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.

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%.

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%.

A method and facility for the treatment of brine in salt baths for salting cheese are described. First fractions of dissolved salt are carried along in a cleaned brine permeate and second fractions of dissolved salt are carried along in a contaminated brine retentate. A first quantitative ratio between brine permeate and brine retentate is adjusted in such a manner that the quantity of brine retentate corresponds at least to the quantity of whey and constituents that pass into the brine in the salt bath during the dwell time. The cleaned brine permeate and the cleaned brine are merged in a controlled manner in a second quantitative ratio, by means of which the mixture of both components is concentrated to a salt concentration that corresponds at least to a required salt bath concentration.

A method and facility for the treatment of brine in salt baths for salting cheese are described. First fractions of dissolved salt are carried along in a cleaned brine permeate and second fractions of dissolved salt are carried along in a contaminated brine retentate. A first quantitative ratio between brine permeate and brine retentate is adjusted in such a manner that the quantity of brine retentate corresponds at least to the quantity of whey and constituents that pass into the brine in the salt bath during the dwell time. The cleaned brine permeate and the cleaned brine are merged in a controlled manner in a second quantitative ratio, by means of which the mixture of both components is concentrated to a salt concentration that corresponds at least to a required salt bath concentration.

A hopper is closed at its lower end by a scraper which is provided with two opposite edges that laterally delimit an elongated discharge opening, a motorized rotating shaft extends parallel to the elongated discharge opening in a scraping relationship with the opposite edges, and is provided with a plurality of blind receptacles that are adapted to receive doses of salt which is loaded into the hopper, and after passing the first edge in relation to the direction of rotation of the shaft, the salt is discharged by gravity.

A hopper is closed at its lower end by a scraper which is provided with two opposite edges that laterally delimit an elongated discharge opening, a motorized rotating shaft extends parallel to the elongated discharge opening in a scraping relationship with the opposite edges, and is provided with a plurality of blind receptacles that are adapted to receive doses of salt which is loaded into the hopper, and after passing the first edge in relation to the direction of rotation of the shaft, the salt is discharged by gravity.

The invention provides natural cheese and a 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.

The invention relates to the manufacture of a pasta filata cheese comprising a moisture content of at least about 55% by weight, a solids-non-fat content of up to about 45% by weight, the solids-non-fat comprising at least about 70% by weight protein, the protein comprising at least about 65% by weight casein, and a mineral content comprising a total divalent cation content of about 25 to about 75 mMol of divalent cations/100 g casein, and a total monovalent cation content of about 100 to about 250 mMol monovalent cations/100 g casein, and a total cation content of about 150 to about 300 mMol total cations/100 g casein.