CA1215339A - Method of growing cheese starter microorganisms - Google Patents
Method of growing cheese starter microorganismsInfo
- Publication number
- CA1215339A CA1215339A CA000451622A CA451622A CA1215339A CA 1215339 A CA1215339 A CA 1215339A CA 000451622 A CA000451622 A CA 000451622A CA 451622 A CA451622 A CA 451622A CA 1215339 A CA1215339 A CA 1215339A
- Authority
- CA
- Canada
- Prior art keywords
- medium
- cheese
- making
- microorganism
- raising
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Abstract
METHOD OF GROWING CHEESE STARTER MICROORGANISMS
Abstract of the Disclosure An improved method of growing acid-producing microorganisms (bacteria) used in cheese making is provided which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involved inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3.9-5.5; at this point the pH is raised to about 5.5-7.5, typically by the addition of a base such as sodium hydroxide, The medium is then allowed to further incubate to comple-tion. In particularly preferred forms, the starter medium includes whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method.
(Docket No. 18104)
Abstract of the Disclosure An improved method of growing acid-producing microorganisms (bacteria) used in cheese making is provided which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involved inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3.9-5.5; at this point the pH is raised to about 5.5-7.5, typically by the addition of a base such as sodium hydroxide, The medium is then allowed to further incubate to comple-tion. In particularly preferred forms, the starter medium includes whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method.
(Docket No. 18104)
Description
~L2~S339 MET~IOD OF G~OWING CHEESE START~R ~lICR ORGANISMS
Back~round of the Invention -1. Field of the Invention 5The present invention is broadly concerned with an improved method of growing or culturing acid-producing ~icroorganisms used in cheese making. More particularly, it is concerne~ with an irnproved method which involves initially permitting an inocu~ated 10medium to incubate until the pH of the medi.um drops to an appro~riate level, followed by raisinq of the rH and further incubation to completion. The method has been shown to gi~Je enhanced results, particularly in con-junction with a new lecithin-ccntaining starter medium.
152. Descri~tion of the Prior Art In the manufacture of natural cheese, milk in a cheese vat is inoculated with a minor amount (e.g.,
Back~round of the Invention -1. Field of the Invention 5The present invention is broadly concerned with an improved method of growing or culturing acid-producing ~icroorganisms used in cheese making. More particularly, it is concerne~ with an irnproved method which involves initially permitting an inocu~ated 10medium to incubate until the pH of the medi.um drops to an appro~riate level, followed by raisinq of the rH and further incubation to completion. The method has been shown to gi~Je enhanced results, particularly in con-junction with a new lecithin-ccntaining starter medium.
152. Descri~tion of the Prior Art In the manufacture of natural cheese, milk in a cheese vat is inoculated with a minor amount (e.g.,
2-4 percent) of a bulk starter ~roviding the necessary culture of acid-forrr.ing microorganisms uscd for the 20particular cheese being manufactured. ~or example, in the case of Italian cheeses such as mozzarella, it is the usual practice to employ Streptococcus thermophilus together with one or more lacto~acilli such as Lacto-bacillus bulgarj.s. In the art, the stre~tococci are 25generally referred by the short name of "coccus", while the lactobacilli are referred to as "rod" bacteria because of their appearance under microscopic examj.-nation.
The quantity and activity of cheese-making 30microorganisms can be critical to the overall outcome of the process and final cheese quality. Again refer-ring to the Ita~.ian cheese, it has been found that, in order to make acceptable cheese, the ratio of coccus to rod organisms in the starters shou~d be from about l:l 35to 5:1, the most preferable leve~ beina a~out 4:1. ~f ~2~5339 1these ratio considerations are not met, the final cheese product may be deficient in flavor or physical properties such as elasticity and "stringiness."
It is the universal practice among cheese makers to -grow their hul~ starters using relatively minor amounts of seed culture. In such techniques, the seed culture is inoculated into a starter medium, and allowed to incubate therein so that the culture cells will multiply to produce the desired bulk starter for use in cheese makin~. Here again, the types of starter media and the techniques used during the incu-hation ~rocess can have a relatively critical outcome on the qùality of the final bulk starter, and hence cn the cheese ultimately produced. A dilute dispersion of nonfat mi~k (e.g., 12 percent solids level) in water has lona been considered the starter medium of choice.
flowever, use of nonfat milk in this context is a rela-tively expensive ~roposition, and therefore cheese makers have in the past sought to use media of a less expensive nature which either eliminate nonfat milk entirely, or sharply limit its use by provision of suhstitute materials. Many of these propcsed media include constituents such as whey or the like. Exem-plary patents disclosing prior starter media include 25U.S. Patents ~os. 3,998,700, 2,805,950, and 3,852,158.
The longstanding technique of starter incu-bation used by cheese makers has been to simply inocu-late the medium (which is typically at or around neu-tral pH), while maintaining the medium in a heated 30condition (e.g., 102 degrees F.). During the incu~a-tion process the seed culture multiplies and produces acid; this in turn serves to drop the pH level of the medium down to a level of 4.0-5.0, at which time the t-itratable acidity of the medium is typically at an 35appropriate level and the incubation is then terminated 12~S33~
1 by coolinq to 40-50 degrees Fahrenheit. While this is t~e customary approach, workers in the art have devised a number of different o~erational methods which can, in certain circumstances, produce more or better ~uality cheese-makina microorganisms. For example, research-ers at the Utah State University have developed a lactic culture system which involves continuous neutra-lization of the starter medium during incubation.
Specifically, use of this system involves a pH control system including pH probes, and means for injecting a base such as ammcnia into the starter medium. Gener-ally speaking, the starting p~l of the medium is around 6.3, and, as the pH drops during incubation to a level of about ~.0, base is injected in order to bring the pH
of the system back up to the desired 6.3 level. Ac-cordingly, the pH of the medium using this technique is constantly maintained between 6.0 and 6.3, and is never allowed to decrease to the levels of acidity reached in traditional processes. rJhile this approach (sometimes referred to in the art as "externa] pH control") has achieved substantial usage in the cheese making art, a number of problems remain. First, whi]e the 6.0-~.3 pH
range is sometimes preferable from the standpoint of bacterial growth, continual pH maintenance within this range can upset typical enzymatic systems and, in the case of Italian cheeses, the coccus/rod ratio ulti-mately obtained may be adversely affected. ~loreov~r, in the traditional approach, the drop in pH to the 4.0-5.0 level has the effect to retarding the growth of pathogens; however, the external pH control system never permits the pH level to drop to this level, and accordingly pathogens which would otherwise be in-activated remain viable in the medium.
