Process for the manufacture of probiotic cheese

US6872411B1 · kind B1 · utility

Assignees

• Enterprise Ireland · IE
• TEAGASC - THE AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY · IE

Inventors

• Reynolds Paul Ross · Kilworth, IE
• Gerald F. Fitzgerald · Cork, IE
• John Collins · Cork, IE
• Gerald O'Sullivan · Thurles, IE
• Catherine Stanton · Cork, IE

Key dates

• Filing date: May 26, 1999
• Grant date: Mar 29, 2005
• Expiry date: May 26, 2019

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12R2001/245
• WIPO field: Biotechnology
• WIPO sector: Chemistry

Abstract

A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adjunct to cheese milk, said L. paracasei strain being capable of growing during the ripening phase to a level of 107 cfu/g or greater. The L. paracasei strains are found to grow and proliferate to high cell numbers (in excess of 108 cfu/g) in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of the L. paracasei strains is found to have negligible effects on cheese composition, flavor and aroma.