Patent CA585794A successfully refreshed from Google Patents.
Patent US3998700A successfully refreshed from Google Patents.
US3998700A
Expired / Lapsed
US
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Culture medium and method of preparing bulk starters for Italian cheese manufacture
Assignee: Leprino Cheese Manufacturing Co
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Filing: 1975-08-27
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Granted: 1976-12-21
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Expires: 1995-08-27
Abstract
Abstract Bulk starters having optimized ratios of coccus (Streptococcus thermophilus) to rod (lactobacilli) bacteria are prepared in a whey-based culture medium characterized by defined proportions of acid-whey solids to sweet-whey solids, the sweet-whey preferably being partially delactosed whey. The medium and method are particularly adapted for use in manufacturing pasta filata cheeses.
Inventors
- 👤 George W. Reinbold
- 👤 Malireddy S. Reddy
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 17:28
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/02; A23C19/032; A23C19/0323; C; C12; C12N; C12N1/00; C12N1/20; Y; Y10; Y10S; Y10S435/00; Y10S435/8215; Y10S435/822; Y10S435/853; Y10S435/882
Claims Analysis
Total Claims: 25
Claim 1
Independent Claim
70 words
A culture medium consisting essentially on a dry weight basis of: a. 10 to 30% acid-whey solids having a titratable acidity of not less than 0.30%; and b. 70 to 90% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present is not over 1 part by weight per each 3 parts of total acid-whey and sweet-whey and solids.
Claim 2
Dependent Claim
70 words
A culture medium consisting essentially on a dry weight basis of: a. 10 to 30% acid-whey solids having a titratable acidity of not less than 0.30%; and b. 70 to 90% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present is not over 1 part by weight per each 3 parts of total acid-whey and sweet-whey and solids.
Claim 3
Dependent Claim
81 words
A culture medium for preparing mixed coccus and rod bulk starters for Italian cheese manufacture, consisting essentially on a dry weight basis of: a. 15 to 25% acid-whey solids having a titratable acidity of not less than 0.30%; and b. 75 to 85% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present in not over 1 part by weight per each 9 parts of total acid-whey and sweet-whey solids.
Claim 4
Dependent Claim
81 words
A culture medium for preparing mixed coccus and rod bulk starters for Italian cheese manufacture, consisting essentially on a dry weight basis of: a. 15 to 25% acid-whey solids having a titratable acidity of not less than 0.30%; and b. 75 to 85% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present in not over 1 part by weight per each 9 parts of total acid-whey and sweet-whey solids.
Claim 5
Dependent Claim
26 words
The culture medium of claim 2 in which said other solids are composed substantially entirely of sweet-whey solids having a titratable acidity of not over 0.16%.
Claim 6
Dependent Claim
26 words
The culture medium of claim 2 in which said sweet-whey solids are partially delactosed sweet-whey solids containing not over 60% lactose on a dry weight basis.
Claim 7
Dependent Claim
74 words
A culture medium for preparing mixed coccus and rod bulk starters for Italian cheese manufacture, consisting essentially on a dry weight basis of: a. 15 to 25% of cottage cheese acid-whey solids having a titratable acidity of not less than 0.30%; and 75 to 85% of sweet-whey solids having a titratable acidity of not over 0.16%, said sweet-whey solids being partially delactosed sweet-whey solids containing not over 60% lactose on a dry weight basis.
Claim 8
Dependent Claim
74 words
A culture medium for preparing mixed coccus and rod bulk starters for Italian cheese manufacture, consisting essentially on a dry weight basis of: a. 15 to 25% of cottage cheese acid-whey solids having a titratable acidity of not less than 0.30%; and 75 to 85% of sweet-whey solids having a titratable acidity of not over 0.16%, said sweet-whey solids being partially delactosed sweet-whey solids containing not over 60% lactose on a dry weight basis.
Claim 9
Dependent Claim
23 words
The culture medium of claim 5 in which said sweet-whey solids contain from 15 to 25% minerals (ash) on a dry weight basis.
Claim 10
Dependent Claim
34 words
The culture medium of claim 5 in which said sweet-whey solids contain on a dry weight basis from 45 to 55% lactose, from 20 to 25% protein, and from 15 to 25% minerals (ash).
Claim 11
Independent Claim
152 words
The method of preparing a mixed coccus and rod bulk starter for Italian cheese manufacture, comprising: a. preparing an aqueous fermentation broth containing from 9 to 15% total solids, said solids consisting essentially of 15 to 25% acid-whey solids having a titratable acidity of not less than 0.30% together with 70 to 90% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present in not over 1 part by weight per each 9 parts of total acid-whey and sweet-whey solids; b. inoculating said broth with a mixed starter containing Streptococcus thermophilus (coccus) and Lactobacillus of the sub-genus Thermobacterium (rod) in the ratio of coccus to rod cells of from 2.5:1 to 5.5:1; and c. culturing said coccus and rod cells in said broth to produce a bulk starter containing a ratio of coccus to rod cells of from 2.5:1 to 5.5:1.
Claim 12
Independent Claim
152 words
The method of preparing a mixed coccus and rod bulk starter for Italian cheese manufacture, comprising: a. preparing an aqueous fermentation broth containing from 9 to 15% total solids, said solids consisting essentially of 15 to 25% acid-whey solids having a titratable acidity of not less than 0.30% together with 70 to 90% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present in not over 1 part by weight per each 9 parts of total acid-whey and sweet-whey solids; b. inoculating said broth with a mixed starter containing Streptococcus thermophilus (coccus) and Lactobacillus of the sub-genus Thermobacterium (rod) in the ratio of coccus to rod cells of from 2.5:1 to 5.5:1; and c. culturing said coccus and rod cells in said broth to produce a bulk starter containing a ratio of coccus to rod cells of from 2.5:1 to 5.5:1.
