Method of growing cheese starter microorganisms

Details Method of growing cheese starter microorganisms Method of growing cheese starter microorganisms

1985-07-19

1986-11-11

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

426 36, 426 41, 426 43, C12N 120, A23C 1902, A23C 2102

Patent

active

046223045

ABSTRACT:
An improved method of growing acid-producing microorganisms (bacteria) used in cheese making is provided which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involves inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3.9-5.5; at this point the pH is raised to about 5.5-7.5, typically by the addition of a base such as sodium hydroxide. The medium is then allowed to further incubate to completion. In particularly preferred forms, the starter medium includes sweet whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method.

REFERENCES:
patent: Re28276 (1974-12-01), Farr
patent: 3998700 (1976-12-01), Reinbold et al.
patent: 4282255 (1981-08-01), Sandine et al.
patent: 4289788 (1981-09-01), Cajigas
patent: 4372979 (1983-02-01), Reinbold et al.
Limsointin, et al., New Zealand Journal of Dairy Science and Technology, vol. 15, 1980, (pp. 219-224).
Richardson, et al., Lactic Culture System, Utah Agricultural Experiment Station, Research Report 42, Aug. 1979, pp. 1-7.

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