Manufacture of cheese

Details Manufacture of cheese Manufacture of cheese

1981-12-30

1983-11-15

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 38, A23C 19032, A23C 19045, A23C 19072

Patent

active

044155948

ABSTRACT:
In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, effecting a first cooking of the curd and whey, draining off some of the whey and effecting a second cooking, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curd-whey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temperature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH of the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.

REFERENCES:
patent: 3175915 (1965-03-01), Murphy
patent: 3875305 (1975-04-01), Storrs
Wilson et al., American Cheese Varieties, Chas. Peizer & Co. Inc., N.Y., vol. II, 1965, (pp. 20-23).
Kosikowski, F., Cheese and Fermented Milk Foods, published by the Author, Ithaca, N.Y., 1966, (pp. 75-77 and 219).

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