Abstract: The present invention provides a stabilized mayonnaise spread that includes nisin-containing whey. According to the invention, the growth of a contaminating microorganism in the mayonnaise composition is inhibited. The invention additionally provides a method of making a stabilized mayonnaise spread, and a method of inhibiting the growth of a contaminating microorganism in a mayonnaise spread, which methods include the step of adding nisin-containing whey to the mayonnaise.

Abstract: The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate in finished consumer packages. The fermentation is discontinued by deactivation of present acid-forming bacteria when a predetermined pH level has been reached in the fermented milk concentrate which, after the evaporation, is subjected to a second fermentation after the addition of further acid-forming bacteria. The second fermentation is caused to proceed inside the consumer packages to a second pH level, corresponding to the pH level of the finished cheese.

Abstract: The invention relates to a strain of Streptococcus thermophilus deposited at Collection Nationale de Cultures de Microorganismes (CNCM) No. I-1477 and a mutant strain that has similar milk acidification characteristics. Also disclosed is the use of the S. thermophilus strains to produce fermented milk products and the products produced thereby.

Abstract: Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.

Abstract: A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected from the group consisting of natural bittern, magnesium chloride, magnesium sulfate, calcium chloride, calcium primary phosphate, calcium sulfate, and calcium lactate and (B) 0.1 to 5 units, per gram of soybean milk protein, of transglutaminase either simultaneously or in the order (A) then (B), then packing and sealing the mixture in a container, then coagulating the mixture in the sealed container at a temperature of 70.degree. C. or lower by the action of the coagulant and transglutaminase, and thereafter heating the coagulated mixture to 75.degree. C. or higher in the sealed container to deactivate the transglutaminase and to complete the coagulation by the coagulant.

Abstract: Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10 and preferably 0-7% wt. on dry matter and a Stevens value in excess of 200 at 10.degree. C.

Abstract: Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.

Abstract: A process for enhancing the incorporation of seric or whey protein in the cheese curd to be used in a continuous flow method for producing cheese. The process includes the steps of raising the temperature to between 75 and 85 degrees centigrade for a period of time that could vary from 10 minutes to 30 minutes. Subsequently, the temperature of the milk is lowered and maintained between 38 and 48 degrees centigrade for the rest of the process. The next step involves the addition of a coagulation agent at a rate of between 20 and 40 percent more than what is conventionally used. The resulting curd is then cut in relatively small pieces to increase its effective surface area. Then, the next step involves the addition of calcium chloride at a rate that is between 150 and 190 percent above (or 2.5 to 2.9 times) the used amount used. The curd is then finally drained and molded.

Abstract: A dehydrated acidified milk product is made by preparing an aqueous composition containing milk protein and having a dry matter content of from 10% to 40% by weight. The aqueous composition is inoculated with a strain of L. helveticus which exclusively forms lactic acid L(+) and a strain of S. thermophilus and fermented to obtain a fermented composition having a pH of from 4 to 5. The fermented composition is dried to obtain the dehydrated acidified product.

Abstract: A method of preparing a fermented soybean milk comprising subjecting a soybean milk to fermentations with yeast and lactic acid bacteria, and subjecting the resulting fermented soybean milk to a deactivation treatment to deactivate the yeast and bacteria by heating and a removal treatment to remove alcohol and carbon dioxide gas contained therein. As a result, a fermented soybean milk which is a beverage suiting everybody's taste, and a packed product thereof which is not subject to expansion or deformation during storage, are obtained.

Abstract: Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.

Abstract: A method to protect biactive compounds and microorganisms from inactivation in the gastric tract as well as in foods. The method involves preparation and coating of a multiplicity of microgranules containing the compounds or microorganisms. The microgranules are generally smaller than 500 .mu.m and have physical characteristics that permit homogeneous filming as well as ready suspension after coating in common foodstuffs such as milk and milk products and fruit juices.

Abstract: The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to about 55%. The mixture is pasteurized or heat treated and the temperature of the mixture is adjusted to between about 85.degree. F. and about 95.degree. F. A lactic acid producing culture, at least one enzyme and rennet is added to the mixture. The mixture is then fermented at a temperature of from about 85.degree. F. to about 95.degree. F. for a period of time sufficient to provide a highly flavored cheese coagulum. The cheese coagulum is then heated to a temperature of from about 160.degree. F. to about 175.degree. F. to inactivate the culture and enzymes and to provide a highly flavored cheese product. The cheese product is cut with agitation. Thereafter, the cheese product is cooled to a temperature of from about 40.degree. F. to about 50.degree. F.

