Appeal No. 1996-2208
Application No. 08/180,194
curd is cut after another thirty minutes; heated water is added to raise the temperature of
the curd-whey slurry to 38EC, and the slurry is held at that temperature for thirty-five to forty-
five minutes after which the curd is fused into a block. The whey is drained and the curd is
brined and stored at 13EC for six months. The addition of freeze-shocked L. helveticus to
the milk reduces bitterness and enhances flavor development in the final product. Bartels II
evaluates the effects of adding heat-shocked L. helveticus to milk in an otherwise similar
process, with similar results.
Visser discusses the relative contributions of enzymes from rennet, starter bacteria
and milk to the development of bitterness and cheese flavor in Gouda cheeses.
Frey teaches that crude, cell-free extracts of L. helveticus have relatively high
aminopeptidase activity and, when added to cheese, should accelerate ripening without
development of an excessively bitter flavor.
Bergey’s Manual teaches the identifying features and optimal culture conditions for
L. helveticus. The optimal temperature for growth is 40-42EC, and the maximum
temperature is 50-53EC. In addition, the taxonomic history of L. helveticus shows that the
organism was once called Thermobacterium helveticum.
Parker subjects a “wide variety of proteins and protein extracts” to a primary
enzymatic hydrolysis with a proteinase to produce a primary hydrolysate containing
“bittering substances,” and subsequently incubates the primary hydrolysate with a freeze-
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