WO2022106587A1

WO2022106587A1 - Use of propionibacteria to produce a foil-ripened cheese

Info

Publication number: WO2022106587A1
Application number: PCT/EP2021/082234
Authority: WO
Inventors: Albertus Antonius Gerardus Hafkamp; Marieke SCHENKEL; Willem Cornelis Meijer
Original assignee: Dsm Ip Assets B.V.
Priority date: 2020-11-20
Filing date: 2021-11-19
Publication date: 2022-05-27

Abstract

The present invention relates to a method for foil-ripening a cheese comprising propionibacteria and to a (foil-packaged) cheese obtainable by such a method. The invention also relates to the use of propionibacteria to produce a foil-ripened cheese.

Description

USE OF PROPIONIBACTERIA TO PRODUCE A FOIL-RIPENED CHEESE

Field of the invention

Background of the invention

Ripening is an essential aspect in the production of cheese. During ripening cheeses are susceptible to microbiological contamination, a problem that is addressed in various ways.

Cheeses may be coated using synthetic copolymers, such as described in US 4,770,882 or EP 141299. Well-known coatings comprise poly(vinyl acetate-co-di-n-butyl maleate), poly(vinyl acetate-co-ethylene) and the like. A major drawback of synthetic coatings is that they are nonedible and thus human intake must be avoided. Unfortunately, coatings often are difficult to remove from a cheese and may therefore consist of multiple layers to facilitate removal, for example in WO 2008/110550 describing a two-layer coating comprising an inner coating that is a fat and an outer coating that is a polyvinyl acetate-based plastic foil.

Alternatively, the ripening process may be carried out by packaging cheese in a seal-tight film for example following a brining step. This approach is referred to as foil-ripening and the films that are used normally do not allow water and/or oxygen to pass. Methods for foil-ripening a cheese are known in the art (e.g. EP 1287744). According to a conventional process for providing a "foil- ripened" or "rindless" cheese, a freshly brined cheese block is packaged into a closed water- impermeable multilayer foil, also referred to as cheese-ripening foil, and is then ripened, usually by storage at 7-18°C during at least 4 weeks. An advantage of the known foil-ripening process relates to favorable logistics aspects of the ripening stage. During ripening, the packaged cheese blocks are commonly stacked in layers. Herein, each layer comprises several foil-packaged cheeses which are in close (lateral) contact with each other. The entire stack is tightly surrounded by a crate or the like. After a desired ripening time has been obtained, the foil-packaged cheeses are removed from the stack. The foil can then be removed from the ripened cheeses and the resulting cheese blocks can be conveniently sliced or cut before consumption and/or transportation. Another advantage of the traditional method for preparing foil-ripened cheese is that the cheese does not lose moisture during ripening. This is because the (multilayer) foil in which it is packaged during ripening is essentially impermeable to water vapor. Overall, foil-ripening is less labor intensive compared to coating but in various cases has limited development of flavor in the cheese. The latter drawback is addressed in WO 2009/47332. In order to provide ripened cheese which corresponds more to "natural ripened" cheese, this document discloses a process for preparing foil-ripened cheese comprising ripening a cheese after brining in a cheese-aging packaging comprising a thermoplastic, monolithic film. The closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m²/24 hours (measured according to ASTM E96B cup test at 10°C and 85% relative humidity on a film) and an oxygen permeability (i.e. oxygen transmission rate) of at most 100 cm³/m².24 hours. atm (measured according to ASTM standard D3985 at 10°C and 85% relative humidity on a film using Mocon equipment).

EP 2460414 discloses a method for foil-ripening a cheese wherein the cheese-ripening foil has a water vapor transmission rate of at least 1 g/(m².24 hours), an oxygen transmission rate of <1000 cm³/(m².24 hours. atm) and a tensile modulus in the range of 150-350 MPa, all at 12°C and 85% relative humidity. Moisture is allowed to evaporate from the cheese during ripening. The water vapor transmission rate is preferably at least 15 g/(m².24 hours) at 12°C and 85% relative humidity, in order to obtain better flavor and/or texture properties. The oxygen transmission rate is preferably in the range of >100 and <1000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. At lower oxygen transmission rates the flavor of the cheese may be less natural and less in conformance with naturally ripened cheese.

EP 2460414 further discloses that the cheese may comprise propionibacteria, such as Maasdam or Emmental. When the cheese comprises propionibacteria the cheese is ripened at a temperature of between 16-25°C. At these temperatures the propionibacteria produce carbon dioxide at enhanced rates. In addition, in the case the cheese comprises propionibacteria, the cheese-ripening foil should have a relatively high carbon dioxide transmission rate in order to prevent the foil from blowing up. There remains a need for foil-ripening technology for cheeses comprising propionibacteria avoiding this problem.

