Use of strains of Streptococcus thermophilus which are...

Details Use of strains of Streptococcus thermophilus which are... Use of strains of Streptococcus thermophilus which are...

2005-11-08

2005-11-08

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S061000, C426S582000, C426S583000

Reexamination Certificate

active

06962721

ABSTRACT:
The invention relates to the use of at least one strain ofStreptococcus thermophiluswhich is incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as yogurts in order to obtain an acidification kinetic which is independent from the content of various components of the milk.

REFERENCES:
patent: 5116737 (1992-05-01), McCoy
patent: 6056979 (2000-05-01), Benbadis et al.
patent: WO 96/10627 (1996-04-01), None
W. Tinson, “Metabolism of streptococcus thermophilus,” The Australian Journal of Dairy Technology, vol. 37, No. 1, 1982, pp. 17-21.
B. Bianchi Salvadori, “Characteristics of some streptococcus thermophilus strains for the preparation of starters dehydrated . . . ”, Scienza E. Tecnica Lattiero-Cassearia, vol. 34, No. 4, 1983, pp. 227-248.
A. Zourari, “Caracterisation de bacteries lactiques thermophiles isoleos de yaourts artisanaux grecs,” Le Lait, vol. 77, No. 4, 1991, pp. 445-461 (Not translated).
V. Juillard, “Mise en evidence d'uno activite ureasique chez Streptococcus thermpohilus,” Canadian Journal of Microbiology, vol. 34, No. 6, 1998, pp. 818-822.
Stoyanov et al.,Neuchni Trudove, Vissh Institut po Khraniteine i Vkusona Promishlenost(1995), 40:211-217, Plovid, Bularia, with full English translation.
Other Document: May 25, 2004 e-mail from Henk Spierenburg regarding S. thermophilus CNRZ 407 strain.

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