Abstract: A process for producing pampered whey protein. The pH of whey protein is carefully controlled and maintained substantially constant during processing to produce a protein resistance to precipitation during sterilization.

Abstract: Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat.

Abstract: A method for detection, identification and/or quantification of bacteriophage of bacterial host specificity for bacterial genus, species or serotype, based upon the occurrence of release of cell contents, particularly nucleotides e.g. ATP, on lysis of bacterial cell walls on incubation with bacterial host cells. When new phage particles are released at the end of the phage replication cycle nucleotide levels are measured and compared with controls. The method provides for the detection of specific phages which is faster and more sensitive than known techniques. The method is only limited by the availability of host bacteria/target phage pairings.

Abstract: A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base.

Abstract: The invention relates to inhibition of clostridia with lactic acid bacteria. In particular, the invention relates to the use of Lactobacillus rhamnosus in the food industry to inhibit the growth and activity of clostridia. Preferred embodiments of the invention include the use of Lactobacillus rhamnosus in prevention of butyric acid fermentation and in cheese production.

Abstract: A process for the production of yogurt powder possessing an immunological activity, in which yogurt is heated at 60.degree. to 100.degree. C. and it is provided with an alkaline agent to adjust the yogurt to pH 7.0 to 96, and thereafter dried to a powder. Before powdering, the yogurt may be subjected either to the addition of a non-ionic surfactant or to high pressure homogenizing treatment. Yogurt retaining immunological activity can be used effectively as food and feed.

Abstract: A baby formula is provided having enzymes added to imitate the effect of those present in normal breast milk, aiding digestion of protein, carbohydrate (simple and complex sugars), and lipid. The enzymes are either of procaryotic or eucaryotic origin, isolated from fermentation broth or tissue, or expressed from recombinant gene sequences. The enzymes are provided in a form for addition to the formula prior to feeding the infant or at the time of feeding. In the preferred form, the enzymes are provided in a form that is stable to storage in the formula, but active when the formula reaches the portion of the gastrointestinal tract where the formula would normally be digested. In the most preferred embodiment, the enzymes are provided in a matrix with an enteric coating that releases the enzyme in the upper portion of the intestine. Depending on the formulation, proteases, carbohydrate degrading enzymes such as alpha-amylase, lactase, fructase, and sucrase, or lipases, are added to the formulation.

Abstract: Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or heteroacid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: A production process for cream cheese-like products by fermenting a cream mix comprising 2 to 15 wt. % of a protein component, 2 to 15 wt. % of a carbohydrate assimilable by lactic acid bacteria, 10 to 50 wt. % of a fat component, 40 to 75 wt. % of water and an emulsifier and characterized in that after pasteurization or sterilization, without substantial removal of the whey, the pasteurized or sterilized fermentation material is homogenized and cooled.

Abstract: The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can be used as a yoghurt mousse or cheese.

Abstract: A process for producing cheese, in which an enzyme preparation comprising a specific protease is added to cheese milk in the course of the process.

Abstract: The processed cheese product of the present invention contains natural cheese, a dry component selected from the group consisting of whey protein concentrate, non-fat milk solids and mixtures thereof and yogurt. In the method of the invention for making a processed cheese, one or more types of natural cheese are ground to provide a particulate cheese. The particulate cheese is mixed with a dry component selected from the group consisting of whey protein concentrate, non-fat dry milk and mixtures thereof in a blender to provide a cheese mixture. The mixture is transferred to a cooker and the mixture is heated to a first predetermined temperature. Yogurt is added to the heated mixture to provide a processed cheese product. Heating of the product is continued to a second predetermined temperature. The product is then cooled and packaged.

Abstract: New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low concentrations, and/or thickening and/or emulsion-stabilizing properties.

Abstract: This invention discloses novel methods of making fermented food products such as yogurt. It also discloses novel Lactobacillus bulgaricus organisms for making fermented food products which are conditionally sensitive, that is, operate to metabolize a desired compound normally under the processing conditions for fermented food products but slow or decrease in activity beyond what is normal under the routine storage temperatures for the fermented food products. Such fermented food products exhibits improved shelf life and long-term taste.

