US Patent Number
A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme that hydrolyzes the precursor to produce blocker peptides; (b) collecting the blocker peptides so produced; (c) formulating a starter media with the blocker peptides; (d) growing bulk cultures of cheese making bacteria in the inoculated starter media; and (e) adding bacteria grown in the inoculated starter media to a fermentation medium for producing cheese. The present invention also includes a method of making cheese and cheese produced by the method.
University of Kentucky Research Foundation, Lexington, KY (US)
Hicks, Clair D., "Cheese Making with Bacteriophage Resistant Bacteria" (2001). Animal and Food Sciences Faculty Patents. 4.