Low fat cheese product similar to swiss cheese
OwnerArnold S. Kneubuehl, Stephen A. Kneubuehlinventors
Life of this patent
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Abstract
A low fat cheese product similar to Swiss cheese is produced containing less than 43 percent by weight fat and more than 40 percent by weight moisture, and having an excess of at least 10 mixed round and irregular holes per six inch tier. In the process of producing the cheese, the cheese is cooled to between 35.degree. to 55.degree. F. during pressing, cut into the desired shape, brined, put into boxes, and stored in cold storage and then in warm storage to obtain the desired round and irregular holes.
Claims12
In a process for producing a low fat cheese having the nutty flavor of Swiss cheese, a fat content of less than 43 percent by weight fat in the dry matter, a moisture content of more than 40 weight percent, and having at least 10 mixed round and irregular holes per 6 inch trier which gives said cheese a lacy appearance when sliced, said process comprising the steps of heating pasteurized milk containing from 0 to 3.0 percent by weight of fat to a temperature of from about 86.degree. to 90.degree. F. in a vat having a gate end, adding from about 1/4 to about 1 percent by weight of a lactic culture and from about 1 to 50 ml of frozen concentrated propionic culture per 1000 pounds of milk;
- ripening the milk for from about 0 to 30 minutes;
- adding from 2 to 4 ounces of rennet substitute per 1000 pounds of milk;
- allowing the milk to coagulate for at least 20 minutes;
- cutting said curd lengthwise and crosswise and thereafter stirring said curd for from about 10 to 35 minutes;
- allowing said curd to settle, pushing said curd away from the gate end of the vat;
- drawing one-third by volume of the whey from said vat;
- stirring said curd for approximately five minutes and thereafter adding an amount of hot water heated to a temperature of between 110.degree. and 145.degree. equivalent to the amount of whey drawn off, cooking said curd with stirring until the desired firmness is obtained;
- allowing said curd to settle;
- pumping said cheese curd onto a curd table with continuous stirring;
- and thereafter transferring said curd into molds;
- pressing said cheese for at least about two hours at a pressure of from about 15 to 30 pounds p.s.i.g., the improvement comprising cooling said cheese to a temperature of between 35.degree. to 55.degree." F. during said pressing for at least about two hours and thereafter cutting said cheese into the desired shape and brining said cheese for from about 3 or more hours;
- boxing said cheese and storing said boxed cheese first in cold storage and then in a warm room until the irregular holes which give the cheese a lacy appearance when sliced have formed;
- and thereafter storing said cheese in a cool room.
Dependencies are inferred from the claim text.