Importance

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Abstract

The present invention is directed to a method for making Pasta Filata cheese which has an extended shelf life. Pasta Filata curd is divided into pieces and the pieces are delivered to an auger conveyor. The curd is heated and worked in the auger conveyor while immersed in hot water to a plastic consistency as it passes through the conveyor. The plastic curd is transported through a steam injection heating zone and a static mixing zone to provide a homogeneous molten curd. The molten curd is transferred from the mixer through a holding conduit into a vacuum chamber so as to flash-cool the molten curd. The holding conduit has a diameter and length sufficient to hold the molten curd for a time and at a temperature which is sufficient to pasteurize and partially sterilize the molten curd. The holding conduit has a particular inner wall surface which is formed of a material with enhanced lubricity and reduced coefficient of friction as compared to stainless steel.

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First Claim