Patents Assigned to CSK Food Enrichment B.V.
  • CHEESE HAVING SHEEP-LIKE AND/OR GOATY FLAVOUR ATTRIBUTES
    Publication number: 20200390120
    Abstract: The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese. The method most preferably comprises mixing a milk with a coagulant, a starter culture, a strain of Yarrowia lipolytica and a strain of Kluyveromyces lactis, and wherein the milk comprises or consists of bovine milk having a milk fat content.
    Type: Application
    Filed: September 1, 2020
    Publication date: December 17, 2020
    Applicant: CSK Food Enrichment B.V.
    Inventors: Willem Cornelis Meijer, Johannes Bernhard Brandsma, Albertus Antonius Gerardus Hafkamp
  • Method for producing Swiss-type cheese
    Patent number: 10595542
    Abstract: The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.
    Type: Grant
    Filed: December 18, 2015
    Date of Patent: March 24, 2020
    Assignee: CSK FOOD ENRICHMENT B.V.
    Inventors: Willem Cornelis Meijer, Lourdes Mariela Serrano Davalos, Lex Smalbrink
  • METHOD FOR PRODUCING SWISS-TYPE CHEESE
    Publication number: 20160174587
    Abstract: The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.
    Type: Application
    Filed: December 18, 2015
    Publication date: June 23, 2016
    Applicant: CSK Food Enrichment B.V.
    Inventors: Willem Cornelis MEIJER, Lourdes Mariela SERRANO DAVALOS, Lex SMALBRINK
  • CHEESE HAVING SHEEP-LIKE AND/OR GOATY FLAVOUR ATTRIBUTES
    Publication number: 20160165912
    Abstract: The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese. The method most preferably comprises mixing a milk with a coagulant, a starter culture, a strain of Yarrowia lipolytica and a strain of Kluyveromyces lactis, and wherein the milk comprises or consists of bovine milk having a milk fat content.
    Type: Application
    Filed: December 3, 2013
    Publication date: June 16, 2016
    Applicant: CSK Food Enrichment B.V.
    Inventors: Willem Cornelis MEIJER, Johannes Bernhard BRANDSMA, Albertus Antonius Gerardus HAFKAMP
  • Anti-listerial mixed culture and method for producing cheese
    Patent number: 9332770
    Abstract: The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin.
    Type: Grant
    Filed: July 3, 2012
    Date of Patent: May 10, 2016
    Assignee: CSK Food Enrichment B.V.
    Inventors: Carmel Griffin, Susan Mills, Paul Ross, Willem Cornelis Meijer, Lourdes Mariela Serrano Davalos
  • SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF
    Publication number: 20150064307
    Abstract: The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together.
    Type: Application
    Filed: April 2, 2013
    Publication date: March 5, 2015
    Applicant: CSK Food Enrichment B.V.
    Inventors: Daniël Wagter, Cecylia Agnieszka Szewczyk, Lourdes Mariela Serrano Davalos, Willem Cornelis Meijer