GB1175472A - Cheese Production - Google Patents
Cheese ProductionInfo
- Publication number
- GB1175472A GB1175472A GB9999/68A GB999968A GB1175472A GB 1175472 A GB1175472 A GB 1175472A GB 9999/68 A GB9999/68 A GB 9999/68A GB 999968 A GB999968 A GB 999968A GB 1175472 A GB1175472 A GB 1175472A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cells
- irradiation
- brevibacterium linens
- cheese
- colourless
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013351 cheese Nutrition 0.000 title abstract 9
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 244000177578 Bacterium linens Species 0.000 abstract 7
- 235000012539 Bacterium linens Nutrition 0.000 abstract 7
- 240000002129 Malva sylvestris Species 0.000 abstract 3
- 235000006770 Malva sylvestris Nutrition 0.000 abstract 3
- 244000271379 Penicillium camembertii Species 0.000 abstract 3
- 235000002245 Penicillium camembertii Nutrition 0.000 abstract 3
- 241000186073 Arthrobacter sp. Species 0.000 abstract 2
- 108091006629 SLC13A2 Proteins 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 2
- 244000005700 microbiome Species 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 239000000725 suspension Substances 0.000 abstract 2
- 102000009027 Albumins Human genes 0.000 abstract 1
- 108010088751 Albumins Proteins 0.000 abstract 1
- 241000186063 Arthrobacter Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 abstract 1
- 239000005030 aluminium foil Substances 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000003760 magnetic stirring Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000002250 progressing effect Effects 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical compound [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 abstract 1
- 239000010937 tungsten Substances 0.000 abstract 1
- 229910052721 tungsten Inorganic materials 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
- C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/13—Brevibacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Physics & Mathematics (AREA)
- Biophysics (AREA)
- Plant Pathology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
Abstract
1,175,472. Colourless mutants of Brevibacterium linens and Arthrobacter sp. UNILEVER Ltd. March 1, 1968 [March 1, 1967], No. 9999/68. Heading C6F. [Also in Division A2] The red-brown to orange discolourations of Brevibacterium linens or Arthrobacter sp. on the white mycellium of Penicillium caseicolum or Penicillium camemberti in the production of Camembert or Brie cheeses, are avoided by selecting and using colourless mutants of the Brevibacterium linens or Arthrobacter. The colourless mutants may be obtained by selective cultivation, but preferably cultures of these micro-organisms are first treated with sunlight, ultraviolet light, gamma rays, X-rays or neutrons, or such chemical mutating agents as yperite, nitrous acid, fermamide and imino-acetylene. Cultures in logarithmic growth in a medium free from albumin are exposed for 2 to 6 minutes to ultraviolet irradiation (wavelength 260 mÁ) of an intensity of about 1000 ergs per sq. mm. per minute. Alternatively, the cultures may be subjected for 0.5 to 8 minutes to R÷ntgen radiation (wavelength 0.182 A or 0.210 Š) with an intensity of about 1.4 to 2 Mrad/h. After the mutating treatment has taken place the culture is kept in darkness for a time before the colourless mutants are isolated by selective cultivation. According to an example, cells of Brevibacterium linens are subjected to irradiation at a distance of 10 cms. by means of a 6-watt low-pressure gas discharge lamp emitting ultraviolet light of a wavelength of 254 mÁ. The intensity of irradiation is about 1000 ergs per sq. mm. per minute - irradiation lasts for 2 minutes and results in the death of about 99% of the cells. During the course of the irradiation the cells are subjected to magnetic stirring. Thereafter, the suspension is kept in darkness for 3 hours at 20‹ C., after which a culture is produced of all the surviving cells. Colonies of colourless cells are sown on various media with an NaC1 content of 5 to 