Process for manufacturing reduced-fat Cheddar cheese

Details Process for manufacturing reduced-fat Cheddar cheese Process for manufacturing reduced-fat Cheddar cheese

1995-07-10

1996-09-10

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 38, 426582, A23C 912

Patent

active

055543987

ABSTRACT:
The present invention is drawn to a process for manufacturing reduced-fat cheeses. In particular, the present invention is a process for the manufacture of reduced-fat Cheddar cheese. The process is characterized in that the initial coagulum is cut at a firmer state than in conventional Cheddar cheeses, the whey is drained from the curds at a relatively high pH, and the pH is maintained at a high level at the time the curd is milled and salted. The curds are neither washed nor rinsed with water during the process.

REFERENCES:
patent: 4476143 (1984-10-01), Czulak et al.
patent: 5080913 (1992-01-01), Gamay
patent: 5225220 (1993-07-01), Gamay
patent: 5378479 (1995-01-01), Trecker et al.
patent: 5395630 (1995-03-01), Gamay
patent: 5429829 (1995-07-01), Ernster
Van Slyke and Price, "Cheese," 1979, Ridgeview Publication Co., Atascondera, CA.
Banks et al., Nov. 1993, J. Soc. Diary Sci. 44:4 pp. 119-123.

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