Ancther ~ethod develcped in recent years is described in U.S. Patent ~'o. 4,282,255. This patent ~L2~533~
1 relates to a method for growina acid-producing bacteria wherein use is made of te~porarily water insoluble neutralizing agents which are placed directly in the starter tank. These tablets or bodies include basic materials, and are designed to slowly and continuously release base in order to continuously maintain the pH
level, typically between 5 and 7. In practice, and as disclosed in the referenced patent, these slow-release bodies require continual stirring or agitation of the starter tank. Such agitation has been found to precent problems, inasmuch as it can interfere with proper cell growth and multiplication. Also, the slow-release pH
control system disclosed in Patent No. 4,282,255 (some-times referred to in the art as "internal pH control"), suffers from the fact that the pH level is never al-lowed to decrease to a point where pathogens are com-pletely killed.
In ~hort, both the external and internal pH
control systems involve an attempt to control pH within a re]atively narrow band. Accordingly, a araph of pH
versus time for these processes shows an initial pH
drop to the desired range of pH control, followed by a generally horizontal (~raphical pattern. In the case of the external pH control, the graph typically is in the form of a "sawtooth" by virtue of periodic addition of base; on the other hand, the internal pH contro] typi-cally generates a straighter graphical line in this region, by virtue of the slow, continual re]ease of base in the starter media and consequent continual neutralization of acid as produced by the micro-organisms.
1;215339 1 Summary of the Invention The present invention provides a greatly im~roved method of growing acid-rroducing micro-organisms used in cheese making processes. Broadly speaking, the process includes the steps of providing a starter medium in the form of a liquid, which may be any one of a number of conventional media, including reconstituted nonfat dry milk solids. The liauid medium is then inoculated ~ith at least one cheese-making microorganism, and the medium is allowed to initially incubate until the pH of the latter drops to a~out 3.9-5.5, more ~refera~)ly from ahout 4.5-5.3, and most ~referably below a~out 5Ø The pH of the medium is thereafter raised, and the system is al]owed to further incubate until completion.
In one particu]arly preferred form of the invention, the initial incubation step is carried out without addition of base and consequent neutralization of acid produced until the pH is lowered to the desired point, whereupon the pH is quickly raised at least about one pH unit and to a ~evel of from about 5.5-7.5, and more preferably from about 6.3-6.5. Such rela-tively quick pH raising is most advantageously accomp-lished by direct addition of liquid base, such as a base selected from the group consisting of sodium hydroxide, potassium hydroxide, ammonium hydroxide, and calcium hydroxide, or any other suitable food qrade base. Moreover, such quick pH elevation shou]d he accomplished within a period of up to ahout
The quantity and activity of cheese-making 30microorganisms can be critical to the overall outcome of the process and final cheese quality. Again refer-ring to the Ita~.ian cheese, it has been found that, in order to make acceptable cheese, the ratio of coccus to rod organisms in the starters shou~d be from about l:l 35to 5:1, the most preferable leve~ beina a~out 4:1. ~f ~2~5339 1these ratio considerations are not met, the final cheese product may be deficient in flavor or physical properties such as elasticity and "stringiness."
It is the universal practice among cheese makers to -grow their hul~ starters using relatively minor amounts of seed culture. In such techniques, the seed culture is inoculated into a starter medium, and allowed to incubate therein so that the culture cells will multiply to produce the desired bulk starter for use in cheese makin~. Here again, the types of starter media and the techniques used during the incu-hation ~rocess can have a relatively critical outcome on the qùality of the final bulk starter, and hence cn the cheese ultimately produced. A dilute dispersion of nonfat mi~k (e.g., 12 percent solids level) in water has lona been considered the starter medium of choice.
flowever, use of nonfat milk in this context is a rela-tively expensive ~roposition, and therefore cheese makers have in the past sought to use media of a less expensive nature which either eliminate nonfat milk entirely, or sharply limit its use by provision of suhstitute materials. Many of these propcsed media include constituents such as whey or the like. Exem-plary patents disclosing prior starter media include 25U.S. Patents ~os. 3,998,700, 2,805,950, and 3,852,158.
The longstanding technique of starter incu-bation used by cheese makers has been to simply inocu-late the medium (which is typically at or around neu-tral pH), while maintaining the medium in a heated 30condition (e.g., 102 degrees F.). During the incu~a-tion process the seed culture multiplies and produces acid; this in turn serves to drop the pH level of the medium down to a level of 4.0-5.0, at which time the t-itratable acidity of the medium is typically at an 35appropriate level and the incubation is then terminated 12~S33~
1 by coolinq to 40-50 degrees Fahrenheit. While this is t~e customary approach, workers in the art have devised a number of different o~erational methods which can, in certain circumstances, produce more or better ~uality cheese-makina microorganisms. For example, research-ers at the Utah State University have developed a lactic culture system which involves continuous neutra-lization of the starter medium during incubation.
Specifically, use of this system involves a pH control system including pH probes, and means for injecting a base such as ammcnia into the starter medium. Gener-ally speaking, the starting p~l of the medium is around 6.3, and, as the pH drops during incubation to a level of about ~.0, base is injected in order to bring the pH
of the system back up to the desired 6.3 level. Ac-cordingly, the pH of the medium using this technique is constantly maintained between 6.0 and 6.3, and is never allowed to decrease to the levels of acidity reached in traditional processes. rJhile this approach (sometimes referred to in the art as "externa] pH control") has achieved substantial usage in the cheese making art, a number of problems remain. First, whi]e the 6.0-~.3 pH
range is sometimes preferable from the standpoint of bacterial growth, continual pH maintenance within this range can upset typical enzymatic systems and, in the case of Italian cheeses, the coccus/rod ratio ulti-mately obtained may be adversely affected. ~loreov~r, in the traditional approach, the drop in pH to the 4.0-5.0 level has the effect to retarding the growth of pathogens; however, the external pH control system never permits the pH level to drop to this level, and accordingly pathogens which would otherwise be in-activated remain viable in the medium.
