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US 2023/0083680 A1Published application
Natural Pasta-Filata Style Cheese With Improved Texture
AssigneeSargento Foods Inc.
InventorsKartik Shah, Mihir Sainani, Donald J. McMahon
Life of this patent
Estimating the term…
Abstract
A natural pasta-filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.
Claims18
A method for making pasta-filata style cheese comprising the steps:
- providing milk;
- adding a starter culture to the milk;
- adding calcium to the milk;
- ripening the milk;
- adding a rennet enzyme to the milk;
- coagulating the milk at a coagulation temperature of at least 95° F. to produce curd;
- and
- stretching the curd at a stretching pH of at least 5.25 and at a stretching temperature of at least 130° F.
5 more elements
A method for making pasta-filata style cheese comprising the steps:
- providing milk;
- adding a starter culture to the milk;
- adding calcium to the milk;
- ripening the milk;
- adding rennet enzyme to the milk;
- coagulating the milk at a coagulating temperature of at least 95° F. to produce curd;
- and
- stretching the curd.
5 more elements
A method for making pasta-filata style cheese comprising the steps:
- providing milk;
- adding a starter culture to the milk;
- adding calcium to the milk;
- ripening the milk;
- adding a rennet enzyme to the milk;
- coagulating the milk to produce curd;
- and
- stretching the curd at a stretching pH of at least 5.25 and at a stretching temperature of at least 130° F.
5 more elements
Dependencies are inferred from the claim text.