IE42336L - Bacterial culture for cheese making - Google Patents

Bacterial culture for cheese making

Info

Publication number
IE42336L
IE42336L IE184675A IE184675A IE42336L IE 42336 L IE42336 L IE 42336L IE 184675 A IE184675 A IE 184675A IE 184675 A IE184675 A IE 184675A IE 42336 L IE42336 L IE 42336L
Authority
IE
Ireland
Prior art keywords
parts
culture
milk
small amount
species
Prior art date
Application number
IE184675A
Other versions
IE42336B1 (en
Original Assignee
Borden Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Borden Inc filed Critical Borden Inc
Publication of IE42336L publication Critical patent/IE42336L/en
Publication of IE42336B1 publication Critical patent/IE42336B1/en

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

1516333 Phage-resistant cheese culture media BORDEN Inc 21 Aug 1975 [5 Sept 1974] 34774/75 Heading C6F A bacterial starter culture for cheesemaking comprises (I) from 1 to 20 parts by weight (dry basis) of a mixture of (a) 20-95 parts of a milk product containing a major proportion of sweet whey and a minor proportion of milk, (b) 0À1-30 parts of a nitrogen source material, (c) from a small amount sufficient to effect phage resistance up to 30 parts of an added citrate and (d) from a small amount sufficient to effect phage resistance up to 20 parts of an added phosphate; (II) from 80 to 99 parts of water; and (III) a small amount (not exceeding 10 parts) of a culture of lactic acid bacteria. In preparing cheese, 100 parts of milk are inoculated with 0À1-20 parts of the starter culture. The constitution of the nutrient ingredients of the culture and the bacterial species involved are discussed in detail. In most of the Examples the culture was composed of sweet whey powder, non-fat dry milk, autolyzed yeast (nitrogen source), sodium citrate, sodium hexametaphosphate, water, and strains of the species Streptococcus lactis, Streptococcus cremoris or a mixed culture of the two species. [GB1516333A]
IE184675A 1974-09-05 1975-08-22 Phage resistant cheese culture media IE42336B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US50341174A 1974-09-05 1974-09-05

Publications (2)

Publication Number Publication Date
IE42336L true IE42336L (en) 1976-03-05
IE42336B1 IE42336B1 (en) 1980-07-16

Family

ID=24001986

Family Applications (1)

Application Number Title Priority Date Filing Date
IE184675A IE42336B1 (en) 1974-09-05 1975-08-22 Phage resistant cheese culture media

Country Status (6)

Country Link
JP (1) JPS5154976A (en)
CA (1) CA1047952A (en)
DE (1) DE2539629C2 (en)
DK (1) DK153231C (en)
GB (1) GB1516333A (en)
IE (1) IE42336B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0640796B2 (en) * 1986-12-26 1994-06-01 不二製油株式会社 Lactic acid fermented product manufacturing method
US5128260A (en) * 1989-01-12 1992-07-07 Sanofi Bio Ingredients, Inc. Process for preparing culture concentrates for direct vat set dairy products production
US8361778B2 (en) 2005-10-14 2013-01-29 Chr. Hansen A/S Composition comprising enzymatically digested yeast cells and method of preparing same

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3041248A (en) * 1960-06-01 1962-06-26 Robert E Hargrove Control of bacteriophage

Also Published As

Publication number Publication date
JPS5154976A (en) 1976-05-14
DK397175A (en) 1976-03-06
DK153231C (en) 1988-11-07
DE2539629C2 (en) 1983-10-27
DK153231B (en) 1988-06-27
IE42336B1 (en) 1980-07-16
CA1047952A (en) 1979-02-06
DE2539629A1 (en) 1976-03-18
GB1516333A (en) 1978-07-05

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