Process for manufacturing reduced-fat Cheddar cheese
AssigneeWisconsin Alumni Research Foundation
InventorsCarol M. Chen, Mark E. Johnson
Life of this patent
Estimating the term…
Abstract
The present invention is drawn to a process for manufacturing reduced-fat cheeses. In particular, the present invention is a process for the manufacture of reduced-fat Cheddar cheese. The process is characterized in that the initial coagulum is cut at a firmer state than in conventional Cheddar cheeses, the whey is drained from the curds at a relatively high pH, and the pH is maintained at a high level at the time the curd is milled and salted. The curds are neither washed nor rinsed with water during the process.
Claims22
A process for the production of reduced-fat cheese comprising:
- a) ripening milk with a starter culture to yield cheese milk;
- b) coagulating the cheese milk by adding a coagulant to yield a coagulum;
- c) cutting the coagulum at a firmness level not less than about firmness adjustment 2.2, wherein firmness adjustment is a unitless number equal to cutting time divided by maximum coagulation rate of the cheese milk;
- d) cooking the cut coagulum to form curds and whey;
- e) separating the curds from the whey, and proceeding directly to mill and salt the curds in the absence of any washing or rinsing of the curds in water;
- f) milling the curds;
- g) salting the curds at a pH not less than about 5.80;
- and
- h) pressing the curds.
A process for the production of reduced-fat Cheddar cheese comprising:
- a) ripening milk with a starter culture to yield cheese milk;
- b) coagulating the cheese milk by adding a coagulant to yield a coagulum;
- c) cutting the coagulum at a firmness level not less than about firmness adjustment 2.2, wherein firmness adjustment is a unitless number equal to cutting time divided by maximum coagulation rate of the cheese milk;
- d) cooking the cut coagulum to form curds and whey;
- e) separating the curds from the whey, and proceeding directly to cheddar, mill, and salt the curds in the absence of any washing or rinsing of the curds in water;
- f) cheddaring the curds;
- g) milling the curds;
- h) salting the curds at a pH not less than about 5.80;
- and
- i) pressing the curds.
A process for the production of reduced-fat Cheddar cheese consisting essentially of:
- a) ripening milk with a mesophilic starter culture to yield cheese milk;
- b) coagulating the cheese milk by adding a coagulant to yield a coagulum;
- c) cutting the coagulum at a firmness level between about firmness adjustment 2.2 and firmness adjustment 3.4, wherein firmness adjustment is a unitless number equal to cutting time divided by maximum coagulation rate of the cheese milk;
- d) cooking the cut coagulum to form curds and whey;
- e) separating the curds from the whey, and proceeding directly to cheddar, mill, and salt the curds in the absence of any washing or rinsing of the curds in water;
- f) cheddaring the curds;
- g) milling the curds;
- h) salting the curds at a pH not less than about 5.80;
- and
- i) pressing the curds.
Dependencies are inferred from the claim text.