Method for preparing camembert type cheese

Abstract

The present invention relates to a method for preparing a camembert type cheese using a well-defined starter culture.

Claims

1. A lactic acid bacterial (LAB) culture comprising (A1) a lactic acid bacterial culture of type M that has a maximum acidification rate of more than or equal to 0.05 pH units per hour but less than 0.15 pH units per hour in B-milk, wherein the culture of type M comprises one or more Lactococcus lactis ssp. cremoris strains selected from CHCC11552 deposited at the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ) in Braunschweig, Germany under accession number DSM 26566; CHCC11583 deposited at the DSMZ under accession number DSM 26567; CHCC11603 deposited at the DSMZ under accession number DSM 26568; CHCC12085 deposited at the DSMZ under accession number DSM 26569; CHCC13347 deposited at the DSMZ under accession number DSM 26570, and mutants thereof; (A2) a lactic acid bacterial culture of type R that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B milk, and has a maximum acidification rate of less than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type R comprises one or more Lactococcus lactis ssp. lactis strains selected from CHCC10778 deposited at the DSMZ under accession number DSM 26564; CHCC11277 deposited at the DSMZ under accession number DSM 26565, and mutants thereof; and (A3) optionally, a lactic acid bacterial culture of type S that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk and has a maximum acidification rate of more than 0.05 pH units per hour in B-milk added 4% salt wherein the culture of type S comprises one or more of Lactococcus lactis ssp cremoris strain CHCC4421 deposited at the DSMZ under accession number DSM 26561 Lactococcus lactis ssp. lactis strain CHCC9673 deposited at the DSMZ under accession number DSM 26563, and mutants thereof.

2. A LAB culture according to claim 1, comprising: (A1) 5-90% of the culture of type M; and (A2) 5-90% of the culture of type R; and (A3) 0-90% of the culture of type S; based on the total colony forming units (CFU) of the bacteria in the culture.

3. A LAB culture according to claim 1, comprising: (A 1) 60-98% of the culture of type M; and (A2) 1-20% of the culture of type R; and (A3) 1-20% of the culture of type S; based on the total colony forming units (CFU) of tile bacteria in the culture.

4. A LAB culture according to claim 1, comprising: (A1) 5-90% of the culture of type M; and (A2) 5-90 % of the culture of type R; and (A3) 5-90% of the culture of type S; based on the total colony forming units (CFU) of the bacteria in the culture.

5. A LAB culture according to claim 1, comprising from 10.sup.8 to 10.sup.12 colony forming units (CFU) of the culture of type M per gram culture.

6. A LAB culture according to claim 1, comprising from 10.sup.8 to 10.sup.12 colony forming units (CFU) of the culture of type R per gram culture.

7. A LAB culture according to claim 1, comprising from 10.sup.8 to 10.sup.12 colony forming units (CFU) of the culture of type S per gram culture.

8. A LAB culture according to claim 1, in liquid, frozen or freeze-dried form.

9. A LAB culture according to claim 1, the culture of type M, the culture of type R, and the culture of Type S.

10. A method for manufacture of a LAB culture according to claim 1, comprising: (A) selecting a lactic acid bacteria culture of type M that has a maximum acidification rate of more than or equal to 0.05 units per hour but less than 0.15 pH units per hour in B-milk, wherein the culture of type M comprises one or more Lactococcus lactis ssp, cremoris strains selected from CHCC11552 deposited at the DSMZ under accession number DSM 26566; CHCC11583 deposited at the DSMZ under accession number DSM 26567; CHCC11603 deposited at the DSMZ under accession number DSM 26568; CHCC12085 deposited at the DSMZ under accession number DSM 26569; CHCC13347 deposited at the DSMZ under accession number DSM 26570, and mutants thereof; (B) selecting a lactic acid bacteria culture of type R that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk, and a maximum acidification rate of less than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type R comprises one or more Lactococcus lactis ssp. lactis strains selected from CHCC10778 deposited at the DSMZ under accession number DSM 26564; CHCC11277 deposited at the DSMZ under accession number DSM 26565, and mutants thereof; (C) optionally, selecting a lactic acid bacteria culture of type S that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk and has a maximum acidification rate of more than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type S comprises one or more of Lactococcus lactic ssp cremoris strain CHCC4421 deposited at the DSMZ under accession number DSM 26561, Lactococcus lactis ssp. lactis strain CHCC9673 deposited at the DSMZ under accession number DSM 26563, and mutants thereof; (D) combining the cultures selected in (A), (B) and optionally (C); and (E) packaging the combined cultures.

