Method for preparing a cheese having a closed rind and a virtually blind structure
AssigneeTetra Laval Holdings & Finance S.A.
InventorJan Zantinge
Life of this patent
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Abstract
A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more.
Claims8
A method for preparing a cheese having a closed rind, wherein fresh granular curd, after separation from the whey, is directly, or after a short time, subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved, characterized in that the fresh pre-drained curd parts are poured into a cheese pressing mold, whereafter the curd parts, prior to pressing, are subjected during a short initial pressing procedure towards obtaining a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more, under conditions at sea level and an ambient temperature of 10 to 40° C.
A method according to any one of the preceding claims, characterized in that the vacuum is already applied prior to the initial pressing period.
A method according to any one of the preceding claims, characterized in that the curd, prior to the initial pressing procedure, is pre-drained.
A method according to any one of the preceding claims, characterized in that the initial pressing procedure and the pressing treatment occur while the curd is in the same cheese mold.
Dependencies are inferred from the claim text.