Production of natural cheese product
AssigneeArla Foods Amba
InventorsAnitha Rasmussen, Jens Jorgen Sogaard, Mette Bakman
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Abstract
A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.
Claims19
A method for manufacturing a natural cheese product comprising mixing and heating in a mixer cheese curd, at least one taste ingredient and at least one acid to produce a cheese mass having a temperature in the range from 40 ° C. to 90 ° C. and a pH in the range from pH 4.2 to pH 5.2, adding to said cheese mass having pH of 4.2 to 5.2 a base to bring pH within the range from pH 4.9 to pH 5.8, mixing said cheese mass into a homogeneous cheese mass and subsequently packaging the resulting natural cheese product.
Dependencies are inferred from the claim text.