Method for producing swiss-type cheese
AssigneeCSK Food Enrichment B.V.
InventorsWillem Cornelis MEIJER, Lourdes Mariela SERRANO DAVALOS, Lex SMALBRINK
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Abstract
The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.
Claims20
A method for the production of curd comprising inoculating a precursor with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.
A starter culture for making curd and/or cheese comprising dairy Propionibacteria, a strain of lactic acid bacteria and a source of a lacticin.
Dependencies are inferred from the claim text.