Process for producing cottage cheese

EP4766166A1Pending Publication Date: 2026-07-01CHR HANSEN AS
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Patent Information

Authority / Receiving Office
EP · EP
Patent Type
Applications
Current Assignee / Owner
CHR HANSEN AS
Filing Date
2024-08-20
Publication Date
2026-07-01

AI Technical Summary

Technical Problem

The short shelf-life of cottage cheese due to post-acidification issues, which results in logistic constraints and waste, as existing methods like using lactase enzymes or lactose-deficient lactic acid bacteria have not been successful in achieving the desired curd texture and pH control for cottage cheese production.

Method used

A process for producing cottage cheese involving the addition of a non-lactose carbohydrate and a bacterial composition comprising lactose-deficient mesophilic lactic acid bacteria and thermophilic lactic acid bacteria, with less than 5% hyper-texturizing bacteria, to control fermentation and achieve the desired gel firmness and whey viscosity.

Benefits of technology

The process effectively extends the shelf-life of cottage cheese by stabilizing the pH and improving the curd texture, reducing post-acidification and ensuring a longer storage life without compromising the product's quality.

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Abstract

The present disclosure relates to processes for the production of cottage cheese using thermophilic lactic acid bacteria and lactose-deficient mesophilic lactic acid bacteria. The disclosure further relates to bacterial compositions suitable for use in these processes and for cottage cheese produced by the processes of the disclosure.
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