Natural Cheese and Method for Making Natural Cheese with Specific Texture Attributes
The invention provides a method for making natural cheese with specific texture attributes. The method uses five streams that are accumulated to make the natural cheese. The five streams include a stream of raw milk, a stream of concentrated acidified milk, a stream of cream, a stream of homogenized cream and a stream of water.
1 . A method for accumulating streams from which to make natural cheese, said method including the steps:
adding concentrated acidified milk;
adding cream;
adding homogenized cream;
adding water; and
adding raw milk.
2 . The method of claim 1 wherein the acidified milk has a pH in the range of 5.5-6.5.
3 . The method of claim 1 wherein the acidified milk is concentrated 3-5 fold.
4 . The method of claim 1 wherein the acidified milk is skim milk.
5 . The method of claim 1 wherein the cream has a range of 20-50% milk fat.
6 . The method of claim 1 wherein the homogenized cream has a range of 15 - 30% milk fat.
7 . The method of claim 1 wherein the concentrated acidified milk is 20-30% by volume of the accumulated streams, the raw milk is 20-30% by volume of the accumulated streams, the cream is 3-10% by volume of the accumulated streams, the homogenized cream is 4-15% by volume of the accumulated streams, and the water is 20-40% by volume of the accumulated streams.
8 . A method for producing natural cheese, said method including the steps:
creating a first stream of raw milk;
creating a second stream of concentrated acidified milk;
creating a third stream of cream;
creating a fourth stream of homogenized cream;
creating a fifth stream of water;
combining the five streams; and
making natural cheese from the combined streams.
9 . The method of claim 8 wherein the acidified milk has a pH in the range of 5.5-6.5.
10 . The method of claim 8 wherein the acidified milk is concentrated 3-5 fold.
11 . The method of claim 8 wherein the acidified milk is skim milk.
12 . The method of claim 8 wherein the cream has a range of 20-50% milk fat.
13 . The method of claim 8 wherein the homogenized cream has a range of 15 - 30% milk fat.
14 . A method for producing natural cheese with specific texture and flavor attributes, said method including the steps:
creating a first stream of raw milk;
creating a second stream of concentrated acidified milk by adding an acidulant to skim milk to reduce the pH to 5.5 – 6.5 and concentrating the acidified milk 3-4 fold;
creating a third stream of cream having 35-45% milk fat;
creating a fourth stream of homogenized cream having 20-25% milk fat;
creating a fifth stream of water;
combining the five streams; and
making natural cheese from the combined streams.
15 . The method of claim 14 wherein the first stream is 20-30% by volume of the combined streams, the second stream is 20-30% by volume of the combined streams, the third stream is 3-10% by volume of the combined streams, the fourth stream 4-15% by volume of the combined streams and the fifth stream is 20-40 by volume of the combined streams.
16 . The method of claim 14 wherein the first stream is 24-28% by volume of the combined streams, the second stream is 27-28% by volume of the combined streams, the third stream is 5-6% by volume of the combined streams, the fourth stream 7-9% by volume of the combined streams and the fifth stream is 31-35% by volume of the combined streams.
17 . The method of claim 14 wherein the acidified milk is concentrated 3 fold.
18 . The method of claim 14 wherein the natural cheese has a fat content of 20 - 30% by weight.
19 . The method of claim 14 wherein the natural cheese has a moisture content of between 47-53% by weight.