Manufacture of hard, grating cheese
US4244972A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Nov 6, 1978 |
| Grant date | Jan 13, 1981 |
| Priority date | — |
| Expiry date | Nov 6, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0688
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Hard, grating cheese is prepared by a process wherein large masses of curd are assembled, pressed and cured, and wherein the step of brining used in prior art processes is eliminated. In the process, salt is added to milled curd particles having a pH below about 5.1 and fermentable sugars substantially metabolized, the salted curd particles are pressed while withdrawing whey until the curd has moisture content desired in the finished cheese and the curd is cured for a period sufficient to provide hard grating cheese. Since brining is eliminated and the desired moisture content is established prior to curing, the hard grating cheese has substantially no moisture gradient. Consequently, the cheese can be shredded in about 2 to 6 months.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.