Cheese ripening process

Details Cheese ripening process Cheese ripening process

2005-05-17

2005-05-17

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S034000, C426S036000, C426S038000, C426S043000, C426S582000

Reexamination Certificate

active

06893670

ABSTRACT:
A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.

REFERENCES:
patent: 07255467 (1995-09-01), None
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Law et al., AN 304639 FROSTI, abstracting Dairy science: functional properties of milk proteins; water sorption by milk proteins; methods for activity of indigenous and bacterial proteinases; accelerated ripening of non-Cheddar cheese., Published by : IDF, Brussels, 1987, 45-52, IDF Bulletin, No. 209.*
Muir et al., AN 288731 FROSTI, abstracting Milchwissenschaft, 1992, 47(4), 218-22.*
Planckh, B., AN 74(12):P1812 FSTA, abstracting Milchwirtschaftliche Berichte aus Den Bundesanstalten Wolfpassing und Rotholz, 1974, No. 38, 1-29.*
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Aston et al., “Proteolysis and Flavour Development in Cheddar Cheese” Aust. Journal Dairy Technology, 38:55, 1983.
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Exterkate F. A., “Effect of membrane perturbing treatments on the membrane bound peptidases ofStreptococcus cremorisHP” J. Dairy Res., 46, 473-484, 1979.
Scopes, R. K., Protein Purification, Principles and Practice, 1982, Springer advanced texts in chemistry, publ. Springer-Verlag.
Terzaghi B.E. and Sandine W.E., 1975, “Improved Medium for Lactic Streptococci and Their Bacteriophages” Applied Microbiology 29, 807-813.
Frey et al., Milchwissenschaft, 41 [11], 1986.
Scott, R. “Cheesemaking Practice” Ch. 11, pp. 145-146, 1986 (Elsevier).

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