公开(公告)号：US20140348978A1

公开(公告)日：2014-11-27

申请号：US14366552

申请日：2012-12-21

Applicant: Chr. Hansen A/S ,  University of Copenhagen

Inventor： Kirsten Kastberg Moeller ,  Fergal Rattray ,  Erik Hoeier ,  Yiva Ardoe

IPC: A23C19/032 ,  C12R1/225

CPC classification number: A23C19/0323 ,  A23C19/04 ,  A23C19/064 ,  A23C19/072 ,  A23L27/00 ,  A23L27/40 ,  A23L33/00 ,  A23Y2220/39 ,  A23Y2240/41 ,  C12N9/88 ,  C12R1/225

Abstract: The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness.

Abstract translation: 本发明涉及通过使用谷氨酸脱羧（GAD）阴性的乳酸菌（LAB）起始培养物，生产具有良好风味的干酪，特别是低盐干酪的方法。 该方法还可以包括用GAD阴性Lb接种乳底物。 具有高裂解活性和解肽活性的螺旋藻菌株，其进一步将谷氨酸释放到乳中。另外施用骆驼凝乳酶可减少苦味。

公开(公告)号：US11241019B2

公开(公告)日：2022-02-08

申请号：US14789623

申请日：2015-07-01

Applicant: Chr. Hansen A/S

Inventor： Fergal Rattray ,  Annette Helle Johansen ,  Mikkel Laust Broe

IPC: A23C19/032 ,  A23C19/068 ,  A23C19/072 ,  A23C19/05 ,  C12N1/20 ,  C12R1/225

Abstract: The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.