Detailed description of the invention

A disadvantage of known foil-ripening methods is that the development of a typical cheese flavor and consistency may lag, especially as compared with the characteristics of a "natural ripened" (coated) cheese such as described in for example EP 1537785. The skilled person has the perception that, in particular when a cheese-ripening foil is used that has too low oxygen transmission rates and/or too low water vapor transmission rates, the flavor and/or texture properties of the cheese may be unsatisfactory. Also, if the foils of WO 2009/047332 are employed, having a water vapor permeability of at least 10 g/m².24 hours, flavor and/or texture properties may still be unsatisfactory. This lag of flavor and consistency development occurs in particular when ripening occurs at lower temperatures. When cheese are to be ripened that comprise gas-producing starter cultures, for example a culture comprising propionibacteria, the skilled person has the additional preconception that foilripening is not a preferred ripening method and would adhere to known coating techniques such as disclosed in US 4,770,882. In other words, when the cheese to be ripened comprises propionibacteria, foil-ripening of said cheese is not preferred, unless a cheese-ripening foil having a relatively high carbon dioxide transmission rate (CTR), i.e. a CTR exceeding 500 cm³/(m².24 hours. atm), preferably >1000 or>5000 cm³/(m².24 hours. atm), all at 12°C and 85% relative humidity, is used in order to prevent the blowing up of said foil.

A further preconception of the skilled person is that in order for cheese that is produced in the presence of propionibacteria to develop a characteristic soapy, sweet or nutty flavor, the cheese has to be ripened under a sufficiently high temperature, e.g. a temperature of 16°C or higher, to allow the propionibacteria to produce so much carbon dioxide that eyes are formed that are typical of Maasdam or Emmental cheese.

It was now surprisingly found that a cheese comprising propionibacteria can be ripened at low temperatures in a foil-ripening method using a cheese-ripening foil that is essentially non- permeable for gases, in particular for oxygen and carbon dioxide with the foil-ripened cheese having good flavor and texture properties. Preferably, the cheese-ripening foil is additionally essentially non-permeable for water vapor.

In this description and in the claims, the verb "to comprise" and its conjugations is used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. In addition, reference to an element by the indefinite article "a" or "an" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there be one and only one of the elements. The indefinite article "a" or "an" thus usually means "at least one”.

Method to determine permeability parameters of foils

The gas permeability of a cheese-ripening foil can be analysed according to two methods: diffusion pot or ASTM D3985. The diffusion pot method is preferably used to determine gas (oxygen or carbon dioxide) transmission rates of higher than 100 ml O2 or CO2 per m².24 hours. atm; however D3985 can also be applied. The ASTM D3985 method has been used to determine gas (oxygen or carbon dioxide) transmission rates of 100 ml O2 or CO2 per m².24 hours. atm or lower. Both methods are set out below. The oxygen transmission rate (OTR) and carbon dioxide transmission rate (CTR) are expressed ml/(m².24 hours. atm) or cm³/(m².24 hours. atm).

Diffusion pot (for high diffusivity properties):

The foil is clamped between 2 gas chambers where the flow, gas concentrations and the pressure are controlled and measured. The permeability of the foil to oxygen and carbon dioxide molecules is determined by following the gas concentrations inside the bottom chamber. This system is placed inside a climate chamber where the temperature and the relative humidity are controlled. For this experiment, the same temperature and relative humidity that one’s observed inside the cheese ripening cells are applied (respectively 12°C and 85% relative humidity (RH)). The top chamber is continuously flushed with humidified (85%) atmospheric air (21 % O2, 0.4% CO2 and 78% N2). At several times (typically during a week), the gas composition and the pressure of the bottom pot is measured and recorded. Herein, commercial equipment may be conveniently used, for example respectively a Dansensor Checkmate II and GE Sensing (Druck, 0.01 mbar accuracy). The oxygen transmission rate (OTR) and carbon dioxide transmission rate (CTR) is calculated by a linear regression of the logarithm difference of the partial pressure between the 2 pots versus time.

ASTM D3985 method:

This method is preferably performed using a Mocon Oxtran type 2/20 MH equipment. The gas (oxygen or carbon dioxide) permeability of the foil is measured at 12°C with gas humidified to 85%.

Water vapor transmission rate

The water vapor transmission rate (WVTR) is preferably determined according to the ASTM E96B method. PMMA-cups filled up with demi-water are closed with the foils. The complete set up is placed inside a climate chamber where the temperature and the relative humidity are constantly controlled (12°C and 85%). The weight loss of the cup is followed in time during one to two weeks. Knowing the water loss and the area of the foil tested, the WVTR is calculated using linear regression. The WVTR is expressed in g/(m².24 hours).

Cheese-ripening foil

The present invention relates to a method for foil-ripening a cheese, the method comprising:

(a) providing a cheese, wherein the cheese comprises at least one strain of Propionibacterium

(b) packaging said cheese in a closed cheese-ripening foil; and

(c) ripening the foil-packaged cheese at a temperature in the range of 4-11 °C for a period of 10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours.

