Patent ID: 6015579
Filing Date: 2000-01-18
Classification: A23C,Y10T

Abstract:
A process for making cheese curd, comprising:A) raising the temperature of the milk to a temperature between 75 degrees centigrade and 85 degrees centigrade for a period of time not less than 10 minutes and not more than 30 minutes;B) lower the temperature of the milk to between 38 degrees centigrade and 48 degrees centigrade;C) coagulating the milk by adding a coagulation agent at a rate between 50 and 60 ml. per 1000 liters of milk;D) cutting the curd in small pieces so that the effective surface area is increased to maximize the adhesion of whey protein to the curd;E) adding calcium chloride to the milk between 400 and 440 grams per 1000 liters and the calcium chloride being granulated food grade type at 94.5% purity;F) draining the resulting curd; andG) molding the resulting curd pieces maintaining the temperature between 38 degrees centigrade and 48 degrees centigrade.