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US 5,080,913 AGranted
Process for preparing low fat cheese
AssigneeAlpine Lace Brands, Inc.
InventorAly Gamay
Life of this patent
Estimating the term…
Abstract
A method for making low fat cheese wherein liquid milk having a fat content of 0% to 0.3% is mixed with carrageenan and then a lactic acid produce is added to the mixture to form a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution and the solution is then coagulated to form a curd and a whey solution. The curd is cut and the whey solution separated therefrom, water is added to the curd and then separated therefrom and finally the curd is ripened to form a low fat cheese having a fat content arising from the fat content of the starting milk.
Claims21
A method of manufacture of low fat cheese comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0% to 0.3%;
- (b) mixing and dissolving a carrageenan with said starting liquid milk;
- (c) adding a lactic acid producing culture to said starting liquid milk and said dissolved carrageenan thereby forming a cheese formulation solution;
- (d) processing said cheese formulation solution by reacting clotting enzyme means with said cheese formulation solution and coagulating said solution to form a curd and a whey solution;
- (e) cutting said curd thereby increasing surface area of said curd, raising the temperature of said curd and said whey solution to cook said curd at less than about 49.degree. C. and achieving a pH in the range of about 5.1-6.1 for said curd in said whey solution;
- (f) separating said whey solution from said curd and controlling the water in contact with said curd by adding water thereto for controlling pH;
- and then
- (g) separating said water from said curd and ripening said curd to form said low fat cheese having a fat content arising from the fat content present in said starting liquid milk.
5 more elements
A method of manufacture of low fat cheese, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0% to 0.3%;
- (b) mixing and dissolving carrageenan material with said starting liquid milk;
- (c) preparing a cheese formulation solution by adding a lactic acid producing cheese culture to said starting liquid milk and said dissolved carrageenan;
- (d) processing said cheese formulation solution by coagulating said cheese formulation solution using clotting enzyme means added to said cheese formulation solution and forming a curd and a whey solution;
- (e) cutting said curd thereby increasing the surface area of said curd and cooking said curd in said whey solution at temperatures of less than about 49.degree. C.
- (f) separating said whey solution from said curd;
- and then
- (g) ripening said curd to form said low fat cheese having a fat content arising from the fat content present in said starting liquid milk.
5 more elements
A method of manufacture of low fat cheese comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0% to 0.3%;
- (b) mixing and dissolving a carrageenan into said starting liquid milk;
- (c) adding a selected lactic acid producing culture to said starting liquid milk and said dissolved carrageenan thereby forming a cheese formulation solution;
- (d) reacting clotting enzyme means with said cheese formulation solution to form a coagulated curd and a whey solution;
- (e) breaking open said curd to increase the surface area and of said curd, raising the temperature of said curd and said whey solution to cook said curd at a temperature less than about 49.degree. C. and achieving a pH in the range of about 5.1-6.1 for said curd in said whey solution;
- and then
- (f) separating said whey solution from said curd and ripening said curd to form said low fat cheese having a fat content arising from the fat content in said starting liquid milk.
4 more elements
A method of manufacture of low fat cheese selected from the group consisting of Camembert and blue cheese, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) mixing and dissolving a carrageenan into said starting liquid milk;
- (c) adding a selected lactic acid producing culture to said starting liquid milk and said dissolved carrageenan thereby forming a cheese formulation solution;
- (d) reacting clotting enzyme means with said cheese formulation solution to form a coagulated curd mass and a whey solution;
- (e) breaking open said curd means to increase the surface area of said curd in contact with said whey solution, cooking said curd in said whey solution at about 38.degree.-49.degree. C. and achieving a pH in the range of about 5.3-6.1 for said curd in said whey solution;
- (f) separating said whey solution from said curd;
- and then
- (g) adding a penicillin spore to said curd and curing said curd to form said low fat cheese having a fat content arising from the fat content in said starting liquid milk.
5 more elements
A method of manufacturing a low fat cheese selected from the group consisting of Mozzarella, Parmesan and Romano cheese, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) mixing and dissolving a carrageenan into said starting liquid milk;
- (c) adding a selected lactic acid producing culture to said starting liquid milk and said dissolved carrageenan thereby forming a cheese formulation solution;
- (d) reacting clotting enzyme means with said cheese formulation solution to form a coagulated curd mass and a whey solution;
- (e) opening up said curd mass to increase the surface area of said curd in contact with said whey solution, raising the temperature of said curd and said whey solution to about 100.degree.-116.degree. F. and achieving a pH in the range of about 5.1-5.5 for said curd in said whey solution;
- (f) separating said whey solution from said curd and adding water to said curd for controlling pH;
- and then
- (g) separating said water from said curd and ripening said curd to form said low fat cheese having a fat content arising from the fat content in said starting liquid milk.
5 more elements
Dependencies are inferred from the claim text.