Methods and cultures to manufacture pizza cheese
AssigneeInternational N&H Denmark Aps
InventorsMikael Pianfetti, Fabien Buret, Annie Mornet
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Abstract
The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).
Claims18
A method to manufacture pasta-filata cheese, comprising:
- a) providing or producing a curd suitable for stretching, wherein said curd is obtained by inoculating and fermenting milk with 1) at least a galactose-positive Streptococcus thermophilus strain or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, wherein said galactose-positive strain is characterized by:
- i. its ability to reach a pH of 5.2 in less than 5 hours, optionally with an average speed of acidification of at least 0.01 upH/min between pH 6.4 and 5.6, when inoculated at 1% (v/v) into a M17 oxoid medium supplemented with galactose 30 g/L and incubated at 43° C., in particular when tested by assay I;
- and/or
- ii. either its ability not to excrete galactose, when inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II or its ability to excrete galactose but to consume the excreted galactose to completion at most 9 hours after being inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II;
- b) stretching the curd of step a) to obtain a stretched curd;
- and
- c) manipulating the stretched curd of step b), to finally end up with a pasta-filata cheese.
A culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s), wherein said galactose-positive Streptococcus thermophilus strain is characterized by:
- i. its ability to reach a pH of 5.2 in less than 5 hours, optionally with an average speed of acidification of at least 0.01 upH/min between pH 6.4 and 5.6, when inoculated at 1% (v/v) into a M17 oxoid medium supplemented with galactose 30 g/L and incubated at 43° C., in particular when tested by assay I;
- and/or
- ii. either its ability not to excrete galactose, when inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II or its ability to excrete galactose but to consume the excreted galactose to completion at most 9 hours after being inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II.
Use of 1) at least a galactose-positive Streptococcus thermophilus strain or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain to manufacture a pasta-filata cheese, wherein said galactose-positive Streptococcus thermophilus strain is characterized by
- i. its ability to reach a pH of 5.2 in less than 5 hours, optionally with an average speed of acidification of at least 0.01 upH/min between pH 6.4 and 5.6, when inoculated at 1% (v/v) into a M17 oxoid medium supplemented with galactose 30 g/L and incubated at 43° C., in particular when tested by assay I;
- and/or
- ii. either its ability not to excrete galactose, when inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II or its ability to excrete galactose but to consume the excreted galactose to completion at most 9 hours after being inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II.
Use of at least a galactose-positive strain to produce a cheese whey which has a galactose concentration decreased as compared to a cheese whey produced using a galactose-negative Streptococcus thermophilus culture, wherein said galactose-positive strain is characterized by:
- i. its ability to reach a pH of 5.2 in less than 5 hours, optionally with an average speed of acidification of at least 0.01 upH/min between pH 6.4 and 5.6, when inoculated at 1% (v/v) into a M17 oxoid medium supplemented with galactose 30 g/L and incubated at 43° C., in particular when tested by assay I;
- and/or
- ii. either its ability not to excrete galactose, when inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II or its ability to excrete galactose but to consume the excreted galactose to completion at most 9 hours after being inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., in particular when tested by assay II.
Dependencies are inferred from the claim text.