Low fat cheese product similar to swiss cheese

Details Low fat cheese product similar to swiss cheese Low fat cheese product similar to swiss cheese

1981-11-30

1982-12-28

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426582, A23C 1902, A23C 1906, A23C 1914

Patent

active

043661742

ABSTRACT:
A low fat cheese product similar to Swiss cheese is produced containing less than 43 percent by weight fat and more than 40 percent by weight moisture, and having an excess of at least 10 mixed round and irregular holes per six inch tier. In the process of producing the cheese, the cheese is cooled to between 35.degree. to 55.degree. F. during pressing, cut into the desired shape, brined, put into boxes, and stored in cold storage and then in warm storage to obtain the desired round and irregular holes.

REFERENCES:
patent: 2494636 (1950-01-01), Stine
patent: 2494637 (1950-01-01), Stine
patent: 2727823 (1955-12-01), Tulane et al.
patent: 2864704 (1958-12-01), Feutz, Jr. et al.
patent: 2871126 (1959-01-01), Smith et al.
patent: 4242362 (1980-12-01), Grigsby et al.
Kosikowski, F., Cheese and Fermented Milk Foods, published by the Author, Ithaca, N.Y. 1966, (pp. 224-239).
Reinbold, G. W., Swiss Cheese Varieties, Pfizer Inc., N.Y., 1972 (pp. 16-23, 62-77, 95-101, 142 and 143).

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