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公开(公告)号：US4372979A
公开(公告)日：1983-02-08
申请号：US236717
申请日：1981-02-23
IPC分类号： A23C19/032 , C12N1/20 , A23C19/02 , A23C21/02
CPC分类号： C12N1/20 , A23C19/0323 , Y10S435/822 , Y10S435/853 , Y10S435/885
摘要： Bulk starter cultures for use in cheese manufacture are prepared from a whey solids-containing culture medium. The medium is rennet-coagulable but remains uncoagulated throughout fermentation to produce the bulk starter culture. As used in cheese making, the medium is characterized by being substantially free of curd fines, and by the protein of the medium coagulating with the milk in the cheese vat, thereby increasing cheese yield.
摘要翻译： 用于乳酪制造的散装起子培养物由含乳清固体的培养基制备。 该培养基凝乳凝固，但在整个发酵过程中仍保持未凝结的生产大量发酵培养物。 如在奶酪制造中使用的那样，该培养基的特征在于基本上没有凝乳细屑，并且中间蛋白质与奶酪槽中的牛奶凝结，从而增加了奶酪的产量。
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公开(公告)号：US4085228A
公开(公告)日：1978-04-18
申请号：US715577
申请日：1976-08-18
IPC分类号： A23C19/032 , A23C19/068 , A23C19/02
CPC分类号： A23C19/0323 , A23C19/0684
摘要： 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.
摘要翻译： 使用标准起始培养物加上选自以下的附加培养物制备低湿度的烟草（比萨奶酪）或其混合物，所述附加培养物选自食球芽孢杆菌，植物乳杆菌，粪链球菌，干旱链球菌和干酪乳杆菌。 虽然奶酪是通过常规的加工步骤制成的，但由于加入的培养物，奶酪产品的乳糖含量降低（和/或其单糖衍生物）含量，其在过程结束时的冷温保存期间代谢残留的乳糖。 所得奶酪具有改进的用于制造比萨饼的性能，其基本上不燃烧并且具有改善的熔体，风味和颜色特性。
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3.发明授权Culture medium and method of preparing bulk starters for Italian cheese manufacture 失效培养基和意大利奶酪生产批量起动器的方法
公开(公告)号：US3998700A
公开(公告)日：1976-12-21
申请号：US608094
申请日：1975-08-27
IPC分类号： A23C19/032 , C12N1/20 , C12K3/00
CPC分类号： A23C19/0323 , C12N1/20 , Y10S435/853 , Y10S435/882
摘要： Bulk starters having optimized ratios of coccus (Streptococcus thermophilus) to rod (lactobacilli) bacteria are prepared in a whey-based culture medium characterized by defined proportions of acid-whey solids to sweet-whey solids, the sweet-whey preferably being partially delactosed whey. The medium and method are particularly adapted for use in manufacturing pasta filata cheeses.
摘要翻译： 在乳清基培养基中制备具有优化的球菌（嗜热链球菌）与棒（乳杆菌）细菌比例的散装起动器，其特征在于确定比例的酸乳清固体与甜乳清固体，甜乳清优选部分脱乳清乳清 。 培养基和方法特别适用于制造面食酱奶酪。
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