Pasta filata method for manufacturing Swiss-type cheeses
US6143334A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 20, 1998 |
| Grant date | Nov 7, 2000 |
| Priority date | — |
| Expiry date | May 20, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0688
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An pasta filata method of making cheeses that is capable of producing traditional hard and semi-hard cheeses of the Swiss and Baby Swiss varieties is described. Pursuant to the method, cheese milk at between 84.degree. F.-96.degree. F. and 0%-4% milk fat is inoculated with a bacterial culture appropriate to the variety of cheese being made. A milk coagulant is added to the cheese milk to form curd, which is cut. The temperature of the curd and whey mixture is raised a total of between 0.degree. F.-18.degree. F. over a period of time ranging from 20 minutes to 60 minutes. A portion of whey is removed from the curd. When the pH of the curd and whey mixture drops to between pH 5.80-6.20 the remaining whey is removed and the pH of the curd is allowed to drop to between pH 5.10-5.30. The curd is washed with fresh water at 45.degree. F.-75.degree. F. and dry-salted. The curd is fed into a pasta filata cheeses mixer/molder and cooked under hot water, thereby raising the temperature of the curd to between 120.degree. F.-140.degree. F., whereafter the cheese is formed into blocks in a plurality of cheese molds. The cheese molds are cooled in water of between 45.degree. F.-55.degree. F. and …
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.