Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2006-05-09
2006-05-09
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S035000, C426S036000, C426S037000, C426S039000, C426S582000
Reexamination Certificate
active
07041323
ABSTRACT:
The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced into the resulting cheese curd. The advantage of the present method is that is possible to produce a large amount of cheese curd which may subsequently be divided into smaller portions each of which can be inoculated with specific and designed lactic acid bacterial starter culture to obtain different types of cheese or different ripening profile (storage time) for the same cheese type. Thus, this method is useful in the manufacturing of a variety of cheese types originating from a single curd.
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Lawrence, R.C., “Incorporation of whey proteins in cheese”, pp. 79-87, Factors Affecting the Yield of Cheese, 1991, International Dairy Federation, 41, Square Vergote, B-1040 Brussels, Belgium.
Lact Innovation APS
Ladas & Parry LLP
Wong Leslie
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