US 12,239,141 B2
Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant
Sylvain Brocheret, Paris (FR); Marc Faiveley, Villenave d'Ornon (FR); Jean-Paul Poignand, Besancon (FR); and Sebastien Roustel, Chateau-Chalon (FR)
Assigned to Chr. Hansen A/S, Hoersholm (DK)
Appl. No. 15/549,355
Filed by Chr. Hansen A/S, Hoersholm (DK)
PCT Filed Feb. 10, 2016, PCT No. PCT/EP2016/052844
§ 371(c)(1), (2) Date Aug. 7, 2017,
PCT Pub. No. WO2016/128477, PCT Pub. Date Aug. 18, 2016.
Claims priority of application No. 15154506 (EP), filed on Feb. 10, 2015.
Prior Publication US 2018/0035687 A1, Feb. 8, 2018
Int. Cl. A23C 19/032 (2006.01); A23C 19/05 (2006.01); A23C 19/068 (2006.01)
CPC A23C 19/032 (2013.01) [A23C 19/05 (2013.01); A23C 19/068 (2013.01)] 22 Claims
OG exemplary drawing
 
1. A method for production of cheese of a soft-cheese type, comprising:
(a) adding to milk a slow acidifying bacterial culture and a fast acidifying bacterial culture, wherein
the slow acidifying bacterial culture is one or more selected from (i) a mesophilic slow culture which lowers the pH of laboratory milk by less than 0.25 per hour at 30° C., when inoculated at a quantity of 106 colony forming units (CFU) per ml laboratory milk; and (ii) a thermophilic slow culture which lowers the pH of laboratory milk by less than 1.4 within 4 hours incubation at 40° C., when inoculated at a quantity of 106 CFU per ml laboratory milk, and
the fast acidifying bacterial culture is one or more selected from (i) a mesophilic fast culture which lowers the pH of laboratory milk by greater than or equal to 0.25 per hour at 30° C., when inoculated at a quantity of 106 CFU per ml laboratory milk; and (ii) a thermophilic fast culture which lowers the pH of laboratory milk by more than 1.4 within 4 hours incubation at 40° C., when inoculated at a quantity of 106 CFU per ml laboratory milk,
(b) adding to the milk one or more coagulants and
(c) incubating the milk,
wherein steps (a) and (b) are done simultaneously or within about 15 minutes of each other, regardless of order, and
producing a cheese of a soft-cheese type with the milk, wherein the cheese contains about 70-74% moisture on a non-fat solids basis and has a dry matter content of from 40% to 55%, and is produced without scalding and without pressing, and without warm maturation.