Invention Grant
US07560129B2 Manufacture of large cheese blocks having reduced moisture variability
有权
制造具有降低的水分变异性的大奶酪块
- Patent Title: Manufacture of large cheese blocks having reduced moisture variability
- Patent Title (中): 制造具有降低的水分变异性的大奶酪块
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Application No.: US11087981Application Date: 2005-03-23
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Publication No.: US07560129B2Publication Date: 2009-07-14
- Inventor: David Webb Mehnert , Divva Shree Reddy , Carie Lynn Wolters
- Applicant: David Webb Mehnert , Divva Shree Reddy , Carie Lynn Wolters
- Applicant Address: US IL Northfield
- Assignee: Kraft Foods Global Brands LLC
- Current Assignee: Kraft Foods Global Brands LLC
- Current Assignee Address: US IL Northfield
- Agency: Fitch, Even, Tabin & Flannery
- Main IPC: A23C19/00
- IPC: A23C19/00

Abstract:
The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an approximately central axial location of the container. Cheese curd is introduced into the container, and the tube via its fill end. Then, a chilled brine is introduced into the tube via its fill end to mix with curd therein. Preferably, the chilled brine has a salt content which approximately matches the salt content of the moisture phase of the cheese curd. The tube is removed from the cheese curd in the container. The cheese curd is pressed into a curd mass, and then cooled, and thereafter cured, providing a cheese block having reduced moisture variability.
Public/Granted literature
- US20060216373A1 Manufacture of large cheese blocks having reduced moisture variability Public/Granted day:2006-09-28
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