Melt-controlled cheese and process of making
AssigneeCalifornia Polytechnic State University
InventorsNana Y. Farkye, Frank Lee, Daniel Best
Life of this patent
Estimating the term…
Abstract
A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation. A cheese with taste and texture similar to natural cheese but with desirable melting properties is produced.
Claims25
A method of making melt-controlled natural cheese comprising integrating at least two separately formed curds with different melt values.
A method of making melt-controlled natural cheese comprising forming a first, low-melting cheese curd, forming a second, high-melting cheese curd and integrating said first and second cheese curds.
A method of making melt-controlled natural cheese comprising forming an acid curd through a process comprising adding acid directly to hot milk;
- forming a rennet curd through a process comprising adding starter culture and rennet to milk;
- and integrating said acid curd and said rennet curd.
A method of making a melt-controlled natural cheese comprising forming an acid curd by:
- adding calcium chloride to milk;
- heating said milk slowly to between about 71.7.degree. C. and about 93.3.degree. C.,
- holding said milk at a temperature of between about 71.7.degree. C. and about 93.3.degree. C. for about 5 second about 2 hour;
- adding hot, food-grade organic acid to reduce the pH of said milk to between about 5.0 to about 4.2 to form a curd;
- removing the whey;
- and
- integrating said acid curd with a cheese curd with a different melt value.
A method of making a melt-controlled cheese comprising forming a rennet curd by:
- heating milk to between about 31.degree. C. and about 39.degree. C.;
- acidifying said milk to about pH 6.5;
- adding starter culture to said milk;
- adding a rennet coagulant to said milk to form a curd;
- cutting the curd;
- cooking the curd;
- removing the whey;
- and
- integrating said rennet curd with a cheese curd with a different melt value.
A method of selecting the melt of a natural cheese product by integrating a preselected ratio of at least two separately formed cheese curds with different melt values.
A melt-controlled cheese product comprising a non-melting cheese curd and a meltable cheese curd selected from the group consisting of Cheddar, Mozzarella, Colby, Monterey Jack, Swiss (Emmental), Gouda, Edam, Feta, Gruyere, Blue, Queso Fresco, Queso Blanco and Ricotta.
A melt-controlled natural cheese product comprising a non-melting cheese curd and a rennet-coagulated cheese curd comprising 38% to 55% moisture, 15% to 30% fat, 18% to 30% protein and 1.8% to 2.5% salt and a melt value of 0 to 1.
Dependencies are inferred from the claim text.