IE39589L - Making cheese - Google Patents

Making cheese

Info

Publication number
IE39589L
IE39589L IE741415A IE141574A IE39589L IE 39589 L IE39589 L IE 39589L IE 741415 A IE741415 A IE 741415A IE 141574 A IE141574 A IE 141574A IE 39589 L IE39589 L IE 39589L
Authority
IE
Ireland
Prior art keywords
curd
milk
whey
cheese
washing
Prior art date
Application number
IE741415A
Other versions
IE39589B1 (en
Original Assignee
Leprino Cheese Mfg 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 Mfg Co filed Critical Leprino Cheese Mfg Co
Publication of IE39589L publication Critical patent/IE39589L/en
Publication of IE39589B1 publication Critical patent/IE39589B1/en

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; PREPARATION 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; PREPARATION 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. [GB1464617A]
IE1415/74A 1973-10-19 1974-07-04 Pasta filata cheese production by stored curd process IE39589B1 (en)

Applications Claiming Priority (1)

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

Publications (2)

Publication Number Publication Date
IE39589L true IE39589L (en) 1975-04-19
IE39589B1 IE39589B1 (en) 1978-11-08

Family

ID=23613598

Family Applications (1)

Application Number Title Priority Date Filing Date
IE1415/74A IE39589B1 (en) 1973-10-19 1974-07-04 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
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
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
GB1464617A (en) 1977-02-16
FR2247981B1 (en) 1978-01-27
IE39589B1 (en) 1978-11-08
FI58045B (en) 1980-08-29
ZA745717B (en) 1975-11-26
DK548974A (en) 1975-06-16
DE2441636C2 (en) 1983-07-21
ATA764674A (en) 1977-04-15
FI305674A7 (en) 1975-04-20
CH603062A5 (en) 1978-08-15
CA1028199A (en) 1978-03-21
AR200815A1 (en) 1974-12-13
ES431191A1 (en) 1977-01-16
NL7406455A (en) 1975-04-22
IT1021834B (en) 1978-02-20
FR2247981A1 (en) 1975-05-16
AT340754B (en) 1978-01-10
DE2441636A1 (en) 1975-04-30
AU6863774A (en) 1975-11-13
FI58045C (en) 1980-12-10

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