WO2024246101 - METHODS FOR PRODUCING CONTINENTAL TYPE CHEESES
National phase entry is expected:
Publication Number
WO/2024/246101
Publication Date
05.12.2024
International Application No.
PCT/EP2024/064722
International Filing Date
29.05.2024
Title **
[English]
METHODS FOR PRODUCING CONTINENTAL TYPE CHEESES
[French]
PROCÉDÉS DE PRODUCTION DE FROMAGES DE TYPE CONTINENTAL
Applicants **
CHR. HANSEN A/S
Boege Alle 10-12
2970 Hoersholm, DK
Inventors
POULSEN, Peter Beierholm
c/o Boege Alle 10-12
2970 Hoersholm, DK
CARLSON, Morten
c/o Boege Alle 10-12
2970 Hoersholm, DK
ROUSTEL, Sebastien
c/o Boege Alle 10-12
2970 Hoersholm, DK
Priority Data
23176053.9
30.05.2023
EP
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
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International Searching Authority |
EPO
* |
| Applicant's Legal Status |
Legal Entity
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| * | |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Translation |
|
Recalculate
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing | 1175 | |
| EPO | Filing, Examination | 5647 | |
| Japan | Filing | 594 | |
| South Korea | Filing | 575 | |
| USA | Filing, Examination | 2635 |
Total: 10626 USD
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
The present disclosure relates to a method for producing continental type cheese via the use of optimized processes and bacterial culture design. The disclosure also relates to products prepared by the method as well as bacterial compositions suitable for preparing said products.[French]
La présente invention concerne un procédé de production de fromage de type continental par l'utilisation de procédés optimisés et d'une conception de culture bactérienne. L'invention concerne également des produits préparés selon le procédé ainsi que des compositions bactériennes appropriées pour préparer lesdits produits.