Classifications

• • 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
  • C12N1/14—Fungi; Culture media therefor
• • 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
  • C12N1/14—Fungi; Culture media therefor
  • C12N1/145—Fungal isolates
• • 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
• • 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
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/061—Addition of, or treatment with, microorganisms
• • 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
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/068—Particular types of cheese
  • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
• • 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
  • A23C20/00—Cheese substitutes
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
  • C12R2001/00—Microorganisms ; Processes using microorganisms
  • C12R2001/645—Fungi ; Processes using fungi
  • C12R2001/80—Penicillium

Definitions

• the present invention relates to new strains of Penicillium camemberti and to their use for the preparation of food products, for example of dairy and / or vegetable origin, such as the ripening of soft cheeses with a flowered and / or mixed rind. , especially Camembert.
• Penicillium camemberti is an ascomycete fungus used in cheese making as surface flora of products where it gives them their white “flower” and where it contributes to the development of ripening by its lipolytic properties , proteolytics and its deacidifying power. This fungus is also designated Penicillium album, Penicillium candidum or Penicillium biforme.
• Ripening is one of the stages in the production of a traditional cheese with a flowery and / or mixed rind, which comes after the other classic stages:
• curdling during which the milk is allowed to coagulate thanks to the action of a coagulant and ferments producing lactic acid.
• the coagulant is traditionally rennet extracted from one of the stomachs of the calf and made up of the enzymes chymosin and pepsin. Today, it is most often replaced by coagulants of microbial or vegetable origin that the man of the art calls by analogy also "rennet". The term will be used in this sense in the following to describe any coagulant used in cheese production whatever its origin.
• draining consisting of the separation of the curd, the solid phase, of the whey, the liquid phase, and
• salting which conditions the future taste of the cheese and which can be done either by soaking in brine, or dry by sprinkling the surfaces of the cheese.
• the cheese is covered on all of its faces with P. camemberti to carry out the ripening step; alternatively or in addition, the ripening flora can also be mixed with the milk before the curdling step.
• the different cheese transformations take place under the double action of an enzyme and microorganisms living on the surface and inside of the cheese.
• the salt migrates into the dough and the crust begins to form.
• the relay is then taken up by the ferments of milk which play a predominant role in the flavor of the cheese.
• especially surface ferments, namely bacteria, yeasts, fungi, especially P. camemberti complete this maturation process.
• a flowered rind designates the rind that develops on the surface of the cheese by growth of a surface flora of the Penicillium type or of the Geotrichum type (such as Geotrichum candidum), it generally has a white and fluffy appearance; a mixed crust is a crust obtained by the development of a surface flora associating at least one strain of the Penicillium type and at least one strain of the Geotrichum type (such as Geotrichum candidum), or at least one strain of the Penicillium type or at least a Geotrichum type strain (such as Geotrichum candidum) and at least one other surface strain.
• the inventors have identified new strains of P. camemberti having a longer latency time, in particular greater than 19 days, in particular useful for correcting crust quality problems and slowing down the biological aging of cheeses with flowering rind. and / or mixed.
• the present invention thus relates to a strain of Penicillium camemberti having a latency time on dairy culture medium at 4 ° C greater than 19 days and preferably greater than 20, 21 or 22 days.
• latency time means the time interval which elapses between the inoculation of a strain on a culture medium and the appearance perceptible to the eye of the mycelium of said strain.
• dairy culture medium is meant an agar culture medium comprising milk and / or caseins and / or milk fat and / or lactose ...; it can be for example milk agar, tributyrin agar ...; preferably, the dairy culture medium is the MRP medium, the composition of which is detailed in the experimental part which follows.
• the P. camemberti strain of the present invention can be chosen from the group consisting of strains: 1-5311, 1-5304, 1-5307, 1-5308, 1-5305, 1-5302, 1- 5309 and 1 -5310 and preferably in the group consisting of strains: 1-5307, 1-5308, 1- 5305, 1-5302, 1-5309 and 1-5310.
