A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
A23C 19/032 (2006.01)
Patent
CA 2148766
The present invention is directed to a method for making a higher moisture, reduced fat natural cheese product from partially or wholly fat reduced milk. The cheese product of the present invention has from about 45% to about 58% moisture and from about 1.3% to about 15% butterfat. In the method of the invention for making a reduced fat natural cheddar-type cheese, milk is standardized in fat content to produce a milk substrate having from about 0.05% to about 2% milkfat. A culture and a small, but effective, amount of yeast cell particles are added to the standardized milk. Thereafter, the milk is fermented and set with a milk coagulating enzyme. The coagulum is cut to provide curd particles and whey and the curd particles are cooked in the whey. The whey is drained from the curd and the curd is rinsed, salted and filled into containers. The curd is pressed and vacuumed to remove additional whey, the container is sealed and the curd is cooled in the container. Thereafter, the curd blocks are cured to provide a natural cheddar type cheese product having a reduced fat level which is from about 40% to about 98% less than the fat level of conventional cheese products. In the manufacture of pasta filata natural cheeses, such as mozzarella, the curd is stretched under hot water prior to curing.
Brenton Bennett Lee
Wrezel Paul William
Kraft General Foods Inc.
Mcfadden Fincham
LandOfFree
Method for manufacture of reduced fat natural cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for manufacture of reduced fat natural cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for manufacture of reduced fat natural cheese will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1889746