Process for the manufacture of probiotic cheese

Details Process for the manufacture of probiotic cheese Process for the manufacture of probiotic cheese

2005-03-29

2005-03-29

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S034000, C426S038000, C426S043000, C426S580000, C426S582000, C435S252900

Reexamination Certificate

active

06872411

ABSTRACT:
A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain ofLactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adjunct to cheese milk, saidL. paracaseistrain being capable of growing during the ripening phase to a level of 107cfu/g or greater. TheL. paracaseistrains are found to grow and proliferate to high cell numbers (in excess of 108cfu/g) in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of theL. paracaseistrains is found to have negligible effects on cheese composition, flavor and aroma.

REFERENCES:
Collins et al., Selection of Probiotic Strains for Human Application, International Dairy Journal, vol. 8, 1998, 487-490.*
Lee et al., Journal of Food Science, vol. 55, No. 2, 1990, pp. 386-390.*
Lee et al., Journal of Food Science, vol. 55, No. 2, 1990, pp. 391-397.*
Lynch et al., International Dairy Journal, 6(1996), pp. 851-867.*
Broome et al., Australian Journal of Dairy Technology, 45, Nov., 1990, No. 2, pp. 67-73.*
Gormes et al., Netherlands Milk & Dairy Journal, vol. 49 (1995) pp. 71-95.
Dinakar et al., J. Dairy Sci., vol. 77 (1994) pp. 2854-2864.
T. Klaenhammer: “Probiotic cheese” Internatiional Dairy Journal, vol. 8, No. 5/6, 1998, pp. 491-496, XP002116067 p. 491-p. 493; figure 2.
Database FSTA Online! International Food Information Service (IFIS), Franfurt/Main, DE AN=1999-00-p1445, C. Stanton: “Probiotic Cheese”XP002115138 abstract & International Dairy Journal, vol. 8, No. 5/6, 1998, pp. 491-496, This paper is from a Symposium held in Cork on Sep. 30 to Oct. 2, 1997.
C. Lynch: “Manufacture of Cheddar Cheese with and Without adjunct Lactobacilli under controlled microbiological conditions” International Dairy Journal, vol. 6, No. 8, 1966, pp. 851-867, XP002115824 p. 851; figures 1,6; table 3 p. 856.
Gomez M J et al: “Debittering Acitivity of Peptidases from Selected Lactobacilli Strains in Model Cheese” Milchwissenschaft, vol. 51, No. 6, Jan. 1, 1996, pp. 315-319, XP000624592 ISSN: 0026-3788 p. 316; table 4.
Lee B H et al: “Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Chedder Cheese” Journal of Food Science, vol. 55, No. 2, Mar. 1, 1990, pp. 391-397, XP000126289 ISSN: 0022-1147 p. 391-p. 392; figures 1-4.
Lee B H et al: “Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese” Journal of Food Science, vol. 55, No. 2, Mar. 1, 1990, pp. 386-390, XP000126288 ISSN: 0022-1147 p. 386, column 2 -p. 387, column 1; table 1.
R. Hargrove: “New type of ripened low-fat cheese” Journal of Dairy Science, vol. 49, No. 7, 1996, pp. 796-799, XP002115136 Chapaign, Illinois US p. 797.
Broome M C et al: “The Use of Non-Starter Lactobacilli I Cheddar Cheese Manufacture” Australian Journal of Dairy Technology, vol. 45, No. 2, Nov. 1, 1990, pp. 6773, XP000166076 ISSN: 0004-9433 p. 67, column 2—p. 68, column 1.
E. Tuomola: “Addition of Some Probiotic and Dairy Lactobacillus Strains to CACO-2 Cell Cultures” International Journal of Food Mircobiology vol. 41, No. 1, 1998, pp. 4551, XP002115137 p. 45 -p. 46; table 1.
Fox P F et al: Significance of Non-Starter Lactic Acid Bacteria in Cheddar Cheese: Australian Journal of Dairy Technology, vol. 53, No. 2, Jun. 1, 1998, pp. 83-89, XP000772490 ISSN: 0004-9433 Lb. Paracasei = formerly Lb. Casei subsp. Pseudoplantarum. p. 83, column 2.

Affiliated with

Also associated with

Rating

Process for the manufacture of probiotic cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for the manufacture of probiotic cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the manufacture of probiotic cheese will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-3384171