BYPASSING CURD-WASH IN CONTINENTAL CHEESE MAKING

Abstract

The present invention relates to compositions and methods for producing continental cheese in a non-wash process.

Description

Claims

1. A lactic acid bacteria composition comprising (i) Lactococcus lactis with low post acidification, (ii) lactose negative Lactococcus lactis, (iii) temperature sensitive Streptococcus thermophilus with low post acidification, and, optionally, (iv) a chemical booster.

2. (canceled)

3. A composition according to claim 1, comprising from 2% to 60% of the Lactococcus lactis with low post acidification, from 5% to 75% of the temperature sensitive Streptococcus thermophilus with low post acidification, from 15% to 80% of the lactose negative Lactococcus lactis, and, optionally, from 1% to 20% of the chemical booster.

4. A composition according to claim 1, wherein the Lactococcus lactis with low post acidification acidifies a milk with 3.5% protein by between 0.8 to 1.2 pH units when incubated at 35° C., by 0.9 to 1.4 pH units when incubated at 37° C., and by 1.1 to 1.8 pH units when incubated at 40° C., when inoculated in the milk at 0.01% (w/w).

5. A composition according to claim 1, wherein the temperature sensitive Streptococcus thermophilus with low post acidification acidifies a milk with 3.5% protein by between 0.8 to 1.2 pH units when incubated at 35° C., by 0.9 to 1.4 pH units when incubated at 37° C., and by 1.1 to 1.8 pH units when incubated at 40° C., when inoculated in the milk at 0.01% (w/w).

6-9. (canceled)

10. A method according to claim 16, wherein the lactic acid bacteria composition comprise from 2% to 60% of the Lactococcus lactis with low post-acidification.

11. A method according to claim 16, wherein the lactic acid bacteria composition comprises from 5% to 75% of the temperature sensitive Streptococcus thermophilus with low post acidification.

12. A method according to claim 16, wherein the lactic acid bacteria composition comprises from 15% to 80% of the lactose negative Lactococcus lactis.

13. A method according to claim 17, wherein step (c) comprises adding one or more selected from camel chymosin and variants thereof and bovine chymosin and variants thereof.

14. A method according to claim 17, further comprising a drying step between step (d) and step (f), further comprising drying the curd before molding to reduce wet matter and control moisture content of the cheese.

15. The method according to claim 16, wherein the continental type cheese is selected from Edam, Gouda, Continental processed cheese, and Maas-damer.

16. A method for producing a continental type cheese, comprising (a) adding a composition according to claim 1 to a milk composition.

17. The method according to claim 16, further comprising: (b) optionally, pre-ripening the milk composition;(c) renneting the milk composition;(d) cutting and stirring the milk composition to obtain a milk composition comprising curd and whey;(e) washing the milk composition with a volume of water;(f) optionally, pre-pressing the milk composition;(g) molding and pressing the milk composition to obtain cheese; and(h) salting the cheese;wherein the volume of water added during washing step (e) is less than 10% of the volume of the milk composition at step (a).