Method for rapidly producing cheese

Details Method for rapidly producing cheese Method for rapidly producing cheese

1976-06-21

1978-10-10

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 35, 426 38, 426 42, 426 43, 426 61, A23C 1900

Patent

active

041197321

ABSTRACT:
American cheese is made according to regular processing sequences with the addition of specific pairs of strains of Lactobacillus plantarum and Streptococcus durans bacteria and a combination of kid, calf, and lamb pre-gastric lipases and cured at 60.degree.-68.degree. F. whereby uniform and fully aged flavor is developed within about 10 weeks and less.

REFERENCES:
patent: 2796351 (1957-06-01), Walter et al.
patent: 3650768 (1972-03-01), Roberts
patent: 3852158 (1974-12-01), Anderson et al.
Kosikowski, F., Cheese and Fermented Milk Foods, Published by the Author, Cornell University, Ithaca, N.Y. 1966 pp. 14-16).
Dahlberg et al., The Development of Flavor In American Cheddar Cheese made from Pasteurized Milk with Streptococcus Faecalis Starter, J. Da. Sci., vol. 31, 1948 (pp. 275-284).
Davis, J. G., Cheese, vol. I. American Elselier Publishing Co., N.Y. 1965 (pp. 179-181).

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