Process for the manufacture of a cheese and cheese obtained

Details Process for the manufacture of a cheese and cheese obtained Process for the manufacture of a cheese and cheese obtained

A - Human Necessities

23

C

A23C 19/08 (2006.01)

Patent

CA 2636410

Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: - the starting cheese material is ground so as to obtain a finely divided starting material, - the finely divided starting material is subjected to a kneading/cooking treatment at a temperature below 80°C, with holding for between 20 s and 5 min and a rate of rotation of less than 1000 rpm, in order to obtain a homogeneous paste, - the paste is subjected to a heat treatment at a temperature of between 80° and 140° for 10 seconds to 5 minutes, - the paste is cooled and, optionally, it is shaped and packaged in a wrapping.

Procédé pour préparer un fromage ayant les caractéristiques organoleptiques et texturales d'un fromage du type fromage naturel, selon lequel: - on broie de la matière première fromagère pour obtenir une matière première finement divisée, - on effectue un traitement de pétrissage/ cuisson de la matière première finement divisée à une température inférieure à 80~C, avec un chambrage compris entre 20s et 5mn et une vitesse de rotation inférieure à 1000 tours par minute afin d'obtenir une pâte homogène, - on effectue un traitement thermique de la pâte à une température comprise entre 80~ et 140~ pendant 10 secondes à 5 minutes, - on refroidit la pâte, éventuellement on la met en forme et on la conditionne sous emballage.

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