Pasta filata-simulative cheese product and method of making
AssigneeWisconsin Alumni Research Foundation
InventorsCarol M. Chen, Mark E. Johnson
Life of this patent
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Abstract
A method of manufacturing cheese which is simulative of pasta filata cheeses, but which does not require a mixing and/or molding step, and the cheese product produced by the method, are disclosed. The method includes the steps of pre-acidifying milk; ripening the milk with a mesophilic starter culture to yield cheese milk; coagulating the cheese milk by adding a coagulant to yield a coagulum; cutting the coagulum to yield curds and whey; separating the curds from the whey and washing the curds in water; and proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.
Claims18
A method of manufacturing pasta filata-simulative cheese comprising:
- a) pre-acidifying milk;
- then
- b) ripening the milk with a mesophilic starter culture to yield cheese milk;
- then
- c) coagulating the cheese milk by adding a reduced amount of a coagulant to the cheese milk, the reduced amount being no more than about 0.58 ounces double-strength coagulant per 1000 pounds milk, to yield a coagulum;
- then
- d) cutting the coagulum to yield curds and whey;
- then
- e) separating the curds from the whey and washing the curds in water;
- and then
- f) proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.
A pizza cheese which is functionally and organoleptically simulative of pasta filata cheeses, but which does not require mixing or molding step in its manufacture, the pizza cheese produced by:
- a) pre-acidifying milk;
- then
- b) ripening the milk with a mesophilic starter culture to yield cheese milk;
- then
- c) coagulating the cheese milk by adding a reduced amount of a coagulant to the cheese milk, the reduced amount being no more than about 0.58 ounces double-strength coagulant per 1000 pounds milk, to yield a coagulum;
- then
- d) cutting the coagulum to yield curds and whey;
- then
- e) separating the curds from the whey and washing the curds in water;
- and then
- f) proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.
Dependencies are inferred from the claim text.