Abstract: A method for treatment and prevention of neonatal hyperbilirubinemia by oral administration of a preparation to treat and prevent neonatal hyperbilirubinemia. A preparation that can be used includes castor oil, honey and cellulose fibers. Another preparation that can be used includes castor oil, cellulose fibers, magnesium and vitamin B.sub.2. The magnesium may be in the form of magnesium salts, magnesium oxides or any other form suitable for use in newborns.

Abstract: Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of 500 to 1500 mg per 170 g of yogurt. The calcium phosphate has a particle size of less than 150 .mu.m in the product. A method for producing the calcium fortified yogurt is also provided wherein an insoluble calcium salt is admixed with a yogurt base subsequent to fermentation with minimal shear. The yogurt base is prepared by conventional fermentation to have a thickness of at least 1500 cps (at 5.degree. C.). Separately, a concentrated slurry of a calcium phosphate is prepared having a pH of 4.0 to 4.6. The pH is adjusted by adding an edible organic or mineral acid. The slurry can be subjected to a size reduction step such as homogenization. Sufficient amounts of calcium phosphate slurry are admixed with the yogurt base to provide desired levels of calcium content (native plus supplemental).

Abstract: A process of producing cheese in improved yields, wherein a recombinant aspartic protease, derived from Rhizomucor miehei or Rhizomucor pusillus, is added to milk in sufficient amounts to effect clotting of the milk, after which the resulting curd is processed in a manner known per se for making cheese.

Abstract: A method is disclosed for conditioning samples (of e.g. milk or meat) containing fat globules and somatic cells and/or protein particles before they are subjected to fluorescence measurements in order to determine the bacterial content, as well as methods for performing the determination of bacterial content in such samples. The conditioning method involves the treatment of the samples with an ion-chelating agent, a proteolytic enzyme, detergent, and a bacteriologically specific fluorochrome such as ethidium bromide. Detergent is used in a concentration resulting in substantially no dissolution of the fat globules and the conditioned samples thus loses insignificant amounts of fat globules. The assessment of fluorescence is preferably performed in a conventional flow cytometer. As no separation of fat globules is necessary, the methods are simple and fast. The bacterial determinations have proved reliable when compared to standard methods.

Abstract: A system for recovery of dairy product from a milk storage tank includes a recovery tank disposed to receive raw milk product from the storage tank, a fluid treatment section disposed to apply treated fluid to the storage tank to loosen residual milk solids from the storage tank and to provide a diluted milk fluid when the storage tank is emptied, and a filtering system disposed to receive the diluted milk fluid from the storage tank, filter the diluted milk fluid, and pass a treated fluid to the recovery tank.

Abstract: A process and an apparatus for continuously and efficiently producing high protein foodstuff such as cheese curd, by continuously sprinkling and pouring a protein solution such as cow's milk or soybean milk from above onto the water surface of a warm water bath through a nozzle having multiple holes. A constant amount of warm water kept at a fixed temperature is supplied to the water bath. This process converts the protein solution into curd useful in producing various types of cheese.

Abstract: Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of yogurt milk mix/additive blends that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the yogurt milk mix with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final yogurt product are added at appropriate level(s) to the concentrated form of yogurt milk mix to produce a yogurt milk mix/additive blend. The yogurt milk mix/additive blend is ultra-high temperature processed and aseptically-packaged to create a commercially-sterile yogurt mix/milk additive blend that can be stored at room temperature until use in the manufacture of yogurt products.

Abstract: A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and pasteurizing the aqueous emulsion so that collagen is extracted from the collagenic material for thickening the aqueous emulsion, inoculating the thickened pasteurized emulsion obtained with lactic acid bacteria and then incubating the inoculated composition to obtain the fermented product.

Abstract: A method of preparing a synthetic butter flavor having enriched milk flavor and butter flavor, containing the steps of hydrolysing a milk fat with a lipolytic enzyme and then oxidizing the hydrolysate of the milk fat by ultraviolet irradiation. The hydrolysate of the milk fat is preferably oxidized by ultraviolet irradiation to have a POV of 1.5 to 9.0, in particular 4.0 to 7.5.

Abstract: A strain of Enterococcus faecium, deposited as NCIMB 40371, has valuable probiotic properties and is particularly effective in alleviating symptoms of irritable bowel syndrome (IBS) in human patients. The strain can be used in the manufacture of human foodstuffs.

