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US 4,226,888 AGranted
Manufacture of pasta filata cheese
AssigneeCaboolture Co-Operative Associates Limited
InventorCornelis Siecker
Life of this patent
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Abstract
A process for the manufacture of pasta filata cheese wherein instead of brining after the stretching step, the curd is dry salted subsequent to or simultaneous with the milling step, rested for a period of at least 5 minutes, and mechanically stretched in hot water for a period of from 4.5 to 6.5 minutes before shaping and cooling.
Claims5
A process for producing pasta filata cheese comprising the steps of:
- (a) standarizing the milk;
- (b) setting the milk;
- (c) cutting, cooking and draining the resultant curd;
- (d) sub-dividing the curd;
- (e) dry salting the curd subsequently to or simultaneously with step (d);
- (f) resting the salted curd for a period of at least 5 minutes to enable the salt to be thoroughly absorbed into the curd and until the curd has a titratable acidity between about 0.75 and about 0.95;
- (g) mechanically stretching the curd in hot water for a period of from 4.5 to 6.5 minutes;
- and
- (h) cooling and shaping the cheese.
6 more elements
Dependencies are inferred from the claim text.