Cheese culture medium and method for preparing no fat and low fa

Details Cheese culture medium and method for preparing no fat and low fa Cheese culture medium and method for preparing no fat and low fa

1996-06-18

1999-04-20

Woodward, Michael P.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 39, 426 43, 426491, 426582, A23C 912, A23C 9127, A23C 9137, A23C 1905

Patent

active

058956719

ABSTRACT:
Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or heteroacid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

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