Process for the treatment of milk for cheesemaking

Details Process for the treatment of milk for cheesemaking Process for the treatment of milk for cheesemaking

1987-05-08

1989-01-17

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 61, 426582, A23C 19032, A23C 1905

Patent

active

047987260

ABSTRACT:
The present invention relates to a process for the treatment of milk for cheesemaking. The said treatment process consists in inoculating the milk with bacterial protoplasts before rennet is added.

REFERENCES:
Chem. Abstracts, vol. 85, No. 8, Oct. 1976, p. 374, No. 107580w, The Contribution of Starter Streptococci to Flavor Development in Cheddar Cheese, & J. Dairy Res. 1976, 43(2), 301-11.
Milchwissenschaft, vol. 39, No. 3, 1984, pp. 136-139; R.S.-T. Yu et al., "Conditions for the Production and Regeneration of Protoplasts from Lactic Streptococci".
Chem. Abstracts, vol. 78, No. 1 Jan. 8, 1973, p. 252, No. 2903f, Columbus, OH, US; I, Akashi, Akira: "Effect of Egg White Lysozyme on the Growth of Cheese Starter Organisms" & J. Fac. Agr. Kyushu Univ. 1972 17(1), 67-73.

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