Abstract: In a method for the preparation of cheese for distribution, milk is concentrated to a dry matter content corresponding to a desired dry matter content of finished cheese through the separation of whey. The concentrated milk is mixed with additives including a substance capable of forming carbon dioxide upon mixing with lactic acid bacteria occurring naturally in milk. When the concentrated milk/additive mixture is packaged into distribution-ready packagings in which it coagulates to form cheese, the carbon dioxide forms tubular passages in the cheese.

Abstract: A low fat cheese product is prepared by mixing liquid milk with carrageenan and a lactic acid producer to prepare a cheese formulation solution which is coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.

Abstract: The method of the invention uses live cells of non-fermenting and/or non-growing lactic acid bacteria to deliver bacteriocin into edible food substances to inhibit the growth of food spoilage and/or foodborne pathogenic organisms. The method of the invention may be used to inhibit growth of these organisms in raw food substances and finished food products after processing. The lactic acid bacteria within the food mixture are capable of producing bacteriocin in the desired microbial-inhibiting amounts under conditions of non-growth and non-fermentation.

Abstract: A process for the manufacture of cheese is provided in which milk is acidified, heat treated, cooled and inoculated with an acid producing starter culture. Fermentation is then allowed to proceed until an acid coagulum is formed. The coagulum is cut, cooked to the desired firmness, and further processed by adding cream dressing or press or cheddaring. The initial acidification step will be unnecessary if a supply of milk with a sufficiently low pH is obtained.

Abstract: The invention relates to a process of preparing concentrated bacterial cultures for direct vat inoculation of milk batches in which harmless lactic acid-producing bacteria are cultured in an aqueous medium including fermentation nutrients to obtain a fermented aqueous culture of the bacteria cells together with residual nutrients including casein, whereby the bacteria cells are recovered and concentrated by subjecting the bacterial culture to centrifugation while having dissolved therein prior to or after fermentation a combination of from 0.05% to 0.20% based on the weight of the culture of a water--soluble food--acceptable polyphosphate salt selected from the class consisting of tripolyphosphate and hexametaphosphate containing from 4 to 22 phosphate groups per molecule and from 0.25% to 0.50% based on the weight of the culture of a water--soluble food--acceptable citrate salt.

Abstract: A fermentation starter composition for fermented milk products such as cheese, buttermilk, sour cream and yogurt, formed from an inherently buffered, concentrated milk protein concentrate which is a retentate formed by ultrafiltering milk and a milk fermenting, acid production causing bacteria. The compositions maintain a predetermined pH range for a substantial time period due to the inherent buffering capacity for the composition. The starters are useful in making fermented products.

Abstract: The present invention is concerned with a process for preparing a cheese product containing polyol fatty acid polyesters, having the following steps:(a) preparing a water and oil containing mixture comprising from 1.2-40 wt. % oil, by combining a fatty composition containing at least 40% polyol fatty acid polyesters by weight of oil with an aqueous composition,(b) homogenizing said mixture so as to obtain a filled milk having an average oil droplet size of less than 20 microns,(c) preparing a cheese milk by combining the filled milk of step (b) and an aqueous composition containing at least 2 wt. % milk protein,(d) adding a starter culture and/or coagulant to the cheese milk and leaving it to coagulate,(e) optionally cutting the coagulum to provide curd particles in whey, and(f) separating the whey from the curd.

Abstract: A method for making low fat cheese wherein liquid milk having a fat content of 0% to 0.3% is mixed with carrageenan and then a lactic acid produce is added to the mixture to form a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution and the solution is then coagulated to form a curd and a whey solution. The curd is cut and the whey solution separated therefrom, water is added to the curd and then separated therefrom and finally the curd is ripened to form a low fat cheese having a fat content arising from the fat content of the starting milk.

