A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
A23C 19/032 (2006.01)
Patent
CA 2230828
Live and heat-shocked Lactobacillus casei subsp casei (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. LACTOBACILLI CELLS AND EXTRACTS FOR ACCELERATED CHEESE RIPENING The production of matured Cheddar cheese involves considerable costs for the cheese industry, mainly due to a slow microbial process which incurs high costs for refrigeration and warehousing. Furthermore, impending legislation for mandatory pasteurization to destroy pathogens (e.g Listeria) will lower the content of useful lactic acid bacteria (LAB), increasing the time necessary to produce matured cheese. Cheese flavor development is a dynamic process which represents a finely orchestrated series of successive and concomitant biochemical events over a period of time, leading to products with highly desirable aromas and flavors. None are characterized sufficiently to permit duplication of their complete flavor by mixtures of pure compounds thus using indirect methods to speed up cheese ripening (1). Elevated temperatures during cheese ripening, added enzymes, modified starter and slurry method have been commonly used, by the most widely employed method for accelerated cheese ripening is the addition of extraneous enzymes to the cheese (2). Although some cheap commercial food grade enzymes are available for the above purpose, almost all have their limitations, especially regarding the control of their action on milk components, resulting in a rheologically poor final product, and often with bitter flavor. Lactococcus lactis enzymes were introduced to the market as the product «Accelerase» by Imperial Biotechnology Ltd (London), but most starter lactococci are unable to multiply in cheese and contain less active peptidases (3), and esterases (4) than Lactobacillus strains (5). The present novel process involves the addition of live and heat-shocked cells of Lactobacillus casei subsp-casei L2A, combined with the enzyme Neutrase and elevated ripening temperature. The Lactobacillus strain selected was typical of the microflora of good quality Cheddar cheese, and shows good growth and ensured control of undesirable microflora (6,7). This strain is known for its rich peptidases (4), which are responsible for advanced hydrolysis of milk casein, and in order to develop desirable flavors without quality defects.
Lee Byong H.
Simard Ronald E.
Trepanier Genevieve
Lee Byong H.
Simard Ronald E.
Trepanier Genevieve
LandOfFree
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