In a preferred embodiment, the cheese-ripening foil in step (b) has: i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. The invention therefore also relates to a method for foil-ripening a cheese, the method comprising:

(a) providing a cheese, wherein the cheese comprises at least one strain of Propionibacterium;

(b) packaging said cheese in a closed cheese-ripening foil; and

(c) ripening the foil-packaged cheese at a temperature in the range of 4-11 °C for a period of 10 days or more, wherein during ripening the temperature does not exceed 18°C for more than 24 hours; wherein the cheese-ripening foil has: i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

The foil used in the present method for foil-ripening a cheese allows for a good ripening, without substantial formation of voids in or under the foil, and/or or without mechanical damage to the foil to occur during handling, and which may be relatively easily applied to a cheese to be ripened therein.

The cheese-ripening foil, herein also referred to as “foil”, that is used in the method according to the invention is essentially non-permeable for gases, in particular for oxygen and carbon dioxide. In a preferred embodiment the foil is also essentially non-permeable for water vapor. Such foil may also be referred to as a “barrier foil”.

The cheese-ripening foil that is used in step (b) of the method according to the invention preferably has (i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

When a cheese-ripening foil as described herein is used, a cheese comprising propionibacteria can be ripened in a foil-ripening method without blowing up or damaging the foil due to carbon dioxide formation. The foil-ripened cheese has good flavor and texture properties. In particular, a cheese having a sweet, nutty or soapy flavor may be obtained. Since the foil is essentially non-permeable for gases, the volume of eyes in the foil-ripened cheese according to the invention is lower than in cheeses ripened under conventional conditions for cheese comprising propionibacteria.

The cheese-ripening foil that is used in step (b) of the method according to the invention has a water vapor transmission rate (WVTR) of <50 g/(m².24 hours) at 12°C and 85% relative humidity. For example, the WVTR may be <40 g/(m².24 hours), <30 g/(m².24 hours), <20 g/(m².24 hours), <10 g/(m².24 hours), <5 g/(m².24 hours), or <2 g/(m².24 hours), or <1 g/(m².24 hours), at 12°C and 85% relative humidity.

The cheese-ripening foil that is used in step (b) of the method according to the invention has an oxygen transmission rate (OTR) of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. US 4,911 ,935 discloses a package with very high oxygen permeability. In our hands this feature proved to be detrimental for the production of cheeses where microbiological surface contamination is to be avoided, such as semi-hard or rind cheeses like for instance Cascaval, Cheddar, Edam, Emmental, Maasdam, Manchego, Gouda, Gruyere, Pecorino, Raclette, Rigatino, Taleggio, Tilsit, and Tomme Noire, and the like. Thus, in an embodiment, the package has an oxygen transmission rate of at most 170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity according to ASTM D3985. As outlined above, low oxygen transmission rates have the advantage that microbial contamination forms less easily, or not at all, on the surface of the (coated) cheese.

In another embodiment, the cheese-ripening foil that is used in step (b) of the method according to the invention has an oxygen transmission rate (OTR) of <100 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In this embodiment it is further preferred that the OTR is <60 cm³/(m².24 hours. atm), more preferably <50 cm³/(m².24 hours. atm), and most preferably <25 cm³/(m².24 hours. atm), such as <20 cm³/(m².24 hours. atm), <10 cm³/(m².24 hours. atm), <5 cm³/(m².24 hours. atm) or <1 cm³/(m².24 hours. atm) all at 12°C and 85% relative humidity. Suitable ranges of oxygen transmission rate at 12°C and 85% relative humidity are from 1 cm³/(m².24 hours. atm) to 170 cm³/(m².24 hours. atm), or from 2 cm³/(m².24 hours. atm) to 150 cm³/(m².24 hours. atm), or from 5 cm³/(m².24 hours. atm) to 100 cm³/(m².24 hours. atm).

The cheese-ripening foil that is used in step (b) of the method according to the invention has a carbon dioxide transmission rate (CTR) of <5000, more preferably <1500, even more preferably <750, yet more preferably <500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. Preferably the CTR is <400 cm³/(m².24 hours. atm) or <350 cm³/(m².24 hours. atm) or <300 cm³/(m².24 hours. atm) or <250 cm³/(m².24 hours. atm) or even <200 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In a preferred embodiment the cheese-ripening foil that is used in step (b) of the method according to the invention has (i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <3500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <2000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <1000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <10 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <10 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <100 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <10 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <60 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In these embodiments it is further preferred that the carbon dioxide transmission rate is <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <10 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <100 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <10 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <100 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <10 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <60 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In another preferred embodiment the cheese-ripening foil that is used in step (b) of the method according to the invention has (i) a water vapor transmission rate of <1 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <100 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <1 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <60 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. In another preferred embodiment said cheese-ripening foil has (i) a water vapor transmission rate of <0.1 g/(m².24 hours) at 12°C and 85% relative humidity; (ii) an oxygen transmission rate of <50 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

Suitable foils that may be used in the method for foil-ripening a cheese according to the invention are known in the art, and an example of a commercially available foil that may be used in the method according to the invention is Cryovac BB4 foil. Foils that are conventionally used in the foil-ripening of e.g. Emmental and Maasdam cheese typically have a higher oxygen transmission rate than the foils used in the foil-ripening method according to the present invention. For example, a commercially available foil that is used in the art for conventional foil-ripening of Emmental and Maasdam is the Cryovac BK1 L foil, having an oxygen transmission rate of 175 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In an embodiment, suitable configurations of a cheese-ripening foil may be a film (which can be used to wrap around cheese), a bag or a pouch (in which the cheese can be placed). Advantageously, the cheese-ripening foil of the invention may be heat sealable.

