Cheese ripening process
AssigneeRhodia Texel Limited
InventorMark Rodney Smith
Life of this patent
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Abstract
Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or surfactant) and wherein the biological agent is not an attenuated bacterial starter culture.
Claims17
A method for accelerated cheese ripening using a biological agent, wherein the biological agent has been treated with a surface active agent, and wherein the biological agent is not an attenuated bacterial starter culture.
A method according to any preceding claim wherein the biological agent is a GRAM+ or GRAM− bacteria, yeast or mould.
A method according to any preceding claim, wherein the surface active agent is a detergent or surfactant.
A method according to any preceding claim, additionally employing an adjunct bacterial starter culture strain.
A method according to any preceding claim, wherein cells treated with a surface active agent are further treated to reduce the number of viable cells.
A method according to any preceding claim, wherein at least 85% of the activity of proteolytic enzymes in the biological agent or attenuated starter culture is maintained.
A method according to any preceding claim, wherein at least 90% of the activity of enzymes involved in cheese flavour development is maintained.
A culture of a biological agent according to any preceding claim, wherein the agent has been attenuated by treatment with a surface active agent.
Dependencies are inferred from the claim text.