In-package ripening of blue cheese curds

Details In-package ripening of blue cheese curds In-package ripening of blue cheese curds

1987-02-09

1989-04-25

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

In package

426 37, 426 62, 426582, 426415, A23C 19068

Patent

active

048246824

ABSTRACT:
A good quality loose curd blue cheese product is prepared by a novel in-package ripening process. Inoculated raw cheese curds sealed in semi-permeable polymer film packaging will cure in 10 to 14 days to provide an economical blue cheese substitute which can be delivered to the customer without further processing or packaging.

REFERENCES:
Morrison, "In-Package Ripening of Loose Blue Cheese Curd"; MSU Thesis, 1985.
Bruce Russell Harte, "The Effects of Process Parameters on the Formation of Volatile Acids and Free Fatty Acids in Quick Ripened Blue Cheese", Thesis Abstract, Shelved at Michigan State University.
B. R. Harte and C. M. Stine, "Effects of Process Parameters on Formation on Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese", 1977, J. Dairy Sci., 60:1266-1272.
J. R. Dulley, "The Utilization of Cheese Slurries to Accelerate the Ripening of Cheddar Cheese", The Australian Journal of Dairy Technology, Dec., 1976, pp. 143-148.
E. Kondrup and T. I. Hedrick, "Short Time Curing of Blue Cheese", Quarterly Bulletin, vol. 46, No. 2, Nov., 1963, Michigan State University, pp. 156-158.

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