Abstract: Disclosed herein is a process for the efficient production of .kappa.-casein GMP on an industrial scale. The production of high-purity .kappa.-casein GMP is realized by using an effluent of rennet-casein curd free of whey proteins, lactose and the like as a starting effluent, adjusting the pH of the effluent to an acidic range to remove calcium phosphate and then subjecting the resulting effluent to a desalting treatment. .kappa.-Casein GMP is used as a standard substance for the assay of sialic acid. It has also attracted attention for its physiological activities and other properties.

Abstract: In accordance with the method of the present invention for manufacture of low-fat cheese from skim milk, the fat level of milk is adjusted to less than about 1 percent to provide the low fat milk utilized in the method. The low fat milk is subjected to membrane treatment to provide a retentate. A lactic acid-producing culture and a coagulating enzyme are added to the retentate. The coagulating enzyme is added in a coagulating amount. The retentate is then fermented while subjecting the retentate to movement sufficient to prevent formation of a coagulum and to form curd particles having a size in the range of from about 3 to about 22 microns. After fermentation, the retentate is evaporated under turbulent conditions to provide a low-fat cheese having at least of about 50 percent solids.

Abstract: Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.

Abstract: In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

Abstract: The present invention discloses the use of bacteriophages for controlling unwanted fermentation of cheese by bacteria.

Abstract: A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.

Abstract: A process for the metered addition of copper ions in cheese production in a stainless steel kettle is disclosed whereinCO.sub.2 is introduced into water which is to be added,copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions andthe added water containing CO.sub.2, copper ions and enzymes is added to the milk for the cheese production.

Abstract: A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55.degree. to 60.degree. C., cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temperature of at most 65.degree. C.

Abstract: 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.

Abstract: A lactic acid fermented food is sweetened using aspartame alone or a sweetening agent containing aspartame. The lactic acid bacteria which are used to manufacture the lactic acid fermented food and which remain in same are those selected from group A consisting of: Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Pedicoccus cerevisiae and Leuconostoc cremoris, and are never those selected from group B consisting of: Lactobacillus bulgaricus and Lactobacillus helveticus.

Abstract: The yogurt spread which has a consistency of conventional cream cheese and has similar texture and taste but with substantially diminished fat, calories and cholesterol content from conventional cream cheese. The yogurt spread is produced by removing the majority of the fat and moisture from milk, heating the milk to a temperature greater than one hundred eighty degrees Fahrenheit, cooling the milk to approximately one hundred seven degrees Fahrenheit, then evenly mixing to the milk a quantity of yogurt starter culture and providing sufficient time for the resulting mixture to form yogurt in a solid mass form.

Abstract: An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.

Abstract: A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey, and denatured cheese fines are removed from the whey by separation or decantation. The cheese fines are biologically acidified in whey or water, the denatured proteins are removed from the whey or water, the denatured proteins are removed from the whey by separation or decantation, whereby the major proportion of the detrimental calcium is removed along with the separated liquid, the fines are suspended in water or whey, the suspension is warmed for 5 to 10 minutes at 40.degree. to 60.degree. C., the pH is adjusted to form 6.5 to 7.0 and with a 10% neutralization agent, the material is heated to from 80.degree. to 90.degree. C. for 1 to 5 minutes, and the product is returned to the raw milk or added to other dairy products to increase the protein content or the proportion of dry mass.

Abstract: Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.

Abstract: The invention relates to a novel method for preferentially entraining a lipase or protease substantially into cheese curds when making curds and whey. An insoluble enzyme particle size of at least about 0.20 microns is selected or formed, and upon curd formation the insoluble particle will substantially be entrained therein, thus, leading to a substantial reduction in the amount of enzyme lost in the whey without the need to add additional complexing or immobilizing agents.

Abstract: A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese ingredients to form a mixture and plasticizing the mixture to form the cheese.

Abstract: In the process of the invention for manufacturing soft cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidiogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of soft cheeses with mastery of the acidification phase of the milk.

