Process for increasing homogeneity in properties of brine-salted cheeses
AssigneeRoyal Bel Leerdammer B.V.
InventorsAcerbi Filippo, Veerle Buijs
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Abstract
A method is for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of the cheese. The method includes, before a brining, applying a hydrophobic barrier on the entire outer parts of the cheese, which are located at the ends of the cheese axis. The hydrophobic barrier is kept on the cheese outer parts at least during part of the brining.
Claims9
A method for manufacturing brine-salted cheese having an outer surface, wherein the outer surface comprises a first exterior portion and a second exterior portion, said method further comprising providing the cheese with a homogeneous salt distribution and/or homogeneous organic acid distribution and/or homogeneous eyes distribution and/or texture within the brine-salted cheese along a length that is parallel to the second exterior portion, wherein the method comprises, before brining, applying a hydrophobic barrier only on the first exterior portion, such that the second exterior portion lacks the hydrophobic barrier, and wherein said hydrophobic barrier is kept on said first exterior portion at least during part of the brining.
Dependencies are inferred from the claim text.