Patent ID: 7695745
Filing Date: 2010-04-13
Classification: A23C

Abstract:
1. A process of making cheese comprising steps of: a) adding a coagulating agent to a starting milk under conditions of temperature time and coagulating agent concentration, which suppresses the formation of a coagulum; b) passing the milk of step a) along a flow path and adjusting the pH where necessary to between 4.0 and 6.0 by adding an acidulent; c) cooking the milk of step b) at a temperature which allows the formation of coagulated curd particles within the flow; d) separating the coagulated curd particles from the whey liquid; e) heating and mechanically working the curd particles into a cheese mass at a temperature of 50 to 90° C. in a substantially dry environment; and f) shaping and cooling the cheese.