Abstract: The use of a high solids content medium for preparing cheese starter cultures is effective in conditioning the bacteria to enhance their ability to produce cheese from a high solids base. The ingredients of the medium include carbohydrates which are not fermentable by the bacteria, as well as milk protein sources and conventional nutrients. The medium prior to addition of the bacterial starter cultures has a minimum total solids content of about 30%.

Abstract: In the process of the invention for manufacturing cooked pressed cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.70 and 6.40. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacturing of cooked pressed cheeses with mastery of the acidification phase of the milk.

Abstract: In the process of the invention for manufacturing marbled cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of marbled cheeses with mastery of the acidification phase of the milk.

Abstract: In the process of the invention for manufacturing cheeses from milk powder, by cold renneting, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the rehydrated milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value of 5.0 to 6.6. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of cheeses from milk powder, by cold renneting, with mastery of the acidification phase of the milk.

Abstract: In the process of the invention for manufacturing "semi-hard cheeses" of the type of uncooked or part-cooked pressed cheeses from milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value between 6.65 and 6.30. The acidogen is advantageously gluconodeltalactone.

Abstract: A process for manufacturing cheese flavor powder is disclosed wherein unpasteurized standardized milk containing cheese flavor components is heated and thereafter converted to a powder.

Abstract: High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.

Abstract: A defined amount of a product containing concentrated non-fat dry substance is supplied in such a way that the content of non-fat dry substance in the butter is adjusted to the maximum permissible level during the buttering process.

Abstract: Cheese is made continuously by flowing milk through a spiral flow path of a reactor containing an immobilized enzyme such as rennet which coagulates the milk. The spiral flow path is formed by a spirally wound microporous sheet containing the immobilized enzyme. Adjacent surfaces of the sheet are spaced apart with a spacer which can be a plurality of microporous ribs or a sheet in open net form.

Abstract: The present invention relates to a process for the treatment of milk for cheesemaking. The said treatment process consists in inoculating the milk with bacterial protoplasts before rennet is added.

Abstract: Starch hydrolyzates having a dextrose equivalent value of not more than about 25 which contain up to about 20% glucose by weight and up to about 40% maltose by weight, with the combination of glucose and maltose not exceeding about 40% by weight of the composition.

Abstract: Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the cheeses. Small wheels of the cheeses may be prepared by, prior to ripening, coating the cheeses with a plastic film which is substantially impermeable to gases, alone or together with a coating layer of paraffin, or the small wheels may be prepared by ripening the cheeses in a chamber having a pressure in excess of atmospheric pressure for preventing gas loss from the cheeses.

Abstract: A soft, unripened cheese having a dry matter content of from 18 to 35%, of which at least 40% consists of the non-fat solids of milk. The cheese is prepared from concentrated milk by innoculating the milk with a culture of a combination of strains of thickening Streptococcus cremoris, strongly acidifying Streptococcus cremoris and mildly acidifying Streptococcus lactis.

Abstract: A food product and method of making same which is to have the consistency of cheese as well as the taste of the particular selected cheese, but only has a fraction of the fat and cholesterol content of the normal cheese. The food product is produced by starting with a certain quantity of a liquid such as water and/or milk, heating the liquid to a temperature of approximately one hundred eighty degrees Fahrenheit and then gradually blending into the heated liquid a quantity of a dry mixture until a viscous mixture is obtained. The dry mixture includes dehydrated yogurt powder, vegetable oil and skim milk as its main ingredients. The temperature of this viscous mixture is decreased to approximately one hundred degrees Fahrenheit. Added to and evenly mixed with the viscous mixture is a quantity of yogurt. Excess moisture is then removed from the viscous mixture to obtain a solid firm mass.

Abstract: This invention relates to a process for making portioned cheese, wherein concentrated cheese milk is continuously mixed with ordinary auxiliary substances and additives, including a well-defined acidogen, for starting the curdling and ripening processes. The mixture is then filled into suitable individual packages which are closed hermetically. The process is carried out under such controlled conditions that the mixed product is liquid when it is filled into the package, wherein the product then coagulates in the package and undergoes the curdling and ripening processes when left to stand at a suitable temperature.The above manufacturing process gives a high yield of uniform products and reduces the costs owing to the labor-saving, rational and continuous operation.

