Process for the preparation of ripened process cheese

Details Process for the preparation of ripened process cheese Process for the preparation of ripened process cheese

1984-08-02

1987-04-28

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 38, 426 39, A23C 1908, A23C 19084, A23C 19093, A23C 1914

Patent

active

046613579

ABSTRACT:
A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.

REFERENCES:
patent: 2148593 (1939-02-01), Teller et al.
patent: 3375118 (1968-03-01), Cox
Meyer (1973) Processed Cheese Manufacture; Food Trade Press Ltd London pp. 152-154.
Davis (1965) Cheese vol. 1, Basic Technology; American Elsevier Publishing Co., Inc. pp. 395-397; 426-431 and 438-439.
Kosikowski (1966) Cheese and Fermented Milk Foods; Dept. of Food Science, Cornell University, Ithaca, N.Y., published by author, pp. 294-303.

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