Method for preparing camembert type cheese

Patent metadata

Field	Value
Publication number	US-10548333-B2
Application number	US-201415035408-A
Country	US
Kind code	B2
Filing date	Nov 10, 2014
Priority date	Nov 11, 2013
Publication date	Feb 4, 2020
Grant date	Feb 4, 2020

Abstract

The present invention relates to a method for preparing a camembert type cheese using a well-defined starter culture.

First claim

The invention claimed is:

1. A lactic acid bacterial (LAB) culture comprising
(A1) a lactic acid bacterial culture of type M that has a maximum acidification rate of more than or equal to 0.05 pH units per hour but less than 0.15 pH units per hour in B-milk, wherein the culture of type M comprises one or more Lactococcus lactis ssp. cremoris strains selected from CHCC11552 deposited at the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ) in Braunschweig, Germany under accession number DSM 26566; CHCC11583 deposited at the DSMZ under accession number DSM 26567; CHCC11603 deposited at the DSMZ under accession number DSM 26568; CHCC12085 deposited at the DSMZ under accession number DSM 26569; CHCC13347 deposited at the DSMZ under accession number DSM 26570, and mutants thereof;
(A2) a lactic acid bacterial culture of type R that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B milk, and has a maximum acidification rate of less than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type R comprises one or more Lactococcus lactis ssp. lactis strains selected from CHCC10778 deposited at the DSMZ under accession number DSM 26564; CHCC11277 deposited at the DSMZ under accession number DSM 26565, and mutants thereof; and
(A3) optionally, a lactic acid bacterial culture of type S that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk and has a maximum acidification rate of more than 0.05 pH units per hour in B-milk added 4% salt wherein the culture of type S comprises one or more of Lactococcus lactis ssp cremoris strain CHCC4421 deposited at the DSMZ under accession number DSM 26561 Lactococcus lactis ssp. lactis strain CHCC9673 deposited at the DSMZ under accession number DSM 26563, and mutants thereof.

2. A LAB culture according to claim 1 , comprising:
(A1) 5-90% of the culture of type M; and
(A2) 5-90% of the culture of type R; and
(A3) 0-90% of the culture of type S;
based on the total colony forming units (CFU) of the bacteria in the culture.

3. A LAB culture according to claim 1 , comprising:
(A 1) 60-98% of the culture of type M; and
(A2) 1-20% of the culture of type R; and
(A3) 1-20% of the culture of type S;
based on the total colony forming units (CFU) of tile bacteria in the culture.

4. A LAB culture according to claim 1 , comprising:
(A1) 5-90% of the culture of type M; and
(A2) 5-90° % of the culture of type R; and
(A3) 5-90% of the culture of type S;
based on the total colony forming units (CFU) of the bacteria in the culture.

5. A LAB culture according to claim 1 , comprising from 10 8 to 10 12 colony forming units (CFU) of the culture of type M per gram culture.

6. A LAB culture according to claim 1 , comprising from 10 8 to 10 12 colony forming units (CFU) of the culture of type R per gram culture.

7. A LAB culture according to claim 1 , comprising from 10 8 to 10 12 colony forming units (CFU) of the culture of type S per gram culture.

8. A LAB culture according to claim 1 , in liquid, frozen or freeze-dried form.

9. A LAB culture according to claim 1 , the culture of type M, the culture of type R, and the culture of Type S.

10. A method for manufacture of a LAB culture according to claim 1 , comprising:
(A) selecting a lactic acid bacteria culture of type M that has a maximum acidification rate of more than or equal to 0.05 units per hour but less than 0.15 pH units per hour in B-milk, wherein the culture of type M comprises one or more Lactococcus lactis ssp, cremoris strains selected from CHCC11552 deposited at the DSMZ under accession number DSM 26566; CHCC11583 deposited at the DSMZ under accession number DSM 26567; CHCC11603 deposited at the DSMZ under accession number DSM 26568; CHCC12085 deposited at the DSMZ under accession number DSM 26569; CHCC13347 deposited at the DSMZ under accession number DSM 26570, and mutants thereof;
(B) selecting a lactic acid bacteria culture of type R that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk, and a maximum acidification rate of less than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type R comprises one or more Lactococcus lactis ssp. lactis strains selected from CHCC10778 deposited at the DSMZ under accession number DSM 26564; CHCC11277 deposited at the DSMZ under accession number DSM 26565, and mutants thereof;
(C) optionally, selecting a lactic acid bacteria culture of type S that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk and has a maximum acidification rate of more than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type S comprises one or more of Lactococcus lactic ssp cremoris strain CHCC4421 deposited at the DSMZ under accession number DSM 26561, Lactococcus lactis ssp. lactis strain CHCC9673 deposited at the DSMZ under accession number DSM 26563, and mutants thereof;
(D) combining the cultures selected in (A), (B) and optionally (C); and
(E) packaging the combined cultures.

11. A method for preparing a soft cheese comprising, (a) adding to a milk substrate a lactic acid bacteria culture according to claim 1 and a coagulant.

12. The method of claim 11 , wherein the lactic acid bacteria culture includes the lactic acid bacteria culture of type S, further comprising
(b) separating curd from whey; and
(c) adding a mold culture to the curd.

13. The method of claim 11 , wherein the lactic acid bacteria culture is added in the form of a direct vat set culture.

14. The method of claim 12 , wherein the mold culture is selected from Penicillium species.

Assignees

• Chr Hansen As

Inventors

• Torben Vindeloev Jannik

Classifications

• C12N1/20

  Bacteria; Culture media therefor · CPC title

• A23C19/0323

  using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general (using moulds A23C19/0682) · CPC title

• A23C19/0682 Primary

  Mould-ripened or bacterial surface ripened cheeses · CPC title

• C12R1/46

  Chemistry & Metallurgy · mapped topic

• C12R2001/46

  Streptococcus {; Enterococcus; Lactococcus} · CPC title