Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1986-08-11
1988-03-01
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 43, 426 61, 435822, 435885, A23C 1902, A23C 1914
Patent
active
047285168
ABSTRACT:
A method of inhibiting mold and psychrotrophic bacteria in creamed Cottage cheese using a mixture of Streptococcus lactis subspecies diacetylacis and Propionibacterium shermanii in the cream dressing or creamed Cottage cheese at refrigeration temperatures is described. The method does allow small volumes of the bacteria causing the inhibition to be used in the Cottage cheese.
REFERENCES:
patent: 3968256 (1976-07-01), Sing
patent: 4172899 (1979-10-01), Vedamuthu
patent: 4191782 (1980-03-01), Vedamuthu
patent: 4477471 (1984-10-01), Gonzales
Prescott et al., Industrial Microbiology 4th Edition, AVI Publ. Co., Inc., 1982, pp. 116-121.
Gilliland, et al., Am Pub Health Assoc. (M. L. Speck, ed.) pp. 173-178 (1976).
Boudreaux Donald P.
Gonzales Carlos F.
Lingle Mark W.
Vedamuthu Ebenezer R.
Cintins Marianne M.
Jones Raymond N.
McLeod Ian C.
Microlife Technigs, Inc.
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