Abstract A novel mutant strain Streptococcus diacetilactis NRRL-B-8177 which is particularly adapted for the preparation of creamed Cottage cheese without fermentation (or prior incubation) of the creaming mixture or dressing is described. This strain produces about one-half of the acid produced by S. diacetilactis 18-16 which is regarded as the best bacterium that is commercially available for use in Cottage cheese. Improved flavor and prophylaxis against spoilage bacteria of the dressed Cottage cheese is preferably provided by blending a concentrate of the Streptococcus diacetilactis NRRL-B-8177 cells with a creaming mixture at less than about 50° F. (10° C.) and then mixing the cold cream mixture with dry Cottage cheese curd cooled to less than about 50° F. and maintaining the temperature at less than about 50° F.
In the method for the preparation of creamed Cottage cheese by providing Streptococcus diacetilactis mixed with the curd and cream the improvement which comprises: inoculating the Cottage cheese with an amount of Streptococcus diacetilactis NRRL-B-8177 which is a mutant of Streptococcus diacetilactis 18-16 WT sufficient to impart flavor after a period of time at cold storage temperatures.
Claim 2
Dependent Claim
57 words
In the method for the preparation of creamed Cottage cheese by providing Streptococcus diacetilactis mixed with the curd and cream the improvement which comprises: inoculating the Cottage cheese with an amount of Streptococcus diacetilactis NRRL-B-8177 which is a mutant of Streptococcus diacetilactis 18-16 WT sufficient to impart flavor after a period of time at cold storage temperatures.
Claim 3
Dependent Claim
18 words
The method of claim 1 wherein the inoculation is at a temperature of less than about 10° C.
Claim 4
Dependent Claim
26 words
The method of claim 1 wherein the inoculation is in an amount of between about 10 4 and 10 8 cells per gm of Cottage cheese.