Cheese product and method of preparing
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United States of America Patent
Stats
-
Dec 5, 1995
Grant Date -
N/A
app pub date -
Feb 2, 1994
filing date -
Aug 2, 1991
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating off the whey, and pressing the cheese mass, wherein live yoghurt bacteria are added to the milk, such as Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. The cheese product possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25. The cheese product comprises eyes with a total volume of at least 4% (w/w) of the total cheese volume.
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