Buttermilk curd based cheese process

Details Buttermilk curd based cheese process Buttermilk curd based cheese process

A - Human Necessities

23

C

A23C 19/02 (2006.01)

Patent

CA 2116521

A process for producing a cheese comprising the steps of preparing a concentrated buttermilk having a pH of about 6 and heating same to a temperature of about 35 °C. An effective amount of soluble calcium is added to improve coagulum formation and the buttermilk is inoculated with a thermophilic starter culture. Then an effective amount of a coagulating enzyme is added to the buttermilk. Once the coagulum has reached the desired consistency, water is added to the curd at an elevated temperature, either before or following cutting, and then the curd is stirred in the presence of heated water in an amount effective to lubricate the surfaces of the cut curd, in order to thereby facilitated the stirring and heat transfer to the curds and ultimately to improve the syneretic expression of whey from the curd.

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