WHEY CHEESE SPREAD AND CREAMY WHEY CHEESE AND PRODUCTION

摘要

The present invention relates to the development of the spread whey cheese and creamy whey cheese, obtainable by a technological process comprising the following steps: a) Production of the traditional curd whey cheese; b) Whey removal of the curd until the curd reaches a moistness level intended, between 55 to 60%; c) Homogenization and grinding in a tank with an agitator and a centrifugal pump (Mixer) at 130 r.p.m, during to about 5 to 10 min. and to about 3000 r.p.m, during to about 20 to 30 min, respectively; d) Codification, filling and sealing in a sealing machine (Mondini) and e) Cooling, in a cooling tunnel that works with an aspersion for frozen water.