Process for producing flavored cheese without curing

Details Process for producing flavored cheese without curing Process for producing flavored cheese without curing

A - Human Necessities

23

C

A23C 19/09 (2006.01) A23C 9/12 (2006.01) A23C 19/028 (2006.01) A23C 19/032 (2006.01) A23C 19/086 (2006.01) A23L 1/23 (2006.01)

Patent

CA 2426844

A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a "sulfury- cheddar" flavored component, a "creamy-buttery" flavored component, and a "cheesy" flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.

L'invention porte sur un procédé de production de fromage aromatisé sans maturation utilisant trois composants d'arôme dénommés "sulfury- cheddar" "creamy-buttery" et "cheesy". Il existe une vaste gamme de composants d'arôme ayant des profils de flaveur recherchés et l'on peut en préparer divers types sans recourir à la maturation. Selon le type de fromage désiré, on prépare au moins un, (de préférence deux) composants. On ajoute une certaine quantité de produits de coagulation de fromage non coagulants et l'on enlève la quantité d'eau nécessaire (de préférence par évaporation) pour obtenir le niveau souhaité de solides, ce qui forme le fromage aromatisé voulu.

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