Preparation of cheese with ropy lactic acid bacteria

Details Preparation of cheese with ropy lactic acid bacteria Preparation of cheese with ropy lactic acid bacteria

1978-05-04

1981-01-06

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 43, A23C 1902

Patent

active

042436842

ABSTRACT:
Cheese made from milk and/or milk-by-products concentrated by membrane filtration sometimes has the disadvantage of having a mealy and/or sandy texture. This can be overcome by using selected ropy cultures of lactic acid bacteria instead of the normal non-ropy cultures used for acidifying the milk product. The effect is particularly useful in the preparation of soft cheese having a smooth texture.

REFERENCES:
patent: 3914435 (1975-10-01), Maubois et al.
Kosikowski, F. V., Cheesemaking by Ultrafiltration, J. Da. Sci. vol. 57, 1974 (pp. 488-491).
Webb et al., Fundamentals of Dairy Chemistry, The Avi Publ. Co., Inc., Westport, Conn. 1965 (pp. 734 and 735).

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