GB713251A - Improvements in or relating to the manufacture or preservation of cheese - Google Patents

Abstract

Spoilage of cheese which is ordinarily liable to become blown or distended by the growth therein of anaerobic spore-forming microorganisms of Clostridia spp., e.g. Gruyere, Comte, Beaufort, Emmenthal, Brie, Danish-Swiss or Swedish Manor House cheese, is prevented by adding nisin or a nisin-producing bacterial culture, e.g. a selected strain of Streptococcus lactis in whey, to the cheese or to the milk from which such a cheese is to be made. If a nisin-producing culture is added to the milk from which the cheese is to be made, a normal starter culture of lactic acid producing bacteria may be added at the same time. In making a processed cheese, a nisin-producing culture may be mixed with the melted cheese together with the salts used for imparting a smooth texture to processed cheese.ALSO:Spoilage of cheese which is ordinarily liable to become blown or distended by the growth therein of anaerobic spore-forming micro-organisms of Clostridia spp., e.g. Gruy<\>aere, Comt<\>ae, Beaufort, Emmenthal, Brie, Danish-Swiss or Swedish Manor House cheese, is prevented by adding nisin or a nisin-producing bacterial culture, e.g. a selected strain of Streptococcus lactis in whey, to the cheese or to the milk from which such a cheese is to be made. If a nisin-producing culture is added to milk from which the cheese is to be made, a normal starter culture of lactic acid producing bacteria may be added at the same time. In making a processed cheese, a nisin-producing culture may be mixed with the melted cheese together with the salts used for imparting a smooth texture to processed cheese.