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US 2022/0079180 A1Published application
Shaped cheese product
AssigneeFrieslandCampina Nederland B.V.
InventorsHerman Frank Burghout, Hein Van Den Borne
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Abstract
The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.
Claims14
1:
- A method of making a cheese product, the method comprising:
- subjecting ripened packed cheese to an anti-microbial treatment;
- thereafter removing the packing material from the treated cheese;
- and
- thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product.
2 more elements
2:
- The method of claim 1, wherein the packed cheese is a foil-ripened cheese.
3:
- The method of claim 1, wherein the cheese has been subjected to salting prior to the anti-microbial treatment.
4:
- The method of claim 1, wherein the cheese is a hard or semi-hard cheese, preferably a cheese of the Gouda-type, Edammer-type or Maasdam-type.
5:
- The method of claim 1, wherein the surface of the cheese is treated anti-microbially and wherein the core temperature of the cheese remains below 30° C. during the anti-microbial treatment.
6:
- The method of claim 1, wherein the anti-microbial treatment is performed by heating the ripened packed cheese.
7:
- The method of claim 6, wherein the heat treatment involves heating with steam, heating with hot air or heating in a water bath.
8:
- The method of claim 6, wherein the anti-microbial treatment is a pasteurization.
9:
- The method of claim 6, wherein the anti-microbial treatment is carried out in a heating medium having a temperature in the range of 60° C. to 100° C., preferably in the range of 72° C. to 95° C.
10:
- The method of claim 9, wherein the temperature is maintained between 60° C. and 100° C., preferably between 70° C. and 95° C. for about 20 to about 60 minutes.
11:
- The method of claim 1, wherein the treated, ripened packed cheese is cooled to a temperature in the range of about −5° C. to about 5° C.
12:
- The method of claim 1, wherein the treated, ripened cheese is fed to the extruder at a temperature in the range of about −5° C. to about 5° C.
13:
- A shaped or shredded cheese product obtained by the method of claim 1, wherein the cheese product has a count of non-starter lactobacilli of about 10 cfu/g or less, colony-forming yeast cells of about 10 cfu/g or less and a count of molds of about to 10 cfu/g or less immediately after production.
14:
- The shaped or shredded cheese product of claim 12, wherein the cheese product has a count of non-starter lactobacilli of about 10 cfu/g or less, colony-forming yeast cells of about 10 cfu/g or less and a count of molds of about to 10 cfu/g or less after about 4 weeks after production, preferably after about 10 weeks after production.