• the strain of P. camemberti of the present invention also has a recovery speed on dairy culture medium at 4 ° C. of less than 0.15 cm / day, preferably less than or equal to 0.12 cm / day , 0.10 cm / day or 0.05 cm / day.
• the speed of recovery of a strain is understood to mean the speed of radial growth of the strain obtained by a simple linear model of the diameter of the colonies as a function of time; the recovery speed being the directing coefficient of the regression line.
• the strain of P. camemberti according to the invention is chosen from the group consisting of strains: 1-5311, 1-5305 and 1-5310 and preferably in the group consisting of strains: 1-5305 and 1-5310, more preferably, the strain of P. camemberti according to the invention is the strain 1-5305.
• the present invention relates to the use of at least one of the strains of P. camemberti as defined above for the manufacture of cheeses with a flowery and / or mixed rind, or in the manufacture of analogues of flowery rind cheeses.
• the cheeses, light cheeses and cheese specialties with a flowery and / or mixed rind according to the invention can be made from cow's milk, goat's milk, sheep's milk, buffalo's milk, camel, reindeer, yak, of all species mammal or a mixture of different milks; cheeses with a bloomy and / or mixed rind are, for example, camemberts, bries, chaource, coulommiers, Brillât Savarin, Saint Albray, Montagnard, goat's log; in particular, it is the Camembert.
• the analogs of flowery rind cheeses according to the invention designate all products other than those defined in decree n ° 2007-628 of 27 April 2007 relating to cheeses and cheese specialties; and the manufacturing process of which includes a refining step leading to the development of a crust based on P. camemberti, whether or not accompanied by other strains.
• the strain of P. camemberti as defined above is used for the manufacture of cheeses with a flowery and / or mixed rind based on cow's milk or goat's milk.
• the strains of P. camemberti according to the invention make it possible to improve the texture and / or the taste and / or the color of the crusts; the crusts obtained can thus advantageously be less thick and / or less grainy and / or less sandy and / or with a more neutral taste than the crusts produced with only commercial P. camemberti strains, and this whether the cheese is lightened or enriched with fat.
• the rinds of cheeses with a flowery and / or mixed rind produced with commercial P. camemberti strains quickly develop, at the end of their ripening, a color (gray, yellow in particular); the strains of P. camemberti according to the invention can make it possible to remedy this defect and can lead to a whiter and / or less yellow crust, that is to say without coloring and / or with less intense coloring. More particularly, the cheese with a flowery and / or mixed crust obtained with a strain of P.
• camemberti according to the invention has a surface with a smoother and more homogeneous appearance and / or a resistance to cutting with a crust integral with the dough, in comparison with a cheese with similar physico-chemical characteristics, and of the same age, produced using commercial P. camemberti strains.
• the strains of P. camemberti according to the invention can also allow the preparation of cheese with a flowery and / or mixed rind which has less bitterness and a less pronounced earthy taste than those of cheeses obtained with certain strains of P. camemberti, especially at the end of aging.
• cheeses with a flowery and / or mixed rind obtained with a strain of P. camemberti according to the invention retain excellent organoleptic qualities (in particular, texture, taste, odor) for a longer period of time than cheeses with a flowery crust or mixed obtained by refining with commercial strains (see the experimental part); their usual consumption time for similar products can thus be extended by several days.
• organoleptic qualities in particular, texture, taste, odor
• the present invention therefore also relates to the use of a strain of P. camemberti as defined above for the ripening of cheeses with a flowery and / or mixed rind.
• a strain of P. camemberti as defined above for the ripening of cheeses with a flowery and / or mixed rind.
• the ripening of a cheese with a strain of P. camemberti as defined above is carried out under conditions known to a person skilled in the art allowing the development of P. camemberti.
• the ripening can be carried out in suitable packaging whose walls have selective permeability and at a temperature suitable for the growth of the strain.
• the strain of P. camemberti according to the invention can be combined with at least one other surface strain.
• the inventors have shown that even when a strain of P. camemberti according to the invention is associated with at least one other surface strain, the cheese with a bloomy and / or mixed rind ripened with this mixture has improved quality; this improvement can in particular target the evolution of the color of the crust, its texture (fine and not very noticeable in the mouth), as well as a weaker odor.
