ALEXANDRIA, Va., Dec. 2 -- United States Patent no. 12,484,595, issued on Dec. 2.
"Organic natural curdling ingredient" was invented by Venkata Satya Sarveswara Sairam Kuchimanchi (Secunderabad, India) and Vaishnavi Kuchimanchi (Secunderabad, India).
According to the abstract* released by the U.S. Patent & Trademark Office: "In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. "An Organic Natural curdling Ingredient" is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The "microbial source" used is a consortium of two Lactobacillus sp. strains modified by way o...