Microorganism and use thereof in ripening cheese

Details Microorganism and use thereof in ripening cheese Microorganism and use thereof in ripening cheese

C - Chemistry, Metallurgy

12

N

99/155, 195/34.8

C12N 1/20 (2006.01) A23C 19/032 (2006.01)

Patent

CA 2000216

ABSTRACT A Method For The Accelerated Ripening Of Cheddar And Related Hard Type Cheeses The invention relates to Lactobacillus helveticus AGCl, a sample of which has been deposited on 29 September 1988 at The National Collections Of Industrial And Marine Bacteria Limited under the accession number NCIB 40051, or a mutant or derivative thereof. This strain is useful as part of a starter culture addition to cheese milk, for accelerated ripening of cheddar style cheeses. 88.23429.9

Affiliated with

Also associated with

Rating

Microorganism and use thereof in ripening cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Microorganism and use thereof in ripening cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Microorganism and use thereof in ripening cheese will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1685599