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: A method of making cheese-like food by mixing a proteinaceous component and a fat or oil component, curdling the resulting mixture with a microorganism and/or an enzyme to form a curd, cooking the curd to separate the whey, draining the whey, adding salt, and then working up the resulting material without or with a ripening step for a short period of time is disclosed. The improvement resides in using a fat or oil component selected from the group consisting of rapeseed oil; a mixture of rapeseed oil in combination with one or more oils such as laurin fats or oils and other edible oils such as soybean oil; a mixture of rapeseed oil and said other edible oil, or a mixture of said laurin fat or oil and said other edible oil; said fat or oil having a solid fat index determined by a pulse nuclear magnetic resonance method of 20 to 55 at 10.degree. C., 10 to 45 at 20.degree. C., 25 or less at 30.degree. C. and 10 or less at 35.degree. C.

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: 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: 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: 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: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 4% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to 150.degree. F., to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 160.degree. F., preferably 145.degree. to 150.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.

Abstract: A bacteria-containing composition for use in making cottage cheese is prepared containing a strain of Streptococcus diacetilactis that produces substantial amounts of diacetyl in a milk culture, a strain of diacetyl deficient mutant Streptococcus diacetilactis that produces essentially no diacetyl in a milk culture and a suitable carrier for maintaining viability of the Streptococcus diacetilactis. By the use of the two types of Streptococcus diacetilactis, a manufacturer of cottage cheese can optimize both the cell count to achieve the desired inhibition of spoilage bacteria and flavor production to achieve the desired flavor in the finished product.

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: A food processing component such as an enzyme extract is microencapsulated by mixing the food processing component in aqueous medium with an oleaginous material such as milk fat to form a water-in-oil emulsion and then dispersing the water-in-oil emulsion in an aqueous liquid such as milk to form a suspension of oleaginous microcapsules containing the food processing compoent. By forming microcapsules containing a cheese flavor producing enzyme extract in milk and making cheese curd from the milk, accelerated flavor production can be obtained during ripening of the cheese curd.

Abstract: Hard, grating cheese is prepared by a process wherein large masses of curd are assembled, pressed and cured, and wherein the step of brining used in prior art processes is eliminated. In the process, salt is added to milled curd particles having a pH below about 5.1 and fermentable sugars substantially metabolized, the salted curd particles are pressed while withdrawing whey until the curd has moisture content desired in the finished cheese and the curd is cured for a period sufficient to provide hard grating cheese. Since brining is eliminated and the desired moisture content is established prior to curing, the hard grating cheese has substantially no moisture gradient. Consequently, the cheese can be shredded in about 2 to 6 months.

Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 5% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 130.degree. F., preferably 90.degree. to 100.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.

Abstract: A process for the production of cheese which comprises preparing a starting material, the composition of which is that of the cheese which it is desired to produce, subjecting this material to a thermal pasteurization or sterilization treatment, packaging the pasteurized or sterilized material under heat in a hermetic container or containers while at the same time adding a fermentation agent to it and, finally, incubating the product thus packaged until fermentation is complete.

Abstract: A biologically concentrated Streptococcus diacetylactis is used to develop in creamed cottage cheese a desirable diacetyl flavor and aroma when creamed cottage cheese is stored at refrigeration temperatures. The biologically concentrated Streptococcus diacetylactis is prepared without mechanical concentration by growing Streptococcus diacetylactis on a special media to produce at least about 10.sup.9 cells per ml.

Abstract: The present invention is directed to a natural cheese product having a highly intensified American cheese flavor and to a method for preparing such cheese product. The cheese product is adapted for use as a cheese flavoring ingredient in cooked products, for example, process cheese. In the method, curd particles are produced, mixed with salt, a source of a lipolytic enzyme, and a source of a proteolytic enzyme, and cured for a period of time sufficient to produce increased levels of C.sub.2 -C.sub.10 fatty acids as compared to conventional American-type cheese.

Abstract: A novel mutant strain Streptococcus diacetilactis NRRL-B-8177 which is particularly adapted for the preparation of creamed Cottage cheese without fermentation (or prior incubation) of the creaming mixture or dressing is described. This strain produces about one-half of the acid produced by S. diacetilactis 18-16 which is regarded as the best bacterium that is commercially available for use in Cottage cheese. Improved flavor and prophylaxis against spoilage bacteria of the dressed Cottage cheese is preferably provided by blending a concentrate of the Streptococcus diacetilactis NRRL-B-8177 cells with a creaming mixture at less than about 50.degree. F. (10.degree. C.) and then mixing the cold cream mixture with dry Cottage cheese curd cooled to less than about 50.degree. F. and maintaining the temperature at less than about 50.degree. F.

Abstract: American cheese is made according to regular processing sequences with the addition of specific pairs of strains of Lactobacillus plantarum and Streptococcus durans bacteria and a combination of kid, calf, and lamb pre-gastric lipases and cured at 60.degree.-68.degree. F. whereby uniform and fully aged flavor is developed within about 10 weeks and less.

Abstract: Low-moisture mozzarrella (pizza cheese) is prepared using a standard starter culture plus an additional culture selected from Pediococcus cerevisiae, Lactobacillus plantarum, Streptococcus faecalis, Streptococcus durans, and Lactobacillus casei, or mixtures thereof. Although the cheese is made by the usual processing steps, the cheese product has a reduced lactose sugar (and/or its monosaccharide derivatives) content due to the added culture, which metabolizes residual lactose during a cold temperature holding at the end of the process. The resulting cheese has improved properties for the manufacture of pizza, being substantially nonburning and having improving melt, flavor, and color characteristics.

Abstract: A lipolytic enzyme preparation having 1 part of lipase activity to from 1 to about 10 parts of esterase activity is obtained from Mucor miehei. The enzyme preparation can be recovered substantially free of Mucor miehei rennet, and is useful for treating various triglyceride fats to provide desirable flavors.

Abstract: Flavor and shelf life of cottage cheese are improved by adding to cottage cheese or a creaming mixture for creaming cottage cheese a concentrated cell preparation of Streptococcus diacetilactis to provide a concentration of cells in the cottage cheese of from 1.0 .times. 10.sup.6 cells per gram to 2.0 .times. 10.sup.8 cells per gram of cottage cheese. The concentrated cell preparation can be a freeze dried culture, frozen concentrated cells or freeze dried concentrated cells.

Abstract: A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.