Title:
METHOD OF OBTAINING FRESH SPUN CHEESE
Document Type and Number:
WIPO Patent Application WO/2011/142684
Kind Code:
A3
Abstract:
The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39 % proteins, 7,67 % sodium chloride, 41, 58 % fat in dry substance, a pH value of 5,43. The method, according to the invention, consists of heating milk up to a temperature of 28... 30 C, after which it is filtrated, separated up to a content of 0,15 % in fat volume, then natural fermentation up to a pH value of 5,4 and the introduction in the milk mass of the enzymatic curd; the mixture is heated up to a temperature of the milk mass of 65...70 C, then liquid enzymatic curd is introduced, mixing continuously, to form a block of ewe-cheese of which whey is eliminated and it is submitted to manual kneading in pieces of 10 kg, which are subsequently left to drain, they are kept in 10% brine solution for 24h, they are left to dry for 2...3 h and the result is a non-fat cheese with fibrous aspect, which is packed.
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Inventors:
ECE ABDULVAHIT (RO)
MORARIU LOUISA-KARINA (RO)
MORARIU LOUISA-KARINA (RO)
Application Number:
PCT/RO2010/000019
Publication Date:
February 02, 2012
Filing Date:
November 25, 2010
Export Citation:
Assignee:
ECE ABDULVAHIT (RO)
International Classes:
A23C19/068
Foreign References:
| US5942263A | 1999-08-24 | |||
| US5200216A | 1993-04-06 |
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