Pasta filata-simulative cheese product and method of making

Abstract

A method of manufacturing cheese which is simulative of pasta filata cheeses, but which does not require a mixing and/or molding step, and the cheese product produced by the method, are disclosed. The method includes the steps of pre-acidifying milk; ripening the milk with a mesophilic starter culture to yield cheese milk; coagulating the cheese milk by adding a coagulant to yield a coagulum; cutting the coagulum to yield curds and whey; separating the curds from the whey and washing the curds in water; and proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.

What is claimed is:  
     
       1. A method of manufacturing pasta filata-simulative cheese comprising: 
       a) pre-acidifying milk; then  
       b) ripening the milk with a mesophilic starter culture to yield cheese milk; then  
       c) coagulating the cheese milk by adding a reduced amount of a coagulant to the cheese milk, the reduced amount being no more than about 0.58 ounces double-strength coagulant per 1000 pounds milk, to yield a coagulum; then  
       d) cutting the coagulum to yield curds and whey; then  
       e) separating the curds from the whey and washing the curds in water; and then  
       f) proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.  
     
     
       2. The method of claim  1 , wherein in step a) the milk is pre-acidified to from about pH 6.65 to about pH 6.30. 
     
     
       3. The method of claim  1 , wherein in step a) the milk is pre-acidified to about pH 6.3. 
     
     
       4. The method of claim  1 , wherein in step a) the mill is pre-acidified by the addition of acetic acid, lactic acid, or a combination thereof. 
     
     
       5. The method of claim  1 , wherein in step b) the milk is ripened with a starter culture selected from the group consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and mixtures thereof. 
     
     
       6. The method of claim  1 , wherein in step b) the milk is ripened with Lactococcus lactis subsp. cremoris. 
     
     
       7. The method of claim  1 , wherein in step e) the curds are washed with water having a temperature of about 65° F. 
     
     
       8. The method of claim  1 , wherein after the washings in step e), the curds have a pH of from about 5.8 to about 6.0. 
     
     
       9. The method of claim  1 , wherein after the washing in step e), the curds have a pH of about 5.9. 
     
     
       10. A pizza cheese which is functionally and organoleptically simulative of pasta filata cheeses, but which does not require mixing or molding step in its manufacture, the pizza cheese produced by: 
       a) pre-acidifying milk; then  
       b) ripening the milk with a mesophilic starter culture to yield cheese milk; then  
       c) coagulating the cheese milk by adding a reduced amount of a coagulant to the cheese milk, the reduced amount being no more than about 0.58 ounces double-strength coagulant per 1000 pounds milk, to yield a coagulum; then  
       d) cutting the coagulum to yield curds and whey; then  
       e) separating the curds from the whey and washing the curds in water; and then  
       f) proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.  
     
     
       11. The pizza cheese of claim  10 , wherein in step a) the milk is pre-acidified to from about pH 6.65 to about pH 6.30. 
     
     
       12. The pizza cheese of claim  10 , wherein in step a) the milk is pre-acidified to about pH 6.3. 
     
     
       13. The pizza cheese of claim  10 , wherein in step a) the milk is pre-acidified by the addition of acetic acid, lactic acid, or a combination thereof. 
     
     
       14. The pizza cheese of claim  10 , wherein in step b) the milk is ripened with a starter culture selected from the group consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and mixtures thereof. 
     
     
       15. The pizza cheese of claim  10 , wherein in step b) the milk is ripened with Lactococcus lactis subsp. cremoris. 
     
     
       16. The pizza cheese of claim  10 , wherein in step e) the curds are washed with water having a temperature of about 65° F. 
     
     
       17. The pizza cheese of claim  10 , wherein after the washing in step e), the curds have a pH of from about 5.8 to about 6.0. 
     
     
       18. The pizza cheese of claim  10 , wherein after the washing in step e), the curds have a pH of about 5.9. 
     
     
       19. A method of manufacturing pasta filata- simulative cheese comprising:    
         a )  ripening milk with a mesophilic starter culture to yield cheese milk; then    
         b )  coagulating the cheese milk by adding a reduced amount of a coagulant to the cheese milk, the reduced amount being no more than about  0 . 58  ounces double - strength coagulant per  1000  pounds milk, to yield a coagulum; then    
         c )  cutting the coagulum to yield curds and whey; then    
         d )  separating the curds from the whey and washing the curds in water; and then    
         e )  proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.   
     
     
       20. The method of claim  19 , wherein in step a)  the milk is ripened with a starter culture selected from the group consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and mixtures thereof.   
     
     
       21. The method of claim  19 , wherein in step a)  the milk is ripened with Lactococcus lactis subsp. cremoris.   
     
     
       22. The method of claim  19 , wherein in step d)  the curds are washed with water having a temperature of about  65 ° F.   
     
     
       23. The method of claim  19 , wherein after the washing in step d),  the curds have a pH of from about  5 . 8  to about  6 . 0 .   
     
     
       24. The method of claim  19 , wherein after the washing in step d),  the curds have a pH of about  5 . 9 .   
     
     
       25. A pizza cheese which is functionally and organoleptically simulative of pasta filata cheeses, but which does not require mixing or molding step in its manufacture, the pizza cheese produced by: 
         a )  ripening milk with a mesophilic starter culture to yield cheese milk; then    
         b )  coagulating the cheese milk by adding a reduced amount of a coagulant to the cheese milk, the reduced amount being no more than about  0 . 58  ounces double - strength coagulant per  1000  pounds milk, to yield a coagulum; then    
         c )  cutting the coagulum to yield curds and whey; then    
         d )  separating the curds from the whey and washing the curds in water; and then    
         e )  proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.   
     
     
       26. The pizza cheese of claim  25 , wherein in step a)  the milk is ripened with a starter culture selected from the group consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and mixtures thereof.   
     
     
       27. The pizza cheese of claim  25 , wherein in step a)  the milk is ripened with Lactococcus lactis subsp. cremoris.   
     
     
       28. The pizza cheese of claim  25 , wherein in step d)  the curds are washed with water having a temperature of about  65 ° F.   
     
     
       29. The pizza cheese of claim  25 , wherein after the washing in step d),  the curds have a pH of from about  5 . 8  to about  6 . 0 .   
     
     
       30. The pizza cheese of claim  25 , wherein after the washing in step d),  the curds have a pH of about  5 . 9 .