Method for producing cheese without fermentation and ripening steps

A method for producing cheese without fermentation and ripening steps, the method comprising steps of:

• a) adding vinegar or acidulant to milk and mixing them, wherein the milk and vinegar or acidulant is heated to 48 to 52 degrees C.;
• b) removing whey from a resultant mixture to recover a curd;
• c) cooling the curd to or below 40 degrees C.;
• d) adding to the curd a natural cheese in a ratio of 20 to 90% by weight of said curd to 80 to 10% by weight of said natural cheese, wherein said natural cheese is selected from the group consisting of Grana, Mimolette, Gouda, Edam, Emmental, Gruyere, Parmigiano Reggiano cheeses, and a combination thereof;
• e) mixing said curd and natural cheese;
• f) adding, to said curd and natural cheese, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract;
• g) heating them to emulsify;
• and
• h) cooling a resultant emulsion to solidify,
• wherein the method is performed without fermentation and ripening steps.

A method for producing cheese without fermentation and ripening steps, the method comprising steps of:

• a) adding vinegar or acidulant to milk and mixing them, wherein the vinegar or acidulant is added at an amount and a concentration that a pH of whey is between 5.1 to 5.4, wherein the milk and vinegar or acidulant is heated to 48 to 52 degrees C.;
• b) removing whey from a resultant mixture to recover a curd;
• c) adding to the curd a natural cheese in a ratio of 20 to 90% by weight of said curd to 80 to 10% by weight of said natural cheese, wherein said natural cheese is selected from the group consisting of Grana, Mimolette, Gouda, Edam, Emmental, Gruyere, Parmigiano Reggiano cheeses, and a combination thereof;
• d) mixing said curd and natural cheese;
• e) cooling the curd and natural cheese mixture to or below 40 degrees C.;
• f) adding to said curd and natural cheese mixture, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract,
• wherein the emulsifier is selected from the group consisting of lecithin, saponin, sodium casein, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, surose fatty acid esters, phosphoric acid salts, salts of polyphsphoric acid, hexametaphosphoric acid salts, salts of polyphosphoric acid, alkali metal salts of gluconic acid, and mixtures thereof,
• wherein the emulsifier is 2.0 to 3.5% by weight,
• wherein the cooking salt is 1.0 to 1.5% by weight,
• wherein the sodium bicarbonate is 0.3 to 1.0% by weight;
• g) heating the mixture of step to 65 to 85 degrees C. to emulsify,
• wherein the emulsion has a pH is 5.8 to 5.9;
• and
• h) cooling a resultant emulsion to solidify,
• wherein the method is performed without fermentation and ripening steps,
• wherein the solidified cheese has a final water content of 42 to 46% by weight.