Cheese ripening process
View Patent ↗A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.
1. An attenuated cell culture suitable for use as a starter culture in cheese ripening, wherein said attenuated cell culture is produced by treatment of a starter culture with a surface active agent.
2. Cheese obtained by a process comprising:
accelerating cheese ripening using a primary starter culture and an attenuated bacterial starter culture, wherein the attenuated starter culture is obtained by treatment with a surface active agent.
3. An attenuated cell culture according to claim 1 wherein the attenuated cell culture, comprises lactic acid bacteria.
4. An attenuated cell culture according to claim 1 , wherein the surface active agent is chosen from detergents and surfactants.
5. An attenuated cell culture according to claim 4 , wherein the surface active agent is chosen from alkylcarboxylates, quaternary ammonium compounds, sulphonates, betaines, sulpho betaines, alkyl glucosides, bile salts, and alkylethoxylates.
6. An attenuated cell culture according to claim 5 , wherein the surface active agent is chosen from lauroyl sarcosine salt, lauryl dimethylamine oxide, dodecyldimethylglycine, octyl-β-d-glucoside, cholic acid salts, deoxycholate salts, polysorbate 20, and mixtures thereof.
7. An attenuated cell culture according to claim 1 , wherein the surface active agent is sodium dodecyl sulphate.
8. An attenuated cell culture according to claim 7 , wherein the sodium dodecyl sulphate is present at a final concentration ranging from 0.01% to 0.5% w/v of the sample to be treated for cells that are present at a density of 10 9 -10 11 colony forming units (CFU)/ml.
9. An attenuated cell culture according to claim 1 , wherein the surface active agent is t-octylphenoxypolyethoxyethanol.
10. An attenuated cell culture according to claim 9 , wherein the t-octylphenoxypolyethoxyethanol is used at a concentration of 1-5% w/w for cells at a final concentration of 10 11 CFU/ml.
11. An attenuated cell culture according to claim 1 , wherein the viability of the attenuated cell culture is reduced to no more than 5×10 4 Colony Forming Units (CFU) per ml of starter culture concentrate.
12. An attenuated cell culture according to claim 1 , wherein the enzyme activity of the attenuated cell culture is at a level of at least 85% of that of the culture before treatment with the surface active agent.
13. An attenuated cell culture according to claim 12 , wherein at least 85% of the activity of the cellular proteolytic enzymes is maintained.
14. An attenuated cell culture according to claim 1 , wherein the cells treated with surface active agent are further treated to reduce the number of viable cells.
15. A cheese according to claim 2 , wherein the attenuated starter culture bacteria are lactic acid bacteria.
16. A cheese according to claim 2 , wherein the surface active agent is chosen from detergents and surfactants.
17. A cheese according to claim 16 , wherein the surface active agent is chosen from alkylcarboxylates, quaternary ammonium compounds, sulphonates, betaines, sulpho betaines, alkyl glucosides, bile salts, and alkylethoxylates.
18. A cheese according to claim 17 , wherein the surface active agent is chosen from lauroyl sarcosine salt, lauryl dimethylamine oxide, dodecyldimethylglycine, octyl-β-d-glucoside, cholic acid salts, deoxycholate salts, polysorbate 20, and mixtures thereof.
19. A cheese according to claim 2 , wherein the surface active agent is sodium dodecyl sulphate.
20. A cheese according to claim 19 , wherein the sodium dodecyl sulphate is present at a final concentration ranging from 0.01% to 0.5% w/v of the sample to be treated for cells that are present at a density of 10 9 -10 11 colony forming units (CFU)/ml.
21. A cheese according to claim 2 , wherein the surface active agent is t-octylphenoxypolyethoxyethanol.
22. A cheese according to claim 21 , wherein the t-octylphenoxypolyethoxyethanol is used at a concentration of 1-5% w/w for cells at a final concentration of 10 11 CFU/ml.
23. A cheese according to claim 2 , wherein the viability of the attenuated starter culture is reduced to no more than 5×10 4 Colony Forming Units (CFU) per ml of starter culture concentrate.
24. A cheese according to claim 2 , wherein the enzyme activity of the attenuated starter culture is at a level of at least 85% of that of the culture before treatment with the surface active agent.
25. A cheese according to claim 24 , wherein at least 85% of the activity of the cellular proteolytic enzymes is maintained.
26. A cheese according to claim 2 , wherein the cells treated with surface active agent are further treated to reduce the number of viable cells.