Preparation of pressed curd cheeses
AssigneeNestec S. A.
InventorsJean-Claude Ingouf, Claude Parmantier, Alain Verney
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Abstract
Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the cheeses. Small wheels of the cheeses may be prepared by, prior to ripening, coating the cheeses with a plastic film which is substantially impermeable to gases, alone or together with a coating layer of paraffin, or the small wheels may be prepared by ripening the cheeses in a chamber having a pressure in excess of atmospheric pressure for preventing gas loss from the cheeses.
Claims9
In a process for preparing bodies of ripened pressed curd cheeses having openings in the bodies wherein pasteurized milk standardized in milk fats is seeded with lactic ferments and seeded with rennet for producing a serum and a curd which is cut into grains, wherein part of the serum is separated from the curd grains which are then washed, heated, placed in molds and pressed, and wherein pressed molded bodies of cheese are removed from the molds, salted and ripened, the improvement comprising seeding the milk with lactobacilli of the species Lactobacillus fermentum, before seeding with the rennet, in a quantity sufficient for producing openings in the pressed molded bodies of the cheese during ripening.
Dependencies are inferred from the claim text.