7% and selection of the cells is made on the basis of salt resistance. For the preparation of Camembert, 3% of a culture of lacto-bacilli containing 10<SP>10</SP> to 10<SP>11</SP> cells per ml, 10 ml. of a suspension of Penicillium caseicolum spores (20 to 30 x 10<SP>6</SP> spores per ml. ) and 2g rennet powder are added to each 100l of milk and the milk treated in this way is kept at 32‹ C. for 2 hours. Immediately after the cheeses are formed, they are immersed in a 20% NaC1 bath so that they may absorb about 2.5% salt. Just before salting the cheese, 2.5 ml. of a culture of the mutated Brevibacterium linens is added to 100l of the brine so that there are 10,000 germs per ml. of brine. The microorganisms begin to grow as soon as the pH of the cheese is about 6.0 at least. The cheese is matured in chambers where a temperature of 16‹C. and a relative humidity of 90% are maintained. Mould develops on the cheese in the form of a white layer progressing from the surface to the centre. After the cheeses have been kept there for 10 days they are packed in perforated aluminium foil. The Brevibacterium linens destroys the sapid substances giving rise to an unpleasant, bitter taste so that the cheese becomes mild and continues to mature. The procedure of a further example involves exposing cells of Brevibacterium linens to irradiation emitted from a tungsten spectrographic tube at a distance of 2 cm. The intensity of irradiation was 1.4 Mrad/h.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU53098A LU53098A1 (en) | 1967-03-01 | 1967-03-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1175472A true GB1175472A (en) | 1969-12-23 |
Family
ID=19725136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9999/68A Expired GB1175472A (en) | 1967-03-01 | 1968-03-01 | Cheese Production |
Country Status (10)
| Country | Link |
|---|---|
| AT (1) | AT302794B (en) |
| BE (1) | BE711442A (en) |
| CH (1) | CH517826A (en) |
| DE (1) | DE1642667A1 (en) |
| FR (1) | FR1566447A (en) |
| GB (1) | GB1175472A (en) |
| IE (1) | IE31969B1 (en) |
| LU (1) | LU53098A1 (en) |
| NL (1) | NL6802713A (en) |
| SE (1) | SE350186C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754532A (en) * | 2019-11-11 | 2020-02-07 | 东北农业大学 | Method for improving antioxidant activity of cheddar cheese |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2442593A1 (en) * | 1978-03-10 | 1980-06-27 | Bongrain | Milk treatment with taste producing microorganisms - before conversion to cheese which does not contain mould |
| DE3905499A1 (en) * | 1989-02-20 | 1990-08-23 | Grace Gmbh | METHOD FOR PRODUCING TILSITER AND CHEESE BY TILSITER TYPE |
| FR2731012B1 (en) * | 1995-02-23 | 1997-05-16 | Systemes Bio Ind | NEW BREVIBACTERIUM LINENS STRAINS |
-
1967
- 1967-03-01 LU LU53098A patent/LU53098A1/xx unknown
-
1968
- 1968-02-27 NL NL6802713A patent/NL6802713A/xx unknown
- 1968-02-28 AT AT190568A patent/AT302794B/en not_active IP Right Cessation
- 1968-02-28 SE SE257068A patent/SE350186C/en unknown
- 1968-02-28 IE IE235/68A patent/IE31969B1/en unknown
- 1968-02-28 BE BE711442D patent/BE711442A/xx unknown
- 1968-02-28 CH CH288368A patent/CH517826A/en not_active IP Right Cessation
- 1968-02-29 FR FR1566447D patent/FR1566447A/fr not_active Expired
- 1968-03-01 GB GB9999/68A patent/GB1175472A/en not_active Expired
- 1968-03-01 DE DE19681642667 patent/DE1642667A1/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754532A (en) * | 2019-11-11 | 2020-02-07 | 东北农业大学 | Method for improving antioxidant activity of cheddar cheese |
Also Published As
| Publication number | Publication date |
|---|---|
| CH517826A (en) | 1972-01-15 |
| NL6802713A (en) | 1968-09-02 |
| LU53098A1 (en) | 1968-12-09 |
| FR1566447A (en) | 1969-05-09 |
| SE350186B (en) | 1972-10-23 |
| DE1642667A1 (en) | 1971-05-19 |
| IE31969L (en) | 1968-09-01 |
| AT302794B (en) | 1972-10-25 |
| BE711442A (en) | 1968-08-28 |
| IE31969B1 (en) | 1973-03-07 |
| SE350186C (en) | 1974-02-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed [section 19, patents act 1949] | ||
| PLNP | Patent lapsed through nonpayment of renewal fees |