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1. 发明公开

EP0777970A2 Manufacture of particulate natural cheese without block formation 失效
标题翻译： Verfahren zur Herstellung vonNaturkäse在Partikelform ohne Blockformung
公开(公告)号：EP0777970A2
公开(公告)日：1997-06-11
申请号：EP96308626.9
申请日：1996-11-28
申请人： KRAFT FOODS, INC.
发明人： Meibach, Ronald Louis , Kyser, Dale Anthony , Smith, Gary Francis , Kaganoff, David , Gee, Ronald Don-Wu , Nosek, Thomas Adam , Silver, Richard Stuart
IPC分类号： A23C19/06 , A23C19/05
CPC分类号： A23C19/06 , A23C19/05 , A23C19/062 , A23C19/063 , A23Y2220/39
摘要： The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds (about 453.59 to about 1133.98 kg) of cheese curd or may be bulk packed in rail cars or trucks. The containers are preferably bulk bags with a liner of plastic or other disposable material. The liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth. The liners may be disposed of after use in transporting the cheese curd to a final destination. The bulk bags are reusable with fresh liners.
In an alternate embodiment, the cheese curd is drained without agitation to provide a cheese mat. The cheese mat is milled into cheese pieces prior to the cooling step.
摘要翻译：本发明涉及一种制备适于制备加工干酪的颗粒状天然干酪的方法，以及用作天然干酪，例如小吃食品和用于奶酪浇头的切片。在该方法中，提供了牛奶凝结物。切割凝结物以提供颗粒状干酪凝乳和乳清。奶酪凝乳在进行搅拌的同时煮熟。此后，乳酪凝乳不断搅动，乳酪凝乳排出。然后将干酪凝乳冷却或干燥得足以将干酪凝乳保持为分离的颗粒。搅拌可以在冷却或干燥步骤期间或之后立即使用，以确保干酪颗粒的分离。形成的奶酪颗粒可能形成脆性块状物，但在储存期间不能编织。然后将奶酪颗粒装入容纳约1,000至约2,500磅（约453.59至约1133.98kg）干酪凝乳的相对较大的容器中，或者可以在铁路车辆或卡车中大量包装。容器优选是具有塑料或其它一次性材料的衬里的散装袋。衬垫在填充之前和期间被气体冲洗以减少氧含量并抑制霉菌生长。使用后，可以将衬里运送到最终目的地的奶酪凝乳。散装袋可以重新使用新鲜的衬里。在替代实施例中，干酪凝乳排出而不搅动以提供奶酪垫。在冷却步骤之前将奶酪垫磨成奶酪片。

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