Preparation of cottage cheese

Details Preparation of cottage cheese Preparation of cottage cheese

1973-07-02

1976-07-06

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 43, 426 61, 195 96, A23C 1902, A23C 1910

Patent

active

039682560

ABSTRACT:
Flavor and shelf life of cottage cheese are improved by adding to cottage cheese or a creaming mixture for creaming cottage cheese a concentrated cell preparation of Streptococcus diacetilactis to provide a concentration of cells in the cottage cheese of from 1.0 .times. 10.sup.6 cells per gram to 2.0 .times. 10.sup.8 cells per gram of cottage cheese. The concentrated cell preparation can be a freeze dried culture, frozen concentrated cells or freeze dried concentrated cells.

REFERENCES:
patent: 3323921 (1967-06-01), Moseley
patent: 3395081 (1968-07-01), Sherman et al.
patent: 3420742 (1969-01-01), Farr
patent: 3592740 (1971-07-01), Christenson
Cowman, et al., Activity of Lactic Streptococci Followng Ultra Low-Temperature Storage J. Dairy Science vol. 46, 1963 (p. 609).

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