Ancther ~ethod develcped in recent years is described in U.S. Patent ~'o. 4,282,255. This patent ~L2~533~
1 relates to a method for growina acid-producing bacteria wherein use is made of te~porarily water insoluble neutralizing agents which are placed directly in the starter tank. These tablets or bodies include basic materials, and are designed to slowly and continuously release base in order to continuously maintain the pH
level, typically between 5 and 7. In practice, and as disclosed in the referenced patent, these slow-release bodies require continual stirring or agitation of the starter tank. Such agitation has been found to precent problems, inasmuch as it can interfere with proper cell growth and multiplication. Also, the slow-release pH
control system disclosed in Patent No. 4,282,255 (some-times referred to in the art as "internal pH control"), suffers from the fact that the pH level is never al-lowed to decrease to a point where pathogens are com-pletely killed.
In ~hort, both the external and internal pH
control systems involve an attempt to control pH within a re]atively narrow band. Accordingly, a araph of pH
versus time for these processes shows an initial pH
drop to the desired range of pH control, followed by a generally horizontal (~raphical pattern. In the case of the external pH control, the graph typically is in the form of a "sawtooth" by virtue of periodic addition of base; on the other hand, the internal pH contro] typi-cally generates a straighter graphical line in this region, by virtue of the slow, continual re]ease of base in the starter media and consequent continual neutralization of acid as produced by the micro-organisms.
1;215339 1 Summary of the Invention The present invention provides a greatly im~roved method of growing acid-rroducing micro-organisms used in cheese making processes. Broadly speaking, the process includes the steps of providing a starter medium in the form of a liquid, which may be any one of a number of conventional media, including reconstituted nonfat dry milk solids. The liauid medium is then inoculated ~ith at least one cheese-making microorganism, and the medium is allowed to initially incubate until the pH of the latter drops to a~out 3.9-5.5, more ~refera~)ly from ahout 4.5-5.3, and most ~referably below a~out 5Ø The pH of the medium is thereafter raised, and the system is al]owed to further incubate until completion.
In one particu]arly preferred form of the invention, the initial incubation step is carried out without addition of base and consequent neutralization of acid produced until the pH is lowered to the desired point, whereupon the pH is quickly raised at least about one pH unit and to a ~evel of from about 5.5-7.5, and more preferably from about 6.3-6.5. Such rela-tively quick pH raising is most advantageously accomp-lished by direct addition of liquid base, such as a base selected from the group consisting of sodium hydroxide, potassium hydroxide, ammonium hydroxide, and calcium hydroxide, or any other suitable food qrade base. Moreover, such quick pH elevation shou]d he accomplished within a period of up to ahout
3 minutes.
Typically, the initial ~H of the inoculated medium at the outset of the initial inoculation is within the range of 6.0-7.5, and the medium is normallv maintained at a temperature of from about ~0 to 115 degrees Fahrenheit during the initial and further incu-~l2~S339 l bation steps. As noted, the culture medium can be any one of a number of heretofore known media, but broadly should be in the form of an aqueous composition having milk-derived nutrients dispersed therein. As noted hereinafter~, a particularly preferred medium includes whey and a minor amount of lecithin therein, and this medium has been shown to aive advantageous results when used in conjunction with the methods hereof.
At the ccnclusion of the preferred procedure, the titratable acidity of the medium should be from about 0.5-1.8, and preferably from about 1.0-1.5. At this point the medium is cooled in order to ter~inate the incubation, typically to a temperature of from about 35-60 degrees Fahrenheit.
While the method hereof can be usèd to good utility in connection with a wide variety of cheese-making microorganisms, it is particul~rly preferred in con~unction with cultures used for the manufacture of Italian cheese such as mozzare11a. In such case, the medium is inoculated with a mixture of coccus and rod microorganisms, and the overall process is carried out so that the final coccus to rod radio is from about 2:1 to 5:1.
As noted ahove, a serious practica1 problem encountered in connection with so-called internal pH
systems stems from the need to continuously stir or agitate the starter tank during the incubation. It has been found, however, that the system of the present invention need not include such continual agitation, and indeed it is preferred that the medium be held essentially quiescent during the initial and further incubation steps referred to above.
In contrast to the external and internal pH
systems, a graph of pH versus time in connection with the preferred process of the present invention will, 33g 1 generally speaking, resemhle a "V". The first, down-wardly extendina les of the "V" depict:s the initial drop in pH, whereas the second, upwardly extending leg of the "V" represerts the preferred, relatively sharp rise in pH ~lhich occurs upon the addition of base.
Durin~ the incubaticn after the pH level has been elevate~, the FH again beains to drop because of acid production. Although it is within the ambit of the invention to again add base to elevate the pH when it drops to, e.a., below 5.0, it has ~een found that such additional pH elevations do not give any material advanta~es. ~ccordingly, it is preferred to have but a single pH elevation during incubation.
Description of the Preferred Em~odiment . . . _ The following examples illustrate the methods of the invention, and compare the same to prior methods in order to demonstrate the superiority of the pH
modification hereof. It is to be understood, however, that the examples are for illustration purposes only inso~ar as they describe pH modification methods in accordance with the invention; therefore, nothing in these illustrative examples should be taken as a limi-tation upon the overall scope of the invention.
In this series of tests the efficacy of the method of the invention were tested as compared with the traditional method of microorganism arowth, usin~ a total of four separate starter media.
The media selected for this series of tests included: (1) nonfat dry milk solids dispersed in water to a 12% solids level; (2) a commcrcial~y availa~le pha~e-resistant initially dry medium sold under the designation "Thermostar" hy Marshall ~ivision ~21S33~
1 of the Miles Laboratories, and reconsituted in water to an 11% solids level; a commercially availa~le pha~e-resistant, initially dry medium sold under the designa-tion "Actilac" by Galoway West & Company of Fondulac, Wisconsin, and reconstituted to a 11% solids level; and preferred test medium containina lecithin used at a,7%
solids level.