In an embodiment, the cheese-ripening foil is biodegradable, for example as described in WO 2018/185235, and may consist of at least 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 99% or 100% by weight of biodegradable polymers. Biodegradable polymers may be polysaccharides, (co) polyesters and their blends. Examples of suitable polysaccharides are starches, preferably potato starches and their derivatives. Examples of suitable biodegradable polyesters are polycaprolactone, polyhydroxy butyrate, polylactic acid esters or co-polyesters of 1 ,4-butanediol, adipic acid and terephthalic acid such as described in WO 96/15173. Further suitable biodegradable polymers are polyester amides, as for example described in WO 96/21692.

In an embodiment, the cheese-ripening foil is provided as a monolithic film. The monolithic film may be provided as a single layer foil or as a multilayer foil. As used herein, a monolithic film is a film not containing holes, perforations, pores or micropores that provide a direct pathway for water molecules to flow through. In an embodiment, the cheese-ripening foil includes a film comprising at least two layers referred to as A and B. For example, the cheese-ripening foil may be a film comprising three layers that may be A/B/A. In case of three-layer films, layer(s) A may be from biodegradable polymers such as Ecoflex, polycaprolactone, Ecovio (BASF), MaterBi (Novamont), and layer B comprises starch. The biodegradable polymer of layer(s) A may be a heat sealable biodegradable polymer. In an embodiment, the cheese-ripening foil comprises, for example as described in WO 2009/047332, a thermoplastic layer, in particular a thermoplastic, monolithic film.

In one embodiment, the cheese-ripening foil comprises a single thermoplastic layer.

In another embodiment, the cheese-ripening foil comprises two or more thermoplastic layers of different or the same composition.

In all these embodiments, the surface of the layer(s) can be printed, for example for branding purposes, as known in the art. In case the cheese-ripening foil comprises at least two thermoplastic layers, printing can be positioned between two thermoplastic layers. Multilayer films can be obtained by methods known in the art such as co-extrusion or lamination. In the case of printing the outer layer in reverse, the multilayer structure is usually obtained by a laminating process.

Each thermoplastic layer can be a blend of several thermoplastic polymers. The thermoplastic polymer used for the thermoplastic film(s) is preferably a polyamide, a polyester, a polyether, the copolymers thereof or a mixture of at least two of these thermoplastic polymers. Preferred copolymers are block copolymers. More preferably, the thermoplastic polymer used for the thermoplastic film is polyamide, polyether ester, polyether amide or mixtures thereof. Examples of suitable polyamides are aliphatic polyamides, that may eventually be branched polyamides, such as PA6, PA46, PA66, PA6/66, PA1 1 , PA12, semi aromatic polyamides as MXD6, PA6I/6T, PA66/6T, fully aromatic polyamides and copolymers and blends of the listed polyamides. Compositions comprising polyamide may have a high amide content, such as for example PA6 in contrast to for example PA11 or PA12, since these polyamides as such have higher water vapor transmission rates than PA11 or PA12. Examples of suitable polyesters are polyethylene terephthalate, polybutylene terephthalate, polypropylene terephthalate, polyethylene naphtanoate, polybutylene naphtanoate. A polyether ester respectively a polyether amide block copolymer is understood to be a copolymer containing soft blocks of a polyether and hard polyester respectively polyamide blocks. The polyether blocks are preferably those derived from base- or acid-catalyzed ring-opening polymerization of cyclic ethers such as epoxides, oxetanes, oxolanes, and the like. Mixtures of different types of polyethers can be used. Preferred polyethers are polyether polyols. Examples of polyether polyols include, but are not limited to, polyoxypropylene polyols, polyoxyethylene polyols, ethylene oxide-propylene oxide copolymers, polytetramethylene ether glycols, oxetane polyols, and copolymers of tetrahydrofuran and epoxides. Typically, these polyols with have average hydroxyl functionalities from about 2 to about 8. Preferred aliphatic polyether are a poly(alkylene oxide) derived from an alkylene oxide of 2-6 C-atoms, preferably 2-4 C-atoms, or combinations thereof. Examples include polyethylene oxide), poly(tetramethylene oxide), polypropylene oxide) and ethylene oxide-terminated polypropylene oxide). Suitable polyester respectively polyamide blocks in the polyether ester respectively polyether amide block copolymers are those defined above for the polyester respectively the polyamide. The hard polyester block is preferably built up from ethylene terephthalate or propylene terephthalate repeating units, and in particular from butylene terephthalate units. Preferred polyester blocks are PBT blocks. Preferred polyamide blocks are aliphatic polyamide blocks, preferably PA6, PA66 or PA12.

