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 . A method for making pasta-filata style 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. to produce curd; and   stretching the curd at a stretching pH of at least 5.25 and at a stretching temperature of at least 130° F.   
     
     
         2 . The method of  claim 1  wherein the pasta-filata style cheese is string cheese. 
     
     
         3 . The method of  claim 1  wherein at least 0.01% by weight of the milk of calcium is added to the milk. 
     
     
         4 . The method of  claim 1  wherein the stretching temperature is between 130-145° F. 
     
     
         5 . The method of  claim 1  wherein the calcium is added to the milk prior to the ripening. 
     
     
         6 . The method of  claim 1  wherein in the step of stretching the curd, calcium is added. 
     
     
         7 . The method of  claim 1  wherein in the ripening step, ripening at a ripening temperature of at least 100° F. 
     
     
         8 . The method of  claim 1  wherein the coagulation temperature is at least 100° F. 
     
     
         9 . The method of  claim 1  wherein the calcium is added to the milk prior to the ripening. 
     
     
         10 . A method for making pasta-filata style cheese comprising the steps:
 providing milk;   adding a starter culture to the milk;   adding calcium to the milk;   ripening the milk;   adding rennet enzyme to the milk;   coagulating the milk at a coagulating temperature of at least 95° F. to produce curd; and   stretching the curd.   
     
     
         11 . The method of  claim 10  wherein in the stretching step, stretching the curd at a stretching pH of at least 5.2. 
     
     
         12 . The method of  claim 11  wherein in the stretching step, stretching the curd at stretching temperature of at least 130° F. 
     
     
         13 . The method of  claim 10  wherein in the stretching step, stretching the curd at stretching temperature of at least 130° F. 
     
     
         14 . The method of  claim 10  wherein the milk is at least 4% by weight milk protein. 
     
     
         15 . The method of  claim 10  wherein at least 0.01% by weight of the milk of calcium is added to the milk. 
     
     
         16 . A method for making pasta-filata style 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 to produce curd; and   stretching the curd at a stretching pH of at least 5.25 and at a stretching temperature of at least 130° F.   
     
     
         17 . The method of  claim 16  wherein the milk is at least 4% by weight milk protein. 
     
     
         18 . The method of  claim 16  wherein at least 0.01% by weight of the milk of calcium is added to the milk.