Method for making cheese from ultra-filtered milk
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.
1. A method for improving conversion properties and decreasing ripening time of cheese made from ultra-filtered milk, the method comprising the steps of
(a) salting and shaping cheese curds made from the ultra-filtered milk to produce at least one shaped un-ripened cheese;
(b) crumbling the un-ripened cheese to increase the surface area by producing un-ripened cheese curds from the crumbling;
(c) applying rennet to the un-ripened cheese curds; and
(d) shaping the rennet-applied un-ripened cheese curds to form at least one shaped cheese.
2. The method of claim 1 wherein the step of applying the rennet comprises spraying the rennet onto the un-ripened cheese curds.
3. The method of claim 1 wherein the rennet is applied at a concentration of from 0.01 percent to about 1 percent (w/w) of the un-ripened cheese curds.
4. A method for improving conversion properties and decreasing ripening time of cheese made from ultra-filtered milk, the method comprising applying at least one rennet solution to the surface of cheese curds formed from the ultra-filtered milk during cheesemaking, the rennet solution being applied at an atmospheric pressure of at least 28.5 inches of mercury.
5. The method of claim 4 wherein the step of applying the at least one rennet solution comprises applying the at least one rennet solution by a method selected from the group consisting of spraying the at least one rennet solution onto the cheese curds, soaking the cheese curds in the at least one rennet solution, and a combination thereof.
6. The method of claim 4 wherein the step of applying the at least one rennet solution comprises spraying the at least one rennet solution onto the cheese curds.
7. The method of claim 4 wherein the at least one rennet solution is applied at a concentration of from about 0.01 percent to about 1 percent (w/w) of the cheese curds.