Examples and preparation of block co-polyesters are for example described in Handbook of Thermoplastics, ed. O. Olabishi, Chapter 17, Marcel Dekker Inc., New York 1997, ISBN 0-8247- 9797-3, in Thermoplastic Elastomers, 2^nd Ed, Chapter s, Carl Hanser Verlag (1996), ISBN 1-56990- 205-4, in Encyclopedia of Polymer Science and Engineering, Vol. 12, Wiley & Sons, New York (1988), ISBN 0- 471-80944, p.75-117, and the references cited therein.

The polyether ester and the polyether amide preferably has a polyether content of at least 30 wt.%. The amount of polyether ester and/or polyether amide in the thermoplastic film is preferably such that the ether content is at least 1 wt.%, more preferably at least 2 wt.% and even more preferably at least 4 wt.% (relative to the total amount of thermoplastic polymers in the thermoplastic film). The amount of polyether ester and/or polyether amide in the thermoplastic film is preferably such that the ether content is at most 70 wt.% (relative to the total amount of thermoplastic polymers in the thermoplastic film). Even more preferably, the thermoplastic polymers used in the thermoplastic film consist essentially of polyamide and polyether amide and/or polyether ester. It has surprisingly been found that a cheese-ripening foil comprising such a thermoplastic film can advantageously be applied for foil-ripening of cheese as such packaging allows to increase the ripening, but not at the expense of the flavor development, the consistency and the mould and/or yeast growth. More preferably, the thermoplastic polymers used in the thermoplastic film consist essentially of 70 to 90 wt.% of polyamide and 10 to 30 wt.% polyether ester (relative to the total amount of thermoplastic polymers in the thermoplastic film). The polyether ester preferably has a polyether content of at least 30 wt.%.

In orderto be able to function as a packaging, the cheese-ripening foil preferably possesses sufficient mechanical properties such as for example puncture resistance and tear strength. In view of this, the thickness of the cheese-ripening foil is preferably at least 15 |j.m, more preferably at least 25 |j.m. The thickness of the cheese-ripening foil is preferably less than 200 |j.m, more preferably less than 100 |j.m, most preferably less than 75 |j.m If the ripening foil is too thick, sealing may take too much time. It is further preferred that the foil has a tensile modulus in the range of 150-350 MPa at 12°C and 85% relative humidity.

The method for foil-ripening a cheese according to the invention, using a cheese-ripening foil as described herein, allows for a foil-ripened cheese having good flavor and texture properties. More in particular, the foil-ripened cheese has a soapy, sweet or nutty flavor.

Propionibacteria

In step (a) of the method for foil-ripening a cheese according to the invention, a cheese is provided, wherein the cheese comprises at least one strain of Propionibacterium, also referred to as propionibacteria. Dairy propionibacteria are known in the art and are used as starter culture in the production of for example Maasdam or Swiss-type cheeses such as Emmental, and may be defined as Gram positive, non-spore-forming, non-motile pleomorphic rods capable of forming propionic acid as an end product of their metabolism. Dairy propionibacteria include for example Propionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium freudenreichii subsp., Propionibacterium jensenii, Propionibacterium microaerophilum, and Propionibacterium thoenii. Further guidance can be found in Cousin et al., Dairy Sci. Technol., 2011 , 91 , 1-26. The Propionibacterium freudenreichii subsp. are preferred species of dairy propionibacteria and preferably these are selected from the group consisting of Propionibacterium freudenreichii subsp. freudenreichii and Propionibacterium freudenreichii subsp. shermanii. Starter cultures comprising propionibacteria are known in the art and are for example described in EP 3053446. They are commercially available from for example CSK Food Enrichment (the Netherlands) and Chr. Hansen (Denmark).

In a preferred embodiment of the present method for foil-ripening a cheese, in step (a) a cheese is provided, wherein the cheese comprises at least one strain of Propionibacterium, wherein the at least one strain of Propionibacterium is selected form the group consisting of Propionibacterium freudenreichii, Propionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium arabinosum, Propionibacterium microaerophilum, Propionibacterium thoenni and/or Propionibacterium jensenii.

In a further preferred embodiment of the present method for foil-ripening a cheese, in step (a) a cheese is provided, wherein the at least one strain of Propionibacterium is selected form the group consisting of Propionibacterium freudenreichii and Propionibacterium jensenii.

It is further preferred that the Propionibacterium freudenreichii is selected form the group consisting of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii.

In a particularly preferred embodiment of the method according to the invention, in step (a) a cheese is provided, wherein the cheese comprises at least one strain of Propionibacterium, wherein the at least one strain of Propionibacterium is selected form the group consisting of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii.

