Production of natural cheese product
AssigneeArla Foods Amba
InventorsAnitha RASMUSSEN, Jens Jorgen SOGAARD, Mette BAKMAN
Life of this patent
Estimating the term…
Abstract
A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.
Claims20
A method for manufacturing a natural cheese product wherein cheese curd, at least one taste ingredient and at least one acid are mixed and heated in a mixer to a cheese mass having a temperature in the range from 40° C. to 90° C. and a pH in the range from pH 4.2 to pH 5.2, said cheese mass being added a base to bring pH within the range from pH 4.9 to pH 5.8, and subsequently packaging the resulting natural cheese product.
A method according to 1, wherein mixing and heating are carried out in a direct steam injection mixer.
A method according to 1, wherein heating is carried out by indirect heating using either steam or hot water.
A natural cheese product manufactured by a process wherein cheese curd, at least one taste ingredient and at least one acid are mixed and heated in a mixer to a homogeneous cheese mass having a temperature in the range from 40° C. to 90° C. and a pH in the range from pH 4.2 to pH 5.2, said homogeneous cheese mass being added a base to bring pH within the range from pH 5.0 to pH 5.6, subsequently packaging the resulting natural cheese product.
Dependencies are inferred from the claim text.