Method for preparing improved pasta filata cheese and the pasta filata cheese
The method enhances pasta filata cheese functionality and nutritional value by removing and then adding calcium during cheese production, addressing the limitations of conventional aging-free methods.
JP2026518400APending Publication Date: 2026-06-05ARLA FOODS AMBA
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- ARLA FOODS AMBA
- Filing Date
- 2024-06-03
- Publication Date
- 2026-06-05
Smart Images
Figure 2026518400000001_ABST
Abstract
The present invention relates to a method for preparing pasta filata cheese and the pasta filata cheese obtained therefrom. Specifically, the present invention relates to a method for preparing pasta filata cheese without a maturation step, in which ultrafiltration is used to remove calcium from a milk-derived raw material used to prepare pasta filata cheese. A milk-derived raw material from which some calcium has been removed is used to prepare cheese curd, and calcium is added to the calcium-free cheese curd before the calcium-free cheese curd is processed into pasta filata cheese.
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