Low sodium chloride ripened rennet cheeses by ultrafiltration
AssigneeCornell Research Foundation, Inc.
InventorFrank V. Kosikowski
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Abstract
This invention relates to low sodium chloride ripened rennet cheeses and particularly cheddar cheeses. The cheeses generally contain less than about 1.2 percent sodium chloride, and preferably between about 1 percent and about 0.7 percent sodium chloride for cheddar cheeses and its sub-types. The cheeses are made from milk having its total protein content increased from about 1.1 to about 2 times and preferably 1.3 to about 1.9 times its original total protein content by the use of ultrafiltration.
Claims10
In a process of making a ripened rennent cheese selected from the group consisting of a Cheddar, low moisture Mozzarella, Swiss and Blue wherein a milk component is coagulated and ripened, the improvement which comprises
- (a) employing as the starting milk component a milk containing an enriched protein level wherein the enriched protein level to original milk protein level is about 1.3:1 to about 1.9:1, where said protein level is obtained by ultrafiltration of milk, and
- (b) employing reduced levels of sodium chloride in the cheese making process sufficient to reduce the level of sodium chloride in the resultant ripened cheese by at least about 10% from the levels present in the conventional cheese, thereby providing a cheese without significantly affecting flavor, body and texture properties.
Dependencies are inferred from the claim text.