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1. (WO2019042881) STREPTOCOCCUS THERMOPHILUS (ST) CELL TO MAKE E.G. MOZZARELLA CHEESE
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Pub. No.: WO/2019/042881 International Application No.: PCT/EP2018/072865
Publication Date: 07.03.2019 International Filing Date: 24.08.2018
IPC:
C12N 1/20 (2006.01) ,A23C 19/032 (2006.01) ,A23C 19/068 (2006.01) ,C12R 1/46 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1
Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
20
Bacteria; Culture media therefor
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
02
Making cheese curd
032
characterised by the use of specific micro-organisms, or enzymes of microbial origin
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
068
Particular types of cheese
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
R
INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1
Micro-organisms
01
Bacteria or actinomycetales
46
Streptococcus
Applicants:
CHR. HANSEN A/S [DK/DK]; Boege Alle 10-12 2970 Hoersholm, DK
Inventors:
JANZEN, Thomas; DK
CHRISTIANSEN, Ditte Ellegaard; DK
Priority Data:
17188105.528.08.2017EP
Title (EN) STREPTOCOCCUS THERMOPHILUS (ST) CELL TO MAKE E.G. MOZZARELLA CHEESE
(FR) CELLULE DE STREPTOCOCCUS THERMOPHILUS (ST) POUR FABRIQUER, PAR EXEMPLE, DU FROMAGE MOZZARELLA
Abstract:
(EN) Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.
(FR) L’invention concerne des souches de Streptococcus thermophilus déposées (ST) qui sont, par exemple, appropriées pour être utilisées dans un procédé amélioré de fabrication de fromage mozzarella à faible brunissement.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)