Use of strains of
View Patent ↗The invention relates to the use of at least one strain of Streptococcus thermophilus which is incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as yogurts in order to obtain an acidification kinetic which is independent from the content of various components of the milk.
1. A method for obtaining, during the manufacture of a dairy product selected from the group consisting of cheeses and other fermented dairy products, an acidification kinetic which is substantially independent of the content of the milk in terms of constituents which are involved in the metabolism of urea, said method comprising incorporating with the milk at least one strain of Streptococcus thermophilus which is incapable of hydrolyzing urea.
2. The method according to claim 1 , in which the acidification kinetic is substantially independent of the urea content of the milk.
3. The method according to claim 1 , in which the acidification kinetic of the milk is substantially independent of the nickel or cobalt content of the milk.
4. The method according to claim 1 , in which the acidification kinetic of the milk does not exhibit any temporary slowing down.
5. A method according to claim 1 , in which there is incorporated with the milk at least one mutant strain of Streptococcus thermophilus which is incapable of hydrolyzing urea, at a seeding rate lower than the seeding rate used for the parent strain of Streptococcus thermophilus capable of hydrolyzing urea.
6. A method according to claim 1 , in which the Streptococcus thermophilus strain is the strain 298-K registered at the CNCM under number I-2311.
7. The method according to claim 1 , in which the Streptococcus thermophilus strain is the strain 298-10 registered at the CNCM under the number I-2312.