The most preferred lecithin-containing start-er media is initially in the form of a dri,ed compc-sition which is then added to an aqueous system to give a reconstituted liquid starter medium. This compo-sition includes the fol].owing components:
1;~1533~
TAsLE I
Parts hy Wt. of Dried InitialComposition InaredientQuantityl(Dry Basis) Stimula~t 700 lbs. 4.120 Nor.fat dry milk solids 900 lks. 5.290 Sodium tetra phosphate80n lbs. - 4.700 Disodium phosphate550 lbs. 3.230 Monosodium phos-phate 800 lhs. 4.700 Man~anese chloride 400 gr. 0.005 Ferrous ammonium sulfat~ 40C gr. O.OQ5 Lecithin 5 ~allons 0.290 Sweet 3iquid280,000 lbs.77~660 whey Total weight or quantity, including free water, of starting in~redients Lecithin in liquid form, 50~ by wt. solids; or could be in the form of a dried powder 3~ay alternatively be derived ~y mixin~ 13,198 ]bs of dried whey with 266,802 lbs. of water The preferred dried powder media composition is made as follows. In the first step, 700 pounds of the stimu'ant (a dried mixture of corn steep solids and sweet whey solids described in detail below), alon~
with 900 pounds of the nonfat dry milk solids are mi~ed with the 280,QOQ pounds of sweet whev (either raw or pasteurized, normally pasteurized). After sufficient mixing to disperse the ctimulant and milk solids, the mixture is neutralized by the addition of sodium hy-droxide (5Q~) to a pH of 7. The pH-adjusted mixture is then thermally evaporated under vacuum conditions to a ~5~39 1 41 percent solids level, whereupon the mixture is cooled to 50 degrees Fahrenheit and transferred to a final mixinq tank.
A phosp}late/minerals/lecithin premix is prepared separately from the mixture of stimulant, dried milk and whey. This premix is made ~y adding 375 gallons of water at 9~ degrees Fahrenheit to a l,OOn gallon mixing tank. Next, 8~0 pounds of sodium tetra phosphate is added, fcllcwed ~y 800 pounds of mono-sodium phosphate and 550 pounds of disodium phosphate, all with constant agitation. The next step involves dissolving the 400 grams of ferrous ammonium sulfate and 400 grams of manganese chloride in a small amour.t of water, whereupon these minerals are added to the agitated mixture of water and phosphates. The 5 gal-lons of lecithin is then added to the premix tank, again with sufficient agitation to ensure homogeneity.
This premix is then added to the mixture of whey, stimulant and dried milk solids, whereupon the overall mixture is agitated overnight and s~ray dried to ahout
Typically, the initial ~H of the inoculated medium at the outset of the initial inoculation is within the range of 6.0-7.5, and the medium is normallv maintained at a temperature of from about ~0 to 115 degrees Fahrenheit during the initial and further incu-~l2~S339 l bation steps. As noted, the culture medium can be any one of a number of heretofore known media, but broadly should be in the form of an aqueous composition having milk-derived nutrients dispersed therein. As noted hereinafter~, a particularly preferred medium includes whey and a minor amount of lecithin therein, and this medium has been shown to aive advantageous results when used in conjunction with the methods hereof.
At the ccnclusion of the preferred procedure, the titratable acidity of the medium should be from about 0.5-1.8, and preferably from about 1.0-1.5. At this point the medium is cooled in order to ter~inate the incubation, typically to a temperature of from about 35-60 degrees Fahrenheit.
While the method hereof can be usèd to good utility in connection with a wide variety of cheese-making microorganisms, it is particul~rly preferred in con~unction with cultures used for the manufacture of Italian cheese such as mozzare11a. In such case, the medium is inoculated with a mixture of coccus and rod microorganisms, and the overall process is carried out so that the final coccus to rod radio is from about 2:1 to 5:1.
As noted ahove, a serious practica1 problem encountered in connection with so-called internal pH
systems stems from the need to continuously stir or agitate the starter tank during the incubation. It has been found, however, that the system of the present invention need not include such continual agitation, and indeed it is preferred that the medium be held essentially quiescent during the initial and further incubation steps referred to above.
In contrast to the external and internal pH
systems, a graph of pH versus time in connection with the preferred process of the present invention will, 33g 1 generally speaking, resemhle a "V". The first, down-wardly extendina les of the "V" depict:s the initial drop in pH, whereas the second, upwardly extending leg of the "V" represerts the preferred, relatively sharp rise in pH ~lhich occurs upon the addition of base.
Durin~ the incubaticn after the pH level has been elevate~, the FH again beains to drop because of acid production. Although it is within the ambit of the invention to again add base to elevate the pH when it drops to, e.a., below 5.0, it has ~een found that such additional pH elevations do not give any material advanta~es. ~ccordingly, it is preferred to have but a single pH elevation during incubation.
Description of the Preferred Em~odiment . . . _ The following examples illustrate the methods of the invention, and compare the same to prior methods in order to demonstrate the superiority of the pH
modification hereof. It is to be understood, however, that the examples are for illustration purposes only inso~ar as they describe pH modification methods in accordance with the invention; therefore, nothing in these illustrative examples should be taken as a limi-tation upon the overall scope of the invention.
In this series of tests the efficacy of the method of the invention were tested as compared with the traditional method of microorganism arowth, usin~ a total of four separate starter media.
The media selected for this series of tests included: (1) nonfat dry milk solids dispersed in water to a 12% solids level; (2) a commcrcial~y availa~le pha~e-resistant initially dry medium sold under the designation "Thermostar" hy Marshall ~ivision ~21S33~
1 of the Miles Laboratories, and reconsituted in water to an 11% solids level; a commercially availa~le pha~e-resistant, initially dry medium sold under the designa-tion "Actilac" by Galoway West & Company of Fondulac, Wisconsin, and reconstituted to a 11% solids level; and preferred test medium containina lecithin used at a,7%
solids level.
The most preferred lecithin-containing start-er media is initially in the form of a dri,ed compc-sition which is then added to an aqueous system to give a reconstituted liquid starter medium. This compo-sition includes the fol].owing components:
1;~1533~
TAsLE I
Parts hy Wt. of Dried InitialComposition InaredientQuantityl(Dry Basis) Stimula~t 700 lbs. 4.120 Nor.fat dry milk solids 900 lks. 5.290 Sodium tetra phosphate80n lbs. - 4.700 Disodium phosphate550 lbs. 3.230 Monosodium phos-phate 800 lhs. 4.700 Man~anese chloride 400 gr. 0.005 Ferrous ammonium sulfat~ 40C gr. O.OQ5 Lecithin 5 ~allons 0.290 Sweet 3iquid280,000 lbs.77~660 whey Total weight or quantity, including free water, of starting in~redients Lecithin in liquid form, 50~ by wt. solids; or could be in the form of a dried powder 3~ay alternatively be derived ~y mixin~ 13,198 ]bs of dried whey with 266,802 lbs. of water The preferred dried powder media composition is made as follows. In the first step, 700 pounds of the stimu'ant (a dried mixture of corn steep solids and sweet whey solids described in detail below), alon~
with 900 pounds of the nonfat dry milk solids are mi~ed with the 280,QOQ pounds of sweet whev (either raw or pasteurized, normally pasteurized). After sufficient mixing to disperse the ctimulant and milk solids, the mixture is neutralized by the addition of sodium hy-droxide (5Q~) to a pH of 7. The pH-adjusted mixture is then thermally evaporated under vacuum conditions to a ~5~39 1 41 percent solids level, whereupon the mixture is cooled to 50 degrees Fahrenheit and transferred to a final mixinq tank.
