Abstract: An improved powdered bacterial growth medium composition adapted to be admixed with water is described. The powdered growth medium includes an alkaline earth metal cation in a compound A admixed with a compound B containing an anion which reacts with the alkaline earth metal cation in compound A in an aqueous growth medium to form an essentially water insoluble salt or base, including the alkaline earth metal cation and the anion, which is acid neutralizing. The water insoluble salt is thus formed in situ in the aqueous growth medium when compounds A and B are added to the aqueous solution. Also described is an improved method for growing acid producing bacteria in an aqueous growth medium by forming the insoluble salt or base. The resulting growth medium is particularly adapted for neutralizing acids generated during growth of lactic acid producing bacteria which are grown for use in various food fermentations.

Abstract: A process for producing soft cheese is disclosed wherein insoluble calcium phosphate having a CaO/P.sub.2 O.sub.5 ratio from 2.5:1 to 3.1:1 is added to conventional smelt salts in amounts of between 0.3 and 1.6 percent, based on raw cheese and fat. The calcium phosphate has a beta-tricalcium phosphate content of from 50 to 100 percent and, preferably, a specific surface of from 20 to 80 m.sup.2 /g and an average grain size of from 1 to 20/.mu..

Abstract: An installation for the production of cheeses, notably having lactic characters and of cheeses of the soft paste type, includes curdling basins each in the shape of a semi-sphere, devoid of inner equipment and provided with structure for ensuring the closing, transportation and handling thereof. A rotary metering device with several heads fills and meters milk into the basin. Vertical silos with an air-conditioned environment store of the basins during the entire duration of the time required for coagulation of the milk. A rotary device with several working heads cuts the curds, and vertical silos store the basins after the curd cutting operation. A device extracts the whey, and a molding machine with several heads molds the cheese. The transfer of the basins and of the plates supporting the molded cheeses is carried out with the assistance of automatic conveyor systems.

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: Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.

Abstract: A cheese flavor product can be prepared by incubating cheese or cheese curd with a lipase enzyme, preincubating the mixture to partially digest the cheese or curd, incubating the partially digested cheese to develop the flavor and admixing cream with the product after preincubation or incubation. The product has an intense cheese flavor which is usable as an additive to cheese or imitation cheese to improve the flavor characteristics thereof.

Abstract: Thermal stability of microbial rennet is reduced by treatment of the rennet in aqueous medium with aliphatic or inorganic peroxy acids or salts thereof. Preferably, the microbial rennet is Mucor Miehei rennet and the peroxy acid is a lower aliphatic peroxy acid such as peracetic acid. The thermally destabilized microbial rennet is inactivated when whey containing the rennet is pasteurized.

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: Process cheese spreads containing moisture in amounts ranging from 54% to 60% by weight are prepared by including from 2,000 to 10,000 I.U. of nisin and the outgrowth of Clostridium botulinum spores is prevented even when the product is stored for an extended period of time at 30.degree. C.

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.

Abstract: The compacting apparatus for whole cheeses comprises at least a tank containing cooling water, an inertial table carrying the whole cheeses from one end to the other end of said tank, and a balancing blade receiving the whole cheeses supplied from the table and unloading such whole cheeses from said tank.

Abstract: A packaged cheese spread is prepared by mixing a natural, soft-to-medium cheese with an edible fat, a stabilizer and water. During mixing the temperature is brought to a temperature of about 125.degree. to 130.degree. C. at which temperature the mixing is continued for about 2 to about 10 minutes. The mixture is then cooled to from about 75.degree. to 85.degree. C., homogenized and packaged in sealed containers. Cheese spreads prepared in this way have good shelf life and retain the original flavor of the natural cheese.

Abstract: A process for increasing the capacity of plants for membrane filtration of milk or milk products, whereby prior to the membrane filtration, the milk or milk product is usually subjected to one or more pretreatments selected from the following:(a) heat treatment for bacteriological reasons,(b) fat standardization in view of the fat content of the product,(c) homogenization in view of the physical and organoleptic properties of the end product, and(d) pre-acidulation in order to influence the solubility of the ash components of the milk.According to this process, prior to the membrane filtration, said milk or milk product is additionally subjected to an enzymatic treatment with curdling enzyme under agitation of the milk or milk product to form an integrated dispersion of a coagel in whey. The resulting concentrate may be used as feeding additive or feeding starting material as well as a nutritive medium by microbial processes.