In addition to the at least one strain of Propionibacterium, the cheese that is provided in step (a) may comprise additional microorganisms. The additional microorganisms may be any microorganism that is commonly used in cheese production. In a preferred embodiment, the cheese provided in step (a) of the method according to the invention further comprises at least one strain selected from the group consisting of Lactococcus, preferably Lactococcus lactis subsp. In a further preferred embodiment the Lactobacillus lactis is selected from the group consisting of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris.

Starter cultures comprising Propionibacteria are commercially available, for example from CSK Food Enrichment (the Netherlands) and from Chr. Hansen (Denmark). The cheese that is provided in step (a) of the method according to the invention is preferably of the hard type or of the half-hard type.

Ripening conditions

In step (c) of the method for ripening a foil-packaged cheese according to the invention, the foil-packaged cheese is ripened at a temperature in the range of 4-11 °C for a period of 10 days or more, wherein during ripening the temperature does not exceed 18°C for more than 24 hours. In this embodiment it is further preferred that during ripening the temperature does not exceed 16°C for more than 24 hours, more preferably the temperature does not exceed 15.5°C for more than 24 hours.

In a preferred embodiment of the method according to the invention, in step (c) the foilpackaged cheese is ripened at a temperature in the range of 4-7°C for a period of 10 days or more wherein during ripening the temperature does not exceed 18°C for more than 24 hours. In this embodiment it is further preferred that during ripening the temperature does not exceed 16°C for more than 24 hours, more preferably the temperature does not exceed 15.5°C for more than 24 hours.

In these embodiments it is preferred that in step (c) the foil-packaged cheese is ripened at a temperature for a period of 12 days or more. Most preferably the foil-packaged cheese is ripened for a period of 14 days or more.

In these embodiments, preferably the cheese-ripening foil has: (i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and (ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and (iii) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In further preferred embodiments the water vapor transmission rate, the oxygen transmission rate and the carbon dioxide transmission rate are as described above for preferred embodiments of the cheese-ripening foil used in the method according to the invention.

The foil-packaged cheese is preferably ripened under conditions of controlled relative humidity and temperature. The relative humidity preferably ranges between 20-95%. It is especially preferred that the relative humidity ranges between 50 and 85%. Preferably, the air near the foilpackaged cheese is displaced at a rate of 0.01-5 m/s, more preferably at a rate of 0.05-3 m/s. As described above, preferably the temperature ranges from 4-11 °C, preferably 4-7°C. In an especially preferred embodiment, the temperature ranges from 4 to 7°C during ripening and does not exceed 18°C for more than 24 hours during step (c). The ripening time is preferably 14 days or more, for example about 28 days or longer. In general the ripening time equal to or less than about 2 years, preferably equal to or less than about 1 year, such as bout 3 months.

Preferably, during ripening, the foil-packaged cheese is turned upside-down at least once. As an advantage, for brined cheeses, turning the foil-packaged cheese upside-down at least once will promote an even distribution of the brine within each foil-packaged cheese during ripening. It is preferred that for at least some period during ripening and/or storage, most preferably during a ripening period of at least 5 days, the foil-packaged cheeses are stacked on top of each other, in piles of at least 2 and preferably at most 50 cheeses high. Accordingly storage space can be efficiently utilised. The foil-packaged cheeses are preferably not stored and/or ripened under conditions wherein each cheese is individually placed on wooden shelves and/or wherein there is essentially no contact between the cheeses.

After the foil-packaged cheese has been ripened for a desired time, the cheese-ripening foil may be removed.

Further preferred embodiments of the method for foil-ripening a cheese

In preferred embodiments of the method according to the present invention, the cheeseripening foil in step (b) is as described above.

In a particularly preferred embodiment, the present invention relates to a method for foilripening a cheese, the method comprising:

(b) packaging said cheese in a closed cheese-ripening foil; and

(c) ripening the foil-packaged cheese at a temperature in the range of 4-11 °C for a period of 10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours; wherein the cheese-ripening foil has: i) a water vapor transmission rate of <40 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <150 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <3500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In another particularly preferred embodiment, the present invention relates to a method for foil-ripening a cheese, the method comprising:

(b) packaging said cheese in a closed cheese-ripening foil; and

(c) ripening the foil-packaged cheese at a temperature in the range of 4-11 °C for a period of 10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours; wherein the cheese-ripening foil has: i) a water vapor transmission rate of <20 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <100 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <1000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

(b) packaging said cheese in a closed cheese-ripening foil; and

(c) ripening the foil-packaged cheese at a temperature in the range of 4-11 °C for a period of

10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours; wherein the cheese-ripening foil has: i) a water vapor transmission rate of <10 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <60 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <500 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

(b) packaging said cheese in a closed cheese-ripening foil; and

10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours; wherein the cheese-ripening foil has: i) a water vapor transmission rate of <5 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <60 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In these particularly preferred embodiments it is preferred that in step (c) the foil-packaged cheese is ripened at a temperature in the range of 4-11 °C for a period of 14 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours. It is further preferred that in step (c) the foil-packaged cheese is ripened at a temperature in the range of 4- 11 °C for a period of 14 days or more and wherein during ripening the temperature does not exceed 16°C for more than 24 hours, more preferably the temperature does not exceed 15.5°C for more than 24 hours.

