Method for manufacture of low fat pasta filata cheese

Details Method for manufacture of low fat pasta filata cheese Method for manufacture of low fat pasta filata cheese

1994-02-02

1995-07-11

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426 42, 426 43, 426582, 426588, A23C 19068

Patent

active

054319315

ABSTRACT:
A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods.

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patent: 3998700 (1976-12-01), Reinhold et al.
patent: 4226888 (1980-10-01), Sieker
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patent: 4621058 (1986-11-01), Reddy
patent: 4622304 (1986-11-01), Reddy
patent: 4965079 (1990-10-01), Hose et al.
patent: 5098721 (1992-03-01), Kosikowski et al.

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