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2. 发明公开

EP0535268A1 Process of making acceptable mozzarella cheese without aging 有权
标题翻译： Verfahren zur Herstellung akzeptabelen Mozzarella-Käsesohne Reifung。
公开(公告)号：EP0535268A1
公开(公告)日：1993-04-07
申请号：EP91116843.3
申请日：1991-10-02
申请人： LEPRINO FOODS COMPANY
发明人： Barz, Richard Lee , Cremer, Carolyn Parks
IPC分类号： A23C19/097 , A23C19/068 , A23C19/064
CPC分类号： A23C19/064 , A23C19/0684 , A23C19/0976
摘要： In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.
摘要翻译：在制造莫扎里拉奶酪时，如果过程被控制以产生至少约70重量％的组合的水分和湿乳脂肪含量，则可以消除老化，并且奶酪将在比萨饼中使用的典型烹饪条件下提供可接受的烘烤性能行业今天。在大约48小时后，奶酪应该被使用或冷冻。这个发现节省了至少七天的老化，并且允许使用连续的制造莫扎雷拉的方法，其可以在八小时的时间内进行从巴氏灭菌到装载在卡车上的冷冻产品。在连续方法中，将来自捏合机的热拉伸干酪直接挤出冷盐水。在奶酪充分冷却后，可以通过独立的快速冷冻粉碎和冷冻，优选在流化床冷冻机中冷冻。在捏合步骤期间盐最好混入奶酪中。

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