METHODS OF USING FUNGI TO ACIDIFY MILK

Disclosed herein are methods of acidifying milk comprising adding at least one microorganism belonging to the Kingdom Fungi to milk. In certain embodiments, the milk is acidified to a pH of less than about 6. Also disclosed are methods of making a dairy product comprising milk, wherein the milk is a...

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Bibliographische Detailangaben
Hauptverfasser:	POLZIN, Kayla Marie, MANSOUR, Soulaf, ZULLO, Jill Louise, SAUBUSSE, Marjorie, GRABINSKI, Dominik Bohdan, VELDHOUSE, Jonathan Dwight, BRAZEAU, Brian Jason
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Disclosed herein are methods of acidifying milk comprising adding at least one microorganism belonging to the Kingdom Fungi to milk. In certain embodiments, the milk is acidified to a pH of less than about 6. Also disclosed are methods of making a dairy product comprising milk, wherein the milk is acidified using at least one microorganism belonging to the Kingdom Fungi to acidify milk. Further disclosed are dairy products, such as cheese, made by acidifying milk using at least one microorganism belonging to the Kingdom Fungi.