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Method For Making Cheese - EP2793595

The patent EP2793595 was granted to CHR Hansen on May 29, 2024. The application was originally filed on Dec 21, 2012 under application number EP12808404A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP2793595

CHR HANSEN
Application Number
EP12808404A
Filing Date
Dec 21, 2012
Status
Patent Maintained As Amended
Apr 27, 2024
Publication Date
May 29, 2024
External Links
Slate, Register, Google Patents

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CSK FOOD ENRICHMENTJan 10, 2020HGFWITHDRAWN

Patent Citations (13) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication Number
DESCRIPTIONEP1334182
EXAMINATIONWO2011039414
INTERNATIONAL-SEARCH-REPORTEP1245157
INTERNATIONAL-SEARCH-REPORTWO0039281
INTERNATIONAL-SEARCH-REPORTWO0236752
INTERNATIONAL-SEARCH-REPORTWO2011031141
INTERNATIONAL-SEARCH-REPORTWO9909838
OPPOSITIONEP1245157
OPPOSITIONEP2165608
OPPOSITIONNL2003442
OPPOSITIONNL2003442C
OPPOSITIONWO0236752
OPPOSITIONWO2004065584

Non-Patent Literature (NPL) Citations (19) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference Text
EXAMINATION- ADRIANO G CRUZ ET AL, "Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties", TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 22, no. 6, doi:10.1016/J.TIFS.2011.02.003, ISSN 0924-2244, (201106), pages 276 - 291, (20110222), XP028385945
OPPOSITION- "Cheese", CSK Food, (20080000), XP055677917
OPPOSITION- "Cheese", Sale Brochure from CSK Food Enrichment relating to various cultures for use in cheese production, (20080505), pages 1 - 35, XP055837119
OPPOSITION- Chr. Hansen, "Cheese Ripening cultures", First edition, (20020600), pages 1 - 18, XP055837121
OPPOSITION- Curriculum Vitae of Dr. Mariela SERRANO
OPPOSITION- "Declaration" by Dr. Mariela SERRANO, Principal Scientist at DSM formerly CSK FOOD ENRICHMENT BV (hereinafter CSK) dated 14 August 2021 (2021-08-14)
OPPOSITION- KEGG database- Kyoto Encyclopedia of gene and genomes GENOME database, URL: https://www.genome.jp/kegg/
OPPOSITION- NIZO strain certificate for BOS
OPPOSITION- Order confirmation of B851 and S1138 from the Centraal Bureau voor Schimmelcultures
OPPOSITION- "Quantification of GABA production in Lactic acid bacteria starters, adjuncts, L. Helveticus strains, and mixed cultures thereof", NIZO, (200001), pages 1 - 14, XP055677921
OPPOSITION- Schroeder C. L., Bodyfelt F. W., Wyatt C. J.,Mc Daniel M. R., "Reduction of Sodium chloride in Cheddar cheese : effect on sensory, microbiological and chemical properties", Journal of Diary Science, (19880000), vol. 71, no. 8, pages 2010 - 2020, XP055837126
OPPOSITION- SCHROEDER et al., "Reduction of Sodium Chloride in Cheddar Cheese: Effect on Sensory, Microbiological, and Chemical Properties", Journal of Dairy Science, (19880000), vol. 71, pages 2010 - 2020, XP055677914
OPPOSITION- Wim Engels, Patrick Janssen, Anne Wiersma, Jan van Riel, "QUANTIFICATION OF GABA PRODUCTION IN LACTIC ACID BACTERIA STARTERS, ADJUNCTS, L MELVETICOS STRAINS, AND MIXED CULTURES THEREOF", NIZO-REPORT E2020-001 / MF2642, (20200100), pages 1 - 14, XP055677921
OPPOSITION- YLVA ARDO, "Flavour formation by amino acid catabolism", Biotechnology Advances, (20060000), vol. 24, pages 238 - 242, XP005277616
OPPOSITION- YLVA ARDO, "Flavour formation by amino acid catabolism", Biotechnology Advances, (20060301), vol. 24, no. 2, pages 238 - 242, XP028005960
OPPOSITION- SIRAGUSA et al., "Synthesis of Aminobutyric Acid by Lactic Acid Bacteria isolated from a variety of Italian cheeses", (20071100), vol. 73, no. 22, doi:10.1128/AEM.01064-07, pages 7283 - 7290, XP002677194
OPPOSITION- SIRAGUSA et al., "Synthesis of gamma-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses", Applied and Environmental Microbiology, (20071122), vol. 73, doi:10.1128/AEM.01064-07, pages 7283 - 7290, XP002677194
OPPOSITION- Nomura et al., "Inactivation of the glutamate decarboxylase gene in Lactococcus lactis subsp. cremoris", Applied and Environmental Microbiology, (20000500), vol. 66, no. 5, doi:10.1128/AEM.66.5.2235-2237.2000, XP002693063
OPPOSITION- NOMURA et al., "Inactivation of the Glutamate Decarboxylase Gene in Lactococcus lactis subsp. cremoris", Applied and Environmental Microbiology, (20000500), vol. 66, no. 5, doi:10.1128/AEM.66.5.2235-2237.2000, XP002693063

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