Method for manufacture of low fat pasta filata cheese
AssigneeKraft Foods, Inc.
InventorsK. Rajinder Nauth, David K. Hayashi
Life of this patent
Estimating the term…
Abstract
A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods.
Claims14
A method for manufacture of non-fat pasta filata cheese from skim milk comprising;
- (a) adding a culture to skim milk and fermenting said skim milk to provide a cultured skim milk having a pH of from about 4.2 to about 5.4 prior to being dried;
- (b) drying said cultured skim milk to provide a dried cultured skim milk;
- (c) adding said dried cultured skim milk to noncultured milk having less than about 2% milk fat at a level sufficient to provide 0.2% to about 3.0% of cultured skim milk solids based on the weight of said non-cultured milk in a cheese vat to provide a pasta filata cheese substrate;
- and
- (d) subjecting said pasta filata cheese substrate to a pasta filata make process including the step of adding a starter culture to said non-cultured milk to provide a non-fat pasta filata cheese with improved stretch properties.
Dependencies are inferred from the claim text.