US 6,143,334 A · Pasta filata method for manufacturing Swiss-type cheeses

Abstract

An pasta filata method of making cheeses that is capable of producing traditional hard and semi-hard cheeses of the Swiss and Baby Swiss varieties is described. Pursuant to the method, cheese milk at between 84.degree. F.-96.degree. F. and 0%-4% milk fat is inoculated with a bacterial culture appropriate to the variety of cheese being made. A milk coagulant is added to the cheese milk to form curd, which is cut. The temperature of the curd and whey mixture is raised a total of between 0.degree. F.-18.degree. F. over a period of time ranging from 20 minutes to 60 minutes. A portion of whey is removed from the curd. When the pH of the curd and whey mixture drops to between pH 5.80-6.20 the remaining whey is removed and the pH of the curd is allowed to drop to between pH 5.10-5.30. The curd is washed with fresh water at 45.degree. F.-75.degree. F. and dry-salted. The curd is fed into a pasta filata cheeses mixer/molder and cooked under hot water, thereby raising the temperature of the curd to between 120.degree. F.-140.degree. F., whereafter the cheese is formed into blocks in a plurality of cheese molds. The cheese molds are cooled in water of between 45.degree. F.-55.degree. F. and then vacuumed sealed in plastic bags, which are placed in boxes with lids. The boxed cheeses are immediately placed in a first storage area held at between 35.degree. F.-45.degree. F. for at least one week. The boxed cheeses are then placed in a second storage area at between 65.degree. F.-80.degree. F. for between 1 to 5 weeks. The cheese is thereafter cooled for at least one week at between 35.degree. F..degree.45.degree. F.

Claims6

Dependent claims

A method for manufacturing Swiss-type cheese comprising:

heating a quantity of cheese milk to a first elevated temperature range between 84.degree. and 96.degree. F.;
inoculating the cheese milk with at least one bacteria culture;
setting the cheese milk with a milk coagulant to form a curd mass and whey mixture;
raising the temperature of the mixture to a second elevated temperature range between 96.degree. F. and 114.degree. F. for 20 to 60 minutes;
removing said whey from said mixture when said mixture reaches a pH within a first pH range of between 5.8 and 6.2;
agitating the remaining mixture until said pH reaches a second pH range of between 5.1 and 5.3;
washing and salting said remaining mixture;
cooking said remaining mixture until said remaining mixture reaches a third elevated temperature range of 120.degree. F. to 140.degree. F. and said remaining mixture forms a generally plastic mass.

5 more elements

A method of manufacturing Swiss-type cheese comprising the steps of:

providing a predetermined quantity of cheese milk at between 84.degree. F. and 96.degree. F., the cheese milk having between 0% and 4% milk fat contained therein;
inoculating the cheese milk with a predetermined mixture of bacteria cultures;
setting the cheese milk with a milk coagulant to form a curd mass and whey mixture from the cheese milk;
cutting the curd mass into small pieces;
raising the temperature of the mixture by a total of between 0.degree. F. and 18.degree. F. from the initial temperature range of between 84.degree. F. and 96.degree. F. to a second range of temperatures of between 96.degree. F. to 114.degree. F. over a period of 20 minutes to 60 minutes;
drawing off a portion of the whey;
removing the remaining whey from the mixture when the pH of the mixture is between pH 5.80 and pH 6.20;
dry-stirring the remaining curd until the pH of the curd falls to between pH 5.10 to pH 5.30;
washing the curd with water having a temperature between 45.degree. F. to 75.degree. F.;
adding a predetermined quantity of salt to the washed curd;
cooking the curd in a pasta filata mixer/molder under hot water to raise the temperature of the curd mass to between 120.degree. F. to 140.degree. F. so as to create a plastic curd mass;
placing a plurality of portions of the plastic curd mass in a plurality of cheese molds to form a plurality of cheeses;
cooling the cheeses in the cheese molds with water having a temperature between 45.degree. F. and 55.degree. F.;
removing the cheeses from the cheese molds and vacuuming sealing the cheeses in a plurality of plastic bags;
placing the bagged cheeses in a plurality of boxes, each box having a lid;
storing the boxed cheeses in a first storage area for at least 1 week at 35.degree. F. to 45.degree. F.;
storing the boxed cheeses in a second storage area for 1 to 5 weeks at 65.degree. F. to 80.degree. F.;
and
storing the boxed cheeses in a cooling area at 35.degree. F. to 45.degree. F. for at least one week.

16 more elements

Dependencies are inferred from the claim text.

Pasta filata method for manufacturing Swiss-type cheeses

Life of this patent

Pasta filata method for manufacturing Swiss-type cheeses

Life of this patent

Abstract

Claims6