Patent ID: 6143334
Filing Date: 2000-11-07
Classification: A23C

Abstract:
A method for manufacturing Swiss-type cheese comprising:heating a quantity of cheese milk to a first elevated temperature range between 84.degree. and 96.degree. F.;inoculating the cheese milk with at least one bacteria culture;setting the cheese milk with a milk coagulant to form a curd mass and whey mixture;raising the temperature of the mixture to a second elevated temperature range between 96.degree. F. and 114.degree. F. for 20 to 60 minutes;removing said whey from said mixture when said mixture reaches a pH within a first pH range of between 5.8 and 6.2;agitating the remaining mixture until said pH reaches a second pH range of between 5.1 and 5.3;washing and salting said remaining mixture;cooking said remaining mixture until said remaining mixture reaches a third elevated temperature range of 120.degree. F. to 140.degree. F. and said remaining mixture forms a generally plastic mass.