US 12,011,011 B2
Natural cheese and method for making natural cheese with specific texture attributes
Mihir Sainani, Elkhart Lake, WI (US); Kartik Shah, Elkhart Lake, WI (US); Eva-Maria Düsterhöft, Ede (NL); and Willem Johannes Marie Engels, Ede (NL)
Assigned to Sargento Cheese Inc., Plymouth, WI (US)
Filed by Sargento Foods Inc., Plymouth, WI (US)
Filed on Jul. 26, 2021, as Appl. No. 17/385,107.
Claims priority of provisional application 63/056,821, filed on Jul. 27, 2020.
Prior Publication US 2022/0022477 A1, Jan. 27, 2022
Int. Cl. A23C 19/09 (2006.01); A23C 9/12 (2006.01); A23C 9/142 (2006.01); A23C 9/15 (2006.01); A23C 19/064 (2006.01); A23C 19/068 (2006.01)
CPC A23C 19/0921 (2013.01) [A23C 9/1209 (2013.01); A23C 9/1422 (2013.01); A23C 9/1516 (2013.01); A23C 19/064 (2013.01); A23C 19/068 (2013.01); A23C 2210/202 (2013.01); A23C 2210/252 (2013.01); A23C 2250/10 (2013.01)] 10 Claims
OG exemplary drawing
 
1. A method for accumulating milk from which to make natural cheese with a specific texture, said method including the steps:
creating a first stream of concentrated acidified skim milk;
creating a second stream of re-blended acidified skim milk;
creating a third stream of cream with greater than 25% milk fat;
creating a fourth stream of homogenized milk having between 3-18% milk fat; and
combining the milk in the four streams to produce an accumulated milk source from which to make the natural cheese with the specific texture.