Process for making cheese containing gum
AssigneeNew Zealand Dairy Board
InventorsKeith Johnston, Allan Main, Brian Bennett, David Hughes, Alastair Bruce
Life of this patent
Estimating the term…
Abstract
A process for making cheese comprising the steps: starting with a mil,m composition that has a milk fat content of more than 0.3%, adding a gum preparation to the milk, adding a starter to the milk to form a cheese milk, coagulating the cheese milk, cutting the coagulum to separate curd and whey, draining whey from the curd, and shaping and cooling the curd. The difference over the prior art is the addition of gum to the milk before the starter is added.
Claims40
A process of making cheese comprising the steps:
- a. providing a starting milk composition having a selected protein and fat composition, wherein said starting milk is standardized to give a protein:fat ratio of between about 0.5:1 and 6.0:1;
- b. adding a gum preparation to the starting milk composition of step a;
- c. pasteurising the milk composition of step b;
- d. adding a starter culture and/or acid (organic or mineral) to the milk composition to form a cheese milk;
- e. coagulating the cheese milk composition;
- f. cuffing the coagulum to separate curd and whey;
- g. draining away the whey from the curd;
- and
- h. shaping and cooling the curd;
- wherein the starting milk has a fat content of between about 0.5-6.0% to give a fat concentration in the final cheese product of between about 4-30 wt %.
A process of making mozzarella or mozzarella-like (pizza) cheese comprising the steps:
- a. providing a starting milk composition having a selected protein and fat composition, wherein said starting milk is standardized to give a protein:fat ratio of between about 0.5:1 and 6.0:1;
- b. adding a gum preparation to the starting milk composition of step a;
- c. pasteurising the milk composition of step b;
- d. adding a starter culture and/or acid (organic or mineral) to the milk composition to form a cheese milk;
- e. coagulating the cheese milk composition;
- f. cutting the coagulum to separate curd and whey;
- g. draining away the whey from the curd;
- h. heating and stretching the curd at a curd temperature of between about 50° C. to 80° C.;
- and
- i. shaping and cooling the curd;
- wherein the starting milk has a fat content of between about 0.5-6.0% to give a fat concentration in the final cheese product of between about 4-30 wt %.
A process of making cheese comprising the steps:
- a. providing a starting milk compositions having a selected protein and fat composition, wherein said starting milk is standardized to give a protein:fat ratio of between about 0.5:1 and 6.0:1;
- b. pasteurising the starting milk composition of step a;
- c. adding a gum preparation to the milk composition of step b;
- d. adding a starter culture and/or acid (organic or mineral) to the milk composition to form a cheese milk composition;
- e. coagulating the cheese milk composition;
- f. cutting the coagulum to separate curd and whey;
- g. draining away the whey from the curd;
- and
- h. shaping and cooling the curd;
- wherein the starting milk has a fat content of between about 0.5-6.0% to give a fat concentration in the final cheese product of between about 4-30 wt %.
A process of making a mozzarella or mozzarella-like (Pizza) cheese comprising the steps:
- a. providing a starting milk composition having a selected protein and fat composition, wherein said starting milk is standardized to give a protein:fat ratio of between about 0.5:1 and 6.0:1;
- b. pasteurising the starting milk composition of step a;
- c. adding a gum preparation to the milk composition of step b;
- d. adding a starter culture and/or acid (organic or mineral) to the milk composition to form a cheese milk composition;
- e. coagulating the cheese milk composition;
- f. cutting of the coagulum to separate curd and whey;
- g. draining away the whey from the curd;
- h. heating and stretching the curd at a curd temperature of between about 50° C. to 80° C.;
- and
- i. shaping and cooling the curd;
- wherein the final curd product has a fat content of between about 4-30 wt %.
Dependencies are inferred from the claim text.