Method of preparing salted cheese curd loaves

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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Details

99459, 426478, 426491, 426495, A23C 1902, A01J 2511, A01J 2512

Patent

active

043328318

ABSTRACT:
A method and apparatus is disclosed for continuously producing salted cheese curd loaves by separating cheese curd from whey, blending salt with the separated curd in essentially the amount of salt desired in the final cheese being produced, forming the salted curd into a compacted outwardly tapered column and further separating whey from the curd, sequentially severing and discharging cheese curd loaves from the column, pressing the cheese curd loaves while in forms, immersing the pressed loaves into a brine solution for a time sufficient to form a rind on the loaves but insufficient to substantially alter the salt content of the loaves, and curing the rinded cheese curd loaves for a period of time required for the type of cheese being produced. This method shortens the brine curing time for hard cured cheese, and the method and apparatus enable semi-automated and continuous production of cheese curd loaves.

REFERENCES:
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patent: 4244972 (1981-01-01), Johnson
Davis, J. G., Cheese, vol. I, American Elserier Publishing Co., Inc., 1965 (pp. 277-285).

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