Process for manufacturing cheese product
OwnerJoseph A. Aielloinventor
Life of this patent
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Abstract
A cheese filler product is produced from cheese whey by heating cheese whey having a titrable acidity of 0.10-0.12 percent to 180.degree.-188.degree.F., acidifying the whey in at least two stages thereby causing fine particulate cheese solids to separate to the surface of the whey, cooking the cheese solids to a moisture content of about 60-70 percent, drying the cheese solids to about 20-30 percent moisture with continuous agitation, salting and grating the cheese solids.
Claims19
A process for making a cheese byproduct suitable for human consumption comprising neutralizing cheese whey to a titrable acidity of 0.10-0.12 percent, heating the resultant whey composition to a temperature of 180.degree.-188.degree.F., adding an acid substance to the whey composition in at least two steps while maintaining said whey composition in the temperature range 180.degree.-188.degree.F. so that cheese solids in the form of fine cheese flakes separate to the surface of the whey composition, said acid addition steps being spaced at at least 5 minute intervals, the amount of acid being sufficient so that the titrable acidity of the composition is about 1.35 to 1.55 percent, heating the cheese solids at the surface of the whey composition until the moisture content of said cheese solids is about 60-70 percent, drying said 60.gtoreq.70 percent moisture containing cheese solids to a moisture content of 20-30 percent and grating the dried cheese solids.
A process for making a cheese byproduct suitable for human comsumption comprising neutralizing cheese whey to a titrable acidity of 0.10-0.12 percent, heating the resultant whey composition to a temperature of 180.degree.-188.degree.F., adding an acid substance to the whey composition in at least two steps while maintaining said whey composition in the temperature range 180.degree.-188.degree.F. so that cheese solids in the form of fine cheese flakes separate to the surface of the whey composition, said acid addition steps being spaced at at least 5 minute intervals, the amount of acid being sufficient so that the titrable acidity of the composition is about 1.35 to 1.55 percent, heating the cheese solids at the surface of the whey composition until the moisture content of said cheese solids is about 60-70 percent, drying said 60-70 percent moisture containing cheese solids to a moisture content of 20-30 percent and grating the dried cheese solids, said step of drying said cheese solids to a moisture content in the range 20 to 30 percent comprising heating said cheese solids to 175.degree.-215.degree.F. with 10 to 30 psig steam and with constant mechanical agitation for a time sufficient to dry said solids to a moisture content of 20-30 percent.
A process for making a cheese byproduct suitable for human consumption comprising neutralizing cheese whey to a titrable acidity of 0.10-0.12 percent, heating the resultant whey composition to a temperature of 180.degree.-188.degree.F., adding an acid substance to the whey composition in three steps while maintaining said whey composition in the temperature range 180.degree.-188.degree.F. so that cheese solids in the form of fine cheese flakes separate to the surface of the whey composition, said acid addition steps being spaced at at least 5 minute intervals, the amount of acid being sufficient so that the titrable acidity of the composition is about 1.35 to 1.55 percent, heating the cheese solids at the surface of the whey composition until the moisture content of said cheese solids is about 60-70 percent, heating said 60-70 percent moisture containing cheese solids to 175.degree.-215.degree.F. with 10 to 30 psig steam and with constant mechanical agitation for a time sufficient to dry said solids to a moisture content of 20-30 percent and grating the dried cheese solids.
Dependencies are inferred from the claim text.