Abstract: Methods and media for preparing bulk cultures of exclusively proteinase negative lactic bacteria and methods for making fermented dairy products such as cheese, cottage cheese, and sour cream employing exclusively proteinase negative lactic bacteria are disclosed. In one preferred embodiment, the medium comprises a whey-based, pH-controlled medium containing sufficient nitrogenous nutrients to render the medium suitable for growing proteinase negative lactic bacteria. The medium is heated to inactivate bacteriophage present therein and subsequently cooled to a temperature favorable to the growth of proteinase negative lactic bacteria, and the proteinase negative lactic bacteria are introduced into the medium and allowed to propagate to a population sufficient to serve as an inoculant in making the particular fermented dairy product.

Abstract: A cheese cooking apparatus and method that includes a cylindrical cheese cooking tank containing temperature-controlled hot water. Stacked upper and lower cylindrical drums having radially extending paddles forming vertically upper and lower cavities are rotated in indexed steps. Sliced cheese curd product is delivered to an upper cavity from where the curd product is passed to a lower cavity after a rotational distance. After another distance, the partially cooked curd product is passed to a delivery station where stretching means for receiving the partially cooked curd product works the product and simultaneously moves it to a discharge station free of the hot water as fibrous cheese product. A cheese curd cutting system delivers sliced curd product to the working tank. Alternatively, a cheese curd feeding system delivers sliced curd product to the cooking tank.

Abstract: A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of:(a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion containing non-fat milk solid, a fat or oil and an emulsifier to prepare a cream mix;(b) adding a lactic ferment starter and rennet to the cream mix to ferment the resulting mixture;(c) terminating the lactic fermentation by heating the fermented mixture to 75.degree. to 85.degree. C.;(d) separating and draining whey from the fermented mixture to obtain a curd;(e) adding a stabilizer and salt to the curd, heating the resulting mixture to 70.degree. to 85.degree. C. and kneading the mixture with stirring at a rate of 200 to 1,000 r.p.m. in a closed system; and then(f) homogenizing and cooling the mixture.

Abstract: An improved method which differentiates or separates heterogeneous populations of fast and slow acid producing strains of bacteria by growth of the strains under closely controlled unique conditions so as to allow the selection of a colony of one or the other strains is described. Preferably a gelled, solid growth medium containing in admixture: (1) milk protein, a milk protein derivative, or a milk protein substitute; (2) an acid pH sensitive color change indicator; and, (3) a buffering agent is used. The colonies have a contrasting color within and around them because of the effect of the acid produced by the bacteria on the indicator. The growth of the bacteria is under anaerobic or near anaerobic conditions in order to achieve certainty in the colony selection for fast or slow acid production. The bacteria can also be mixed with phage which inhibit or kill the members of a heterogeneous or homogeneous population of bacteria on the medium and grown to produce phage resistant colonies.

Abstract: A high potency calf rennet substitute having four proteolytic enzyme components is extracted from the stomach mucosa or whole stomach of seals. The substitute closely matches the characteristics of calf rennet by having good milk clotting efficiency over a wide range of pH of 6.0 to 6.8, a high ratio of milk clotting to proteolytic activity, relative inability to inactivate ribonuclease and limited hydrolysis of casein. The substitute results in a desirable aged flavor in cheddar cheese.

Abstract: The acidity of whey is measured to an accuracy of 0.01 pH units by the steps of: clarification to remove fines, dilution with a solution of indicator, and spectrophotometric determination of the absorbances at one or two wavelengths characteristic of the indicator.

Abstract: To obtain a permanently and indeliby decorated cheese whose decoration forms an integral part of the rind and is inseparable therefrom, a sunken graphic pattern (means of identification and/or for defining portions thereof) is impressed on one of the faces, more especially by means of a printing draining board, at an advanced stage of draining, then different colorations are produced, particularly in the hollows of the graphic pattern and on the flat parts of said face, by growth of different micro-organisms during maturing. Thus, a decorated cheese is obtained.

Abstract: Cheese curd is produced by coagulating a milk product during its passage through a long coagulator tube under renneting conditions giving a relatively slow coagulation course. The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube during feeding periods with intermediate stand still periods, the length of a feeding period being selected so that no essential coagulation occurs in the mixture from its introduction into the coagulator tube up to the successive stand still period, and the length of a stand still period being selected so that the mixture after having been subjected to one stand still period in the coagulator tube forms a sufficiently firm coagulum to be transported by feeding new mixture during the successive feeding period towards the outlet end of the coagulator tube as a continuous plug.

