Production of cheese with s. thermophilus
AssigneeDupont Nutrition Biosciences Aps
InventorLars W. Petersen
Life of this patent
Estimating the term…
Abstract
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea are provided. Methods and compositions for reducing, the amount of open texture (e.g., slits, cracks, or fractures) in hard and semi-hard cheeses, as well as hard and semi-hard cheeses that comprise one or more S. thermophilus bacteria that are partially or completely deficient in their ability to release ammonia from urea, are also provided.
Claims29
1-71. (canceled)
A direct to vat culture comprising at least one ur(−) S. thermophilus bacteria, at least one Lactococcus bacteria and at least one formate source.
A bulk starter comprising at least one ur(−) S. thermophilus bacteria, at least one Lactococcus bacteria and at least one formate source.
A method of accelerating the acidification of milk, comprising:
- contacting milk with at least one S. thermophilus bacteria, wherein the at least one S. thermophilus bacteria comprises ur(−) S. thermophilus bacteria;
- contacting the milk with at least one Lactococcus bacteria;
- and
- contacting the milk with at least one formate source.
A method of manufacturing a hard or semi-hard cheese comprising contacting milk with a ur(−) S. thermophilus bacteria, with at least one formate source and milk with at least one Lactococci bacteria, and forming the hard or semi-hard cheese wherein essentially no open texture is detectable by visual inspection of the hard or semi-hard cheese.
Dependencies are inferred from the claim text.