Process for producing flavored cheese without curing
A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a "sulfury-cheddar" flavored component, a "creamy-buttery" flavored component, and a "cheesy" flavored component), a wide variety o...
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Main Authors | , , |
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Format | Patent |
Language | English French German |
Published |
04.02.2004
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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Summary: | A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a "sulfury-cheddar" flavored component, a "creamy-buttery" flavored component, and a "cheesy" flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese. Preferably the flavor components are prepared by fermenting a milk concentrate obtained by ultrafiltration. |
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Bibliography: | Application Number: EP20030252603 |