AR000031A1 - Procedure to prepare a soft or semi-soft fibrous cheese - Google Patents

Procedure to prepare a soft or semi-soft fibrous cheese

Info

Publication number
AR000031A1
AR000031A1 AR33709296A AR33709296A AR000031A1 AR 000031 A1 AR000031 A1 AR 000031A1 AR 33709296 A AR33709296 A AR 33709296A AR 33709296 A AR33709296 A AR 33709296A AR 000031 A1 AR000031 A1 AR 000031A1
Authority
AR
Argentina
Prior art keywords
cheese
soft
milk
heated
semi
Prior art date
Application number
AR33709296A
Other languages
Spanish (es)
Original Assignee
Leprino Foods Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Leprino Foods Co filed Critical Leprino Foods Co
Priority to AR33709296A priority Critical patent/AR000031A1/en
Publication of AR000031A1 publication Critical patent/AR000031A1/en

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  • Dairy Products (AREA)

Abstract

Un procedimiento para fabricar un queso fibroso blando o semiblando que comprende los pasos de: a) pasteurizar leche de vaca o búfalo; b) acidificar laleche para convertirla en leche para queso; c) coagular la leche para queso para obtener uncoágulo compuesto por cuajada y suero; d) cortar el coágulo ydrenar el suero del mismo, dejando así un cuajo de queso; e) calentar, amasar y estirar el cuajo de queso hasta que sea una masa fibrosa y homogénea de quesocalentado, sin estacionar; f) moldear un queso en una forma; g) enfriar el queso moldeado en salmuera fría; y h) retirar el queso enfriado de la salmuera,por ejemplo mediante un transportador. Se mezcla un aditivo para quesos en el queso calentado (por ejemplo en una mezcladora adicional) una vez que el quesoha sido calentado, amasado y estirado, pero antes de haber sido moldeado. El aditivo puede consistir en un agente emulsionante, goma, estabilizador,colorante, sólido lácteo, queso en polvo, o almidón para alimentos.A process for making a soft or semi-soft fibrous cheese that comprises the steps of: a) pasteurizing cow or buffalo milk; b) acidifying the milk to convert it into cheese milk; c) coagulating the cheese milk to obtain a clot composed of curd and whey; d) cut the clot and drain the serum from it, thus leaving a cheese rennet; e) heating, kneading and stretching the cheese rennet until it is a fibrous and homogeneous mass of heated cheese, without parking; f) molding a cheese into a shape; g) cooling the molded cheese in cold brine; and h) removing the chilled cheese from the brine, for example by means of a conveyor. A cheese additive is mixed into the heated cheese (for example in an additional mixer) after the cheese has been heated, kneaded and stretched, but before it has been molded. The additive may consist of an emulsifying agent, gum, stabilizer, colorant, dairy solid, cheese powder, or food starch.

AR33709296A 1996-06-14 1996-06-14 Procedure to prepare a soft or semi-soft fibrous cheese AR000031A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AR33709296A AR000031A1 (en) 1996-06-14 1996-06-14 Procedure to prepare a soft or semi-soft fibrous cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AR33709296A AR000031A1 (en) 1996-06-14 1996-06-14 Procedure to prepare a soft or semi-soft fibrous cheese

Publications (1)

Publication Number Publication Date
AR000031A1 true AR000031A1 (en) 1997-04-16

Family

ID=36968896

Family Applications (1)

Application Number Title Priority Date Filing Date
AR33709296A AR000031A1 (en) 1996-06-14 1996-06-14 Procedure to prepare a soft or semi-soft fibrous cheese

Country Status (1)

Country Link
AR (1) AR000031A1 (en)

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