Novel strains of penicillium camemberti
A technology of Salmonella cheese and Penicillium, which is applied in the field of maturation of soft cheese, and can solve the problem of not being able to store it for a long enough time
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Embodiment 1
[0092] Embodiment 1-Characterization of the functional properties of the Penicillium salmonella casei strain of the present invention
[0093] Materials and Methods
[0094] a) Strains studied:
[0095] The strains studied were as follows:
[0096] - I-5302, I-5304, I-5305, I-5307, I-5308, I-5309, I-5310, I-5311 stored as spores suspended in 15% glycerol cryoprotectant at -80°C Down. The spores are obtained after culturing on synthetic medium, PDA type solid medium (potato dextrose agar sold by Biokar Company),
[0097] - PC 12 and PC SAM3 (supplier: Danisco) sold in liquid form. They were frozen (at -80°C) in a mixture consisting of 50% liquid ferment and 50% cryoprotectant in 30% glycerol,
[0098] - PC TN, PC PR1, PC TAM5 (supplier: Lallemand) and PC A1 swing (supplier: CHRHANSEN) are sold in lyophilized form. Store them frozen at -80°C according to the following mixture 2g lyophilizer + 18g antifreeze in 15% glycerol,
[0099] b) Media used:
[0100] The media us...
Embodiment 2
[0131] Example 2 - Use of different strains of Penicillium salmonella casei for the production of soft cheeses with flowery rinds from fat-rich lactic acid curds in vats
[0132] Materials and Methods
[0133] a) Description of production steps:
[0134] The process for the preparation of soft cheeses with flowery rinds from fat-rich lactic acid curds in vats consists of the following main steps:
[0135] - milk enriched by addition of whole cream or retentate with target properties of 30 ± 5 g / l protein matter (PM) and 110 ± 10 g / l fat (F), according to standard procedures for those skilled in the art pasteurization,
[0136] - commercial mesophilic lactic acid ferments (2 and 10 g / l, such as for example Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis and / or Lactococcus lactis subsp. diacetyl var. Leuconostoc) and ripening agents (including yeasts and moulds) to prepare lactic acid curds,
[0137] - Coagulate the milk in suitable doses in vats of 200l...
Embodiment 3
[0153] Example 3 - Production of goat cheese in vat technology using different strains of Penicillium salmonella casei
[0154] Materials and Methods
[0155] a) Description of production steps:
[0156] The method for preparing goat cheese with 100% salmonella penicillium rind by vat technology comprises the following main steps:
[0157] - Goat cheese enriched by addition of cream and then lactose freed to 17% with a profile or target of 33 ± 2 g / l protein matter and 46 ± 2 g / l fat according to standard methods used by those skilled in the art pasteurized goat cheese,
[0158]- Commercial mesophilic lactic acid ferments can be inoculated (eg 100L with 3g of Lactococcus lactis subsp. lactis and / or L. lactis subsp. lactis diacetyl var., Leuconostoc mixture) to achieve Cold ripening, from 0.15 to 0.2 pH units,
[0159] -Then the material is heat treated and preserved.
[0160] - add thermophilic lactic acid culture (Streptococcus thermophilus, 4g / 100l),
[0161] - Coagu...
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