Method for manufacture of grated hard cheese

Details Method for manufacture of grated hard cheese Method for manufacture of grated hard cheese

A - Human Necessities

23

C

99/149

A23C 19/086 (2006.01) A23C 19/097 (2006.01) A23C 19/14 (2006.01)

Patent

CA 2022141

In accordance with the present invention, Parmesan cheese is grated to provide a particulate Parmesan cheese. The grated Parmesan cheese is dried to a moisture level of from about 19% to about 24% by weight. Either before or after the drying step, disodium phosphate is blended with the grated Parmesan cheese. After a period of time, the disodium phosphate is dissolved into the grated Parmesan cheese. After dissolution of the disodium phosphate, the Parmesan cheese particles remain discrete and the Parmesan cheese particles resist agglomeration and oil-off even at moisture levels of from about 19% to about 24% and at temperatures higher than ambient.

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