Method for manufacture of low fat pasta filata cheese

Details Method for manufacture of low fat pasta filata cheese Method for manufacture of low fat pasta filata cheese

A - Human Necessities

23

C

A23C 19/068 (2006.01) A23C 19/032 (2006.01) A23L 1/307 (2006.01)

Patent

CA 2139274

The present invention is directed to a method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. In the method, a culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods.

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