• surface strain is meant a microorganism, added voluntarily by a person skilled in the art, useful for the development of the crust; for example a mold, bacteria or yeast.
• surface strain any type of microorganism whose development on the surface of a cheese will participate in the formation of a crust and contribute to ripening.
• Geotrichum candidum Penicillium fuscoglaucum, Penicillium biforme, Penicillium album, Fusarium domesticum, Debaryomyces hansenü, Kluveromyces lactis, Kluveromyces lactis, Kluveromyces marxianus, Brevibacterium linens, Arthrobacter globus, Staphylococcus, Staphylococcus , Micrococcus conglomeratus, Corynebacterium casei, Flafnia alvei.
• the strain of P. camemberti according to the invention is used in combination with at least Geotrichum candidum according to a P. camemberti / Geotrichum candidum ratio greater than 0.5, which can range from 0.5 to 0.99 and preferably from 0.8 to 0.99.
• the strain of P. camemberti is used in association with at least one strain of commercial Penicillium camemberti, for example in a ratio which can range from 0.2 to 0.80.
• the strain of P. camemberti according to the invention is used alone.
• the inventors have also been able to observe that the strains of P. camemberti according to the invention allow the preparation of food products other than cheeses and cheese analogs.
• the present invention also relates to the use of at least one strain of P. camemberti as defined above for fermenting a plant matrix; in this embodiment, the fermentation leads to the development of a crust which covers the plant matrix.
• a plant matrix is defined in the present invention by any mixture consisting of raw materials not originating from the Animal kingdom, which includes more particularly, fruits and / or nuts and / or fabaceae and / or grasses and / or algae and / or fungi, and / or all products of extraction or transformation of these same materials such as juices, flours, protein powders, and starch powders, but not limited to.
• the plant matrix is such that it has a sufficient percentage of humidity to allow fermentation by the P. camemberti strain, and a water activity (Aw for Activity of Water) greater than or equal to 0.8, preferably greater than or equal at 0.9.
• the invention also relates to the use of at least one strain of P. camemberti as defined above for fermenting a food product consisting of a mixture of a plant matrix and a dairy material, without that there is no limitation whatsoever relating to the plant matrix: dairy matter ratio; in a particular embodiment of the invention, said mixture comprises at least 30% of plant matrix.
• milk material is meant milk, any product obtained from milk such as skimmed milk powder or not, milk proteins, milk fat which may come from a cream of milk, from butter, from a milk standardized in anhydrous milk fat and / or a material resulting from a fractionation of an anhydrous fat, carbohydrates (lactose for example), minerals or their mixture as well as any product made from milk, for example by coagulation of milk, such as cream, butter, yogurt, cheese; for example rennet casein, firm or semi-firm, lean or partially light cheeses, soft lean or partially light cheeses, sodium, potassium or calcium caseinates
• the present invention also relates to a process for the preparation of a food product comprising a fermentation step with at least one strain of P. camemberti as defined above, said food product possibly being a cheese, a vegetable matrix or a mixture of '' a plant matrix and a dairy material.
• said process is such that said strain of P. camemberti is applied to the surface of the cheese just before the ripening stage h) and / or directly mixed with the milk or the retentate with the microorganisms of dairy interest and rennet during step b).
• This process applies to any cheese, whatever its fat content and in particular to a low fat or enriched cheese.
• the optional ultrafiltration step can be carried out between 4 and 60 ° C and produces a retentate containing between 85 and 200 g / kg of protein and a fat / protein ratio between 0 and 1.5; said retentate can subsequently be mixed with cream to increase the latter ratio to 3.2;
• microorganisms of dairy interest and rennet are added to the milk or to the retentate (case of ultrafiltration) or to the standardized mixture (case of product reinforced with fat by adding cream or case of product reduced in fat);
• curdling can be carried out on milk or retentate or even the standardized mixture
• forming can be carried out by extrusion.
