Simple mozzarella cheese-making methods
AssigneeCornell University
InventorsDavid M. Barbano, John Dunker
Life of this patent
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Abstract
The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a variety of food products (e.g. pizza). No cooking, stretching and aging of the cheese is needed during production to improve the taste or melting properties of the cheese.
Claims37
A method for making a mozzarella cheese that comprises:
- acidifying pasteurized milk with carbon dioxide to a pH of about 5.80 to about 6.2 at a temperature of about 32° F. to about 95° F. to produce an acidified milk before adding cheese making starter cultures and making a mozzarella cheese with a moisture content of about 50% to about 60% therefrom.
A method of making mozzarella cheese comprising carbonating pasteurized milk to about 1000 ppm CO2 to about 2400 ppm CO2 to produce a milk pH of about 5.80 to about 6.2 at a temperature of about 32° F. to about 95° F. prior to adding cheese making cultures and initiating a cheese making procedure.
Dependencies are inferred from the claim text.