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US 5,395,630 AGranted
Process for preparing low fat cheese products
OwnerAly Gamayinventor
Life of this patent
Estimating the term…
Abstract
A low fat cheese product is prepared by mixing liquid milk with a stabilizer, e.g. carrageenan, and a lactic acid producer to prepare 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 in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.
Claims33
A method for the manufacture of a low fat cheese starting material suitable for manufacturing process cheese, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) mixing a stabilizer and a lactic acid producing culture with said starting liquid milk thereby forming a starting cheese formulation solution;
- (c) processing said cheese formulation solution by reacting clotting enzyme means with said cheese formulation solution and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting said curd thereby increasing surface area of said curd in said whey solution, achieving a pH of between 4.7-5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7-5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said cheese starting material having a fat content arising from the fat content of said starting liquid milk.
4 more elements
A method of manufacturing a low fat process cheese product, comprising the steps of:
- (a) manufacturing a low fat natural cheese product having less than 3% fat by adding a lactic acid-producing culture and clotting enzyme means to a starting milk solution, said culture causing fermentation of said starting milk solution and said clotting enzyme means causing formation of a curd in a whey solution, and then cutting said curd, achieving a pH between 4.7-5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7-5.5 and then separating said whey solution from said curd;
- (b) adding a stabilizer to said natural cheese product;
- and then
- (c) cooking said natural cheese product and added stabilizer at a temperature sufficient to melt said natural cheese product thereby forming said low fat process cheese product.
1 more element
A method for the manufacture of a low fat natural cheese product suitable for process cheese manufacturing, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) adding a stability and a lactic acid producing cheese culture to said starting liquid milk thereby forming a starting cheese formulation solution;
- (c) reacting said cheese formulation solution with clotting enzyme means and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting and then cooking said curd at an elevated temperature less than 49.degree. C. and at a pH of about 4.7-5.5 and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7-5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said low fat natural cheese product having a fat content arising from the fat content of said starting liquid milk.
4 more elements
A method of manufacturing a real process cheese product, comprising the steps of:
- (a) preparing a starting liquid milk having a fat content of about 0-0.3%;
- (b) adding a lactic acid producing culture to said starting liquid milk thereby forming a starting cheese formulation solution, said culture causing fermentation of said starting liquid milk;
- (c) reacting said cheese formulation solution with clotting enzyme means to coagulate said solution thereby forming a curd in a whey solution with the curd forming a mass having a size of at least one-quarter inch;
- (d) cutting said curd thereby increasing surface area of said curd in said whey solution, achieving a pH between 4.7 and 5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7-5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- (f) ripening said curd to form a natural cheese product having a fat content arising from the fat content of said starting liquid milk;
- (g) adding a stabilizer to said natural cheese product;
- and then
- (h) cooking said natural cheese product at a temperature sufficient to melt said natural cheese product thereby forming said real process cheese product.
6 more elements
A method of manufacturing a low fat process cheese product, comprising the steps of:
- (a) manufacturing a low fat natural cheese product by adding a lactic acid-producing culture to a starting milk solution having a fat content of about 0-0.3% and further adding clotting enzyme means to said starting milk solution to form a curd in a whey solution, cutting said curd, achieving a pH range of 4.7-5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7-5.5;
- (b) separating said whey solution from said curd having a fat content arising from the fat content of said starting milk solution and ripening said curd to form said natural cheese product;
- (c) adding a stabilizer to said natural cheese product;
- and then
- (d) cooking said natural cheese product and added stabilizer above a temperature sufficient to melt said natural cheese product thereby forming said low fat process cheese product.
2 more elements
A method for the manufacture of a low fat cheese product, comprising the steps of:
- (a) preparing a starting liquid skim milk having a fat content of about 0-0.3%;
- (b) mixing a lactic acid producing culture with said starting liquid skim milk thereby forming a starting cheese formulation solution;
- (c) processing said cheese formulation solution by reacting clotting enzyme means with said cheese formulation solution and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting said curd thereby increasing surface area of said curd in said whey solution, achieving a pH ranging from 4.7 to less than 5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7 and less than 5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said cheese starting material having a fat content arising from the fat content of said starting liquid skim milk.
