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.
Claims17
A method for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on only one axis of said cheese, wherein the method comprises, before brining, applying a hydrophobic barrier only on the whole outer parts of said cheese which are located at the ends of said cheese axis, and said hydrophobic barrier is kept on said cheese outer parts at least during part of the brining.
A method to homogenize salt distribution and/or organic acid distribution and/or eyes distribution and/or texture in a brine-salted cheese, comprising applying a hydrophobic barrier only on whole outer parts of said cheese which are located at ends of said cheese axis.
A method to increase moisture content in a brine-salted cheese, comprising applying a hydrophobic barrier only on whole outer parts of said brine-salted cheese which are located at ends of said cheese axis.
Brine-salted cheese displaying a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution on only one axis.
Dependencies are inferred from the claim text.