ES431191A1 - Pasta filata cheese production by stored curd process - Google Patents

Pasta filata cheese production by stored curd process

Info

Publication number
ES431191A1
ES431191A1 ES431191A ES431191A ES431191A1 ES 431191 A1 ES431191 A1 ES 431191A1 ES 431191 A ES431191 A ES 431191A ES 431191 A ES431191 A ES 431191A ES 431191 A1 ES431191 A1 ES 431191A1
Authority
ES
Spain
Prior art keywords
curd
temperature
whey
granulated
filata
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES431191A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Leprino Cheese Manufacturing Co
Original Assignee
Leprino Cheese Manufacturing 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 Cheese Manufacturing Co filed Critical Leprino Cheese Manufacturing Co
Publication of ES431191A1 publication Critical patent/ES431191A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

A process for making filata pasta cheese, the combination of operations consisting of: (a) inoculate one or more batches of pasteurized cow's milk with a filata paste starter culture that provides an effective amount of S. thermophilus and at least one high-temperature-growing Lactobacillus; (b) converting the batch or batches of milk into one or mixtures of curd and whey; (c) heating the curd and whey mixture (s) independently to a temperature that favors the development of the mentioned S. thermophilus and Lactobacillus; (d) separating the resulting hot granulated curd (s) from the whey, said curd (s) having an internal pH of greater than 5.5 and less than 6.2; (e) washing and cooling the separated granulated curd by contacting it with water at a lower temperature than that of the curd and (f) keeping the granulated curd (s), washed and cooled, at a temperature that does not cause freezing but below 65ºF (18.3ºC), until the internal pH of the curd has dropped below 5.5 suitable for mixing and stretching the curd to obtain the fibrosity of the filata paste. (Machine-translation by Google Translate, not legally binding)
ES431191A 1973-10-19 1974-10-19 Pasta filata cheese production by stored curd process Expired ES431191A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US40780873A 1973-10-19 1973-10-19

Publications (1)

Publication Number Publication Date
ES431191A1 true ES431191A1 (en) 1977-01-16

Family

ID=23613598

Family Applications (1)

Application Number Title Priority Date Filing Date
ES431191A Expired ES431191A1 (en) 1973-10-19 1974-10-19 Pasta filata cheese production by stored curd process

Country Status (14)

Country Link
AR (1) AR200815A1 (en)
AT (1) AT340754B (en)
CA (1) CA1028199A (en)
CH (1) CH603062A5 (en)
DE (1) DE2441636C2 (en)
DK (1) DK548974A (en)
ES (1) ES431191A1 (en)
FI (1) FI58045C (en)
FR (1) FR2247981B1 (en)
GB (1) GB1464617A (en)
IE (1) IE39589B1 (en)
IT (1) IT1021834B (en)
NL (1) NL7406455A (en)
ZA (1) ZA745717B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4085228A (en) * 1976-08-18 1978-04-18 Leprino Cheese Co. Preparation of pizza cheese
ZA822954B (en) * 1981-05-12 1983-04-27 Lavery D & Son Ltd Method for the manufacture of cheese with a substantially reduced fat content
US5567464A (en) * 1995-02-16 1996-10-22 Leprino Foods Company Process of making mozzarella cheese
US5902625A (en) * 1992-02-14 1999-05-11 Leprino Foods Company Process of making a soft or semi-soft fibrous cheese
IT202100014015A1 (en) * 2021-05-28 2022-11-28 La Tramontina S R L PURE CUSHION CHEESE

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE755877A (en) * 1969-09-08 1971-02-15 Kraftco Corp PROCESS FOR MANUFACTURING THREADED PASTA CHEESE

Also Published As

Publication number Publication date
CA1028199A (en) 1978-03-21
AU6863774A (en) 1975-11-13
ATA764674A (en) 1977-04-15
IT1021834B (en) 1978-02-20
AR200815A1 (en) 1974-12-13
FI305674A (en) 1975-04-20
FI58045C (en) 1980-12-10
GB1464617A (en) 1977-02-16
FI58045B (en) 1980-08-29
DK548974A (en) 1975-06-16
FR2247981A1 (en) 1975-05-16
DE2441636C2 (en) 1983-07-21
IE39589L (en) 1975-04-19
CH603062A5 (en) 1978-08-15
FR2247981B1 (en) 1978-01-27
DE2441636A1 (en) 1975-04-30
AT340754B (en) 1978-01-10
NL7406455A (en) 1975-04-22
IE39589B1 (en) 1978-11-08
ZA745717B (en) 1975-11-26

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