Cheese

In another aspect, the present invention also relates to a foil-ripened cheese obtainable by the method for foil-ripening a cheese according to the invention. Preferably the cheese is of the half-hard or the hard type.

It was found that when a cheese comprising at least one strain of Priopionibacterium is ripened according to the method of the invention, i.e. when the foil-packaged cheese is ripened at a temperature in the range of 4-11 °C for a period of 10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours, and when preferably a cheeseripening foil as described above is used, said cheese has good flavor and texture properties. In particular, said cheese has a nutty, sweet or soapy flavor.

The invention thus further relates to a cheese, obtainable by the method for foil-ripening a cheese according to the invention, wherein the cheese has a nutty, sweet or soapy flavor.

In addition, when the foil is essentially non-permeable for gases, the eye formation in the foil-ripened cheese according to the invention is lower than in cheeses ripened under conventional conditions for cheese comprising propionibacteria.

Sensory properties such as flavor properties may be performed by an expert panel. In an expert panel the panelists are trained to or experienced in objectively assessing sensory parameters. Sensory parameters are also referred to as sensory attributes. Sensory attributes can be visual attributes, mouthfeel attributes, taste or flavor attributes and smell attributes. Typical flavor attributes in the context of cheese are nutty flavor, sweet flavor and soapy flavor.

Use of Propionibacterium to produce a foil-ripened cheese

In a further aspect, the invention relates to the use of Propionibacterium to produce a foil- ripened cheese, in particular a foil-ripened cheese that has a soapy, sweet or nutty flavor.

In a preferred embodiment, the cheese-ripening foil has: i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

In a particularly preferred embodiment, the invention relates to the use of Propionibacterium to produce a foil-ripened cheese, wherein the ripening occurs at a temperature in the range of 4-11 °C, preferably 4-7°C for a period of 10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours. In this embodiment it is further preferred that during ripening the temperature does not exceed 16°C for more than 24 hours, preferably the temperature does not exceed 15.5°C for more than 24 hours.

In a further preferred embodiment the invention relates to the use of Propionibacterium to produce a foil-ripened cheese that has a soapy, sweet or nutty flavor, wherein the Propionibacterium is selected from the group consisting of Propionibacterium freudenreichii, Propionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium arabinosum, Propionibacterium microaephilum, Propionibacterium thoenii and/or Propionibacterium jensenii.

The Propionibacterium is preferably selected from the group consisting of Propionibacterium freudenreichii and Propionibacterium jensenii. Herein, the Propionibacterium freudenreichii is preferably selected form the group consisting of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii.

The cheese is preferably of the half-hard type or of the hard type. Examples are, but are not limited to, Maasdam and Emmental cheese.

List of embodiments

1 . Method for foil-ripening a cheese, the method comprising:

(b) packaging said cheese in a closed cheese-ripening foil; and

(c) ripening the foil-packaged cheese at a temperature in the range of 4-11 °C for a period of 10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours; wherein the cheese-ripening foil preferably has: i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

2. Method according to embodiment 1 , wherein the at least one strain of Propionibacterium is selected form the group consisting of Propionibacterium freudenreichii, Propionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium arabinosum, Propionibacterium microaephilum, Propionibacterium thoenni and Propionibacterium jensenii. 3. Method according to embodiment 1 or embodiment 2, wherein the at least one strain of Propionibacterium is selected form the group consisting of Propionibacterium freudenreichii and Propionibacterium jensenii.

4. Method according to anyone of the preceding embodiments, wherein the Propionibacterium freudenreichii is selected form the group consisting of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii.

5. Method according to anyone of the preceding embodiments, wherein the cheese further comprises at least one strain selected from the group consisting of Lactococcus, preferably Lactococcus lactis subsp. cremoris and/or Lactococcus lactis subsp. Lactis.

6. Method according to anyone of the preceding embodiments, wherein in step (c) the foilpackaged cheese is ripened at a temperature in the range of 4-7°C for a period of 10 days or more.

7. Method according to anyone of the preceding embodiments, wherein in step (c) the temperature does not exceed 16°C for more than 24 hours, preferably the temperature does not exceed 15.5°C for more than 24 hours.

8. Method according to any of the preceding embodiments, wherein the cheese-ripening foil has a water vapor transmission rate of <5 g/(m².24 hours) at 12°C and 85% relative humidity, an oxygen transmission rate of <60 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity, and a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

9. Cheese, packaged in a closed cheese-ripening foil, obtainable by the process according to anyone of embodiments 1-8.

10. Cheese according to embodiment 9, wherein the cheese has a soapy, sweet or nutty flavor.

11 . Use of Propionibacterium to produce a foil-ripened cheese that has a soapy, sweet or nutty flavor, wherein the ripening occurs at a temperature in the range of 4-11 °C, preferably in the range of 4-7°C, for a period of 10 days or more, and wherein during ripening the temperature does not exceed 18°C for more than 24 hours.