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 yeast decomposed product or a mixture of a yeast decomposed product and an albumen decomposed product is added to a fermented milk product such as cheese or yogurt to prevent fermentative rancid odor, maintain texture and enhance flavor.

Abstract: A yogurt spread is produced which resembles conventional cream cheese in appearance, texture and taste, but which has a fat content substantially below that of conventional cream cheese and imitation cream cheese products. The yogurt spread is produced by preparing a yogurt with yogurt starter, mixing with the yogurt a brine solution containing about 3-12% salt in an amount of about one-fourth to equal by volume of the yogurt, and centrifuging the resultant mixture of yogurt and brine solution to remove the bulk of whey therefrom to obtain said spread resembling cream cheese.

Abstract: A frozen yogurt product, which emulates features of conventional soft serve frozen yogurt but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars, is incubated in multiple stages, and is aerated to a selected specific gravity.

Abstract: In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, effecting a first cooking of the curd and whey, draining off some of the whey and effecting a second cooking, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curd-whey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temperature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH of the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.

Abstract: Bulk starter media for making cheese is prepared having internal pH control by providing in conventional starter media an amount of magnesium ammonium phosphate sufficient to maintain a pH of at least 5 for at least 20 hours during fermentation to produce a cultured bulk starter. The magnesium ammonium phosphate is less than 50% soluble at a pH of from 6 to about 7.5 of the starter media prior to fermentation. The starter media preferably contains an alkali metal tripolyphospate phage control agent, and may contain sweet whey and autolyzed yeast.

Abstract: A process for preparing cheese-base by concentrating milk in a manner known per se through ultrafiltration combined with diafiltration and evaporation, whereby the retentate from the ultrafiltration is inoculated with an acid culture before the evaporation and after evaporation acidifies to completion in packing.The process may be carried out during a normal working-day, and it ensures a high yield in the preparation of cheese.

Abstract: A cheese making apparatus comprises a rectangular vat, a pressing plate, a filtering sheet supported on the bottom wall of the vat for displacement in a longitudinal direction, and a transverse partition affixed to an end of the filter sheet adjacent a fixed end wall of the vat for simultaneous displacement with the filtering sheet in this direction. The partition defines with the side walls, the bottom wall and a mobile end wall opposite the fixed end wall an operating volume of the vat determining the amount of curds to be held in the vat for producing cheese from a pressed mass of the curds wherefrom the whey has been drained. Displacement of the partition changes the operating volume and the transverse partition is elastically compressible in a vertical direction whereby lowering of the pressing plate into the vat compresses the partition and permits the plate to apply pressure to the curds held in the vat.

Abstract: This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein and an orthophosphate are mixed together to obtain a solution, the resulting mixture solution is heated, homogenized, and cooled to obtain a liquid emulsion, then gluconic .delta.-lactone and rennet are added to the emulsion, the whole is maintained at 15.degree.-55.degree. C., preferably 20.degree.-40.degree. C. to regulate the texture and to attain the equilibrium of the emulsion in the pH range of 5.3-5.9, then a stabilizer, gluconic .delta.-lactone and necessary additives are added thereto and the whole is pasteurized, charged into containers and cooled.The method of this invention can continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc. generally used in the dairy industries.

Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enhanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.

Abstract: An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the vat. The lower end of the drive shaft carries a rotatable support arm and at each end of the arm both a stirring paddle and an unloading paddle are pivotally mounted. The stirring paddle and unloading paddle extend in opposite directions from the respective end of the arm. In operation, the agitating unit reciprocates along the length of the vat, and the arm is rotated such that the stirring paddles lead in the direction of rotation and stir the curd, while the unloading paddles trail and float on the curd.

Abstract: Bulk starter cultures for use in cheese manufacture are prepared from a whey solids-containing culture medium. The medium is rennet-coagulable but remains uncoagulated throughout fermentation to produce the bulk starter culture. As used in cheese making, the medium is characterized by being substantially free of curd fines, and by the protein of the medium coagulating with the milk in the cheese vat, thereby increasing cheese yield.

