US 11,896,022 B2
Interactions between cultures, coagulants and technology to increase cheese yields
Sebastien Roustel, Hoersholm (DK); Véronique Jactat, Hoersholm (DK); Ulf Mortensen, Hoersholm (DK); Viviana Ester Bruno, Puerto Madero (AR); and Michael Mitsuo Saito, Valinhos (BR)
Assigned to Chr. Hansen A/S, Hoersholm (DK)
Appl. No. 16/961,301
Filed by Chr. Hansen A/S, Hoersholm (DK)
PCT Filed Jan. 10, 2019, PCT No. PCT/EP2019/050516
§ 371(c)(1), (2) Date Jul. 10, 2020,
PCT Pub. No. WO2019/137983, PCT Pub. Date Jul. 18, 2019.
Claims priority of application No. 18151126 (EP), filed on Jan. 11, 2018.
Prior Publication US 2021/0076696 A1, Mar. 18, 2021
Int. Cl. A23C 19/068 (2006.01); A23C 19/032 (2006.01)
CPC A23C 19/0684 (2013.01) [A23C 19/0323 (2013.01)] 13 Claims
OG exemplary drawing
 
1. A process for making a low moisture mozzarella cheese (LMMC), comprising:
A) adding to milk, a starter culture and, optionally, calcium, to obtain a composition;
B) adding one or more coagulants to the composition of step A;
C) renneting the composition of step B for 5 minutes to 25 minutes to obtain a renneted composition;
D) cutting the renneted composition of step C;
E) stirring and scalding the composition of step D while heating the composition to around 41° C.;
F) optionally stirring the composition; and
G) removing whey to obtain a curd
wherein step B of adding one or more coagulants to the composition is conducted no later than 10 minutes, after step A of adding the starter culture to milk,
wherein the pH of the composition is at least 6.3 before step G of removing whey,
wherein the one or more coagulants have a clotting activity/unspecific proteolytic activity (C/P) ratio of at least 25, and
wherein the low moisture mozzarella cheese has one or more of (i) a moisture content of 48% to 50% when measured no later than 24 hours after step D of cutting the renneted composition; (ii) a dry matter content of 50% to 52% when measured no later than 24 hours after step D of cutting the renneted composition; and (iii) a fat per dry matter ratio of 0.40 to 0.55 when measured no later than 24 hours after step D of cutting the renneted composition.