• strains of microorganisms of dairy interest used in the process of the invention are those conventionally used for the manufacture of cheeses with a flowery and / or mixed rind and are known to those skilled in the art; it may in particular be, for example, mesophilic lactic ferments (Lactococcus lactis ssp lactis and / or Lactococcus lactis cremoris, Lactococcus lactis ssp lactis biovar diactylactis, Leuconostoc lactis and / or Leuconostoc mesenteroides) or thermophilic (Streptococcus thermophilus bulactus.
• mesophilic lactic ferments Lactococcus lactis ssp lactis and / or Lactococcus lactis cremoris
• Lactococcus lactis ssp lactis biovar diactylactis Lactococcus lactis ssp lactis biovar diact
• the method according to the invention in the case of a vegetable matrix or of a mixture of a vegetable matrix and a dairy material, can comprise the following stages, in any order:
• inoculation with at least one strain of P. camemberti according to the invention; inoculation can be carried out by immersion and / or spraying;
• step f the fermentation of said product obtained in step e).
• the mixing of the raw materials making up the plant matrix can be carried out at a temperature between 10 and 90 ° C, and a shear rate between 1 and 500 s 1 , preferably, the plant matrix is composed of a majority of seeds or nuts, the mixture is then preferably prepared at a temperature of around 20 ° C and a shear rate of around 10 s 1 ;
• the pasteurization of said plant matrix or of said mixture is for example carried out at a temperature between 70 ° C and 90 ° C, for a time between 60 s to 1800 s; preferably at a temperature of about 72 ° C for about 900 s;
• the forming can be carried out at a temperature between 10 and 25 ° C, preferably at 20 ° C
• - fermentation can be carried out at a temperature below 30 ° C until the development of a homogeneous crust.
• the fermentation step is carried out with a mixture of surface strains comprising at least one strain of P. camemberti according to the invention combined with at least one other surface strain as defined above.
• the mixture comprises a strain of P. camemberti according to the invention and at least Geotrichum candidum.
• the present invention finally relates to a food product obtained by one of the methods of the invention as defined above.
• the present invention relates to a cheese with a flowery and / or mixed rind obtained by the process of the invention; such a cheese is characterized by a time interval during which its organoleptic properties are optimal longer than that of cheeses with a flowery and / or mixed rind obtained with the commercial ferments of P. camemberti.
• the present invention further relates to a food product composed of a vegetable matrix fermented with at least one strain of P. camemberti as defined above.
• the present invention also relates to a food product composed of a mixture of a plant matrix and a fermented dairy material with at least one strain of P. camemberti as defined above; in particular, the mixture can be such that it comprises at least 30% of vegetable matter.
• Ligure 1 Kinetic pH in the heart and rind of the cheeses, carried out with the strain 1-5305 and PC 12 (strain CHOOZIT PC12, Danisco)
• Ligure 2 Kinetics of the residual concentration of lactate in the heart and rind of the cheeses, carried out with the strain 1-5305 and PC 12 (strain CHOOZIT PC12, Danisco)
• 1-5302 1-5304, 1-5305, 1-5307, 1-5308, 1-5309, 1-5310, 1-5311 are stored frozen at -80 ° C, in the form of spores suspended in a cryoprotector at 15% glycerol.
• the spores are obtained after culture on a synthetic, solid medium of the PDA type (Potatoes dextrose Agar sold by Biokar),
• PC 12 and PC SAM3 (supplier: Danisco) are sold in liquid form. They are stored frozen (at -80 ° C) in a mixture of 50% liquid ferment and 50% cryoprotective 30% glycerol,
• PC TN, PC PR1, PC TAM5 (supplier: Lallemand) and PC Al swing (supplier: CHR HANSEN) are marketed in lyophilized form. They are stored frozen at -80 ° C, according to the following mixture 2g of lyophilisate + 18g of cryoprotector with 15% glycerol,
• the medium used is a dairy medium, the lactic and acidified MRP.
• the milk base is composed of 11.22% standard anhydrous milk fat, 11.48% ultra filtered skim milk powder and 77.30% water.