A phosp}late/minerals/lecithin premix is prepared separately from the mixture of stimulant, dried milk and whey. This premix is made ~y adding 375 gallons of water at 9~ degrees Fahrenheit to a l,OOn gallon mixing tank. Next, 8~0 pounds of sodium tetra phosphate is added, fcllcwed ~y 800 pounds of mono-sodium phosphate and 550 pounds of disodium phosphate, all with constant agitation. The next step involves dissolving the 400 grams of ferrous ammonium sulfate and 400 grams of manganese chloride in a small amour.t of water, whereupon these minerals are added to the agitated mixture of water and phosphates. The 5 gal-lons of lecithin is then added to the premix tank, again with sufficient agitation to ensure homogeneity.
This premix is then added to the mixture of whey, stimulant and dried milk solids, whereupon the overall mixture is agitated overnight and s~ray dried to ahout
4% moisture to yield a flowable, dried, powder-like material.
The stimulant referred to ahove is made by taking 280,000 pounds of separated raw whey from the cheese-making vat (such amount of whey ~eing a separate quantity from that used in the starter media per se listed in Table I), and adjusting the pH thereof to a level of about 8.0 with sodium hydroxide. The pH-adjusted whey is then evapcrated to a 3~ percent solids level, and cooled to 50 degrees ~ahrenheit. The eva-porated whey is then pum~d into a tank containing 42,880 pounds of commercialy purchased corn steep liquor having a pH of 4.15. Such liquor is obtained from The Staley Corporation of ~ecatur, Illinois, and has a 50 percent solids ]evel. This creates a mixture ~S339 1 containin~ about 60 percent b~ weight corn steep solids and 40 percent hy weiaht whey solids. The 60 percent-40% mixture is then agitated overnight, filtered and spray dried to about 4 percent moisture. The res~]tant dried product is stored in 50 pound bags for subsequent use in the starter media.
~11 eight of the media samples (two per media) were heated to 190 degrees Fahrenheit and main-tained at that temperature for 1 hour, followed hy lQ cooling to ln2 degrees Fahrenheit. The media wer~ then inoculated (1~) with ~ stan~ard coccus and rod culture (Streptococcus thermophillls and Lactobacillus bulgaris) and incuhated at 102 deqrees Fahrenheit until the pH
carne down to about a.8 (ty~ically 5~7 hours). At tllat time, one sample of each media was quick]y neutralized with food c;rade sterile 50 percent sodium hydroxide to raise the ~H thereof to 6.3-6.5. The respective incu-bations were then allowed to continue unti~ all titrat-ab]e acidities were greater than 1Ø In the case of the "Thermostar" media, the final titratable acidity level was 1.4, in accordance with the manufacturer's recommendations. After the appropriate titratable acidity levels had been reached, the incubations were terminated hy coo]ing to 40 degrees Fahrenheit.
The cultures grown in the respective media were tested for pH, titratable acidity, tctal bacterial count, coccus/rod ratio, and activity, using conven-tional testing techniques. The results of these tests are set forth below in Table II wherein those media subjected to the described pH modification in accor-dance with the invention are referred to as "neutra-lized", and those allowed to incubate without rH modi-fication are referred to as "control~"
33~
TABLE II
Final Tot 3 1 Final Titratable Coccus and Bacterial Media p~l Acidity Rod Ratio Count Activity Non-fat Dry Milk 7 (Control) 4 20 1.02 4:1 140 x 10 0.70 Non-fat ~ry ~ilk (Neutra-lized) 4.25 1.09 3:1 220 x 107 0.84 Thermostar 7 (Control) 4.25 1.40 1 1 100 x 10 0.60 Thermostar (Neutra- 7 lized) 4.23 1.50 1:1 150 x 10 0.69 Actilac 7 (Control) 4.15 1.08 1:1 160 x 10 0.73 Actilac (Neutra- 7 lized) 4.12 1.04 1:1 250 x 10 0.82 Lecithin Medium . 7 (Control) 4.35 1.02 4-1 130 x 10 0.72 Lecithin Medium (Neutra- 7 lized) 4.32 1.05 3:1 190 x 10 0.83 The foregoing results demonstrate that in all instances the method of the invention gave superior results. Bacterial counts were uniformly hi~her, as were activity readings. Coccus/rod ratios were not significantly altered as compared with the controls.
In this example the effects of continuous neutralization and agitation on coccus/rod cultures were measured and compared with t-he effects of the methods of the invention.
Nonfat dry milk solids were reconstitute(1 in water to 12% solids level and four 100 ml. samples thereof were prepared in respective dilution bottles.
All media samples were then heated to 190 degrees Fahrenheit and maintained at that temperature ~or 1 hour followed by cooling to 102 degrees Fahrenheit. At this point the samples were inoculated at 102 degrees Fahrenheit with the coccus/rod microorganisms decribed a~ove at a 1 percent leve~ of inoculation.
I'he control media was simply allowed to inoculate without any pH modification until the titrat-able acidity level was greater than 1.0~ At this point the medium was cooled to 50 degrees Fahrenheit.
The external pH control test involved con-tinual monitoring of thc pH of the medium sample and, when th~ pH fell to 6.0, it was adiusted upwardly to 6.3 usin~ 50% sodium hydroxide. I'his procedure was continued for a period of time equal to the incuhation time of the control, whereupon the medium was cooled to 50 degrees F'ahrenheit.
The agitation test involved continua~ shaking of the incubated sample, but without any time release pH modification tablets or t~.e like. Such continuous a~itation is characteristic of the internal p~ ccntrol systems described previously.
Finally, the last medium sample was incubated using the pH modification technique of the invention.