12. Use according to embodiment 11 , wherein during ripening the temperature does not exceed 16°C for more than 24 hours, preferably the temperature does not exceed 15.5°C for more than 24 hours.

13. Use according to embodiments 11 or 12, wherein the Propionibacterium is selected from the group consisting of Propionibacterium freudenreichii, Propionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium arabinosum, Propionibacterium microaephilum, Propionibacterium thoenni and Propionibacterium jensenii. Use according to anyone of embodiments 11-13, wherein the Propionibacterium is selected from the group consisting of Propionibacterium freudenreichii and Propionibacterium jensenii. Use according to anyone of embodiments 11-14, wherein the Propionibacterium freudenreichii is selected form the group consisting of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii.

EXAMPLE

Several block-shaped cheeses were produced using different starter cultures. The cheeses were packaged in a closed cheese-ripening foil (Cryovac BB4, or Pack-Age® (WO 2009/47332), or alike) and ripened under controlled conditions at a temperature of 4°C for 4 weeks.

A cheese according to the invention was produced using a combination of an O-type primary acidifying starter culture (0800 starter culture, consisting of L. lactis subsp.) with so-called starter culture P400 (Propionibacterium freudenreichii subsp. shermanii). Starter cultures 0800 and P400 are both commercially obtainable from CSK Food Enrichment (the Netherlands). A comparative cheese was produced using only a primary acidifying starter culture (0800 starter culture, consisting of L. lactis subsp.).

Instead of starter culture 0800, any commercial O-culture can be used, e.g. R604 (commercially available from Chr. Hansen, Denmark), etc. Similarly, instead of starter culture P400 any starter culture comprising Propionibacterium (preferably Propionibacterium freudenreichii, and more preferably Propionibacterium freudenreichii subsp. Shermanii) can be used.

The cheeses were evaluated for flavor sensory attributes by an expert panel after 4 and 6 weeks of storage. The cheese according to the invention was evaluated as having a sweet and nutty flavor, which was slightly soapy. Taste intensity of the cheese according to the invention was increased as compared to the comparative cheese.

Claims

CLAIMS Method for foil-ripening a cheese, the method comprising:

(b) packaging said cheese in a closed cheese-ripening foil; and

(c) ripening the foil-packaged cheese at a temperature in the range of 4-11 °C for a period of 10 days or more and wherein during ripening the temperature does not exceed 18°C for more than 24 hours; wherein the cheese-ripening foil has: i) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and ii) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and iii) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity. Method according to claim 1 , wherein the at least one strain of Propionibacterium is selected form the group consisting of Propionibacterium freudenreichii, Propionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium arabinosum, Propionibacterium microaephilum, Propionibacterium thoenni and Propionibacterium jensenii. Method according to anyone of the preceding claims, wherein the at least one strain of Propionibacterium is selected form the group consisting of Propionibacterium freudenreichii and Propionibacterium jensenii. Method according to anyone of the preceding claims, wherein the Propionibacterium freudenreichii is selected form the group consisting of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii. Method according to anyone of the preceding claims, wherein the cheese further comprises at least one strain selected from the group consisting of Lactococcus, preferably Lactococcus lactis subsp. cremoris and/or Lactococcus lactis subsp. Lactis. Method according to anyone of the preceding claims, wherein in step (c) the foil-packaged cheese is ripened at a temperature in the range of 4-7°C for a period of 10 days or more. 7. Method according to anyone of the preceding claims, wherein in step (c) the temperature does not exceed 16°C for more than 24 hours, preferably the temperature does not exceed 15.5°C for more than 24 hours.

8. Method according to anyone of the preceding claims, wherein the cheese-ripening foil has a water vapor transmission rate of <5 g/(m².24 hours) at 12°C and 85% relative humidity, an oxygen transmission rate of <60 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity, and a carbon dioxide transmission rate of <400 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

9. Cheese, packaged in a closed cheese-ripening foil, obtainable by the process according to anyone of claims 1-8.

10. Use of Propionibacterium to produce a foil-ripened cheese that has a soapy, sweet or nutty flavor, wherein the cheese-ripening foil has: iv) a water vapor transmission rate of <50 g/(m².24 hours) at 12°C and 85% relative humidity; and v) an oxygen transmission rate of <170 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity; and vi) a carbon dioxide transmission rate of <5000 cm³/(m².24 hours. atm) at 12°C and 85% relative humidity.

11. Use according to claim 10, wherein the Propionibacterium is selected from the group consisting of Propionibacterium freudenreichii, Propionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium arabinosum, Propionibacterium microaephilum, Propionibacterium thoenni and Propionibacterium jensenii.

12. Use according to anyone of claims 10-12, wherein the Propionibacterium is selected from the group consisting of Propionibacterium freudenreichii and Propionibacterium jensenii.

13. Use according to anyone of claims 10-12, wherein the Propionibacterium freudenreichii is selected form the group consisting of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii.