Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1980-04-04
1982-03-09
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
043189288
ABSTRACT:
Cottage cheese is prepared containing a blend of normal and mutant strains of Streptococcus diacetilactis. The mutant strain is similar to the normal strain except that it produces little or no acetaldehyde and diacetyl. By varying the ratio of the strains in the blend, the cottage cheese can be made with the maximum possible shelf life obtainable from Streptococcus diacetilactis and yet have virtually any amount of flavor that may be desired, from very mild to strong.
REFERENCES:
patent: 3968256 (1976-07-01), Sing
patent: 4172899 (1979-10-01), Vedamuthu
patent: 4191782 (1980-03-01), Vedamuthu
Barrom, et al., Characterization of Diacetyl Negative Mutants of Streptococcus diacetelactis J. D. Sci., vol. 53, No. 2, 1970 (pp. 121-125).
Kempler et al., Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis, Applied and Environmental Microbiology, vol. 37, No. 2, Feb. 1979 (pp. 316-323).
Kempler et al., Genetic Evidence For Plasmid-Linked Lactose Metabolism In Streptococcus lactis subsp. diacetylactis, Applied and Environmental Microbiology, vol. 37, No. 5, May l979 (pp. 1041-1043).
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