Stabilization of fermented dairy compositions using whey from nisin-producing cultures

A method of stabilizing a fermented dairy product against an increase of acidic components during storage, said method comprising the step of combining a fermented dairy culture with nisin-containing whey derived from a nisin producing culture in an amount effective to stabilize the fermented dairy product against an increase of acidic components during storage, wherein the nisin-containing whey is obtained by a process comprising the steps of

• (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism;
• (2) incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed;
• and
• (3) separating the whey from the whey and curd mixture, wherein the separated whey is the nisin-containing whey.

A method of stabilizing a fermented dairy product against depletion of lactose during storage, said method comprising the step of combining a fermented dairy culture with nisin-containing whey derived from a nisin-producing culture in an amount effective to stabilize the fermented dairy product against a depletion of lactose during storage, wherein the nisin-containing whey is obtained by a process comprising the steps of

• (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism;
• (2) incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed;
• and
• (3) separating the whey from the whey and curd mixture, wherein the separated whey is the nisin-containing whey.

A method of stabilizing a fermented dairy product against an increase of acidic components during storage, said method comprising the steps of

• (1) providing a fermented dairy culture;
• (2) providing a nisin-containing whey separated from a dairy composition cultured with a nisin-producing culture;
• and
• (3) combining the fermented dairy culture with an amount of the nisin-containing whey effective to stabilize the fermented dairy product against an increase of acidic components during storage, wherein the nisin-containing whey is obtained by a process comprising the steps of
• (i) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism;
• (ii) incubating the composition of step (i) until the pH attains a value between about 6.2 and about 4.0, thereby forming a curd and whey mixture;
• and
• (iii) separating the nisin-containing whey from the curd in the curd and whey mixture to obain the nisin-containing whey.

A method of stabilizing a fermented dairy product against an increase of acidic components during storage, said method comprising the step of combining a fermented dairy culture with nisin-containing whey derived from a nisin producing culture in an amount effective to stabilize the fermented dairy product against an increase of acidic components during storage, wherein the nisin-containing whey is obtained by a process comprising the steps of

• (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism;
• (2) incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed;
• and
• (3) separating the whey from the whey and curd mixture, wherein the separated whey is the nisin-containing whey.

A method of stabilizing a fermented dairy product against depletion of lactose during storage, said method comprising the step of combining a fermented dairy culture with nisin-containing whey derived from a nisin-producing culture in an amount effective to stabilize the fermented dairy product against a depletion of lactose during storage, wherein the nisin-containing whey is obtained by a process comprising the sequential steps of

• (i) preparing an aqueous composition comprising sweet whey from the fermentation of a cheese, whey protein concentrate, and a protein hydrolysate;
• (ii) fermenting the aqueous composition with a nisin-producing culture until the pH attains about 5.5;
• (iii) maintaining the pH of the fermenting composition at about 5.5 for 8-10 hrs;
• and
• (iv) allowing the pH of the fermenting composition to drop to 4.8 or lower, wherein the resulting composition comprises the nisin-containing whey.