GB1464617A - Pasta filata cheese production by stored curd process - Google Patents

Pasta filata cheese production by stored curd process

Info

Publication number
GB1464617A
GB1464617A GB2582574A GB2582574A GB1464617A GB 1464617 A GB1464617 A GB 1464617A GB 2582574 A GB2582574 A GB 2582574A GB 2582574 A GB2582574 A GB 2582574A GB 1464617 A GB1464617 A GB 1464617A
Authority
GB
United Kingdom
Prior art keywords
curd
pasta filata
milk
filata cheese
whey
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
GB2582574A
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 GB1464617A publication Critical patent/GB1464617A/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

1464617 Pasta filata cheese LEPRINO CHEESE MFG CO 11 June 1974 [19 Oct 1973] 25825/74 Heading A2B Pasta filata cheese is made by (a) inoculating a batch of pasteurised cow's milk with a starter culture comprising Streptococcus thermophilus and at least one high temperature (i.e. 110-120‹F) growing Lactobacillus e.g. L. bulgaricus and/or L. helveticus, (b) converting the milk to a curd/whey mixture, (c) cooking the curd/whey mixture at a temperature favouring the growth of the starter culture i.e. at 100-125‹F for 15-45 mins. (d) separating the curd and whey, the curd at this stage having a pH of 5.6 to 6.2, (e) washing and cooling the curd by means of water at a lower temperature than the curd, and (f) holding the washed and cooled curd at 33-65‹F until the pH drops below 5.5, normally for 12-30 hours. The curd can then be rewarmed, blended, kneaded and stretched to produce stringiness, and formed into blocks. Severeal batches of pasteurised milk may be simultaneously inoculated with a culture, formed into a curd/whey mixture and cooked, and blending together the curds at the washing/cooling stage.
GB2582574A 1973-10-19 1974-06-11 Pasta filata cheese production by stored curd process Expired GB1464617A (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
GB1464617A true GB1464617A (en) 1977-02-16

Family

ID=23613598

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2582574A Expired GB1464617A (en) 1973-10-19 1974-06-11 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)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1982003971A1 (en) * 1981-05-12 1982-11-25 Czula Jozef Method for the manufacture of cheese with a substantially reduced fat content
IT202100014015A1 (en) * 2021-05-28 2022-11-28 La Tramontina S R L PURE CUSHION CHEESE

Families Citing this family (3)

* 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
US5902625A (en) * 1992-02-14 1999-05-11 Leprino Foods Company Process of making a soft or semi-soft fibrous cheese
US5567464A (en) * 1995-02-16 1996-10-22 Leprino Foods Company Process of making mozzarella 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

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1982003971A1 (en) * 1981-05-12 1982-11-25 Czula Jozef Method for the manufacture of cheese with a substantially reduced fat content
IT202100014015A1 (en) * 2021-05-28 2022-11-28 La Tramontina S R L PURE CUSHION CHEESE

Also Published As

Publication number Publication date
FR2247981A1 (en) 1975-05-16
ATA764674A (en) 1977-04-15
IE39589L (en) 1975-04-19
AU6863774A (en) 1975-11-13
CH603062A5 (en) 1978-08-15
FI58045C (en) 1980-12-10
FR2247981B1 (en) 1978-01-27
DE2441636A1 (en) 1975-04-30
CA1028199A (en) 1978-03-21
IE39589B1 (en) 1978-11-08
ES431191A1 (en) 1977-01-16
FI305674A (en) 1975-04-20
AT340754B (en) 1978-01-10
NL7406455A (en) 1975-04-22
AR200815A1 (en) 1974-12-13
DK548974A (en) 1975-06-16
FI58045B (en) 1980-08-29
IT1021834B (en) 1978-02-20
ZA745717B (en) 1975-11-26
DE2441636C2 (en) 1983-07-21

Similar Documents

Publication Publication Date Title
US4425366A (en) Production of yogurt
Moon et al. Commensalism and competition in mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus
US3998700A (en) Culture medium and method of preparing bulk starters for Italian cheese manufacture
CA2476601A1 (en) Dairy product and process
US6056979A (en) Streptococcus Thermophilus strain, fermentation process using such strain and product obtained
US3048490A (en) Aroma process for dairy products and the resulting product
US3620768A (en) Cheese manufacture
CN103315068A (en) Fresh acid cured cheese and preparation method thereof
JPH0468908B2 (en)
Parente et al. A multiple strain starter for water-buffalo Mozzarella cheese manufacture
GB1464617A (en) Pasta filata cheese production by stored curd process
US5098721A (en) Starter compositions for producing fermented milk products
US3480443A (en) Manufacture of fermented milk products
US3689286A (en) Rapid production of a cheddar cheese flavored product
ATE26789T1 (en) PROCESS FOR MANUFACTURE OF NATURALLY THICKENED AND STABILIZED SOURD DAIRY PRODUCTS AND PRODUCTS SO MANUFACTURED.
US3446627A (en) Rapid manufacture of cheese
Frazier et al. The Bacteriology of Swiss Cheese: I. Growth and Activity of Bacteria During Manufacturing Processes in the Swiss Cheese Kettle
JPH0242455B2 (en)
Tham Survival of Listeria monocytogenes in cheese made of unpasteurized goat milk
Hagrass et al. Growth characteristics of enterococci isolated from Laban Rayeb
US3466177A (en) Bread flavor concentrate
GB946927A (en) Improvements in or relating to preserving milk-based foods
JP7254174B2 (en) A novel strain of Penicillium camemberti
RU2052940C1 (en) Method of ferment preparing
Chen et al. Lactic bulk culture system utilizing whey-based bacteriophage inhibitory medium and pH control. III. Applicability to cottage cheese manufacture

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee