GB657519A - Process for the manufacture of a soft cheese - Google Patents

Abstract

In a process of manufacturing soft cheese, skim milk is subjected to strong pasteurization sufficient to bring about a considerable reduction of the effect of rennet on same which is then coagulated in the presence of rennet and preferably with a small amount of acid starter, the amount of rennet being more than 10 per cent of the starter, and the resulting curd is pressed to remove whey and then subjected to a mechanical disintegration and mixing treatment, the resulting disintegrated cheese being adjusted to a predetermined increased percentage of fat by adding whipped cream or other fat emulsion of a foam-like character to the cheese mass and incorporating it into the same by mechanical working so as to obtain a product of cream-like consistency constituting a homogeneous mixture of all the three states of aggregation solid, liquid and gaseous. As an example the milk is centrifuged and cooled to the curdling temperature, i.e., below 82.4 DEG F (28 DEG C) or above 113 DEG F (45 DEG C), rennet and acid culture p (ordinary "lactic acid starter") are added the rennet being at least 10 per cent. of the starter, e.g., 10 grams of rennet and 20 grams of starter, and the temperature controlled so that curdling is effected in at least 6 and preferably 20-24 hours whilst the mixture is left standing. The curd is pressed to remove whey and then subjected to mechanical working to form a uniform homogeneous mass. Whipped cream or other emulsions of fat in which air or other gas bubbles have been incorporated and preferably containing a gelatinizing substance e.g. 1/2 per cent gelatine, gum tragacanth or alginate are added to increase the fat content. Flavouring, sweetening substance, preserving agents and/or protecting agents e.g., anti-oxidants may also be incorporated e.g., hydroquinone, esters of gallic acid and low molecular weight alcohols e.g., 107 per cent of ethyl gallate.