Method of preparing cheese starter media

Details Method of preparing cheese starter media Method of preparing cheese starter media

1984-04-09

1986-11-04

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 1900, A23C 2102

Patent

active

046210580

ABSTRACT:
Low cost, readily dispersible, phage-resistant cheese starter media are described which include milk-derived nutrients (e.g., nonfat milk and whey) along with a minor proportion of preferably free or unbound lecithin. The media also may advantageously include sodium tetraphosphate which assists in the dispersion of whey solids. The media of the invention can be used at significantly lower levels as compared with nonfat dry milk solids (e.g. 7 percent versus 12 percent), while nevertheless obtaining essentially equivalent results in terms of culture growth and final culture properties. A method of producing the media is also disclosed, involving liquid preblending of phosphates and lecithin, followed by addition thereof to milk-derived nutrients and reaction of the phosphates to tie up free calcium ion. Preferably, reaction is carried out for about 1 to 12 hours while agitating. The final step involves drying of the mixture to yield a substantially homogeneous, reconstitutable powder. In other cases the phosphate-lecithin preblend can be dried for later addition to milk-derived nutrients to produce a final starter medium.

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CRC Handbook of Food Additives, 2nd, ed., vol. I, CRC Press, Cleveland, Ohio, 1972, (p. 630).
The Condensed Chemical Dictionary 10th ed., Van Nostrand Reinhold Co., N.Y., 1981, p. 877.
Webb, et al., Byproducts From Milk, 2nd ed., The Avi Publ. Co., Inc., Westport, Conn., 1970, pp. 26-27.

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