Kluyveromyces lactis as attenuated starter
A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom.
1. A process for ripening a cheese, a cheese analogue, or a cheese-derived product, which process comprises adding to said cheese, cheese analogue or cheese-derived product, or to milk, butter or cheese curds or mixtures thereof within a cheese-making process,
an attenuated culture of Kluyveromyces lactis.
2. A process according to claim 1 , wherein the K. lactis cells are modified to over-express an enzyme which enzyme is a protease, a peptidase, a lipase, an esterase, or an enzyme that converts an amino acid into a flavour compound.
3. A Kluyveromyces lactis culture wherein at least 80% of cells are killed, but not lysed.
4. The culture of claim 3 , wherein more than 50% of intracellular enzyme activity is retained within the cells.
5. The culture of claim 3 , wherein more than 90% of the cells in the culture are killed, but not lysed.
6. The culture of claim 3 , wherein more than 90% of the intracellular enzyme activity of the cells in said culture is retained.
7. The culture of claim 3 , which has been obtained by subjecting a K. lactis culture to microwave energy.