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US 4,790,994 AGranted
Method for inhibiting psychrotrophic bacteria in cream or milk based products using a pediococcus
AssigneeMicrolife Technics, Inc.
InventorsMark A. Matrozza, Marianne F. Leverone, Donald P. Boudreaux
Life of this patent
Estimating the term…
Abstract
A method for inhibiting psychrotrophic bacteria in milk products such as Cottage cheese, particularly cream dressed Cottage cheese, using a Pediococcus is disclosed. The inhibition is produced by antimicrobial metabolites generated in the food without fermentation by live Pediococcus.
Claims14
A method for inhibiting the growth of psychrotrophic bacteria in a milk or cream based product which comprises:
- (a) inoculating the milk or cream based product with an effective count of cells of a Pediococcus which produces antimicrobial meabolited sufficient to inhibit the growth of the psychrotrophic bacteria without fermentation by the Pediococcus;
- and
- (b) storing the milk or cream based product at a temperature so that the antimicrobial metabolites are produced without fermentation of the product by the Pediococcus and the psychrotrophic bacteria are inhibited without a significant increase in the cell count of the Pediococcus.
A method for inhibiting the growth of psychrotrophic bacteria in Cottage cheese which comprises:
- (a) inoculating the Cottage cheese with an effective count of cells of a Pediococcus which produces antimicrobial metabolites sufficient to inhibit the growth of the psychrotrophic bacteria without fermentation by the Pediococcus;
- and
- (b) storing the Cottage cheese at a temperature so that the antimicrobial metabolites are produced without fermentation of the Cottage cheese by the Pediococcus and the psychrotrophic bacteria are inhibited without a significant increase in the cell count of the Pediococcus.
Dependencies are inferred from the claim text.