PROCEDIMIENTO DE ELABORACION DE QUESO DE OVEJA CON AZAFRAN Y QUESO OBTENIDO MEDIANTE DICHO PROCEDIMIENTO

• Main Authors: ROMAN ESTEBAN, MARIO, OLIVARES SOLERA, FCO. JAVIER, CARMONA DELGADO, MANUEL, OLIVARES SOLERA, SALVADOR, LICON CANO, CARMEN CELIA, OLIVARES HUERTA, VALENTIN, BERRUGA FERNANDEZ, MARIA ISABEL, MOLINA CASANOVA, ANA MARIA
• Format: Patent
• Language: Spanish
• Published: 13.09.2012
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Method for producing ewes' milk cheese with saffron, which comprises the steps of receiving and pre-treating the milk intended for the cheese, then curdling, moulding, pressing, sorting and maturing of the cheese, in which, prior to curdling of the milk, there is a saffron-extraction step in which ground saffron is added and mixed with a volume of milk in order to obtain a saffron extract in milk. Ewes' milk cheese with saffron obtained by means of said method, which has a fat/dry extract ratio > 0.3.