Process for manufacturing cheese
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United States of America Patent
Stats
-
Dec 30, 1980
Grant Date -
N/A
app pub date -
Jul 27, 1978
filing date -
Jul 27, 1978
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Cheese having eyes such as Swiss cheese is produced by a process which results in more uniform eye size and eye distribution, and which requires substantially reduced curing time. In the process, pressing of the curd is carried out for about 2 to 4 hours at 80.degree. F. to 130.degree. F., salting of the curd is carried out in a super saturated salt brine in excess of 85% salinity reading for 30 minutes to 4 hours at about 80.degree. to 130.degree. F. and curing is carried out by aging the curd for about 6 to 24 hours and thereafter force drying the curd with high velocity air at a temperature of about 90.degree. to 300.degree. F. for about 1 to 60 minutes.
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Family
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Cited Art Landscape
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