• the dilutions are adapted according to the cell count of the different ferments, in order to obtain isolated colonies and therefore to measure their diameter more easily.
• the growth of the strains is studied by measuring the radial growth (which allows the calculation of the recovery speed) and their latency time.
• the recovery speed in cm per day is defined by the slope of the line obtained by the graph: diameter of the colonies (cm) as a function of time (days).
• strains tested have different physiological states which may be in liquid form, of a lyophilisate or which have been cultivated on agar media.
• strains according to the invention (1-5311, 1-5304, 1-5307, 1-5308, 1-5305, 1-5302, 1-5309 and I-5310) have a longer latency, systematically greater than 19 days on MRP medium at 4 ° C.
• the properties of the P. camemberti strains according to the invention make them excellent candidates for use in the slow ripening of cheeses with a flowery and / or mixed rind, thus allowing longer storage of these cheeses.
• Example 2 Use of different strains of P. camemberti for the manufacture of soft dough with a flower crust from a lactic curd enriched with fatty matter in a bowl
• the main process for the preparation of a soft rind with a flower rind from a lactic curd enriched with fat in the basin comprises the following stages: a cow's milk enriched by adding cream or whole retentate having the characteristics of '' a target of 30 ⁇ 5 g / l of protein material (MP) and 110 ⁇ 10 g / l of fat (MG), is pasteurized according to the scales of a person skilled in the art,
• lactic ferments (2 and 10 g / l, such as for example a mixture of Lactococcus lactis ssp cremoris, Lactococcus lactis ssp lactis, Lactoccoccus lactis ssp lactis biovar diacetylactis, Leuconostoc) and refinings (including yeasts and molds) are then added to the usual doses to produce a lactic curd, the renneting of the milk is carried out at a pH equal to or less than 6.50 in tanks of 200 1-500 1 at professional doses and the milk is left to curdle,
• the refining stage is carried out before packaging.
• strain 1-5305 as well as the VELV-TOP®PC GB1 strains from Lallemand and VELV-TOP®PC PR1 from Lallemand were each used for the manufacture of a cheese at the same doses and under the same conditions.
• Table 4 Main advantages observed between the product produced from the ferment I-5305 compared to the product produced with the ferment IB1 and the ferment PR1
• the cheese obtained with the 1-5305 strain makes it possible to obtain a significantly whiter product at the end of the package with a smoother and more homogeneous surface; it presents a cut resistance with a crust integral to the dough, with a creamy taste marked with a typified note of mushroom without defect at optimal age of tasting, such as bitterness and earthy.
• the cheese obtained with the 1-5305 strain is judged, at the same age, as having a longer shelf life according to the criteria of established usage such as the color, the absence of bitterness and the flowable rind sought in a product. refined.
• Example 3 Use of different strains of P. camemberti for the manufacture of a goat cheese in basin technology
• the main steps for the preparation of a goat cheese in basin technology with a 100% P. camemberti crust include the following steps:
• lactic ferments for example a mixture of Lactococcus lactis ssp cremoris, Lactococcus lactis ssp lactis, Lactoccoccus lactis ssp lactis biovar diacety lactis, Leuconostoc at 3g per 100L
• Lactococcus lactis ssp cremoris for example a mixture of Lactococcus lactis ssp cremoris, Lactococcus lactis ssp lactis, Lactoccoccus lactis ssp lactis biovar diacety lactis, Leuconostoc at 3g per 100L
• the material is then heat treated and then stored,
• Thermophilic lactic cultures are added (Streptococcus thermophilus at 4g / 100 1),
• the renneting of the milk is carried out at a pH equal to or less than 6.35 in tanks of 200 1-500 1 at the professional doses and left in serum,
• the forming is done at a pH less than or equal to 6.40, the product is then left to stand before being removed from the mold by operating the necessary returns at a pH of 5,
• the refining stage is carried out before packaging.
• the P. camemberti strains can be inoculated either directly with lactic ferments and other ferments at doses between 0.4 dose per 100 1 of milk or by spraying for 24 hours after salting at 1 dose / l of water
• strain 1-5305 as well as the PC TN strains (VELV-TOP PC TN, Lallemand) and PC 12 (Danisco) are tested at the same doses and under the same conditions.
