Patent ID: 6458393
Filing Date: 2002-10-01
Classification: A23C

Abstract:
A process for producing an improved cottage cheese product having porous curd, said process comprising:(a) blending a milk source and an acid source to form a fermentation mixture; (b) heating the fermentation to between about 90 and about 100Â° F. and allow the mixture to ferment; (c) injecting a gas source into the fermentation mixture during fermentation, whereby injected gas from the gas source forms pores in the curd, thereby forming a porous cottage cheese curd; (d) cutting the porous cottage cheese curd with agitation; (e) heating the cut porous cottage cheese curd to about 120 to about 130Â° F. for about 105 to about 140 minutes; (f) cooling the cut porous cottage cheese curd to between about 40 and about 50Â° F.; (g) draining the cooled porous cottage cheese curd; and (h) blending the drained porous cottage cheese curd with a cottage cheese dressing to form the improved cottage cheese, whereby the cottage cheese dressing can permeate into the pores of the porous cottage cheese curd.