Composition for accelerating cheese aging

Details Composition for accelerating cheese aging Composition for accelerating cheese aging

1985-11-01

1987-11-17

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 35, 426 38, 435198, 435220, 435223, 435253, 435260, A23C 19032, A23C 1906, C12N 120, C12N 104

Patent

active

047073640

ABSTRACT:
Aging of cheese is accelerated by adding during cheesemaking a composition containing preserved, partially disrupted L. casei and/or L. lactis, and a dried lipase similar to kid or calf pre-gastric lipase. The L. casei or L. lactis has been preserved by freezing, freeze drying, spray drying or fluidized bed drying. Preferably, the L. casei is ATCC 39539 and the L. lactis is ATCC 39538. The composition may optionally contain a similarly preserved and partially disrupted L. plantarum, and/or a microbial neutral protease. The composition may be added to cheese milk before adding coagulant to coagulate the milk or to curd with salt before pressing.

REFERENCES:
patent: 3650768 (1972-03-01), Roberts
patent: 4119732 (1978-10-01), Kratochril
patent: 4158607 (1979-06-01), Kalinowski et al.
patent: 4172900 (1979-10-01), Dooley

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