Back to results
US 7,695,745 B2Granted
Dairy product and process
AssigneeFonterra Co-Operative Group Limited
InventorsKeith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
Life of this patent
Estimating the term…
Abstract
The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.
Claims42
A process of making cheese comprising steps of:
- a) adding a coagulating agent to a starting milk under conditions of temperature time and coagulating agent concentration, which suppresses the formation of a coagulum;
- b) passing the milk of step a) along a flow path and adjusting the pH where necessary to between 4.0 and 6.0 by adding an acidulent;
- c) cooking the milk of step b) at a temperature which allows the formation of coagulated curd particles within the flow;
- d) separating the coagulated curd particles from the whey liquid;
- e) heating and mechanically working the curd particles into a cheese mass at a temperature of 50 to 90° C. in a substantially dry environment;
- and
- f) shaping and cooling the cheese.
4 more elements
A process of making cheese comprising steps of:
- a) providing a starting milk composition having a fat content of at least 0.05%;
- b) optionally pasteurising the milk composition of step a;
- c) adding a coagulating agent to the starting milk composition, and reacting under conditions of time, temperature and coagulating agent concentration, which suppresses the formation of a coagulum;
- d) adding an acidulent to the milk composition to reduce the pH to a level of 4.0 to 6.0;
- e) cooking the milk composition under conditions which allow for the formation of coagulated curd particles;
- f) separating the curd particles from whey liquid;
- g) optionally adjusting the mineral content of the curd particles;
- h) optionally freezing and/or drying the curd particles;
- i) heating and mechanically working the fresh curd particles of step (f) or (g), or the thawed and/or reconstituted curd particles of step (h) at a curd temperature of 50° C. to 90° C. into a cheese mass in a substantially dry environment;
- and
- j) shaping and cooling the cheese.
8 more elements
Dependencies are inferred from the claim text.