This involved initial incu~ation and monitcring of the pH of the system until the pH reached 4.~, whereupon 50 33~
l percent sterile sodium hydroxide was added to quickly elevclte the ~H to a level of 6.3-6.5. The system was then further incubated without additiona] pH modifica-tion unti] the titrata~le acidity was greater ~han l.0, whereupon the medium was cooled to 50 degrees Fahren-heit.
The results of this test are set forth ir Table III:
~LA~LE III
Final - Total ~ledia/ Final Titratab]e Coccus/Rod ~acterial Trea ~nt pH Acidity Ratio Count _ Activity Control 4.20 l.204:l 140 x lO 0~70 NFDM/
External 7 pH S.45 Q.50lS l 75 x lQ 0.55 Agitation 4.~00.75 7:1 63 x lO 0.51 NF~M/pH
Modifica-tion of 7 Invention 4.25l.09 3:l. 220 x lO 0.84 ~ - - -The results of Table III clearly demonstrate the improved results ohtained through use of the method of the invention. For example, the continuous external pH control and agitation tests gave low titratahl~
acidities and coccus/rod ratios which were unaccept-abi.e; in addition, bacteria.l counts an~ activities were significantly reduced. ~n the other ~and, the method of the invention gave much improved results as com~ared with the external pH control and agitation svstems, and also as compared to the traditior,al incu~ation method 33~
free of pH modificatior.
The various tests referred to in the fore-going Examples were performed as ~ollows:
_pl~ Hydrogen ion concentration was determined using Beckman p~ meter -Titratable Acidity 9 c~rams of medium sample was thoreu~hly mixed and titrated with 0.1 N sodium hydroxide using phencphthalein as an indicator. A
faint pin~. color indicated the end point.
Coccus and Rod P~atio ~ one in ten dilution of culture in water was smeared on a clean glass slide, stained with methylene b]ue and examined under a com~ound microscope. The ratio was determined on the basis of c]ump and indi~idual counts.
Tota] Bacterial Count The culturec' samples were serially c7iluted insterile phosphate buEfered water according to the procedures outlined in the Standard Methods for the examination of dairy products and plated usinc3 tryptic soy agar ~ortified with 0.5% yeast extract. The plates were incubated at 37 degrees Centigrade for 4 days. The counting and expression cf the test results were done accordinc; to the Standard Procedures.
S33~
1 ~ctivity Test 2 qrams oE culture was inoculated into 100 ml. of sterile 10.0 g. reconstituted nonfat dry milk. The nonfat dry milk was pretested for the inhibitory compounds. The inoculated milk was incubated at 36 degrees Centigrade for 45 minutes. At the end of incubation, the temperature was gradually increased to ~6 de~rees C~ntigrade within a s~an of 30 min-utes and it was thereafter maintained at that temperature for a period of 1 hour. The samples were then chill~d to prevent any further acid development. Ten grams of the sample was carefully weighed into a 25 m].
beaker. Ten drops of indicator (Phenoph-thalein) was added and the entire contents were titrated against 0.1 N sodium hydroxide until a faint pink color persisted for 15 seconds. The results were ex~ressed as percent titratable acidity.
The stimulant referred to ahove is made by taking 280,000 pounds of separated raw whey from the cheese-making vat (such amount of whey ~eing a separate quantity from that used in the starter media per se listed in Table I), and adjusting the pH thereof to a level of about 8.0 with sodium hydroxide. The pH-adjusted whey is then evapcrated to a 3~ percent solids level, and cooled to 50 degrees ~ahrenheit. The eva-porated whey is then pum~d into a tank containing 42,880 pounds of commercialy purchased corn steep liquor having a pH of 4.15. Such liquor is obtained from The Staley Corporation of ~ecatur, Illinois, and has a 50 percent solids ]evel. This creates a mixture ~S339 1 containin~ about 60 percent b~ weight corn steep solids and 40 percent hy weiaht whey solids. The 60 percent-40% mixture is then agitated overnight, filtered and spray dried to about 4 percent moisture. The res~]tant dried product is stored in 50 pound bags for subsequent use in the starter media.
~11 eight of the media samples (two per media) were heated to 190 degrees Fahrenheit and main-tained at that temperature for 1 hour, followed hy lQ cooling to ln2 degrees Fahrenheit. The media wer~ then inoculated (1~) with ~ stan~ard coccus and rod culture (Streptococcus thermophillls and Lactobacillus bulgaris) and incuhated at 102 deqrees Fahrenheit until the pH
carne down to about a.8 (ty~ically 5~7 hours). At tllat time, one sample of each media was quick]y neutralized with food c;rade sterile 50 percent sodium hydroxide to raise the ~H thereof to 6.3-6.5. The respective incu-bations were then allowed to continue unti~ all titrat-ab]e acidities were greater than 1Ø In the case of the "Thermostar" media, the final titratable acidity level was 1.4, in accordance with the manufacturer's recommendations. After the appropriate titratable acidity levels had been reached, the incubations were terminated hy coo]ing to 40 degrees Fahrenheit.
The cultures grown in the respective media were tested for pH, titratable acidity, tctal bacterial count, coccus/rod ratio, and activity, using conven-tional testing techniques. The results of these tests are set forth below in Table II wherein those media subjected to the described pH modification in accor-dance with the invention are referred to as "neutra-lized", and those allowed to incubate without rH modi-fication are referred to as "control~"
33~
TABLE II
Final Tot 3 1 Final Titratable Coccus and Bacterial Media p~l Acidity Rod Ratio Count Activity Non-fat Dry Milk 7 (Control) 4 20 1.02 4:1 140 x 10 0.70 Non-fat ~ry ~ilk (Neutra-lized) 4.25 1.09 3:1 220 x 107 0.84 Thermostar 7 (Control) 4.25 1.40 1 1 100 x 10 0.60 Thermostar (Neutra- 7 lized) 4.23 1.50 1:1 150 x 10 0.69 Actilac 7 (Control) 4.15 1.08 1:1 160 x 10 0.73 Actilac (Neutra- 7 lized) 4.12 1.04 1:1 250 x 10 0.82 Lecithin Medium . 7 (Control) 4.35 1.02 4-1 130 x 10 0.72 Lecithin Medium (Neutra- 7 lized) 4.32 1.05 3:1 190 x 10 0.83 The foregoing results demonstrate that in all instances the method of the invention gave superior results. Bacterial counts were uniformly hi~her, as were activity readings. Coccus/rod ratios were not significantly altered as compared with the controls.
