| 摘要 |
The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from 45% to 55%. The mixture is pasteurized or heat treated and the temperature of the mixture is adjusted to between 85 DEG F. (29.4 DEG C) and 95 DEG F. (35.0 DEG C). A lactic acid producing culture, at least one enzyme and rennet is added to the mixture. The mixture is then fermented at a temperature of from 85 DEG F. (29.4 DEG C) to 95 DEG F. for a period of time sufficient to provide a highly flavored cheese coagulum. The cheese coagulum is then heated to a temperature of from 160 DEG F. (71.1 DEG C) to 175 DEG F. (79.4 DEG C) to inactivate the culture and enzymes and to provide a highly flavored cheese product. The cheese product is cut with agitation. Thereafter, the cheese product is cooled to a temperature of from 40 DEG F. (4.4 DEG C) to 50 DEG F. (10.0 DEG C). The highly flavored cheese product has a very fine curd and can be utilized immediately in the manufacture of process cheese. <IMAGE> |
