Method of growing cheese starter microorganisms

Details Method of growing cheese starter microorganisms Method of growing cheese starter microorganisms

C - Chemistry, Metallurgy

12

N

195/48

C12N 1/20 (2006.01) A23C 9/12 (2006.01) A23C 19/00 (2006.01) A23C 19/032 (2006.01)

Patent

CA 1215339

METHOD OF GROWING CHEESE STARTER MICROORGANISMS Abstract of the Disclosure An improved method of growing acid-producing microorganisms (bacteria) used in cheese making is provided which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involved inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3.9-5.5; at this point the pH is raised to about 5.5-7.5, typically by the addition of a base such as sodium hydroxide, The medium is then allowed to further incubate to comple- tion. In particularly preferred forms, the starter medium includes whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method. (Docket No. 18104)

451622

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