Method for the manufacture of cheese with a substantially...

Details Method for the manufacture of cheese with a substantially... Method for the manufacture of cheese with a substantially...

A - Human Necessities

23

C

99/155

A23C 9/12 (2006.01) A23C 19/032 (2006.01) A23C 19/064 (2006.01)

Patent

CA 1198625

ABSTRACT OF THE DISCLOSURE The disclosure describes a method of manufacturing cheese with a substantially reduced fat content including the steps of inoculating a batch of milk of a fat content of 0.3 to 1.5% with a normal cheese starter culture together with a culture of Lactobacillus bulgaricus and Streptococcus thermophilus. This produces the required flavour and gives rapid fermentation of lactose. A culture of Lactobacillus casei assists in hydrolysis of protein.

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