Method for manufacture of swiss cheese

A - Human Necessities – 23 – C

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

99/149

A23C 19/05 (2006.01) A23C 19/028 (2006.01) A23C 19/032 (2006.01) A23C 19/06 (2006.01)

Patent

CA 2037245

In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermanii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented axed evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Method for manufacture of swiss 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 swiss cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for manufacture of swiss cheese will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1969618

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.