The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Mar. 24, 2020

Filed:

Dec. 18, 2015
Applicant:

Csk Food Enrichment B.v., Leeuwarden, NL;

Inventors:
Assignee:

CSK FOOD ENRICHMENT B.V., Leeuwarden, NL;

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A23C 19/00 (2006.01); A23C 19/032 (2006.01); A23C 19/068 (2006.01); A23C 19/11 (2006.01);
U.S. Cl.
CPC ...
A23C 19/0321 (2013.01); A23C 19/0323 (2013.01); A23C 19/0688 (2013.01); A23C 19/11 (2013.01); A23Y 2220/31 (2013.01); A23Y 2220/49 (2013.01); A23Y 2240/75 (2013.01); A23Y 2320/00 (2013.01); A23Y 2320/25 (2013.01); A23Y 2320/39 (2013.01);
Abstract

The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.


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