Abstract: Disclosed are methods for the recovery of microbially produced chymosin. In particular, disclosed are methods for the recovery of chymosin from the fermentation beer arising from culturing microorganisms which have been engineered so as to produce chymosin. Also disclosed are methods for the selective recovery and subsequent purification of microbially produced chymosin.

Abstract: Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weight referred to as pHV67 in L. lactis subsp. lactis TC67, and DNA fragment encoding for a substance which increases viscosity of a milk-containing product. The donor bacteria are capable of conjugally transferring the DNA fragment to a lactic acid bacterium at a frequency of at least about 10.sup.-5 transconjugants per input donor bacterium. Methods involving the preparation and use of bacteria for novel milk fermentations, for example, buttermilk, sour cream and cottage cheese, are also described.

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: A method is disclosed for growth acid-producing bacterial cultures, such as diary cultures, wherein the culture is selected to contain a urease-producing strain of bacteria and the medium used for the culturing contains added urea. During culturing the urease hydrolyzes the urea to acid-neutralizing ammonia which limits the pH drop of the medium, thereby producing cultures of higher bacterial activity. The urea-containing culture media can also be employed with bacterial cultures which do not produce urease, providing urease is added to the culture medium during growth of the bacteria.

Abstract: The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20% water, comprises depositing on the surface of the hydrated product a preparation called an LP system comprising a mixture of the enzyme lactoperoxidase, a thiocyanate and an oxygen donor. The depositing may in particular be carried out by pulverizing or immersion in a bath. The treatment according to the invention preserves the product against most of the pathogenic or saprophytic germs susceptible of developing on these products, in particular bacteria of the genus Listeria, and in the absence of decomposition of the product and with no risk for the consumer.

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 the preparation of ultra low-fat cheese products. The product is prepared by plasticizing a composition containing the desired low level of lipid, preferably butterfat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid; and from about 50% to about 70% moisture. The plasticization is achieved by subjecting the composition to the high speed cutting action of a razor sharp bladed food comminuter or to ultrasonic treatment to rupture the fat globules of the lipid and to reduce the particle size of the protein matrix, for a period of time sufficient to plasticize the composition. The physical changes which take place in the protein micelles and fat globules results in protein/fat interaction forming a stable self-emulsified product without the addition of chemical stabilizers or emulsifiers.

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: For conferring cheese making properties on milk before or after a heat treatment carried out at temperatures above 78.degree. C., which milk is intended for the manufacture of renneted cheeses, an effective quantity, for example 5 to 200 g/hl, of acidogenic agent, for example glucono-delta-lactone, is added before or after the said heat treatment. Application to the manufacture of renneted cheeses from milks which have been heated to a high temperature.

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

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: A method of controlling the cooling in green cheese blocks wherein the blocks are rectangular and are placed in identically oriented layers in a rigid rectangular container and wherein the dimensions of the blocks and the interior of the container are directly related so that the blocks can be placed in each layer so as to completely occupy the area provided for the layer and so that a corresponding surface of each block will be free of contact with adjacent blocks and then directing cooling onto the said corresponding surfaces.

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: Cheese is prepared using rennin obtained from insoluble refractile bodies of a recombinant microbial host cell. The rennin is obtained by rupturing the recombinant hose cell, isolating and solubilizing the insoluble refractile bodies, and recovering active rennin. Recombinant techniques involve preparing cDNA corresponding to the coding sequence for calf rennin, introducing into an expression vector and expressing in a host cell. As much as 200 mg rennin per liter of culture may be recovered. Prorennin or preprorennin may be produced and rennin derived therefrom.

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 is a method of growing a mixture of two or more species of lactic acid producing bacteria whose growth rates are differently affected by the pH of the nutrient growth medium. The method involves maintaining the pH of the medium at a low level which actively selects for the growth of one species until that species has reached the desired concentration. The pH is then raised to a level that actively selects for the growth of another species and maintained at this level until that species has reached the desired concentration. The method is especially useful for preparing a starter culture for Italian type cheese containing a mixture of coccus and rod bacteria because the ratio of these bacteria, one to the other, can be closely controlled.

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: Rennin for making cheese is obtained from insoluble refractile bodies of a recombinant microbial host cell. The rennin is obtained by rupturing the recombinant host cell, isolating and solubilizing the insoluble refractile bodies, and recovering active rennin. Recombinant techniques involve preparing cDNA corresponding to the coding sequence for calf rennin, introducing into an expression vector and expressing in a host cell. As much as 200 mg rennin per liter of culture may be recovered. Prorennin or preprorennin may be produced and rennin derived therefrom.

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 mass of cheese which is not mature or only slightly mature, and excluding processed cheese, is provided with a semi-permeable outer envelope wherein the envelope is a food gel selected to regulate the exchange of elements such as enzymes, ions, gas, salts and amino acids between the interior and exterior of the mass of cheese for the purpose of obtaining controlled maturing of the cheese product and prolonging its life.

Abstract: A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at refrigerator temperature. In another embodiment, the composition is spray-dried as a granular product having instant cold water dispersibility.

Abstract: A method of manufacturing a specialty cheese according to the teachings of the present invention is disclosed relating to the manufacture of a creamy Havarti style cheese. According to the present invention, to reduce the moisture content, the curd is cooked at a temperature exceeding the recommended maximum temperature for optimum acid production for a mesophile culture and specifically at a temperature in the range of 104.degree. to 106.degree. F. for a cooking time in the range of one hour for retarding the culture growth to restrict the number of cells to reduce the bitterness in the cheese and for modifying the enzymatic activity of the starter organisms while still achieving acceptable acid production. Further, according to the present invention, the change of balance between the enzymatic activities previously accomplished by chilling the curd with a water bath treatment is accomplished by curing the cheese in a first curing regimen at a temperature in the range of 55.degree. to 65.degree. F.

