Method for making cheese

Patent metadata

Field	Value
Publication number	US-10822665-B2
Application number	US-59696108-A
Country	US
Kind code	B2
Filing date	Apr 17, 2008
Priority date	Apr 23, 2007
Publication date	Nov 3, 2020
Grant date	Nov 3, 2020

Abstract

The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.

First claim

The invention claimed is:

1. A process for producing Cheddar cheese, comprising:
adding to milk
a starter culture;
an adjunct culture comprising a Lactobacillus delbrueckii subspecies lactis strain selected from the strain deposited at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ) under accession number DSM 18885 and the strain deposited at DSMZ under accession number DSM 19279; and
a coagulant; and
heating the mixture to a temperature in the range of from 20 to 45° C.

2. A process for improving the texture and/or taste of Cheddar cheese, comprising adding to milk
a starter culture;
an adjunct culture comprising a Lactobacillus delbrueckii subspecies lactis strain selected from the strain deposited at DSMZ under accession number DSM 18885 and the strain deposited at DSMZ under accession number DSM 19279; and
a coagulant; and
heating the mixture to a temperature in the range of from 20 to 45° C.,
wherein the Cheddar cheese has an improved texture and/or taste as compared to a Cheddar cheese made by a comparable process without said adjunct culture.

3. The process according to claim 1 , wherein the starter culture is added in an amount of at least 10 4 CFU per ml milk, and/or the adjunct culture comprising the Lactobacillus delbrueckii subspecies lactis strain is added in an amount of at least 10 4 CFU per ml milk.

4. The process according to claim 1 , wherein the temperature is kept within the specified range for a period of 10 minutes to 4 hours, followed by one or more steps selected from the group consisting of draining the whey from curd, cutting the curd, and pressing the curd.

5. The process according to claim 1 , wherein bacteria belonging to the genus Propionibacterium are added to the milk in a concentration below 10 2 CFU per ml.

6. The process according to claim 1 , further comprising pressing the mixture obtained in the heating step, either before or after salting, to obtain pressed and salted cheese.

7. A Cheddar cheese obtained by the process of claim 1 .

8. The process according to claim 1 , wherein no bacteria belonging to the genus Propionibacterium are added to the milk.

9. The process of claim 1 , wherein the mixture is heated to a temperature in the range of from 20 to 43° C.

10. A Cheddar cheese obtained by the process of claim 2 .

11. The process of claim 2 , wherein the mixture is heated to a temperature in the range of from 20 to 43° C.

12. The process according to claim 6 , further comprising storing the pressed and salted cheese at a temperature in the range of from 1 to 20° C.

13. The process according to claim 1 , wherein the adjunct culture comprises strain DSM 18885.

14. The process according to claim 1 , wherein the adjunct culture comprises strain DSM 19279.

15. The process according to claim 2 , wherein the adjunct culture comprises strain DSM 18885.

16. The process according to claim 2 , wherein the adjunct culture comprises strain DSM 19279.

17. The Cheddar cheese according to claim 7 , wherein the adjunct culture comprises strain DSM 18885.

18. The Cheddar cheese according to claim 7 , wherein the adjunct culture comprises strain DSM 19279.

19. The Cheddar cheese according to claim 10 , wherein the adjunct culture comprises strain DSM 18885.

20. The Cheddar cheese according to claim 10 , wherein the adjunct culture comprises strain DSM 19279.

Assignees

• Bezenger Marie Claude
• Eppert Ilka
• Soerensen Niels Kristian
• Hoeier Erik
• Le Tual Anne Gaelle
• Broe Mikkel Laust
• Rattray Fergal P
• Chr Hansen As

Inventors

• Bezenger Marie-Claude
• Eppert Ilka
• Soerensen Niels Kristian
• Hoeier Erik
• Le Tual Anne-Gaelle
• Broe Mikkel Laust
• Rattray Fergal P

Classifications

• C12R2001/225

  Lactobacillus · CPC title

• A23C19/0688

  Hard cheese or semi-hard cheese with or without eyes (A23C19/072 takes precedence) · CPC title

• C12N1/205 Primary

  Bacterial isolates · CPC title

• A23C19/072

  Cheddar type {or similar hard cheeses without eyes} · CPC title

• A23C19/05

  Treating milk before coagulation; Separating whey from curd · CPC title