The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.

The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.

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.

Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking process.

Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking process.

A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

A smoked cheese is prepared by exposing the cheese curds to smoke. The smoked cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire formed shape of cheese. In an embodiment, the cheese curds can be formed into a block.

A smoked cheese is prepared by exposing the cheese curds to smoke. The smoked cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire formed shape of cheese. In an embodiment, the cheese curds can be formed into a block.