Fonterra pizza cheese method produces ’more reliable and consistent curd’

  Fonterra has applied to patent a process to manufacture pizza cheeses, such as Mozzarella or Cheddar, that omits the ”traditional vat setting and cutting process”, says.
 The man in charge of team that developed the process is Keith Johnston at Fonterra who got the innovation prize last year, see the Vimeo film.
 The patent abstract says: “The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.”

Lämna en kommentar