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Cheese and methods for making firm cheese

A cheese and slurry technology, applied in the field of cheese and its preparation, can solve problems such as loss of cheese components

Active Publication Date: 2007-06-27
LEPRINO FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also the problem that many methods of making cheese involve a substantial loss of certain cheese components during processing

Method used

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  • Cheese and methods for making firm cheese
  • Cheese and methods for making firm cheese
  • Cheese and methods for making firm cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0182] Three different levels of nonfat dry milk (NDM) (2.5 wt%, 6.0 wt% and 12.0 wt%) were introduced into mozzarella cheese either directly in powder form (see Examples a, c, and e) or as A portion of the slurry added to the cheese curds (see examples b, d and f). The slurry composition includes NDM, and salt, cream, water, and gluconic acid, wherein the gluconic acid is added to the slurry as a processing aid to reduce the viscosity of the slurry prior to cooking. The viscosity makes the slurry easier to pump through the digester and other system equipment. The relative amounts of the slurry ingredients used in the slurry examples (i.e., Examples b, d and f) are summarized in Table 1:

[0183] Table 1: Slurry Composition thing

[0184] processing

%NFDM

%Salt

%cream

%water

% Gluconic Acid

(50%TS)

Example b. As a slurry

Add 2.5% NBM

54.19

5.8

29.63

...

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Abstract

Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and / or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to U.S. Provisional Patent Application No. 60 / 568,029, filed May 3, 2004, entitled "Soft or Firm / Semi-Hard Ripened or Unripened Cheese and Methods of Making Such Cheeses," the entire contents of which are incorporated in This is for reference. [0003] This application is also related to the following U.S. Patent Application, the entire contents of which are hereby incorporated by reference for all purposes: [0004] 1. U.S. Provisional Patent Application 60 / 568,022, entitled "Soft or Firm / Semi-HardRipened or Unripened Blended Cheeses and Methods of Making SuchCheeses," filed May 3, 2004, with attorney docket number 040179-000500US; [0005] 2. U.S. provisional patent application 60 / 568,017 entitled "Methods for Making Soft or Firm / Semi-Hard Ripened or Unripened Cheese" filed on May 3, 2004, with attorney docket number 040179-000600US; [0006] 3. The US patent application titled "Blended...

Claims

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Application Information

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IPC IPC(8): A23C19/00A23C19/068
CPCA23C2250/15A23C19/0684A23C9/12A23C19/00A23C19/068
Inventor 理查德·K·梅里尔马扬克·辛格
Owner LEPRINO FOODS
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