Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1982-07-22
1985-11-19
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426 41, 426 43, 435253, A23C 1902, C12N 120
Patent
active
045541655
ABSTRACT:
Methods and media for preparing bulk cultures of exclusively proteinase negative lactic bacteria and methods for making fermented dairy products such as cheese, cottage cheese, and sour cream employing exclusively proteinase negative lactic bacteria are disclosed. In one preferred embodiment, the medium comprises a whey-based, pH-controlled medium containing sufficient nitrogenous nutrients to render the medium suitable for growing proteinase negative lactic bacteria. The medium is heated to inactivate bacteriophage present therein and subsequently cooled to a temperature favorable to the growth of proteinase negative lactic bacteria, and the proteinase negative lactic bacteria are introduced into the medium and allowed to propagate to a population sufficient to serve as an inoculant in making the particular fermented dairy product. The proteinase negative lactic bacteria culture and an appropriate enzyme are introduced into a vessel containing a quantity of milk where coagulation and syneresis of the milk occurs to produce the fermented dairy product.
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Naff David M.
Utah State University Foundation
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