Method for making cheese from ultra-filtered milk
AssigneeGlanbia Nutritionals Limited
InventorsValerie ARECHIGA, Maren LONG, David PERRY, Loren WARD
Life of this patent
Estimating the term…
Abstract
Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking process.
Claims6
A method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk, the method comprising the steps of
- a) salting and shaping cheese curds to produce at least one shaped un-ripened cheese;
- b) crumbling the un-ripened cheese to increase the surface area by producing un-ripened cheese curds from the crumbling;
- c) applying rennet to the un-ripened cheese curds;
- and
- d) shaping the un-ripened cheese curds to form at least one shaped cheese.
A method for improving the conversion properties and decreasing the ripening time of cheese made from ultra-filtered milk, the method comprising applying at least one rennet solution to the surface of cheese curds formed during cheesemaking, the rennet solution being applied at an atmospheric pressure of at least about 28.5 inches.
Dependencies are inferred from the claim text.