Method for making cheese from ultra-filtered milk
AssigneeGlanbia Nutritionals Limited
InventorsValerie Arechiga, Maren Long, David Perry, Loren Ward
Life of this patent
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Abstract
Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking process.
Claims7
A method for improving conversion properties and decreasing ripening time of cheese made from ultra-filtered milk, the method comprising the steps of
- (a) salting and shaping cheese curds made from the ultra-filtered milk to produce at least one shaped un-ripened cheese;
- (b) crumbling the un-ripened cheese to increase the surface area by producing un-ripened cheese curds from the crumbling;
- (c) applying rennet to the un-ripened cheese curds;
- and
- (d) shaping the rennet-applied un-ripened cheese curds to form at least one shaped cheese.
A method for improving conversion properties and decreasing ripening time of cheese made from ultra-filtered milk, the method comprising applying at least one rennet solution to the surface of cheese curds formed from the ultra-filtered milk during cheesemaking, the rennet solution being applied at an atmospheric pressure of at least 28.5 inches of mercury.
Dependencies are inferred from the claim text.