Bacterial enzyme used as cheese ripening aid

Details Bacterial enzyme used as cheese ripening aid Bacterial enzyme used as cheese ripening aid

1986-05-15

1987-09-01

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426 43, 435876, A23C 1902

Patent

active

046908269

ABSTRACT:
A process for producing cheddar cheese having accelerated ripening properties. The process involves using a ripening aid which is a protease derived from the psychrotrophic flora of raw milk, and preferably from the bacteria Pseudomonas fluorescens. The ripening aid is added to the milk starting material prior to or simultaneously with the treatment with a coagulant (renneting agent) and it remains in the cheese product and enhances the development of desirable flavor during the aging (ripening) of the cheese.

REFERENCES:
patent: 3151039 (1964-09-01), Arima et al.
patent: 3482997 (1969-12-01), Murray et al.
patent: 3689286 (1972-09-01), Luksas
patent: 3875305 (1975-04-01), Storrs
patent: 4062730 (1977-12-01), Malkki et al.
patent: 4158607 (1979-06-01), Kalinowski et al.
Scientific American-"Cheese", pp. 88-99.
Reprint J. Food. Sci., 50(3), pp. 602-604 & 609, 1985.

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