Manufacture of hard, grating cheese

Details Manufacture of hard, grating cheese Manufacture of hard, grating cheese

1978-11-06

1981-01-13

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426582, A23C 1902

Patent

active

042449723

ABSTRACT:
Hard, grating cheese is prepared by a process wherein large masses of curd are assembled, pressed and cured, and wherein the step of brining used in prior art processes is eliminated. In the process, salt is added to milled curd particles having a pH below about 5.1 and fermentable sugars substantially metabolized, the salted curd particles are pressed while withdrawing whey until the curd has moisture content desired in the finished cheese and the curd is cured for a period sufficient to provide hard grating cheese. Since brining is eliminated and the desired moisture content is established prior to curing, the hard grating cheese has substantially no moisture gradient. Consequently, the cheese can be shredded in about 2 to 6 months.

REFERENCES:
patent: 3078169 (1963-02-01), McCadam
patent: 3175915 (1965-03-01), Murphy
Kosikomski, F., Cheese and Fermented Milk Foods, Published by the Author, Ithaca, N.Y., 1966, (pp. 79, 80, 166-190, 193, 205).
Sander, G. P., Cheese Varieties and Descriptions, U.S. Dept. of Agric. Handbook, No. 54, (pp. 87-88).

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