• the flowery-rind soft cheeses produced were submitted to an expert jury for an assessment in the optimal age window on D + 28.
• Table 5 below presents the main characteristics of the cheeses inoculated with 50% of PC 12 and PC TN and those with 100% of the strain 1-5305.
• Table 5 Main characteristics of the cheeses inoculated with 50% of PC 12 and 50% PC TN and that with 100% of CNCM 1-5305 tasted by an expert jury on D + 28. In bold the characteristics sought on the products. From a mid-ripening stage, there is clearly a qualitative advantage of the series of cheeses produced with the strain 1-5305 over all the criteria sought during the production of a quality flowery rind cheese.
• Example 4 Use of different strains of P. camemberti for the manufacture of soft, lightly crusted, flower-rind pulps according to an ultrafiltration process
• the process for the preparation of a light pulp with a light floral crust according to an ultrafiltration process comprises as main stages the following stages:
• pre-cheese which includes the retentate, the homogenized cream, the salt in the mass, gelatin, beta-carotene,
• strain 1-5305 as well as the strain PC 12 are tested at the same doses and under the same conditions.
• the soft cheeses with a flowery rind produced were submitted to an expert jury to evaluate the products at different stages of their life to assess the evolutionary aspect of the product on different criteria: the external appearance, the quality of the crust and the taste.
• Table 6 summarizes the main differences observed between the product made from the CNCM 1-5305 strain compared to the product made with PC 12 strain (CHOOZIT PC 12, Danisco).
• Example 5 Use of a mixture of different strains of P. camemberti for the manufacture of soft dough with a flower crust according to an ultrafiltration process
• the process for the preparation of light, light-crusted, flower-rind pastes using an ultrafiltration process in combination with other strains of P. camemberti comprises the following stages as main stages:
• pre-cheese which includes the retentate, the fermented milk, the cream, Mixture with the preparation comprising the added milk proteins and the flavor, Homogenization with degassing then heat treatment,
• the refining stage is carried out before packing it
• the flower-rind soft cheeses produced were submitted to an expert jury throughout their life.
• Table 7 below presents the main characteristics of the cheeses inoculated with 100% of the PC 12 strain (CHOOZIT PC12 strain, Danisco) and those having a combination of 50% of the 1-5305 strain associated with 50% of the PC strain. 12 (strain CHOOZIT PC 12, Danisco).
• Table 7 Main observations between the product made from strain PC 12 (strain CHOOZIT PC 12, Danisco) alone or in combination with strain 1-5305 and follow-up of their evolution during ripening on D + 31, D + 38 , J + 45, J + 59). Underlined: V appearance of the refining markers by product.
• Example 6 Use of a mixture of different strains of P. camemberti for the manufacture of goat cheese according to an ultrafiltration process, in a mixed crust Materials and Methods:
• the process for the preparation of a goat cheese according to an ultrafiltration process, in a mixed crust comprises as main stages the following stages:
• the soft cheeses produced were submitted to an expert jury for an assessment in the optimal age window on D + 29.
• Table 8 below presents the main characteristics of the cheeses according to the maturing strategy used.
• Table 8 Comparison of cheeses inoculated with PC PR1 and 1-5305 in mixed crust with two ferments of Geotrichum candidum tasted by an expert jury on D + 28. In bold the characteristics sought on the products.

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  • 2019-11-12 CN CN201980073504.7A patent/CN113039267A/zh active Pending
  • 2019-11-12 WO PCT/EP2019/081057 patent/WO2020099427A1/fr active Application Filing
  • 2019-11-12 JP JP2021525148A patent/JP7254174B2/ja active Active
  • 2019-11-12 EP EP19806127.7A patent/EP3880798A1/de active Pending
  • 2019-11-15 AR ARP190103367A patent/AR117096A1/es unknown
• 2021
  • 2021-05-05 CL CL2021001188A patent/CL2021001188A1/es unknown

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