Fresh, renneted cast cheese and a method of manufacturing

Details Fresh, renneted cast cheese and a method of manufacturing Fresh, renneted cast cheese and a method of manufacturing

A - Human Necessities

23

C

A23C 19/076 (2006.01) A23C 19/028 (2006.01) A23C 19/05 (2006.01)

Patent

CA 2161451

A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.

Fromage frais emprésuré présentant une valeur de pH ne dépassant pas 6,7 et plus particulièrement comprise entre 6,0 et 5,0, et ayant une structure d'hydrocolloïde qui ne se développe pas avant que le réseau caséinique ne se soit développé. Un procédé de préparation de ce fromage consiste à ajouter un hydrocolloïde avant la formation de la présure, mais à réguler les conditions de façon que le réseau d'hydrocolloïde ne se développe pas avant le réseau caséinique.

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