Cheese making with bacteriophage resistant bacteria
AssigneeUniversity of Kentucky Research Foundation
InventorClair L. Hicks
Life of this patent
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Abstract
A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme that hydrolyzes the precursor to produce blocker peptides; (b) collecting the blocker peptides so produced; (c) formulating a starter media with the blocker peptides; (d) growing bulk cultures of cheese making bacteria in the inoculated starter media; and (e) adding bacteria grown in the inoculated starter media to a fermentation medium for producing cheese. The present invention also includes a method of making cheese and cheese produced by the method.
Claims17
A method of controlling bacteriophage attack on cheese making bacteria used in a cheese making process, comprising:
- treating a blocker peptide precursor selected from a group consisting of a source of immunoglobulins, bacteriophages to which cheese making bacteria are sensitive, bacteriophage parts to which cheese making bacteria are sensitive and mixtures thereof with a protease enzyme that hydrolyzes the blocker peptide precursor;
- collecting blocker peptides produced by hydrolysis of the blocker peptide precursor;
- formulating a starter mediate with the blocker peptides and heat treating the formulated starter media;
- growing bulk cultures of cheese making bacteria used in the cheese making process in the formulated starter media;
- and
- adding cheese making bacteria grown in the formulated starter media to a fermentation medium for producing cheese.
A method of making cheese with bacteriophage resistant cheese making bacteria, comprising:
- formulating a starter media with peptides that block bacteriophage attachment sites on the cheese making bacteria;
- growing bulk cultures of the cheese making bacteria in the formulated starter media;
- adding the cheese making bacteria grown in the formulated starter media to a fermentation media for producing cheese whereby a curd is formed;
- and
- cutting the curd.
Dependencies are inferred from the claim text.