of lactones, acetyls and furans. The method according to claim 4, in which the resulting lactones belong to the group consisting of g-hexalactone, g-octalactone, g-decalactone, g-dodecalactone, 6-dodecin-g-lactone, delta-hexalactone, delta-octalactone, delta- decalactone, delta-dodecalactone and delta-tetradecalactone. 6. The method of claim 1, wherein the citrate salt is sodium citrate. The method of claim 1, wherein the nitrogen source is yeast extract. The method of claim 1, wherein the lactose fermenting bacteria are selected from the group consisting of Lactococcus cremoris, Lactococcus lactis. The method of claim 1, wherein the lactose fermenting bacteria are selected from the group consisting of Lactococcus lactis ssp. diacetylactis and Leuconostoc cremoris. 10. Method of obtaining � |
| priorityDate | 2005-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.