Patents by Inventor Lourdes Mariela Serrano Davalos

Lourdes Mariela Serrano Davalos has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • STREPTOCOCCUS THERMOPHILUS STARTER STRAIN
    Publication number: 20240117299
    Abstract: The invention relates to the field of dairy technology. The invention specifically relates to a Streptococcus thermophilus starter strain and composition comprising such strain, to methods to produce a fermented milk product using such strain or composition and to dairy products produced using such strain or composition.
    Type: Application
    Filed: October 11, 2023
    Publication date: April 11, 2024
    Inventors: Lourdes Mariela SERRANO DAVALOS, Paul KLAASSEN, Ali MAY, Sofia DASHKO, Claire Emile PRICE, Paulus Petrus DE WAAL
  • 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
  • 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
  • ANTI-LISTERIAL MIXED CULTURE AND METHOD FOR PRODUCING CHEESE
    Publication number: 20130011516
    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: Application
    Filed: July 3, 2012
    Publication date: January 10, 2013
    Inventors: Carmel GRIFFIN, Susan Mills, Paul Ross, Willem Cornelis Meijer, Lourdes Mariela Serrano Davalos