Method for preparing camembert type cheese

Patent metadata

Field	Value
Publication number	US-2016286830-A1
Application number	US-201415035408-A
Country	US
Kind code	A1
Filing date	Nov 10, 2014
Priority date	Nov 11, 2013
Publication date	Oct 6, 2016
Grant date	—

Abstract

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

First claim

1 . A method for preparing a soft cheese (e.g. a cheese of the camembert type) comprising the steps:
a) Adding to a milk substrate
a1) a bacteria culture of type M (a lactic acid bacteria culture 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);
a2) a bacteria culture of type R (a lactic acid bacteria culture 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);
a3) optionally a bacteria culture of type S (a lactic acid bacteria culture 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); and
a4) a coagulant.

2 . The method of claim 1 , comprising the steps:
a) Adding to a milk substrate
a1) a bacteria culture of type M; and
a2) a bacteria culture of type R; and
a3) a bacteria culture of type S; and
a4) a coagulant; and
b) Separating the curd from the whey; and c) Adding a mold culture to the curd.

3 . The method of any preceding claim, wherein the culture in a1) is added at a concentration in the range from 10E4 to 10E10 cell forming units (CFU) per liter milk substrate.

4 . The method of any preceding claim, wherein the culture in a2) is added at a concentration in the range from 10E4 to 10E10 CFU per liter milk substrate.

5 . The method of the preceding claim, wherein the culture in a3) is added at a concentration in the range from 10E4 to 10E10 CFU per liter milk substrate.

6 . The method of any preceding claim, wherein a least one of the cultures of types M, R and S is added in liquid, frozen or freeze-dried form.

7 . The method of any preceding claim, wherein at least two of the cultures of types M, R and S are added simultaneously to the milk substrate.

8 . The method of any preceding claim, wherein the cultures of types M, R and S (if added) are added in the form of direct vat set cultures.

9 . The method of any preceding claim, wherein the cultures of types M, R and S (if added) are added as a single culture, e.g. as a blend packaged in the same package.

10 . The method of any preceding claim, wherein the culture of type M comprises one, two, three or more strains.

11 . The method of any preceding claim, wherein the culture of type M comprises one, two, three or more strains of the species Lactococcus lactis.

12 . The method of any preceding claim, wherein the culture of type R comprises one, two, three or more strains.

13 . The method of any preceding claim, wherein the culture of type R comprises one, two, three or more strains of the species Lactococcus lactis.

14 . The method of any preceding claim, wherein the culture of type S comprises one, two, three or more strains.

15 . The method of any preceding claim, wherein the culture of type S comprises one, two, three or more strains of the species Lactococcus lactis.

16 . The method of any preceding claim, wherein the mold culture is selected from the group consisting of Penicillium species, such as Penicillium camemberti or Penicillum candida, Geotrichum species, such as Geotrichum candidum.

17 . The method of any preceding claim, wherein the coagulant is selected from the group consisting of: an aspartic protease; a chymosin of animal origin; a fermentation produced chymosin (such as CHY-MAX® or CHY-MAX® M); a fungal protease, etc.

18 . A lactic acid bacterial (LAB) culture comprising
A1) a bacterial culture of type M (a lactic acid bacteria culture 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) A2) a bacterial culture of type R (a lactic acid bacteria culture 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); and A3) optionally a bacterial culture of type S (a lactic acid bacteria culture 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).

19 . A culture of the preceding claim comprising
A1) a bacterial culture of type M; and A2) a bacterial culture of type R; and A3) a bacterial culture of type S.

20 . The culture of any preceding claim, which comprises
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;
the ratio is calculated as CFU relative to the total CFU of the culture.

21 . The culture of any preceding claim, which comprises
A1) 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;
the ratio is calculated as CFU relative to the total CFU of the culture.

22 . The culture of any preceding claim, which comprises
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;
the ratio is calculated as CFU relative to the total CFU of the culture.

23 . The culture of any preceding claim, which comprises from 10E8 to 10E12 CFU of the culture of type M per g culture.

24 . The culture of any preceding claim, which comprises from 10E8 to 10E12 CFU of the culture of type R per g culture.

25 . The culture of any preceding claim, which comprises from 10E8 to 10E12 CFU of the culture of type S per g culture.

26 . The culture of any preceding claim, which is in liquid, frozen or freeze-dried form.

27 . The culture of any preceding claim, wherein the cultures of types M, R and S (if present) is a mixed culture in the same package.

28 . The culture of any preceding claim, wherein at least one of the cultures of types M, R and S (if present) is packaged as individually, e.g. the culture is a kit-of-parts.

29 . The culture of any preceding claim, wherein the culture of type M comprises one, two, three or more strains.

30 . The culture of any preceding claim, wherein the culture of type M comprises one, two, three or more strains of the species Lactococcus lactis.

31 . A culture of any preceding claim, wherein the culture of type M comprises bacteria belonging to a strain selected from the group consisting of:
Lactococcus lactis ssp. cremoris CHCC11552 (DSM 26566); Lactococcus lactis ssp. cremoris CHCC11583 (DSM 26567); Lactococcus lactis ssp. cremoris CHCC11603 (DSM 26568); Lactococcus lactis ssp. cremoris CHCC12085 (DSM 26569); and Lactococcus lactis ssp. cremoris CHCC13347 (DSM 26570); and mutants or variants thereof.

32 . The culture of any preceding claim, wherein the culture of type R comprises one, two, three or more strains.

33 . The culture of any preceding claim, wherein the culture of type R comprises one, two, three or more strains of the species Lactococcus lactis.

34 . A culture of any preceding claims, wherein the culture of type R comprises bacteria belonging to a strain selected from the group consisting of:
Lact

Assignees

• Chr Hansen As

Inventors

• Jannik Torben Vindeloev

Classifications

• A23C19/0323

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

• C12N1/20

  Bacteria; Culture media therefor · 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