# US 2014/0154389 A1 · Production of cheese with s. thermophilus

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- Number: US 2014/0154389 A1
- Document ID: US20140154389A1
- Status: Published application
- Kind: A1
- Application number: 14/112,898
- Filed: 2012-04-20
- Published: 2014-06-05
- Earliest claimed: 2011-04-20
- Assignees: Dupont Nutrition Biosciences Aps
- Inventors: Lars W. Petersen
- Web page: https://patentgrep.com/patent/US20140154389A1

## CPC

- A23C 19/076: Soft unripened cheese, e.g. cottage or cream cheese
- A23C 9/13: using additives
- A23C 19/032: characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C 19/0323: {using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general (using moulds A23C19/0682)}
- A23C 19/051: {Acidifying by combination of acid fermentation and of chemical or physical means}
- A23C 19/054: {using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms}
- A23C 19/068: Particular types of cheese
- A23C 19/0684: {Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses}
- A23C 19/0688: {Hard cheese or semi-hard cheese with or without eyes (A23C19/072 takes precedence)}
- A23C 19/072: Cheddar type {or similar hard cheeses without eyes}
- C12N 1/20: Bacteria; Culture media therefor
- C12N 1/205: Bacterial isolates
- A23V 2400/249: Thermophilus
- C12R 2001/46: Streptococcus {; Enterococcus; Lactococcus}
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- C12R: INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS

## 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.

## Claims

### Claim at position 1

1-71. (canceled)

### Claim 72

A direct to vat culture comprising at least one ur(−) S. thermophilus bacteria, at least one Lactococcus bacteria and at least one formate source.

### Claim 73 (depends on 72)

The direct vat culture of claim 72, wherein the at least one formate source comprises sodium formate.

### Claim 74 (depends on 72)

The direct vat culture of claim 72, consisting essentially of at least one ur(−) S. thermophilus bacteria, at least one Lactococcus bacteria, and at least one formate source.

### Claim 75

A bulk starter comprising at least one ur(−) S. thermophilus bacteria, at least one Lactococcus bacteria and at least one formate source.

### Claim 76 (depends on 75)

The bulk starter of claim 75, wherein the at least one formate source comprises sodium formate.

### Claim 77 (depends on 75)

The bulk starter of claim 75, consisting essentially of at least one ur(−) S. thermophilus bacteria, at least one Lactococcus bacteria, and at least one formate source.

### Claim 78

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.

### Claim 79 (depends on 78)

The method of claim 78, wherein formate source is sodium formate.

### Claim 80 (depends on 78)

The method of claim 78, wherein the formate source is potassium formate

### Claim 81 (depends on 78)

The method of claim 78, wherein the concentration of the formic acid or salt thereof is about 1 ppm to about 20 ppm.

### Claim 82 (depends on 78)

The method of claim 78, wherein the formate is in a concentration of about 10 ppm.

### Claim 83 (depends on 78)

The method of claim 78, wherein the at least one S. thermophilus bacteria consists essentially of ur(−) S. thermophilus bacteria.

### Claim 84 (depends on 78)

The method of claim 78, wherein the at least one Lactococcus bacteria comprises at least one of L. cremoris and L. lactis.

### Claim 85

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.

### Claim 86 (depends on 85)

The method of claim 85, wherein the hard or semi-hard cheese is selected from the group consisting of cheddar, red Leicester, American, gouda, edam, emmental, Parmesan, Parmigiano, Regiano, Grana Padano, Provolone, Pecorino, Romano, mozzarella, blue cheeses, and pizza cheese.

### Claim 87 (depends on 85)

The method of claim 85, wherein the hard or semi-hard cheese is cheddar.

### Claim 88 (depends on 85)

The method of claim 85, wherein the at least one formate source is sodium formate.

### Claim 89 (depends on 85)

The method of claim 85, wherein the at least one formate source is potassium formate.

### Claim 90 (depends on 85)

The method of claim 85, wherein the at least one formate source is in a concentration of about 1 ppm to about 20 ppm.

### Claim 91 (depends on 85)

The method of claim 85, wherein the formate is in a concentration of about 10 ppm.

### Claim 92 (depends on 85)

The method of claim 85, further comprising the step of forming curd, wherein essentially none of the curd floats on the milk.

### Claim 93 (depends on 85)

The method of claim 85, wherein the Lactococci bacteria comprise at least one of Lactococcus cremoris and Lactococcus lactis.

### Claim 94 (depends on 85)

A hard or semi-hard cheese made by the process of claim 85.

### Claim 95 (depends on 94)

The hard or semi-hard cheese of claim 94, wherein the hard or semi-hard cheese is selected from the group consisting of cheddar, red Leicester, American, gouda, edam, emmental, Parmesan, Parmigiano, Regiano, Grana Padano, Provolone, Pecorino, Romano, mozzarella, blue cheeses, and pizza cheese.

### Claim 96 (depends on 94)

The hard or semi-hard cheese of claim 94, wherein the hard or semi-hard cheese is selected from the group consisting of cheddar, red Leicester, American, gouda, edam, emmental, Parmesan, Parmigiano, Regiano, Grana Padano, Provolone, Pecorino, Romano, mozzarella, blue cheeses, and pizza cheese.

### Claim 97 (depends on 94)

The hard or semi hard cheese of claim 94, wherein essentially no open texture is detectable by visual inspection of the hard or semi-hard cheese.

### Claim 98 (depends on 94)

The hard or semi-hard cheese of claim 94 comprising one or more live ur(−) S. thermophilus bacteria.

### Claim 99 (depends on 94)

The hard or semi-hard cheese of claim 94, wherein the one or more live ur(−) S. thermophilus bacteria is selected from the group consisting of CNCM I-2980, DSM21892, CNCM I-3617, CNCM I-3617, CHCC4325, DSM18344, DSM1811, and combinations thereof.