Process of making a soft or semi-soft fibrous cheese

Details Process of making a soft or semi-soft fibrous cheese Process of making a soft or semi-soft fibrous cheese

1996-10-18

1999-05-11

Pratt, Helen

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426578, 426583, 426650, 426654, 426656, A23C19/14

Patent

active

059026251

ABSTRACT:
A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e.g., in mixer/cooker 1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e.g., by pumping it through extruder 8); g) cooling the shaped cheese in cold brine (e.g., in brine tanks 11 and 15); and h) removing the cooled cheese from the brine (e.g., by conveyor 16). A food additive is thoroughly mixed into the heated cheese (for example in additional mixer 6) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be a gum, stabilizer, colorant, dairy solid, cheese powder, flavor, non-dairy protein isolate, salt, or food starch.

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