Methods and Apparatus for the Reduction of Moisture Variability in Large Cheese Blocks
AssigneeKraft Foods Holdings, Inc.
InventorsDavid Mehnert, Divya Reddy, Carie Wolters
Life of this patent
Estimating the term…
Abstract
The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.
Claims20
A process for making a block of cheese having reduced moisture variability, said process comprising providing a bulk container having a bottom and sidewalls;
- introducing cheese curd having an initial temperature of about 60 to 90° F. into the container to form a cheese curd block;
- pressing the cheese curd block to form a cheese block;
- controlled cooling of the cheese curd block or cheese block to a final temperature of less than 45° F. over a total period of about 7 to about 13 days to form a final cheese block, wherein the controlled cooling is effective to provide a reduced moisture content variation between a geometric center and side edges of the final cheese block as compared to a similar cheese block cooled directly to 45° F. over the total period and wherein the final cheese block has a weight of at least about 500 pounds.
A cheese block having a moisture content variation of no greater than 2.0 percent between a location at a geometric center and a side edge portion thereof, wherein the cheese block is prepared by controlled cooling of a block of cheese curd to a final temperature of less than 45° F. over a total period of about 7 to about 13 days and wherein the cheese block has a weight of at least about 500 pounds.
An apparatus for making a block of cheese having reduced moisture variability, said apparatus comprising providing a bulk container having a bottom and sidewalls;
- means for introducing cheese curd having an initial temperature of about 60 to 90° F. into the container to form a cheese curd block;
- means for pressing the cheese curd block to form a cheese block;
- means for controlled cooling of the cheese curd block or cheese block to a final temperature of less than 45° F. over a total period of about 7 to about 13 days to form a final cheese block, wherein the controlled cooling is effective to provide a reduced moisture content variation between a geometric center and side edges of the final cheese block as compared to a similar cheese block cooled directly to 45° F. over the total period and wherein the final cheese block has a weight of at least about 500 pounds.
Dependencies are inferred from the claim text.