Patent classifications
A23C19/064
NATURALLY WOOD SMOKED CHEESE
A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.
NATURALLY WOOD SMOKED CHEESE
A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.
Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes
The invention relates to a flavor ferment for use in a natural cheese make process.
Method of producing naturally wood smoked cheese
A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.
Method of producing naturally wood smoked cheese
A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.
Natural Cheese And Method For Making Natural Cheese With Specific Texture Attributes
The invention provides natural cheese and a method for making natural cheese with specific texture attributes.
Natural Cheese And Method For Making Natural Cheese With Specific Texture Attributes
The invention provides natural cheese and a method for making natural cheese with specific texture attributes.
CHEESE AND METHOD FOR ITS MANUFACTURING
The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.
CHEESE AND METHOD FOR ITS MANUFACTURING
The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.
Process for increasing homogeneity in properties of brine-salted cheeses
A method is for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of the cheese. The method includes, before a brining, applying a hydrophobic barrier on the entire outer parts of the cheese, which are located at the ends of the cheese axis. The hydrophobic barrier is kept on the cheese outer parts at least during part of the brining.