Spreadable cheese having characteristics of crescenza cheese
AssigneeSociete d'Assistance Technique pour Produits Nestle S.A.
InventorTomaso Sozzi
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Abstract
A spreadable cheese having characteristics of crescenza cheese is prepared by coagulating milk with lactic acid at a pH of 5 to 5.3 to produce curd, draining the curd to a dry matter content of from 30 to 50%, adding salt to the drained curd in an amount of 0.5 to 1% of the total weight of the drained curd and allowing the salted curd to ripen until it is complete. By this process, it is possible to produce on an industrial scale a cheese having characteristics of the traditional crescenza cheese.
Claims7
A process for the production of a spreadable cheese having substantially all the traditional characteristics of crescenza cheese, which comprises forming a curd from milk by coagulation with lactic acid at a pH-value of from 5 to 5.3, draining the curd to a dry matter content of from 30 to 50%, thereafter adding salt to the drained curd in an amount from 0.5 to 1% of the total weight of the drained curd and allowing the salted curd to ripen until it is complete.
Dependencies are inferred from the claim text.