Preparation of pressed curd cheeses

Details Preparation of pressed curd cheeses Preparation of pressed curd cheeses

1986-12-15

1988-09-13

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426582, 426125, 426130, A23C 19032, A23C 1916

Patent

active

047708824

ABSTRACT:
Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the cheeses. Small wheels of the cheeses may be prepared by, prior to ripening, coating the cheeses with a plastic film which is substantially impermeable to gases, alone or together with a coating layer of paraffin, or the small wheels may be prepared by ripening the cheeses in a chamber having a pressure in excess of atmospheric pressure for preventing gas loss from the cheeses.

REFERENCES:
patent: 3078170 (1963-02-01), Leber
patent: 4020185 (1977-04-01), Andersen et al.
patent: 4402986 (1983-09-01), Sinkoff et al.
Prescott & Dann's, "Industrial Microbiology", Ed. by Reed; AVI Publ. Co., Inc., Westport, CT., pp. 73-74.
Prescott & Dunn's, Industrial Microbiology, (3rd Ed.), Rev. by Dunn, McGraw-Hill, (1959), pp. 313, 393-398.

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