Accelerated maturation of cheddar cheese by the addition of...

Details Accelerated maturation of cheddar cheese by the addition of... Accelerated maturation of cheddar cheese by the addition of...

C - Chemistry, Metallurgy

12

N

C12N 1/20 (2006.01) A23C 19/032 (2006.01) A23C 19/06 (2006.01) A23C 19/14 (2006.01) C12N 1/36 (2006.01)

Patent

CA 2162181

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.

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