4 more elements
A method of manufacturing a low fat process cheese product having less than 3% fat, comprising the steps of:
- (a) adding a lactic acid-producing culture and clotting enzyme means to a starting milk solution to form a curd in a whey solution, said lactic acid culture causing fermentation of said starting milk solution;
- (b) cutting said curd to form curd chunk sections having a size of at least one-quarter inch and achieving a pH over the range of 4.7 to less than 5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd from 4.7 to less than 5.5;
- (c) separating said whey solution from said curd;
- (d) adding a stabilizer to said curd;
- and
- (e) cooking said curd and added stabilizer at a temperature sufficient to melt said curd thereby forming said low fat process cheese product.
3 more elements
A method for the manufacture of a low fat cheese product, comprising the steps of:
- (a) preparing a starting liquid skim milk having a fat content of about 0-0.3%;
- (b) adding a stabilizer, selected from the group consisting of gelatin, microcrystalline cellulose, carboxymethyl cellulose and mixtures thereof, and a lactic acid producing cheese culture to said starting liquid skim milk thereby forming a starting cheese formulation solution;
- (c) reacting said cheese formulation solution with clotting enzyme means and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting said curd into macroscopic size sections and then cooking said curd at an elevated temperature and at a pH ranging from 4.7 to less than 5.5 and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7 and less than 5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said low fat cheese product having a fat content arising from the fat content of said starting liquid skim milk.
4 more elements
A method of manufacturing a real process cheese product, comprising the steps of:
- (a) preparing a starting liquid skim milk having a fat content of about 0-0.3%;
- (b) adding a lactic acid producing culture to said starting liquid skim milk thereby forming a starting cheese formulation solution, said culture causing fermentation of said starting skim milk;
- (c) reacting said cheese formulation solution with clotting enzyme means to coagulate said solution thereby forming a curd in a whey solution;
- (d) cutting said curd thereby increasing surface area of said curd in said whey solution, achieving a pH ranging from 4.7 to less than 5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7 and less than 5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- (f) ripening said curd to form a natural cheese product having a fat content arising from the fat content of said starting liquid milk;
- (g) adding a stabilizer to said natural cheese product;
- and then
- (h) cooking said natural cheese product at a temperature sufficient to melt said natural cheese product thereby forming said real process cheese product.
6 more elements
A method of manufacturing a low fat process cheese product, comprising the steps of:
- (a) manufacturing a low fat natural cheese product having less than 3% fat by adding a culture to a starting skim milk causing fermentation of the starting skim milk and also adding clotting enzyme means to the starting skim milk to form a curd in a whey solution with the size of the curd being at least one-quarter inch in at least one dimension, cutting said curd, achieving a pH ranging from 4.7 to less than 5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting essentially of maintaining the pH of said curd between 4.7 and less than 5.5 and then separating said whey solution from said curd;
- (b) adding a stabilizer to said natural cheese product;
- and then
- (c) cooking said natural cheese product and added stabilizer above a temperature sufficient to melt said natural cheese product thereby forming said low fat process cheese product.
1 more element
A method for the manufacture of a low fat cheese product, comprising the steps of:
- (a) preparing a starting liquid skim milk having a fat content of about 0-0.3%;
- (b) mixing a stabilize and a lactic acid producing culture with said starting liquid skim milk thereby forming a starting cheese formulation solution;
- (c) processing said cheese formulation solution by reacting clotting enzyme means with said cheese formulation solution and coagulating said solution thereby forming a curd in a whey solution;
- (d) cutting said curd thereby increasing surface area of said curd in said whey solution, achieving a pH ranging between about 4.7 and less than 5.5 for said curd in said whey solution and dissolving Ca into said whey solution by a step consisting of maintaining the pH of said curd between about 4.7 and less than 5.5;
- (e) separating said whey solution from said curd, adding cold water to said curd to help in controlling pH of said curd, said whey solution including calcium dissolved in step (d);
- and then
- (f) ripening said curd to form said low fat cheese product having a fat content arising from the fat content of said starting liquid milk.
4 more elements
Dependencies are inferred from the claim text.