Abstract: A process for improving culture activity of acid producing bacteria in dairy media and for providing a buffering effect therein by the addition of lecithin to provide improved starter cultures for dairy products. Various media wherein the activity of acid producing bacteria is enhanced in the presence of lecithin are also described.

Abstract: Yeast cells that express rennin or prorennin are used in disrupted cellular form to clot milk without the need for purification of the rennin or prorennin. Cheese making is simplified and reduced in cost by the avoidance of substantial purification techniques to obtain rennin or prorennin from living cells which produce these materials.

Abstract: A process for producing cheddar cheese having accelerated ripening properties. The process involves using a ripening aid which is a protease derived from the psychrotrophic flora of raw milk, and preferably from the bacteria Pseudomonas fluorescens. The ripening aid is added to the milk starting material prior to or simultaneously with the treatment with a coagulant (renneting agent) and it remains in the cheese product and enhances the development of desirable flavor during the aging (ripening) of the cheese.

Abstract: A process and apparatus for the production of cheese. Milk is initially concentrated by ultrafiltration and diafiltration to obtain the desired buffer capacity to lactose ratio in the retentate. Following concentration, an acid, an acid precursor, or a lactic acid producing starter culture is added to the retentate and the retentate is fermented to obtain a final pH of about 4.9 to 5.6 and preferably 5.1 to 5.2. After complete fermentation, a coagulant, such as rennet, is added to the fermented retentate to produce curds. The curds are subsequently treated to remove moisture and obtain the final solids content and texture. The curds can then be drained, salted and pressed. By reaching to a final pH before coagulation, better pH control is obtained over the final product.

Abstract: A continuous steady state flow process for converting proteinaceous materials by reacting the proteinaceous materials with coagulants or other precipitants in situ. Streams of proteinaceous materials and coagulants are fed into an introduction chamber under a predetermined pressure and are directed through an orifice as a high velocity jet stream into a resonance chamber to impinge against a vibratile element. The energy from the jet stream is transferred to the vibratile element to cause it to vibrate at high sonic or ultrasonic frequencies. The high sonic or ultrasonic energies are transferred to the mixture of proteinaceous materials and coagulants to produce a cavitational effect and cause instantaneous reaction and homogenization of the proteinaceous materials and coagulants to thereby form a protein matrix.

Abstract: A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.

Abstract: A soft bodied cream cheese product which is readily spreadable at refrigeration temperatures is prepared by blending a cultured cream cheese dressing mix having substantially unhomogenized milkfat with a firm bodied cream cheese curd having homogenized milkfat. The cream cheese product contains by weight a milkfat content of at least about 33 percent and a moisture content not exceeding about 55 percent.

Abstract: A process for improving the cheese capacity of milk used in the preparation of uncooked or half-cooked pressed paste cheeses comprising adding to the milk during the course of the preparation of said uncooked or half-cooked pressed paste cheeses, an enzyme extracted from a culture of Micrococcus caseolyticus; and the uncooked or half-cooked pressed paste cheese prepared thereby.

Abstract: A process for improving the cheese capacity of milk used in the preparation of soft paste cheeses intended to be ripened comprising adding during the course of the preparation of the soft paste cheese an enzyme extracted from a culture of Micrococcus caseolyticus to the milk; and the cheese prepared thereby.

Abstract: The amount of cheese curd such as cottage cheese curd which can be obtained from milk is increased by adding a caseinate to the milk and heating the milk to 180.degree. F. or higher before forming the curd. The amount of caseinate is preferably about 0.35 to about 0.5%. Calcium is preferably added to the milk to provide curd firmness, and a water-origin colloid gum may also be added. Yield increase results from substantially all whey proteins in the milk becoming part of the curd, rather than remaining in suspension and being lost when whey is drained from the curd.