Methods and cultures to manufacture pizza cheese
The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).
1. A method to manufacture pasta-filata cheese, comprising:
a) providing or producing a curd, wherein said curd is obtained by inoculating and fermenting milk with at least a galactose-positive Streptococcus thermophilus strain being strain DSM32823 deposited at DSMZ on May 29, 2018 or a variant of the DSM32823 strain;
b) stretching the curd to obtain a stretched curd; and
c) manipulating the stretched curd to finally end up with a pasta-filata cheese.
2. The method according to claim 1 , wherein said curd has a pH comprised between 4.9 and 5.3 and/or a submicelle dimension from 5 nm to 15 nm.
3. The method according to claim 1 , wherein the producing the curd comprises:
a1) inoculating milk with at least the galactose-positive Streptococcus thermophilus strain DSM32823 or the variant of the DSM32823 strain to obtain an inoculated milk;
a2) fermenting the inoculated milk to obtain a coagulated milk;
a3) cutting the coagulated milk, heating and stirring, to obtain a mix of curd and whey; and
a4) draining the mix of curd and whey to obtain a curd.
4. The method according to claim 1 , wherein the milk is further inoculated with a Lactobacillus helveticus strain.
5. The method according to claim 3 , further comprising washing the curd, when heating and stirring at the step a3).
6. The method according to claim 1 , further comprising milling the curd obtained by the step a) before the stretching of the step b).
7. The method according to claim 3 , wherein a process time between milk inoculation and a time a curd is obtained is between 3.5 and 5 hours.