Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1976-08-09
1979-10-30
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 43, 426 61, 435885, A23C 1902, A23C 1914, C12K 102, C12K 300
Patent
active
041728998
ABSTRACT:
A novel mutant strain Streptococcus diacetilactis NRRL-B-8177 which is particularly adapted for the preparation of creamed Cottage cheese without fermentation (or prior incubation) of the creaming mixture or dressing is described. This strain produces about one-half of the acid produced by S. diacetilactis 18-16 which is regarded as the best bacterium that is commercially available for use in Cottage cheese. Improved flavor and prophylaxis against spoilage bacteria of the dressed Cottage cheese is preferably provided by blending a concentrate of the Streptococcus diacetilactis NRRL-B-8177 cells with a creaming mixture at less than about 50.degree. F. (10.degree. C.) and then mixing the cold cream mixture with dry Cottage cheese curd cooled to less than about 50.degree. F. and maintaining the temperature at less than about 50.degree. F.
REFERENCES:
patent: RE28276 (1924-12-01), Farr
patent: 2971847 (1961-02-01), Babel et al.
patent: 3048490 (1962-08-01), Lundstedt
patent: 3483087 (1969-12-01), Christensen
patent: 3968256 (1976-07-01), Sing
McLeod Ian C.
Microlife Technics, Inc.
Naff David M.
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