Accelerated maturation of cheddar cheese by the addition of...

Details Accelerated maturation of cheddar cheese by the addition of... Accelerated maturation of cheddar cheese by the addition of...

A - Human Necessities

23

C

A23C 19/032 (2006.01) A23C 19/06 (2006.01) A23C 19/072 (2006.01)

Patent

CA 2072159

ABSTRACT OF THE DISCLOSURE Live and heat-shocked Lactobacillus casei subsp case; (L2A) cultures, supplemented with the proteolytic enzyme Neutrase, have been developed by means of biotechnology, which accelerate Cheddar cheese ripening by up to 60% in flavor intensity, as compared to control cheese. The present invention studied Cheddar cheese evolution in detail over a 9-month ripening period by evaluating microbiological, physico-chemical, sensory and rheological parameters. This novel integrated process comprises the addition of (1) live Lactobacillus casei subsp casei L2A to control the undesirable microflora, (2) heat-shocked cells of the same culture at a level of 1% (v/v), and (3) Neutrase at a level of 1.0 x 10-5 Au/g of cheese.

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