Soft, unripened cheese
AssigneeNestec S.A.
InventorsTomaso Sozzi, Robert Pousaz, Hugh Hose
Life of this patent
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Abstract
A soft, unripened cheese having a dry matter content of from 18 to 35%, of which at least 40% consists of the non-fat solids of milk. The cheese is prepared from concentrated milk by innoculating the milk with a culture of a combination of strains of thickening Streptococcus cremoris, strongly acidifying Streptococcus cremoris and mildly acidifying Streptococcus lactis.
Claims9
A lactic curd cheese comprising milk acidified by Streptococcus cremoris CNCM I-369, Streptococcus cremoris CNCM I-370, and Streptococcus lactis CNCM I-371 in an amount sufficient for the cheese to have a pH of approximately 4.3 to 4.8 and having a dry matter content of from 18% to 35% by weight, wherein at least 40% by weight of the dry matter content is non-fat solids.
A process for producing a cheese comprising first inoculating and then incubating a concentrated, pasteurized milk having a dry matter content of from 18% to 35% by weight of which at least 40% by weight of the dry matter content is non-fat solids, with Streptococcus cremoris CNCM I-369, Streptococcus cremoris CNCM I-370 and Streptococcus lactis CNCM I-371 bacteria, with an incubation time and temperature and an amount of bacteria being sufficient to obtain a cheese having a pH of approximately 4.3 to 4.8.
Dependencies are inferred from the claim text.