Patent ID: 6103277
Filing Date: 2000-08-15
Classification: A23C

Abstract:
A method of producing a cheese from milk containing lactose and preparing the cheese for distribution, the method comprising the steps of: (a) concentrating the lactose-containing milk to form a retentate, (b) fermenting the retentate using acid-forming bacteria which are added in connection with the fermentation, (c) evaporating the fermented retentate to remove water, and (d) thereafter packing the evaporated retentate in distribution ready consumer packages together with a coagulant or clotting agent which is added in connection with the packing, wherein the fermentation in step (b) is discontinued by deactivation of the acid-forming bacteria when the pH level of the fermented retentate has fallen to a first predetermined level; and that the evaporated retentate which is obtained from step (c) is fermented a second time with the aid of a second acid-forming bacteria which are added immediately prior to or in connection with the packing at step (d), said second fermentation being caused to proceed entirely inside said consumer packages, to a second pH level which is lower than the first predetermined pH level.