Fresh pasta filata cheese without fats and corresponding production process
AssigneeMinaba Tech S.R.L.
InventorsAmalia Conte, Cristina Costa, Matteo Alessandro Del Nobile, Annalisa Lucera
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Abstract
Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof.
Claims12
Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil.
Fresh pasta filata cheese according to claim 3, wherein the at least one structuring agent is selected from fructans, gums and hydrocolloids, preferably fructans, more preferably the at least one structuring agent is inulin.
Process for producing a fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w, comprising the following steps:
- i) preparing an emulsion by mixing at least one vegetable oil and at least one emulsifying agent;
- ii) mixing the emulsion with fully skimmed milk;
- iii) acidifying the mixture of step ii) to obtain an acidified mixture;
- iv) coagulating the acidified mixture to obtain a curd;
- v) processing the curd to obtain a fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w.
Dependencies are inferred from the claim text.