Use of strains of Streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products
US6962721B1 · kind B1 · utility
1Cited by
2References
7Claims
0Family size
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Key dates
| Filing date | Sep 15, 2000 |
| Grant date | Nov 8, 2005 |
| Priority date | — |
| Expiry date | Aug 10, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0323
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to the use of at least one strain of Streptococcus thermophilus which is incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as yogurts in order to obtain an acidification kinetic which is independent from the content of various components of the milk.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.