Abstract: A low fat cheese product similar to Swiss cheese is produced containing less than 43 percent by weight fat and more than 40 percent by weight moisture, and having an excess of at least 10 mixed round and irregular holes per six inch tier. In the process of producing the cheese, the cheese is cooled to between 35.degree. to 55.degree. F. during pressing, cut into the desired shape, brined, put into boxes, and stored in cold storage and then in warm storage to obtain the desired round and irregular holes.

Abstract: A method for increasing the milk coagulating activity of microbial rennet obtained from Mucor pusillus microorganisms. The method involves acylating Mucor pusillus microbial rennet enzyme with maleic, citraconic, phthalic, cis-1,2-cyclohexanedicarboxylic, 1,2,4-benzenetricarboxylic, homophthalic, 3-nitro-phthalic, bromomaleic or dichloromaleic anhydride.

Abstract: A spreadable cheese having characteristics of crescenza cheese is prepared by coagulating milk with lactic acid at a pH of 5 to 5.3 to produce curd, draining the curd to a dry matter content of from 30 to 50%, adding salt to the drained curd in an amount of 0.5 to 1% of the total weight of the drained curd and allowing the salted curd to ripen until it is complete. By this process, it is possible to produce on an industrial scale a cheese having characteristics of the traditional crescenza cheese.

Abstract: Microbial rennet such as from Mucor miehei is thermally destabilized by treatment of the rennet in an aqueous medium with oxidizing agents containing active chlorine such as hypochlorites. The thermally destabilized rennet is advantageous for cheese making where absence of rennet activity in pasteurized whey is desired.

Abstract: A process is provided for decreasing the thermal stability of Mucor microbial rennet without substantially reducing its milk-clotting activity by contacting an aqueous solution thereof with a methionine-oxidizing means under conditions effective substantially to decrease the thermal stability of the microbial rennet. The resultant treated microbial rennet is dramatically less heat stable than untreated microbial rennet and can serve as replacement for calf rennet in traditional cheese-making processes. The preferred methionine-oxidizing means is hydrogen peroxide or dye-sensitized photooxidation.

Abstract: The flavor stability of milk is enhanced by heating fresh milk at a temperature and for a time sufficient to significantly lower its bacterial count. Further the yields in a convention cottage cheese or quarg making process are enhanced when milk is similarly heat treated and then aged prior to use in the cheese making process.

Abstract: A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH between 6.8 and 7.3, acidifying the mixture, adding a coagulating enzyme to the acidified mixture, holding the mixture under conditions to form a continuous coagulum, cutting the continuous coagulum to form curd particles, heating the curd particles to expel whey, separating whey from the curd particles and processing the curd particles by conventional cheese making methods to obtain a natural cheese analog. Fat may be added to the mixture of casein product and whey to produce a fat-containing cheese analog.

Abstract: A soft bodied cream cheese 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 and packaging the blend at an elevated temperature.

Abstract: Cottage cheese is prepared containing a blend of normal and mutant strains of Streptococcus diacetilactis. The mutant strain is similar to the normal strain except that it produces little or no acetaldehyde and diacetyl. By varying the ratio of the strains in the blend, the cottage cheese can be made with the maximum possible shelf life obtainable from Streptococcus diacetilactis and yet have virtually any amount of flavor that may be desired, from very mild to strong.

Abstract: Casein having a reduced cholesterol content is obtained by treating skimmilk at a pH of about 6.0 to 6.9 with a pancreatic lipase having lipase activity and protease activity for a time sufficient to dissociate the casein from cholesterol therein and then coagulating the casein by enzymatic means.

Abstract: Cheese having zones of contrasting characteristics is prepared by filling a cheese vat with milk, inserting in the vat a partition that prevents free fluid interchange between parts of the vat to divide the milk into separate parts, treating the different parts of milk so that cheese made from one part will exhibit characteristics different from those of cheese made from milk of another part, treating each part to form a mass of curd and whey, removing the partition to unify the interior of the vat, cutting the curd of each part and stirring the pieces of curd until the pieces of all parts of the vat are mixed throughout the vat.

Abstract: A process is provided for improving the recovery of microbial cell biomass, which includes the steps of subjecting a culture broth containing chain-forming microorganisms to shearing conditions sufficient to shorten the chain-length of microbial cells whereby the packed cell volume of the cell biomass is substantially reduced and then recovering the thus treated biomass from the broth by centrifugation.

Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enchanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.

Abstract: The production of a rennin of high milk coagulating activity and low proteolytic activity from a selected strain of Mucor miehei which is useful in cheese making.

Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enchanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.