In this example the effects of continuous neutralization and agitation on coccus/rod cultures were measured and compared with t-he effects of the methods of the invention.
Nonfat dry milk solids were reconstitute(1 in water to 12% solids level and four 100 ml. samples thereof were prepared in respective dilution bottles.
All media samples were then heated to 190 degrees Fahrenheit and maintained at that temperature ~or 1 hour followed by cooling to 102 degrees Fahrenheit. At this point the samples were inoculated at 102 degrees Fahrenheit with the coccus/rod microorganisms decribed a~ove at a 1 percent leve~ of inoculation.
I'he control media was simply allowed to inoculate without any pH modification until the titrat-able acidity level was greater than 1.0~ At this point the medium was cooled to 50 degrees Fahrenheit.
The external pH control test involved con-tinual monitoring of thc pH of the medium sample and, when th~ pH fell to 6.0, it was adiusted upwardly to 6.3 usin~ 50% sodium hydroxide. I'his procedure was continued for a period of time equal to the incuhation time of the control, whereupon the medium was cooled to 50 degrees F'ahrenheit.
The agitation test involved continua~ shaking of the incubated sample, but without any time release pH modification tablets or t~.e like. Such continuous a~itation is characteristic of the internal p~ ccntrol systems described previously.
Finally, the last medium sample was incubated using the pH modification technique of the invention.
This involved initial incu~ation and monitcring of the pH of the system until the pH reached 4.~, whereupon 50 33~
l percent sterile sodium hydroxide was added to quickly elevclte the ~H to a level of 6.3-6.5. The system was then further incubated without additiona] pH modifica-tion unti] the titrata~le acidity was greater ~han l.0, whereupon the medium was cooled to 50 degrees Fahren-heit.
The results of this test are set forth ir Table III:
~LA~LE III
Final - Total ~ledia/ Final Titratab]e Coccus/Rod ~acterial Trea ~nt pH Acidity Ratio Count _ Activity Control 4.20 l.204:l 140 x lO 0~70 NFDM/
External 7 pH S.45 Q.50lS l 75 x lQ 0.55 Agitation 4.~00.75 7:1 63 x lO 0.51 NF~M/pH
Modifica-tion of 7 Invention 4.25l.09 3:l. 220 x lO 0.84 ~ - - -The results of Table III clearly demonstrate the improved results ohtained through use of the method of the invention. For example, the continuous external pH control and agitation tests gave low titratahl~
acidities and coccus/rod ratios which were unaccept-abi.e; in addition, bacteria.l counts an~ activities were significantly reduced. ~n the other ~and, the method of the invention gave much improved results as com~ared with the external pH control and agitation svstems, and also as compared to the traditior,al incu~ation method 33~
free of pH modificatior.
The various tests referred to in the fore-going Examples were performed as ~ollows:
_pl~ Hydrogen ion concentration was determined using Beckman p~ meter -Titratable Acidity 9 c~rams of medium sample was thoreu~hly mixed and titrated with 0.1 N sodium hydroxide using phencphthalein as an indicator. A
faint pin~. color indicated the end point.
Coccus and Rod P~atio ~ one in ten dilution of culture in water was smeared on a clean glass slide, stained with methylene b]ue and examined under a com~ound microscope. The ratio was determined on the basis of c]ump and indi~idual counts.
Tota] Bacterial Count The culturec' samples were serially c7iluted insterile phosphate buEfered water according to the procedures outlined in the Standard Methods for the examination of dairy products and plated usinc3 tryptic soy agar ~ortified with 0.5% yeast extract. The plates were incubated at 37 degrees Centigrade for 4 days. The counting and expression cf the test results were done accordinc; to the Standard Procedures.
S33~
1 ~ctivity Test 2 qrams oE culture was inoculated into 100 ml. of sterile 10.0 g. reconstituted nonfat dry milk. The nonfat dry milk was pretested for the inhibitory compounds. The inoculated milk was incubated at 36 degrees Centigrade for 45 minutes. At the end of incubation, the temperature was gradually increased to ~6 de~rees C~ntigrade within a s~an of 30 min-utes and it was thereafter maintained at that temperature for a period of 1 hour. The samples were then chill~d to prevent any further acid development. Ten grams of the sample was carefully weighed into a 25 m].
beaker. Ten drops of indicator (Phenoph-thalein) was added and the entire contents were titrated against 0.1 N sodium hydroxide until a faint pink color persisted for 15 seconds. The results were ex~ressed as percent titratable acidity.
Claims (23)
1. A method of growing acid-producing cheese-making microorganisms, comprising the steps of:
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making micro-organism into said medium;
initially incubating said microorganism in said medium until the pH of the latter drops from about 3.9 to 5.5; and thereafter quickly raising the pH of said medium at least 1 pH unit and to a level of from about 5.5 to 7.5, and further incubating said microorganism in the medium.
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making micro-organism into said medium;
initially incubating said microorganism in said medium until the pH of the latter drops from about 3.9 to 5.5; and thereafter quickly raising the pH of said medium at least 1 pH unit and to a level of from about 5.5 to 7.5, and further incubating said microorganism in the medium.
2. The method of Claim 1, the pH of said inoculated medium at the outset of said initial inoculation step being from about 6.0 to 7.5.
3. The method of Claim 1, said initial incubation step being carried out until said medium has a pH of from about 4.5 to 5.3.
4. The method of Claim 1, said medium being maintained at a temperature of from about 60 to 115 degrees Fahrenheit during said initial and further incubation steps.
5. The method of Claim 1, said pH
raising step comprising the step of adding base to said medium.
raising step comprising the step of adding base to said medium.
6. The method of Claim 5, said base being added over a relatively short period of time in order to quickly accomplish said pH raising.
7. The method of Claim 5, said base being selected from the group consisting of sodium hydroxide, potassium hydroxide, ammonium hydroxide and calcium hydroxide.
8. The method of Claim 5, the pH of said medium after said raising step being from about 6.3 to 6.5.
9. The method of Claim 1, said culture medium including an aqueous composition having milk-derived nutrients dispersed therein.
10. The method of Claim 9, said medium further including a minor amount of lecithin.
11. The method of Claim 1, said further incubation step being carried out until the ti-tratable acidity of said medium is from about 0.5 to 1.8.
