Process for making pressed curd cheeses

Details Process for making pressed curd cheeses Process for making pressed curd cheeses

A - Human Necessities

23

C

99/154

A23C 19/032 (2006.01) A23C 19/06 (2006.01) A23C 19/068 (2006.01) A23C 19/16 (2006.01)

Patent

CA 1290613

ABSTRACT In the production of pressed curd opened-body cheeses, the milk used is seeded with lactobacilli of the species Lactobacillus fermentum before renneting to regularize openings in the body. When it is desired to make cheeses of small dimensions of the "mini-Emmenthal" type, the cheeses are coated with a plastics film substantially impermeable to gases and, where necessary, with paraffin before ripening or ripening is carried out in a chamber in which an excess pressure of air or carbon dioxide in relation to atmospheric pressure prevails.

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