Soft, unripened cheese

Details Soft, unripened cheese Soft, unripened cheese

1986-02-25

1988-03-22

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 61, 426582, 426585, 426 36, A23C 19032

Patent

active

047327693

ABSTRACT:
A soft, unripened cheese having a dry matter content of from 18 to 35%, of which at least 40% consists of the non-fat solids of milk. The cheese is prepared from concentrated milk by innoculating the milk with a culture of a combination of strains of thickening Streptococcus cremoris, strongly acidifying Streptococcus cremoris and mildly acidifying Streptococcus lactis.

REFERENCES:
patent: 4194011 (1980-03-01), Invernizzi et al.
patent: 4397878 (1983-08-01), Koide et al.
patent: 4534982 (1985-08-01), Yoshida et al.

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