# US 6,297,042 B1 · Cheese making with bacteriophage resistant bacteria > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 6,297,042 B1 - Document ID: US6297042B1 - Status: Granted - Kind: B1 - Application number: 08/440,734 - Filed: 1995-05-15 - Granted: 2001-10-02 - Earliest claimed: 1995-05-15 - Assignees: University of Kentucky Research Foundation - Inventors: Clair L. Hicks - Web page: https://patentgrep.com/patent/US6297042B1 ## CPC - C12P 21/06: produced by the hydrolysis of a peptide bond, e.g. hydrolysate products (preparing foodstuffs by protein hydrolysis A23J3/00) - A23C 19/0323: {using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general (using moulds A23C19/0682)} - C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)} - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The method set forth in claim 1, wherein said source of immunoglobulins includes raw whey, dried whey, whey protein isolates, non-fat dried milk, blood serum protein isolates, purified immune protein preparations and mixtures thereof. ### Claim 3 (depends on 1) The method set forth in claim 1, wherein said bacteriophage parts include spikes, tail fibers, filaments and mixtures thereof. ### Claim 4 (depends on 1) The method set forth in claim 1, wherein said bacteriophage parts include spikes, tail fibers, filaments and mixtures thereof. ### Claim 5 (depends on 1) The method set forth in claim 1, wherein said enzyme is selected from a group consisting of papain, bromelain, ficin and mixtures thereof. ### Claim 6 (depends on 2) The method set forth in claim 2, wherein said enzyme is selected from a group consisting of papain, bromelain, ficin and mixtures thereof. ### Claim 7 (depends on 3) The method set forth in claim 3, wherein said enzyme is selected from a group consisting of papain, bromelain, ficin and mixtures thereof. ### Claim 8 (depends on 4) The method set forth in claim 4, wherein said enzyme is selected from a group consisting of papain, bromelain, ficin and mixtures thereof. ### Claim 9 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. ### Claim 10 (depends on 9) The method set forth in claim 9, including a further step of curing the curd to provide a cheese of desired consistency, flavor and aroma. ### Claim 11 (depends on 10) The method set forth in claim 10, further including: treating a blocker peptide precursor selected from a group consisting of a source of immunoglobulins, bacteriophages, bacteriophage parts and mixtures thereof with a protease enzyme that hydrolyzes the blocker peptide precursor; and collecting blocker peptides produced by hydrolysis of the blocker peptide precursor, said collected blocker peptides being utilized to inoculate the starter media. ### Claim 12 (depends on 11) The method set forth in claim 11, wherein said source of immunoglobulins include raw whey, dried whey, whey protein isolates, non-fat dried milk, blood serum protein isolates, purified immune protein preparations and mixtures thereof. ### Claim 13 (depends on 12) The method set forth in claim 12, wherein said bacteriophage parts include spikes, tail fibers, filaments and mixtures thereof. ### Claim 14 (depends on 10) The method set forth in claim 10, wherein said bacteriophage parts include spikes, tail fibers, filaments and mixtures thereof. ### Claim 15 (depends on 10) The method set forth in claim 10, wherein said enzyme is selected from a group consisting of papain, bromelain, ficin and mixtures thereof. ### Claim 16 (depends on 12) The method set forth in claim 12, wherein said enzyme is selected from a group consisting of papain, bromelain, ficin and mixtures thereof. ### Claim 17 (depends on 14) The method set forth in claim 14, wherein said enzyme is selected from a group consisting of papain, bromelain, ficin and mixtures thereof.