Natural Cheese And Method For Making Natural Cheese With Specific Texture Attributes
AssigneeSargento Foods Inc.
InventorsMihir Sainani, Kartik Shah, Eva-Maria Dusterhoft, Willem Johannes Marie Engels
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Abstract
The invention provides natural cheese and a method for making natural cheese with specific texture attributes.
Claims16
A method for accumulating milk from which to make natural cheese, said method including the steps:
- adding concentrated acidified skim milk;
- adding re-blended acidified skim milk;
- adding cream with greater than 25% milk fat;
- and
- adding homogenized milk having between 3-18% milk fat.
The method of claim I wherein the acidified milk has a pH in the range of 5.5-6.0.
The method of claim I wherein the homogenized milk has between 3-12% milk fat.
The method of claim I wherein the homogenized milk has between 12-18% milk fat.
The method of claim 9 wherein the acidified milk has a pH of between 5.7-5.9.
The method of claim 9 wherein the acidified milk is concentrated 4-5 fold.
The method of claim 9 wherein the calcium reduced stream is added in a greater percentage than the homogenized stream when combining the two streams.
A method for producing natural cheese with specific texture attributes, said method including the steps:
- creating a stream of concentrated acidified milk by adding an acidulant to skim milk to reduce the milk pH and ultrafiltrating the acidified milk;
- creating a mineral reduced milk stream by re-blending a portion of the concentrate acidified milk with a diluent;
- creating a stream of cream having greater than 25% milk fat;
- creating a stream of one of raw milk and skim milk;
- creating a stream of homogenized milk having between 3-18% milk fat;
- combining the five streams;
- and
- making natural cheese from the combined streams.
A natural cheese made from a natural cheese make process with an ingredient statement as that of a Standard of Identity cheese and having the following characteristics:
- moisture 42-47%, fat 24-35%, FDB 41-61%, salt 1.5-2.7%, pH 5.1-5.45, calcium 350 to 500 mg/100 grams of cheese and lactose <0.02%.
A cheese made from a natural cheese make process with an ingredient statement as that of a Standard of Identity cheese and having the following characteristics:
- less stringiness, less oiling off, controlled melt behavior, smooth melt, and homogeneous melt.
Dependencies are inferred from the claim text.