US 12,302,918 B2
Method for making cheese from ultra-filtered milk
Valerie Arechiga, Twin Falls, ID (US); Maren Long, Pasadena, CA (US); David Perry, Twin Falls, ID (US); and Loren Ward, Twin Falls, ID (US)
Assigned to GLANBIA NUTRITIONALS LIMITED, Kilkenny (IE)
Appl. No. 17/913,419
Filed by GLANBIA NUTRITIONALS LIMITED, Kilkenny (IE); Valerie Arechiga, Twin Falls, ID (US); Maren Long, Pasadena, CA (US); David Perry, Twin Falls, ID (US); and Loren Ward, Twin Falls, ID (US)
PCT Filed Mar. 22, 2021, PCT No. PCT/US2021/023524
§ 371(c)(1), (2) Date Sep. 21, 2022,
PCT Pub. No. WO2021/194990, PCT Pub. Date Sep. 30, 2021.
Claims priority of provisional application 62/993,057, filed on Mar. 22, 2020.
Prior Publication US 2023/0142884 A1, May 11, 2023
Int. Cl. A23C 19/064 (2006.01); A23C 19/032 (2006.01)
CPC A23C 19/0326 (2013.01) [A23C 19/064 (2013.01)] 7 Claims
OG exemplary drawing
 
1. A method for improving conversion properties and decreasing ripening time of cheese made from ultra-filtered milk, the method comprising the steps of
(a) salting and shaping cheese curds made from the ultra-filtered milk to produce at least one shaped un-ripened cheese;
(b) crumbling the un-ripened cheese to increase the surface area by producing un-ripened cheese curds from the crumbling;
(c) applying rennet to the un-ripened cheese curds; and
(d) shaping the rennet-applied un-ripened cheese curds to form at least one shaped cheese.