White Cheese Product Containing Pistachios and Its Production Method
The method of processing pistachios into specific-sized particles and adding them to cheese curd before molding addresses the issue of homogeneous distribution and texture preservation in white cheese, enhancing the cheese's textural and flavor integration with pistachios.
Patent Information
- Application Number
- TR202616576
- Authority / Receiving Office
- TR · TR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2026-09-25
- Publication Date
- 2026-10-21
AI Technical Summary
Existing white cheese products fail to maintain the textural properties and homogeneous distribution of pistachios, compromising the cheese's structure and the integration of pistachio flavor and aroma.
A production method where pistachios are processed into specific-sized particles and added to the cheese curd before molding, ensuring homogeneous distribution and preservation of their texture and flavor within the cheese mass.
The method ensures the presence of visible pistachio pieces in the final product, maintaining the taste and aroma of pistachios while preventing crushing during production, resulting in a cheese product with enhanced textural properties.
Smart Images
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Abstract
Description
TARIFF White Cheese Product Containing Pistachios and Its Production Method 2. Technical Area The invention relates to the dairy and dairy products industry. More specifically, the invention involves incorporating pistachios with specific physical characteristics into white cheese. and the cheese product obtained by adding it at a specific production stage, and this product It relates to the production method.5 3. State of the Art White cheese and various cheese products use different flavorings and food ingredients. It is known. However, the pistachios are homogeneously distributed within the white cheese structure. preserving the textural properties of pistachios in the product and the production / ripening of cheese10 These are technical problems that need to be solved in order to be compatible with the specifications. 4. Purpose of the Invention The aim of the invention is to preserve the characteristic structure of white cheese while retaining the taste and aroma of pistachios. The goal is to develop a new cheese product that takes advantage of its color and textural properties. Another aim is to ensure that the pistachios are as homogeneous as possible within the cheese mass.15 It is to provide a production method that enables its distribution. 5. Detailed Description of the Invention In production, the milk is processed and coagulated in a way suitable for white cheese production. The resulting curd... It is cut and the whey is separated. The pistachio kernels are selected and separated from foreign matter. The pistachios are preferably processed in a controlled manner. It is roasted or dried and then cooled. Then it is reduced to particles of approximately 3–5 mm. It is prepared in its original size. The prepared pistachios are added to the cheese curd after processing and before molding. is added to the mass. The pistachios are mixed as homogeneously as possible within the cheese mass. It is dispersed.25 The product is then molded, pressed, and subjected to a salting process. The product is then properly prepared. It is kept under packaging and storage / maturation conditions. 1 In a preferred method, the amount of pistachios constitutes approximately 5% of the final product. 6. Advantages of the Invention Thanks to this method: • Checking the distribution of pistachios within the cheese, • The presence of visible pistachio pieces in the product,5 • Combining the taste and aroma characteristics of white cheese and pistachios, • The aim is to prevent the pistachios from being completely crushed during production. 7. How the Invention Can Be Applied to Industry The invention is applicable to the dairy and dairy products industry. The production method is for white cheese. The basic production stages used in its production include the preparation and proper production of pistachios.10 This can be achieved by adding the steps of adding the cheese mass to the mixture during this stage. 2
Claims
REQUESTS 1. This is a white cheese product containing pistachios, characterized by the fact that the pistachio pieces are white. It is distributed throughout the cheese mass.
2. It is a white cheese product according to claim 1, and its characteristic is that it contains approximately pistachio particles. Its size should be 3–5 mm.
3. A white cheese product according to claim 1 or 2, and its characteristic is that it is a final product of pistachios. It contains approximately 5%.
4. A white cheese product according to any of the claims, characterized by; pistachio cheese. It is added to the mass before the molding process.
5. This is a method of producing white cheese containing pistachios; it involves coagulating the milk, cutting the curd, Separating the whey, adding pistachios to the cheese mass, distributing homogeneously, molding, 10 It includes pressing and salting stages.
6. This is a production method according to claim 5, and its characteristic is that pistachios are added to the cheese mass. This involves roasting or controlled drying before processing. 3