Abstract: A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.

Abstract: The present invention relates to bidifobacteria strains having tolerance in the gastrointestinal environments and to a method for culturing the same. The strains of the invention are Bifidobacterium longum (ATCC 55815, 55816, 55817, 55818) which have tolerances against bile salt, acid and oxygen and which have been obtained through mutagenesis and screening for tolerances against bile salt, acid and oxygen by using acid-tolerant Bifidobacterium longum Y1 and Y2 strains (ATCC 55813 and 55814) isolated from healthy infant feces as the parent strains. The strains of the present invention show excellent growth under aerobic condition in the presence of skim milk without supplement of other growth promoting substances. This oxygen-tolerant property is favor for their industrial production.

Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

Abstract: The invention provides a surface-ripened cheese product prepared from a natural cheese base, and having extended shelf life; the natural cheese base is preferably selected from English types, eyed types, Italian types, Danish types, and reduced fat or lower fat varieties of any of same. A surface-ripening culture, preferably Penicillium candidum or Penicillium camemberti, is appli to the outside surface of a natural cheese base, and incubated under controlled conditions.

Abstract: Lactic acid bacteria of the genus Lactobacillus having the following specific properties: (1) an increased amount of acidity of lactic acid when storing a product cultured by the bacteria at 10.degree. C. for two weeks being 0.5% or less; (2) an activity of cell membrane bound adenosine triphosphatase-being 5 .mu.mol.Pi/min/mg protein or less; and (3) the bacteria having neomycin resistance. Furthermore, a fermented milk product containing the lactic acid bacteria is disclosed.

Abstract: A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose. Methods for making the sweetened cheese preferably in the absence of cheese culture are also disclosed.

Abstract: The present invention relates to a method for producing calcium enriched fermented milk or fermented milk drink, where blockwise-type HM pectin, calcium individually together with syrup is added into lactic acid-fermented acidified milk, and then the mixture is subjected to a homogenizing treatment. Also a method for producing calcium enriched fermented milk or fermented milk drink, where lactic acid-fermented acidified milk is subjected to a homogenizing treatment, syrup and blockwise-type HM pectin is added therein and mixed, and calcium is added therein and then mixed. Moreover, it relates to calcium enriched fermented milk or fermented milk drink having excellent physical stability obtained by said methods.

Abstract: The invention relates to two new Streptococcus thermophilus bacteriocins having the amino acid sequences SEQ ID NO: 1 and SEQ ID NO: 2, the signal peptides of these two bacteriocins, the nucleotide sequences encoding these bacteriocins especially an operon encoding the bacteriocins having the sequence SEQ ID NO: 3, the strains producing at least one of these bacteriocins especially the strain CNCM I-1351, a method for producing a supernatant extract comprising at least one of these two bacteriocins, and use of these bacteriocins in the preparation of food products, especially cheeses and acidified milks, and cosmetic products as active agent against pathogens.

Abstract: The present invention relates to a process for producing natural cheese, characterized in that a transglutaminase is included therein for a reaction. The process can provide a large amount of cheese curd compared to conventional methods, making it possible to efficiently use the starting milk. Further, the obtained cheese has an excellent flavor, texture and appearance.

Abstract: Methods and compositions for preparation of frozen fermented food products using antifreeze polypeptide-expressing microorganisms are provided. In particular the invention provides for use of fish antifreeze polypeptide-expressing microorganisms in fermentation of milk to produce and store frozen yogurt.

Abstract: A process and apparatus are provided for preparing a fat free cream cheese product which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fortified with caseinate is inoculated with a bacterial starter culture containing acid-producing and flavor-producing organisms and fermented at a temperature ranging between about 68.degree. F. and about 110.degree. F. until the mixture reaches a pH 4.7 and 5.0. Thereafter, the fermented mixture is cooled to 40.degree. F. and held at that temperature for a period ranging between about 24 and about 96 hours. The resulting mixture is then blended with dry cottage cheese curd or cultured skim milk curd and an emulsifying salt and allowed to set quiescently for a period ranging between 15 and 60 minutes. The mixture is subjected to a first heating step to a temperature between 130.degree. F. and 160.degree. F.

Abstract: The method for production of a not acidified edible gel on milk basis comprises addition of transglutaminase and rennet to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can be used as a mousse or pudding.

Abstract: A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.