Natural Pasta-Filata Style Cheese With Improved Texture

Abstract

A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.

1 - 8 . (canceled) 
     
     
         9 . A method for making string cheese comprising the steps:
 providing milk;   adding a starter culture to the milk;   adding calcium to the milk;   ripening the milk;   adding a rennet enzyme to the milk;   coagulating the milk at a coagulation temperature of at least 95° F.;   producing curd;   stretching the curd at a stretching temperature of at least 130° F. and a stretching pH of at least 5.25;   forming string cheese from the curd; and   storing the string cheese at a refrigerated temperature for at least 30 days;   wherein the string cheese has expressible serum after 30 days.   
     
     
         10 . The method of  claim 9  wherein the rennet enzyme is a low proteolytic rennet enzyme. 
     
     
         11 . The method of  claim 9  wherein at least 0.01% by weight of the milk calcium is added to the milk. 
     
     
         12 . The method of  claim 9  wherein 0.01 to 0.02% by weight of the milk calcium is added to the milk. 
     
     
         13 . The method of  claim 9  wherein the coagulating temperature is between 95-105° F. 
     
     
         14 . The method of  claim 9  wherein the stretching temperature is between 130-145° F. 
     
     
         15 . The method of  claim 9  wherein the stretching pH is between 5.3 and 5.45. 
     
     
         16 . The method of  claim 9  and further including the step of measuring the expressible serum after 30 days. 
     
     
         17 . A method for making string cheese comprising the steps:
 providing milk;   adding a starter culture to the milk;   adding calcium to the milk;   ripening the milk;   adding a rennet enzyme to the milk;   coagulating the milk;   producing curd;   stretching the curd at a stretching temperature of at least 130° F. and a stretching pH of at least 5.25;   forming string cheese from the curd; and   storing the string cheese at a refrigerated temperature for at least 30 days;   wherein the string cheese has expressible serum after 30 days.   
     
     
         18 . The method of  claim 17  wherein the rennet enzyme is a low proteolytic rennet enzyme. 
     
     
         19 . The method of  claim 17  wherein at least 0.01% by weight of the milk calcium is added to the milk. 
     
     
         20 . The method of  claim 17  wherein in the coagulating step, coagulating the milk at a coagulation temperature of between 95-105° F. 
     
     
         21 . The method of  claim 17  and further including the step of measuring the expressible serum after 30 days. 
     
     
         22 . A method for making string cheese comprising the steps:
 providing milk;   adding a starter culture to the milk;   adding calcium to the milk;   ripening the milk;   adding a rennet enzyme to the milk;   coagulating the milk at a coagulating temperature of at least 95° F.;   producing curd;   stretching the curd;   forming string cheese from the curd; and   storing the string cheese at a refrigerated temperature for at least 30 days;   wherein the string cheese has expressible serum after 30 days.   
     
     
         23 . The method of  claim 22  wherein the rennet enzyme is a low proteolytic rennet enzyme. 
     
     
         24 . The method of  claim 22  wherein at least 0.01% by weight of them milk calcium is added to the milk. 
     
     
         25 . The method of  claim 22  wherein the coagulating temperature is between 95-105° F. 
     
     
         26 . The method of  claim 22  wherein in the stretching step, stretching the curd at a stretching temperature of between 130-145° F. 
     
     
         27 . The method of  claim 22  wherein in the stretching step, stretching the curd at a stretching pH of between 5.3 and 5.45. 
     
     
         28 . The method of  claim 22  and further including the step of measuring the expressible serum after 30 days.