RAPID METHOD FOR MANUFACTURE OF GRATED PARMESAN CHEESE

摘要

In accordance with the method of the present invention, dried grated Parmesancheese particles are manufactured from milk. The fat level of the milk isstandardizedto about 2.0 percent. The milk is subjected to membrane processing byultrafiltrationand diafiltration to provide a retentate. The retentate is then fermented withacombination of lactic acid cultures, a flavor culture, and a lipase enzyme.Thefermentation is carried out at a temperature between about 90 and about120°F. Thefermented retentate is then evaporated to a solids level desired in thefinished drygrated Parmesan cheese, which is generally in the range of from about 18 toabout 24percent moisture. A clotting agent is added to the fermented retentateimmediatelybefore the initiation of the evaporation step. Evaporation is preferablycarried out in adrum drier under quiescent conditions. The Parmesan cheese is removed from thedrum drier and is transferred to a disintegrator, such as a Fitz mill, toprovide a gratedParmesan cheese product. The grated Parmesan cheese may be then blended withananticaking material and an antimycotic material prior to packaging forconsumer usewithout further aging or curing.