GB1516333A - Phage resistant cheese culture media - Google Patents
Phage resistant cheese culture mediaInfo
- Publication number
- GB1516333A GB1516333A GB3477475A GB3477475A GB1516333A GB 1516333 A GB1516333 A GB 1516333A GB 3477475 A GB3477475 A GB 3477475A GB 3477475 A GB3477475 A GB 3477475A GB 1516333 A GB1516333 A GB 1516333A
- Authority
- GB
- United Kingdom
- Prior art keywords
- parts
- culture
- milk
- small amount
- species
- 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 3
- 239000001963 growth medium Substances 0.000 title abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 4
- 239000008267 milk Substances 0.000 abstract 4
- 210000004080 milk Anatomy 0.000 abstract 4
- 235000013336 milk Nutrition 0.000 abstract 4
- 239000005862 Whey Substances 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 230000001580 bacterial effect Effects 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 2
- 241000894007 species Species 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 abstract 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 abstract 1
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 abstract 1
- 244000057717 Streptococcus lactis Species 0.000 abstract 1
- 235000013861 fat-free Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 abstract 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 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
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
1516333 Phage-resistant cheese culture media BORDEN Inc 21 Aug 1975 [5 Sept 1974] 34774/75 Heading C6F A bacterial starter culture for cheesemaking comprises (I) from 1 to 20 parts by weight (dry basis) of a mixture of (a) 20-95 parts of a milk product containing a major proportion of sweet whey and a minor proportion of milk, (b) 0À1-30 parts of a nitrogen source material, (c) from a small amount sufficient to effect phage resistance up to 30 parts of an added citrate and (d) from a small amount sufficient to effect phage resistance up to 20 parts of an added phosphate; (II) from 80 to 99 parts of water; and (III) a small amount (not exceeding 10 parts) of a culture of lactic acid bacteria. In preparing cheese, 100 parts of milk are inoculated with 0À1-20 parts of the starter culture. The constitution of the nutrient ingredients of the culture and the bacterial species involved are discussed in detail. In most of the Examples the culture was composed of sweet whey powder, non-fat dry milk, autolyzed yeast (nitrogen source), sodium citrate, sodium hexametaphosphate, water, and strains of the species Streptococcus lactis, Streptococcus cremoris or a mixed culture of the two species.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US50341174A | 1974-09-05 | 1974-09-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1516333A true GB1516333A (en) | 1978-07-05 |
Family
ID=24001986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3477475A Expired GB1516333A (en) | 1974-09-05 | 1975-08-21 | Phage resistant cheese culture media |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JPS5154976A (en) |
| CA (1) | CA1047952A (en) |
| DE (1) | DE2539629C2 (en) |
| DK (1) | DK153231C (en) |
| GB (1) | GB1516333A (en) |
| IE (1) | IE42336B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU623210B2 (en) * | 1989-01-12 | 1992-05-07 | Systems Bio Industries | Process for preparing culture concentrates for direct vat set dairy products production |
| WO2007042577A2 (en) * | 2005-10-14 | 2007-04-19 | Chr. Hansen A/S | Composition comprising enzymatically digested yeast cells and method of preparing same. |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0640796B2 (en) * | 1986-12-26 | 1994-06-01 | 不二製油株式会社 | Lactic acid fermented product manufacturing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3041248A (en) * | 1960-06-01 | 1962-06-26 | Robert E Hargrove | Control of bacteriophage |
-
1975
- 1975-08-21 GB GB3477475A patent/GB1516333A/en not_active Expired
- 1975-08-22 IE IE184675A patent/IE42336B1/en unknown
- 1975-08-25 CA CA234,024A patent/CA1047952A/en not_active Expired
- 1975-09-04 DK DK397175A patent/DK153231C/en not_active IP Right Cessation
- 1975-09-05 JP JP10717575A patent/JPS5154976A/en active Pending
- 1975-09-05 DE DE19752539629 patent/DE2539629C2/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU623210B2 (en) * | 1989-01-12 | 1992-05-07 | Systems Bio Industries | Process for preparing culture concentrates for direct vat set dairy products production |
| WO2007042577A2 (en) * | 2005-10-14 | 2007-04-19 | Chr. Hansen A/S | Composition comprising enzymatically digested yeast cells and method of preparing same. |
| WO2007042577A3 (en) * | 2005-10-14 | 2007-06-07 | Hansens Lab | Composition comprising enzymatically digested yeast cells and method of preparing same. |
| US8361778B2 (en) | 2005-10-14 | 2013-01-29 | Chr. Hansen A/S | Composition comprising enzymatically digested yeast cells and method of preparing same |
Also Published As
| Publication number | Publication date |
|---|---|
| CA1047952A (en) | 1979-02-06 |
| JPS5154976A (en) | 1976-05-14 |
| DK153231C (en) | 1988-11-07 |
| DK153231B (en) | 1988-06-27 |
| DE2539629A1 (en) | 1976-03-18 |
| DK397175A (en) | 1976-03-06 |
| DE2539629C2 (en) | 1983-10-27 |
| IE42336B1 (en) | 1980-07-16 |
| IE42336L (en) | 1976-03-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gilliland et al. | Instability of Lactobacillus acidophilus in yogurt | |
| US4020185A (en) | Starter culture media containing whey | |
| GB1514645A (en) | Culture medium and method of preparing bulk starters for italian cheese manufacture | |
| EP0092183B1 (en) | Preservation of foods with non-lactose fermenting streptococcus lactis subspecies diacetilactis | |
| US4870020A (en) | Preparation of compositions including acid-resistant bifidobacteria | |
| GB1110977A (en) | Mixed bacterial concentrates for the fermentation of milk | |
| US3852158A (en) | Culture media for starter production | |
| US4191782A (en) | Method for diacetyl flavor and aroma development in creamed cottage cheese | |
| GB1342602A (en) | Method of making american cheese from heat-treated milk | |
| US3295991A (en) | Enzymatic process of making cheese and cheese products | |
| US4599313A (en) | Preservation of foods with non-lactose fermenting Streptococcus lactis subspecies diacetilactis | |
| EP0575010B1 (en) | Method of preparing a fermented milk product | |
| JPH0130458B2 (en) | ||
| GB1516333A (en) | Phage resistant cheese culture media | |
| US3480443A (en) | Manufacture of fermented milk products | |
| EP0111020B1 (en) | Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby | |
| FI82879C (en) | FOERBAETTRAT FOERFARANDE FOER FRAMSTAELLNING AV MEJERIPRODUKTER. | |
| ES230733A1 (en) | Process of preparing milk products such as sour milk by use of starter cultures | |
| GB1134206A (en) | Animal feed supplement | |
| US4382097A (en) | Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby | |
| US4790994A (en) | Method for inhibiting psychrotrophic bacteria in cream or milk based products using a pediococcus | |
| GB946927A (en) | Improvements in or relating to preserving milk-based foods | |
| GB1043194A (en) | Dehydrated fermented milk products | |
| US4880743A (en) | Bacterial composition for inhibiting psychrotrophic bacteria in cream or milk based products | |
| Harper et al. | Formation of acidic carbonyl compounds by some homofermentative lactic acid bacteria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PE20 | Patent expired after termination of 20 years |
Effective date: 19950820 |