Method for making cheese

Patent metadata

Field	Value
Publication number	US-11241019-B2
Application number	US-201514789623-A
Country	US
Kind code	B2
Filing date	Jul 1, 2015
Priority date	Aug 29, 2008
Publication date	Feb 8, 2022
Grant date	Feb 8, 2022

Abstract

The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.

First claim

The invention claimed is:

1. A process for improving the texture and/or taste and/or flavor of cheese, comprising:
adding to milk
a lactic acid bacteria culture comprising a strain belonging to a genus selected from the group consisting of Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Lactobacillus , and Enterococcus , and
a non-attenuated, non-acidifying Lactobacillus helveticus strain selected from Lactobacillus helveticus strain DSM 19501 deposited at the Deutsche Sammlung von Mikroorganismen and Zellkulturen GmBH (DSMZ) and mutants thereof, wherein the non-attenuated, non-acidifying Lactobacillus helveticus strain has at least as high cell wall bound protease activity as acidifying Lactobacillus helveticus strain DSM 19500 deposited at the DSMZ, and is not able to lower the pH more than 1.5 pH units from a starting pH of 6.5 after 10 hours incubation at 37° C. when inoculated from a fresh over-night culture at an inoculation dose of 1.5×10 7 cfu/ml into 200 ml of milk, and
a coagulant;

and then heating the resultant mixture to a temperature in the range of 30 to 45° C.

2. The process of claim 1 , further comprising, after heating the mixture to a temperature in the range of 30 to 45° C., holding the mixture at that temperature range for 5 to 70 minutes immediately before whey removal or pre-pressing under whey.

3. The process of claim 1 , wherein the non-attenuated, non-acidifying Lactobacillus helveticus strain is not able to lower the pH more than 1.5 pH units from a starting pH of 6.5 after 10 hours incubation at 37° C. when inoculated from a fresh over-night culture at an inoculation dose of 1.5×10 7 cfu/ml into 200 of ml milk prepared from 9.5% skim milk powder rehydrated in water and heat treated at 140° C./8 sec and 100° C./30 min.

4. The process of claim 3 , wherein the non-attenuated, non-acidifying Lactobacillus helveticus strain is not able to lower the pH more than 1.3 pH units from a starting pH of 6.5 after 10 hours incubation at 37° C. when inoculated from a fresh over-night culture at inoculation dose 1.5×10 7 cfu/ml into 200 ml of milk.

5. The process of claim 1 , wherein the non-attenuated, non-acidifying Lactobacillus helveticus strain is the strain DSM 19501.

6. The process according to claim 1 , wherein the lactic acid bacteria culture comprises a strain selected from the group consisting of Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus casei, Lactobacillus paracasei, Streptococcus thermophilus, Enterococcus faecium, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus acidophilus.

7. The process of claim 1 , wherein the cheese is a cheddar type cheese or a continental type cheese.

8. A cheese obtained by the process of claim 1 .

9. The process of claim 1 , wherein the coagulant comprises a milk clotting enzyme.

10. The process of claim 1 , wherein the cheese is a low-fat cheese.

11. The cheese of claim 8 , wherein the cheese is a cheddar type cheese.

12. The cheese of claim 8 , wherein the cheese is a continental type cheese.

13. The cheese of claim 8 , wherein the cheese is a low-fat cheese.

14. The process of claim 1 , wherein the non-attenuated, non-acidifying Lactobacillus helveticus strain is a mutant of the strain DSM 19501 deposited at DSMZ, wherein the mutant has at least as high cell wall bound protease activity as the acidifying Lactobacillus helveticus strain DSM 19500 deposited at DSMZ and is not able to lower the pH more than 1.5 pH units from a starting pH of 6.5 after 10 hours incubation at 37° C. when inoculated from a fresh over-night culture at an inoculation dose of 1.5×10 7 cfu/ml into 200 ml of milk.

Assignees

• Chr Hansen As

Inventors

• Rattray Fergal
• Johansen Annette Helle
• Broe Mikkel Laust

Classifications

• C12N1/205

  Bacterial isolates · CPC title

• C12R2001/225

  Lactobacillus · CPC title

• A23C19/054

  using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms · CPC title

• A23C19/0688

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

• A23C19/072

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