Abstract: A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at refrigerator temperature. In another embodiment, the composition is spray-dried as a granular product having instant cold water dispersibility.

Abstract: A method of accelerating the ripening of cheese is disclosed wherein cheese is placed in an electric field during part of the ripening process. During the ripening process, the direction of the electric field is changed at a constant or varying frequency during the entire course of the ripening process.

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: Imitation cheese is made by admixing a hydrated casein curd produced by the action of a milk coagulating enzyme on a calcium salt of a milk casein with edible oil and an emulsifying agent with heating at an elevated temperature to form a homogeneous mixture. Preferably, the enzyme is rennet and heating is to above 140.degree. F. An acid is preferably added to the heated mixture with vigorously admixing under homogenizing conditions to produce a homogeneous melted and pasteurized product.

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 process for the preparation of foods of animal origin wherein efficacious quantities of lysozyme or its non-toxic salts--and optionally of synergic agents or adjuvant--are added to said foods to the purpose of obtaining foods free of Listeria bacteria.

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: A method for inhibiting psychrotrophic bacteria in milk products such as Cottage cheese, particularly cream dressed Cottage cheese, using a Pediococcus is disclosed. The inhibition is produced by antimicrobial metabolites generated in the food without fermentation by live Pediococcus.

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 process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is adjusted to between about 75.degree. to 95.degree. F., and the mixture is incubated for a time sufficient to produce a cheese-flavored ingredient. The invention also relates to the flavored cheese ingredient produced by this process, and to foods containing said ingredients.

Abstract: A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.

Abstract: Substantially pure chymosin is separated from rennet extracts by contacting a liquid extract with an anionic exchange medium, preferably a diethylaminoethyl (DEAE) cellulose resin packed in a liquid chromatographic column, either as a static bed or stirred bed. The rennet extract and resin are conditioned so that the resin selectively binds pepsin and chymosin passes through the resin bed and is recovered from the liquid extract from the column. The bound pepsin is periodically removed from the resin by passing a suitable eluant through the resin bed.

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: Aging of cheese is accelerated by adding during cheesemaking a composition containing preserved, partially disrupted L. casei and/or L. lactis, and a dried lipase similar to kid or calf pre-gastric lipase. The L. casei or L. lactis has been preserved by freezing, freeze drying, spray drying or fluidized bed drying. Preferably, the L. casei is ATCC 39539 and the L. lactis is ATCC 39538. The composition may optionally contain a similarly preserved and partially disrupted L. plantarum, and/or a microbial neutral protease. The composition may be added to cheese milk before adding coagulant to coagulate the milk or to curd with salt before pressing.

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 unique cheese results from combining milled curds typical of cheddar cheese and stirred curds typical of a soft cheese, such as mozzarella. The curds from two cheese vats are combined by pumping a liquid mixture of the stirred curd and whey over a drained loose mass of milled curds. The consolidated curds are then stirred together and salted to simultaneously terminate their fermentation processes. The blended curd mass is molded, pressed and aged similar to cheddar cheese. The resulting cheese has a unique flavor, resembling that of cheddar cheese, and a unique consistency, resembling that of its stirred curd cheese component. A specific example is a mixture containing discrete zones of 60% whole milk cheddar cheese and 40% part skim mozzarella cheese, by volume.

Abstract: Oilseed products are fermented with a microorganism which produces diacetyl and acetylmethylcarbinol. The microorganism is preferably Lactobacillus caseissprhamnosus ATCC 39595. The fermented oilseed products have a buttery or dairy-like flavor and are useful in preparing imitation dairy products such as imitation cream cheese.

Abstract: This invention relates to three enzymes, their isolation from the viscera of bivalves, e.g. the surf clam or cherrystone clam, their characterization and uses. The first two are carboxyl proteinases having molecular weights of about 77,200 and about 36,700 and display activity similar to mammalian D-cathepins. The third is a thiol proteinase having a molecular weight of about 17,400 and displays activity similar to mammalian B-cathepins. In addition to attaching various substrates, the enzymes coagulate cheese milk and tenderize meat.

Abstract: A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least one lactic acid-producing microorganism which is thereafter inactivated. The source of lipase/protease is preferably a microorganism, especially Candida lypolitica ATCC 20234. The cheese-flavored substance produced by the process and foods containing the cheese-flavored substance produced by the process are also claimed.

Abstract: A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.

Abstract: An improved method of growing acid-producing microorganisms (bacteria) used in cheese making is provided which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involves inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3.9-5.5; at this point the pH is raised to about 5.5-7.5, typically by the addition of a base such as sodium hydroxide. The medium is then allowed to further incubate to completion. In particularly preferred forms, the starter medium includes sweet whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method.

Abstract: Low cost, readily dispersible, phage-resistant cheese starter media are described which include milk-derived nutrients (e.g., nonfat milk and whey) along with a minor proportion of preferably free or unbound lecithin. The media also may advantageously include sodium tetraphosphate which assists in the dispersion of whey solids. The media of the invention can be used at significantly lower levels as compared with nonfat dry milk solids (e.g. 7 percent versus 12 percent), while nevertheless obtaining essentially equivalent results in terms of culture growth and final culture properties. A method of producing the media is also disclosed, involving liquid preblending of phosphates and lecithin, followed by addition thereof to milk-derived nutrients and reaction of the phosphates to tie up free calcium ion. Preferably, reaction is carried out for about 1 to 12 hours while agitating. The final step involves drying of the mixture to yield a substantially homogeneous, reconstitutable powder.