Claim 13
Dependent Claim
12 words
The method of claim 8 in which said Lactobacillus is L. bulgaricus.
Claim 14
Dependent Claim
12 words
The method of claim 8 in which said Lactobacillus is L. helveticus.
Claim 15
Dependent Claim
12 words
The method of claim 8 in which said Lactobacillus is L. lactis.
Claim 16
Independent Claim
137 words
The method of preparing a mixed coccus and rod bulk starter for Italian cheese manufacture, comprising: a. preparing an aqueous fermentation broth containing from 10 to 14% total solids, said solids consisting essentially of 15 to 25% of cottage cheese acid-whey solids having a titratable acidity of not less than 0.30% together with 75 to 85% of sweet-whey solids containing not over 60% lactose and from 15 to 25% minerals (ash) on a dry weight basis; b. inoculating said broth with a mixed starter containing Streptococcus thermophilus (coccus) and Lactobacillus of the sub-genus Thermobacterium (rod) in the ratio of coccus to rod cells of from 2.5:1 to 5.5:1; and c. culturing said coccus and rod cells in said broth to produce a bulk starter containing a ratio of coccus to rod cells of from 2.5:1 to 5.5:1.
Claim 17
Independent Claim
137 words
The method of preparing a mixed coccus and rod bulk starter for Italian cheese manufacture, comprising: a. preparing an aqueous fermentation broth containing from 10 to 14% total solids, said solids consisting essentially of 15 to 25% of cottage cheese acid-whey solids having a titratable acidity of not less than 0.30% together with 75 to 85% of sweet-whey solids containing not over 60% lactose and from 15 to 25% minerals (ash) on a dry weight basis; b. inoculating said broth with a mixed starter containing Streptococcus thermophilus (coccus) and Lactobacillus of the sub-genus Thermobacterium (rod) in the ratio of coccus to rod cells of from 2.5:1 to 5.5:1; and c. culturing said coccus and rod cells in said broth to produce a bulk starter containing a ratio of coccus to rod cells of from 2.5:1 to 5.5:1.
Claim 18
Dependent Claim
41 words
The method of claim 12 in which said sweet-whey has a titratable acidity of not over 0.16% and contains on a dry weight basis from 45 to 55% lactose, from 20 to 25% protein, and from 15 to 25% minerals (ash).
Claim 19
Dependent Claim
12 words
The method of claim 12 in which said Lactobacillus is L. bulgaricus.
Claim 20
Dependent Claim
12 words
The method of claim 12 in which said Lactobacillus is L. helveticus.
Claim 21
Dependent Claim
12 words
The method of claim 12 in which said Lactobacillus is L. lactis.
Claim 22
Independent Claim
136 words
The method of preparing a mixed coccus and rod bulk starter for Italian cheese manufacture, comprising: a. preparing an aqueous fermentation broth containing from 10 to 14% total solids, said solids consisting essentially of 15 to 25% cottage cheese acid-whey solids having a titratable acidity of not less than 0.30% together with 75 to 85% partially delactosed sweet-whey solids containing not over 60% lactose and from 15 to 25% minerals (ash) on a dry weight basis; b. inoculating said broth with a mixed starter containing Streptococcus thermophilus (coccus) and Lactobacillus bulgaricus (rod) in the ratio of coccus to rod cells of from about 3:1 to 5:1; and c. culturing said coccus and rod cells in said broth to produce a bulk starter containing a ratio of coccus to rod cells of from about 3:1 to 5:1.
Claim 23
Independent Claim
136 words
The method of preparing a mixed coccus and rod bulk starter for Italian cheese manufacture, comprising: a. preparing an aqueous fermentation broth containing from 10 to 14% total solids, said solids consisting essentially of 15 to 25% cottage cheese acid-whey solids having a titratable acidity of not less than 0.30% together with 75 to 85% partially delactosed sweet-whey solids containing not over 60% lactose and from 15 to 25% minerals (ash) on a dry weight basis; b. inoculating said broth with a mixed starter containing Streptococcus thermophilus (coccus) and Lactobacillus bulgaricus (rod) in the ratio of coccus to rod cells of from about 3:1 to 5:1; and c. culturing said coccus and rod cells in said broth to produce a bulk starter containing a ratio of coccus to rod cells of from about 3:1 to 5:1.
Claim 24
Dependent Claim
72 words
A culture medium consisting essentially on a dry weight basis of: a. 15 to 25% of Cottage cheese acid-whey solids having a titratable acidity of not less than 0.30%; and b. 75 to 85% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present in not over 1 part by weight pre each 9 parts of total acid-whey and sweet-whey solids.
Claim 25
Dependent Claim
72 words
A culture medium consisting essentially on a dry weight basis of: a. 15 to 25% of Cottage cheese acid-whey solids having a titratable acidity of not less than 0.30%; and b. 75 to 85% of other solids selected from sweet-whey solids and mixtures thereof with non-fat dry milk (NFDM) solids, said milk solids being present in not over 1 part by weight pre each 9 parts of total acid-whey and sweet-whey solids.
References Cited (Backward Citations)
US3531297A
Cited
US3852158A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-12-21 | 1980-06-21 | 1980-12-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-12-21 | 1984-06-21 | 1984-12-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-12-21 | 1988-06-21 | 1988-12-21 | $7700.00 | Window Closed / Lapsed |