11. A method for preparing a soft cheese comprising, (a) adding to a milk substrate a lactic acid bacteria culture according to claim 1 and a coagulant.

12. The method of claim 11, wherein the lactic acid bacteria culture includes the lactic acid bacteria culture of type S, further comprising (b) separating curd from whey; and (c) adding a mold culture to the curd.

13. The method of claim 11, wherein the lactic acid bacteria culture is added in the form of a direct vat set culture.

14. The method of claim 12, wherein the mold culture is selected from Penicillium species.

Description

FIGURES

(1) FIG. 1 depicts a Graph showing measured pH (vertical axis) as a function of colour (Hue) for flat bed scanner HP2401 (monile unit). Hue values are averageS.E. (n=4). The black line is a best fit 4th grade polynomium. The polynomium coefficients are printed on top of figure. The R2 correlation coefficient is also printed.

(2) FIG. 2 depicts examples of the acidification of lactococcus cultures of type M (M1), S (S1), and R (R2) [as measured in microtiter plates using the colour of pH method]

(3) FIG. 3 depicts the effect of adding a type M culture to type S and R cultures. 5 g culture of the S or R type per 100 L was added 0, 5 and 20 g per 100 L M culture. Type S cultures: SICO-14-O, SICO-O-2874, and SICO-O-S1. Type R cultures: SICO-200-O, SICO-O-R1, and SICO-O-R2. Type M culture: SICO-O-M1

(4) FIG. 4 depicts the maximum acidification rate as a function of the amount of type R or S culture in the type R+M or type M+S blends

(5) FIG. 5: The effect of blending pure M () and pure A () on the shape of the acidification curve of the mix (). See experiment G in ex 4.

(6) FIG. 6: The effect of blending pure M () and pure A () on the shape of the acidification curve of the mix (). See experiment I in ex 4.

(7) FIG. 7: The effect of blending pure M () and pure A () on the shape of the acidification curve of the mix (). See experiment J in ex 4.

DEPOSITS AND EXPERT SOLUTION

(8) The Applicant requests that a sample of the deposited microorganism should be made available only to an expert approved by the Applicant.

(9) The Strains of the invention were deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig (DSM) 31 Oct. 2012 and given the accession numbers as follows:

(10) Lactococcus lactis ssp. cremoris CHCC4421=DSM 26561

(11) Lactococcus lactis ssp. lactis CHCC9673=DSM 26563

(12) Lactococcus lactis ssp. lactis CHCC10778=DSM 26564

(13) Lactococcus lactis ssp. lactis CHCC11277=DSM 26565

(14) Lactococcus lactis ssp. cremoris CHCC11552=DSM 26566

(15) Lactococcus lactis ssp. cremoris CHCC11583=DSM 26567

(16) Lactococcus lactis ssp. cremoris CHCC11603=DSM 26568

(17) Lactococcus lactis ssp. cremoris CHCC12085=DSM 26569

(18) Lactococcus lactis ssp. cremoris CHCC13347=DSM 26570

(19) The deposits were made according to the Budapest treaty on the international recognition of the deposit of microorganisms for the purposes of patent procedure.

REFERENCES

(20) B. Mieton, F. Gaucheron & F. Salan-Michel: Minraux et transformations fromagres, chapter 16 in F. Gaucheron: Minraux et produits laitiers. Cheese and Fermented Milk Foods, by Frank V. Kosikowski. INTERNATIONAL STANDARD ISO26323 IDF213. First edition 2009-07-01: Milk productsDetermination of the acidification activity of dairy cultures by continuous pH measurement (CpH) WO2005068982A1

(21) All references cited in this patent document are hereby incorporated herein in their entirety by reference.