Particulate cheese curd product

Details Particulate cheese curd product Particulate cheese curd product

A - Human Necessities

23

C

A23C 19/05 (2006.01)

Patent

CA 2527222

A method is described for producing a young cheese or cheese curd in which the natural ripening process is slowed. The method involves forming a coagulum of cheese curd from milk, salting and draining the whey. The curd is then formed into particles and dried to a preferred moisture level of 5% to 30%. The dried curd particles may be stored over extended periods and then used in the manufacture of processed cheese.

L'invention concerne un procédé de production d'un fromage jeune ou d'un caillé de fromagerie au cours duquel le procédé d'affinage naturel est ralenti. Le procédé consiste à former un coagulum de caillé de fromagerie à partir du lait, à le saler et à égoutter le lactosérum. Le caillé est ensuite converti en particules et séché à un niveau d'humidité préféré oscillant entre 5 et 30 %. Les particules de caillé séchées peuvent être stockées pendant de longues périodes, puis utilisées dans la fabrication d'un fromage traité.

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