| 摘要 |
1464617 Pasta filata cheese LEPRINO CHEESE MFG CO 11 June 1974 [19 Oct 1973] 25825/74 Heading A2B Pasta filata cheese is made by (a) inoculating a batch of pasteurised cow's milk with a starter culture comprising Streptococcus thermophilus and at least one high temperature (i.e. 110-120‹F) growing Lactobacillus e.g. L. bulgaricus and/or L. helveticus, (b) converting the milk to a curd/whey mixture, (c) cooking the curd/whey mixture at a temperature favouring the growth of the starter culture i.e. at 100-125‹F for 15-45 mins. (d) separating the curd and whey, the curd at this stage having a pH of 5.6 to 6.2, (e) washing and cooling the curd by means of water at a lower temperature than the curd, and (f) holding the washed and cooled curd at 33-65‹F until the pH drops below 5.5, normally for 12-30 hours. The curd can then be rewarmed, blended, kneaded and stretched to produce stringiness, and formed into blocks. Severeal batches of pasteurised milk may be simultaneously inoculated with a culture, formed into a curd/whey mixture and cooked, and blending together the curds at the washing/cooling stage. |
