A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
99/154
A23C 19/02 (2006.01) A23C 19/032 (2006.01) A23C 19/05 (2006.01) A23C 19/06 (2006.01) A23C 19/068 (2006.01) A23C 19/14 (2006.01)
Patent
CA 1289003
Title Method of Manufacture of Creamy Havarti Style Cheese ABSTRACT OF THE DISCLOSURE A method of manufacturing a specialty cheese according to the teachings of the present invention is disclosed relating to the manufacture of a creamy Havarti style cheese. According to the present invention, to reduce the moisture content, the curd is cooked at a temperature exceeding the recommended maximum temperature for optimum acid production for a mesophile culture and specifically at a temperature in the range of 104 to 106°F for a cooking time in the range of one hour for retarding the culture growth to restrict the number of cells to reduce the bitterness in the cheese and for modifying the enzymatic activity of the starter organisms while still achieving acceptable acid production. Further, according to the present invention, the change of balance between the enzymatic activities previously accomplished by chilling the curd with a water bath treatment is accomplished by curing the cheese in a first curing regimen at a temperature in the range of 55 to 65°F for in the range of 1 to 3 weeks to modify the enzymatic activities to favor the leuconostoc organisms responsible for flavor development and then by curing the cheese in a second curing regimen at a temperature in the range of 40 to 45°F. Elimination of the water bath treatment saves water, water disposal and time, and reduces the risk of product contamination.
611386
Beyer James D.
Johnson Mark E.
Gowling Lafleur Henderson Llp
Wisconsin Milk Marketing Board Inc.
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