Claims for Patent: 9,661,862

Summary for Patent: 9,661,862

Title:	Mold ripened cheese and preparation method thereof
Abstract:	A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20.degree. C.-30.degree. C. for 2-15 days, ripening at 12.degree. C.-20.degree. C. for 2-15 days, and ripening at 4.degree. C.-15.degree. C. for 10-45 days.
Inventor(s):	Hou; Jianping (Shanghai, CN), Guo; Benheng (Shanghai, CN), Yu; Huaning (Shanghai, CN), Hang; Feng (Shanghai, CN), Liu; Zhenmin (Shanghai, CN), Song; Xin (Shanghai, CN), Mu; Haibo (Shanghai, CN)
Assignee:	Bright Dairy & Food Co., Ltd (Shanghai, CN)
Application Number:	15/023,891
Patent Claims:	1. A preparation method for a mold-ripened cheese, comprising the following steps: (1) sterilizing and cooling raw milk to give treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria fermentation agent, fermenting to a pH value of 5.8-6.5, adding rennin to give curds; wherein the Monascus sp. comprises the Monascus sp. with the access No. (CGMCC No.) 7603 and the Lactic acid bacteria in the Lactic acid bacteria fermentation agent comprises one or more of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. lactis biovar. diacetylactis; (2) placing the curds into a mould, and shaping to give curd blocks; (3) salting or smearing the curd blocks with dry salt, ripening; the process of the ripening including: ripening for 2-15 days at 20.about.30.degree. C., continuing to ripen for 2-15 days at 12-20.degree. C., followed by ripening for 10-45 days at 4-15.degree. C. 2. The preparation method according to claim 1, characterized in that in step (1), the Penicillium camemberti is in the form of freeze-dried spore powder; the method for using the freeze-dried spore powder of the Penicillium camemberti is: suspending the freeze-dried spore powder of the Penicillium camemberti into sterile water or a culture solution of the Monascus sp. to give a suspension; an addition amount of the freeze-dried spore powder of the Penicillium camemberti is 0.01%-0.05% relative to the mass of the raw milk. 3. The preparation method according to claim 1, characterized in that in step (1), the Monascus sp., undergoes a pre-treatment to give a culture solution of the Monascus sp., the method and condition of the pre-treatment is: inoculating the freezing-stored Monascus sp. into a culture medium of the Monascus sp., activating until an amount of the Monascus sp. in the medium is 10.sup.6-10.sup.7 cfu/mL; and an addition amount of the culture solution of the Monascus sp. is 0.1%-0.5% relative to the mass of the raw milk. 4. The preparation method according to claim 1, characterized in that in step (1), an addition amount of the Lactic acid bacteria fermentation agent is 0.6 g-2.0 g the Lactic acid bacteria fermentation agent per 100 L of the treated milk. 5. The preparation method according to claim 1, characterized in that in step (1), the raw milk is fresh milk and/or reconstituted milk; the fresh milk is one or more of cow's milk, mare's milk, goat's milk and camel's milk; the method for the sterilizing is one or more of pasteurization, ultra-high temperature sterilization, and sterilization with membrane filtration; and the pasteurization is performed by sterilizing the raw milk for 15-60 s at 70-72.degree. C. 6. The preparation method according to claim 1, characterized in that in step (1), the temperature for the cooling is 28-35.degree. C.; the temperature for the fermenting is 28-35.degree. C.; the rennin is the rennin of calf stomach and/or microbial rennet; an addition amount of the rennin is 1.0 g-2.0 g of the rennin per 100 L of the treated milk; and the time period for curdling is 30-50 mins. 7. The preparation method according to claim 1, characterized in that in step (2), the temperature for the shaping is 12-20.degree. C. 8. The preparation method according to claim 1, characterized in that in step (3), the method for the ripening is: ripening for 5-10 days at 20-30.degree. C., continuing to ripen for 5-10 days at 12-20.degree. C., followed by ripening for 20-25 days at 4-15.degree. C.; the salting is salting with saline; the concentration of the saline is 15-25 wt %; the salt content in the mold-ripened cheese is 1%-4%, the percentage is mass percent; and the environmental relative humidity for the ripening is 85%-95%.

Details for Patent 9,661,862

Applicant	Tradename	Biologic Ingredient	Dosage Form	BLA	Approval Date	Patent No.	Expiredate
Merck Sharp & Dohme Corp.	ZOSTAVAX	zoster vaccine live	For Injection	125123	05/25/2006		2033-09-23