Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1998-05-20
2000-11-07
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 34, 426 42, 426 43, 426580, 426582, A23C 912
Patent
active
061433349
ABSTRACT:
An pasta filata method of making cheeses that is capable of producing traditional hard and semi-hard cheeses of the Swiss and Baby Swiss varieties is described. Pursuant to the method, cheese milk at between 84.degree. F.-96.degree. F. and 0%-4% milk fat is inoculated with a bacterial culture appropriate to the variety of cheese being made. A milk coagulant is added to the cheese milk to form curd, which is cut. The temperature of the curd and whey mixture is raised a total of between 0.degree. F.-18.degree. F. over a period of time ranging from 20 minutes to 60 minutes. A portion of whey is removed from the curd. When the pH of the curd and whey mixture drops to between pH 5.80-6.20 the remaining whey is removed and the pH of the curd is allowed to drop to between pH 5.10-5.30. The curd is washed with fresh water at 45.degree. F.-75.degree. F. and dry-salted. The curd is fed into a pasta filata cheeses mixer/molder and cooked under hot water, thereby raising the temperature of the curd to between 120.degree. F.-140.degree. F., whereafter the cheese is formed into blocks in a plurality of cheese molds. The cheese molds are cooled in water of between 45.degree. F.-55.degree. F. and then vacuumed sealed in plastic bags, which are placed in boxes with lids. The boxed cheeses are immediately placed in a first storage area held at between 35.degree. F.-45.degree. F. for at least one week. The boxed cheeses are then placed in a second storage area at between 65.degree. F.-80.degree. F. for between 1 to 5 weeks. The cheese is thereafter cooled for at least one week at between 35.degree. F..degree.45.degree. F.
REFERENCES:
patent: 4226888 (1980-10-01), Siecker
patent: 4460609 (1984-07-01), Kristiansen et al.
patent: 5480666 (1996-01-01), Lindgren
patent: 5529795 (1996-06-01), Aldrovandi
DeSmidt Kim M.
Reinbold Robert S.
Willits Richard R.
Sargento Foods Inc.
Wong Leslie
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