Method for the production of cheese of the half hard type

Details Method for the production of cheese of the half hard type Method for the production of cheese of the half hard type

A - Human Necessities

23

C

A23C 19/05 (2006.01) A23C 9/142 (2006.01) A23C 19/028 (2006.01)

Patent

CA 2287265

Method for the production of cheese of the half hard type from milk, at least comprising the steps of: coagulating the milk; cutting the curd obtained; separating off the whey; pressing the curd in the mold; treating the thus obtained cheese with brine, whereby milk with a reduced lactose content is used. Also cheese of the half hard type is described, which is produced by using milk with a reduced lactose content, which cheese preferably has a moisture content of less than 50 % by weight.

Procédé permettant de produire un fromage à pâte mi-dure à partir de lait, qui comprend au moins les étapes suivantes: on fait coaguler le lait, on découpe le caillé obtenu, on élimine le petit lait, on presse le caillé dans un moule et on traite le fromage ainsi obtenu avec de la saumure. Le lait utilisé est du lait à faible teneur en lactose. L'invention concerne également un formage à pâte mi-dure, que l'on produit à partir de lait à faible teneur en lactose. Ledit formage a une humidité inférieure à 50 % en poids.

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