Phage resistant cheese culture media

Details Phage resistant cheese culture media Phage resistant cheese culture media

C - Chemistry, Metallurgy

12

N

99/149, 195/43

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

Patent

CA 1047952

Abstract of the Disclosure Culture media containing citrate, phopsphate, sweet whey, milk and a nitrogen source provides greater reliability, greater phage resistance, higher viable bacteria numbers, and higher acidities in a shorter time than conventional cheese culture media. The use of the citrate and phosphate containing culture media in making cheese results in a shorter cure time especially when the cheese is cured at an elevated temperature. In addition, the body of the cheese is improved and the flavor of the cheese is enhanced. In addition to the citrate and phosphate, the culture media contain sweet whey milk and a nitrogen source. A starter culture is prepared by adding the above described composition, if in the dry form, to water. The mixture is heated to dissolve the solids and to pasteurize the solution. The solution is then inoculated with a culture as is known in the art, and is incu- bated. The starter culture is then added to the milk in a cheese vat in a conventional manner. Cheddar cheese made using the a- bove starter culture media cure faster than the same type cheese made with conventional starter culture media.

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