Process for manufacturing cheese

Details Process for manufacturing cheese Process for manufacturing cheese

1978-07-27

1980-12-30

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, A23C 1902

Patent

active

042423627

ABSTRACT:
Cheese having eyes such as Swiss cheese is produced by a process which results in more uniform eye size and eye distribution, and which requires substantially reduced curing time. In the process, pressing of the curd is carried out for about 2 to 4 hours at 80.degree. F. to 130.degree. F., salting of the curd is carried out in a super saturated salt brine in excess of 85% salinity reading for 30 minutes to 4 hours at about 80.degree. to 130.degree. F. and curing is carried out by aging the curd for about 6 to 24 hours and thereafter force drying the curd with high velocity air at a temperature of about 90.degree. to 300.degree. F. for about 1 to 60 minutes.

REFERENCES:
patent: 2494636 (1950-01-01), Stine
patent: 2727823 (1955-12-01), Tulane et al.
patent: 2864704 (1958-12-01), Feutz, Jr. et al.
patent: 2871126 (1959-01-01), Smith et al.
patent: 3020163 (1962-02-01), Stine

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