12. The method of Claim 11, said ti-tratable acidity being from about 1.0 to 1.5.
13. The method of Claim 1, including the step of cooling said medium to a temperature of from about 35 to 60 degrees Fahrenheit after completion of said furter incubation step.
14. The method of Claim 1, said micro-organism comprising a mixture of coccus and rod microorganisms.
15. The method of Claim 14, the final coccus to rod ratio of the microorganisms in said medium being from about 2:1 to 5:1.
16. The method of Claim 1, said medium being held essentially quiescent during said initial and further incubation steps.
17. The method of Claim 1, said raising of said pH being accomplished during a period of up to about 3 minutes.
18. A method of growing acid-producing cheese-making microorganisms, comprising the steps of:
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making micro-organism in said medium;
initially incubating said microorqanism in said medium until the pH of the latter drops to below 5.0; and thereafter raising the pH of the medium to a level of from about 5.5 to 7.5, and further incu-bating said microorganism in the medium.
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making micro-organism in said medium;
initially incubating said microorqanism in said medium until the pH of the latter drops to below 5.0; and thereafter raising the pH of the medium to a level of from about 5.5 to 7.5, and further incu-bating said microorganism in the medium.
19. The method of Claim 18, said medium being held essentially quiescent during said initial and further incubation steps.
20. The method of Claim 18, said pH raising step being accomplished during a period of up to about 3 minutes.
21. A method of growing acid-producing cheese-making microorganisms, comprising the steps of:
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making micro-organism into said medium;
initially incubating said microorganism in said medium until the pH of the latter drops to about 3.9 to 5.5; and thereafter raising the pH of said medium, and further incubating said microorganism in the medium, said medium being held essentially quiescent during said initial and further incubation steps.
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making micro-organism into said medium;
initially incubating said microorganism in said medium until the pH of the latter drops to about 3.9 to 5.5; and thereafter raising the pH of said medium, and further incubating said microorganism in the medium, said medium being held essentially quiescent during said initial and further incubation steps.
22. The method of Claim 21, said pH raising step comprising the steps of quickly raising said pH at least about 1 pH unit.
23. A method of growing acid-producing cheese-making microorganisms, comprising the steps of:
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making microorganism into said medium;
initially incubating said microorganism in said medium until the pH of the latter drops to about 3.9 to 5.5, said initial incubation step being carried out without neutralization of the acid produced during the initial incubation; and thereafter raising the pH of said medium at least 1 pH unit and to a level of from about 5.5 to 7.5, and further incubating said microorganism in said medium.
providing a cheese-making microorganism starter medium in the form of a liquid;
inoculating at least one cheese-making microorganism into said medium;
initially incubating said microorganism in said medium until the pH of the latter drops to about 3.9 to 5.5, said initial incubation step being carried out without neutralization of the acid produced during the initial incubation; and thereafter raising the pH of said medium at least 1 pH unit and to a level of from about 5.5 to 7.5, and further incubating said microorganism in said medium.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US48350783A | 1983-04-11 | 1983-04-11 | |
| US483,507 | 1983-04-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1215339A true CA1215339A (en) | 1986-12-16 |
Family
ID=23920335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000451622A Expired CA1215339A (en) | 1983-04-11 | 1984-04-10 | Method of growing cheese starter microorganisms |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0139739A1 (en) |
| CA (1) | CA1215339A (en) |
| IT (1) | IT1199104B (en) |
| WO (1) | WO1984004106A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITMI20061843A1 (en) * | 2006-09-27 | 2008-03-28 | Immobiliare G M S R L | FORMULATIONS OF MEDIUM CULTURALS SUITABLE FOR INDUSTRIAL APPLICATION |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US28276A (en) * | 1860-05-15 | Bedstead-fastening | ||
| US2805950A (en) * | 1954-09-09 | 1957-09-10 | Borden Co | Preparation of cheese cultures |
| US3278313A (en) * | 1963-01-28 | 1966-10-11 | Pacific Vegets Le Oil Corp | Process for producing cheddar type cheese containing polyunsaturated fat |
| US3278310A (en) * | 1963-08-05 | 1966-10-11 | Borden Co | Process of making powdered milk containing lecithin |
| US4020185A (en) * | 1972-06-05 | 1977-04-26 | Borden, Inc. | Starter culture media containing whey |
| US3998700A (en) * | 1975-08-27 | 1976-12-21 | Leprino Cheese Co. | Culture medium and method of preparing bulk starters for Italian cheese manufacture |
| US4156019A (en) * | 1976-09-27 | 1979-05-22 | Dso Mlechna Promishlenost | Method for obtaining combination starters for Bulgarian yoghurt |
| US4289789A (en) * | 1979-06-25 | 1981-09-15 | M P Food Technology, Inc. | Instant yogurt drink composition |
| US4289788A (en) * | 1979-06-25 | 1981-09-15 | M P Food Technology, Inc. | Instant yogurt composition |
| US4382965A (en) * | 1979-06-28 | 1983-05-10 | State Of Oregon, Acting By And For The State Board Of Higher Education On Behalf Of Oregon State University | Method and starter compositions for the growth of acid producing bacteria and bacterial composition produced thereby |
| US4282255A (en) * | 1979-06-28 | 1981-08-04 | State Of Oregon, By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University | Method and starter compositions for the growth of acid producing bacteria and bacterial compositions produced thereby |
| US4372979A (en) * | 1979-09-07 | 1983-02-08 | Leprino Foods Company | Reduction of curd fines in cheese manufacture |
| US4277503A (en) * | 1979-10-19 | 1981-07-07 | Bily Robert Raymond | Addition of lecithin to increase yield of cheese |
-
1984
- 1984-04-10 WO PCT/US1984/000531 patent/WO1984004106A1/en unknown
- 1984-04-10 EP EP84901846A patent/EP0139739A1/en not_active Withdrawn
- 1984-04-10 CA CA000451622A patent/CA1215339A/en not_active Expired
- 1984-04-11 IT IT48020/84A patent/IT1199104B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| IT8448020A1 (en) | 1985-10-11 |
| IT8448020A0 (en) | 1984-04-11 |
| IT1199104B (en) | 1988-12-30 |
| EP0139739A1 (en) | 1985-05-08 |
| WO1984004106A1 (en) | 1984-10-25 |
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