.Soin e -Uniburgei cheese makers, -at th-Is point, Aftgr -the yeast hes:been working@,Q4 the man:.in @.w@i@ii ;the ;terlal -for ab.oUt'twenty@f.our hours, or rather les I s, .,a,dd A.-flye -per cent@4@e 0 @94N is sogked @for@-ten ior @fifteen @minutes. !Ilow7 :add a,,Pure culture -qf Bacten'ui@ lin@ns -i@ -a s alt-@jever, tliat:--i@ -nothecessar,7 @in @the @ease manu- water @susp @ont onsi6z L Tbis@ is)@@ed o ,the:ma h b h ype ic, eese y -.my -met o -ig IAmburger, d. erial ln the trays in the @same manner as the @,.Iw -at this -Point @@in-my,,process,,.t-he Pr@.,j@d@-r-e Yeas,t saii.- @vater .5uppension. @The @,;n is i@ nor@ni,liy,..fdi@16.weA d aiid -th@ ior - .con I tinu d@ thre@e then fbrkei king Is @the eusto -mary, ,old, s,da @@Pr e-5e X*king .*e il@y ' iiiitil,the curing is-com@.1'eted. ,method. Usually it @wiii b@ advisable, upon the third Hp;.vinjg-,,.Ora-ined -off most -.of the .-whty, .@hip,,.c,urds @.1 0 f,ull day In the"lcuring room, to sprinkle the ma-,In the .,,discharge enA,.of t]@e vit @ are :distr@buted teria;l-witha.i5%.@,@li@solqtion. AtthistizAe,the ;6@z-tlxe@@;*rpo@ n-s:ol @,to ,'c'.pnc(-iit@,- ate .-pH@ofl-:thematerlai-iiasrisen@,toAhG,4t@5-7, @4s at@w wch --curd -.in @a @uniform lay.,.er -@in @the @uppor um linons pulture idommences t,o ,O,f tlie iengt, h of -the vat @ luia:.tii@i6by obtain a I de@,el@p -.@a@idly, and,-.t4e-,yeast stops - growiiig. -some,what thifker "@j)ed -.of 6,u,r.@ .@.iheiw-ise -.1-5 Af,@ei@!th@ @iiierial -- has,,beeii: @n thp r@oo -M ,would@be -obtained. ' -TjiiB is -,tliiii,..cGver.-ed @with k it.has:acquired,the;desire.d@bqcly, lo e ia@series@ofhi@avv.fine-megh screens, niade,,olf.,w@ire t s and tei@ture so@tha It 6an pToces e,d by @or@)e4orated n x e t a l l p v e r , l o # @ q @ q - r e q n s @ - @ , h e r e , i s - l i e a t i n ; t h e u s @ a a l , - n i a n n e r . T - h e - p @ 9 r e s 4 i 4 g @ i s p a r d r i e d o @ ' l , a t , ' a @ t e m p e ' i z a t u r e @ o f . ,ev.enly,@dis.tributed a,w.,eight of A lo ousani @ I A b o ! A t : T h e orflflt.eefi-,hi-indi,@.d po,=ds 'II ,on- the @basis 20- ,znai@riai, -ailt6i @@6ing pxGcessed,@is@found @o possess ,,o.f@iih6 usual recta'ngi@iii aca a,oity-o:f all .of @thedo e @eb p sirabi ar eteristies, of -well-c@u@ed -til6usand -pounds 6f milk. - atural@@Limburger cheese. ten n A-f-tei the -.has -bee@ @Sl@bie6t@d.tD thispres-,for li @ @ - I, Specifte Example -No.:2 .@Sui@e our, It will.ibe.i.ound to -be i@@routhl te t: @ri:@h6@case of :brick@,ty.,iD ,y .-It Is , hen .,cqt @@@'In 0 25 -e- cheese,@.ther6@ is @added - inel - P4steuriz d -milk, strip,s@ about -,six, ies -wide, ..may .be,-ftii.- to the e in @addition to -the Usual ,ther@s.ub-divide-dintc)lenitlli,ol@jibo t@a@-foat, and, @amount of -lacti c acid starter ;about one alf to @oile per-ciant of a Lactobacillus,bulgari cus @culture, th6--b,&d@of:mOtted@cur-d-is@,aLbout.,% t4c4@s'in d@ptli @@andthe (@mperature:oi, i6 @at is-,raisea@.to,from ,or thickness . t @d @ha@, @een @e he@,cro@.5,@;eet@ tnp -willf,be -yo 86' kto'.90' @'P. After @the @cui t a n d - s i x - i n c h e s ' , b y s i x . i n c h e s . @ M s - - i s , @ o f . a z i z @ t o . - f - i t - , t b e , c u t - i t i s @ . a d v i s a b l e @ , t o r a i s e t h e t @ @ @ e @li @ubndi@ides t-he aboUt',90'..to'102'F.1n.iord -to-flrni mouth .blocks :of curd iinto @,th-r--eenquarter @inch cube@. :reduce @tliemois.ture @as leompar ed,,w.@th -.the -usual -,After.,di@@@, @ih@.,c'ubes ,a,,re promptly.@put:.-.baok @Bric.k @ty,,pe @s. @Bei@@ , draw. -i-ng -@hp W4ey, 7the material is ri nti h P e x i e ( l @ @ u I t e 3@%. --The.whoy iziutes. :@@, T-his Acid -Fhas @'.@nqrpased from iOl to .0 'F.) ;for abo-ui.@- @thirty ;flrm-@ @the.thunks: and prey ,fr( re@ is ,then drawn, arxd @the subsequent Prqce@du e @is he t @same @,@s iri the @cas,e of @@my @n.ew Limburger ,,.,The cc>,Id lAiater, @is then @d,.rairied, ctff .@the chunks type@,mqtho d,,@ex-e.ept,that the Bacterium linens ..of material, s@nd @then @,,@he @ixie.-s@ii6A iri4 lture-is not adde@d,,Ancl,tlie MAterial-.is held in 0 @ C:u t-t@e. atteri4g@-qr...@srit., .,th6 - qUriAg@room,foi;ab6iit o@.or -,three @o ys, t a - a .thripe, @,per , c,ent ..,of -their ,weig-ht .6f :iqrdiria-ry ' dT.Y ..which @it - is -.@6ady to @.proces. T@he materigl It -sodiuin 46hlorid@@. @.Pi.@f@ia@l -,t-his 3sPkl,t @is -;before pe . g y essiii cqntai s:@,abqut PT 10% t6 4@@l, ad46 ;@in,three 9 @-i@ -fOir aoisture. @Th e pro@cessing is,done at -lowiad by @a, -thoroughfo*@g 4r - 1650 F. @the Y,4 s@o -As -t @ure-of.- ,Aoqut pro @i3@ pei:; he salt. ecifte @,Example @No. A-f P@i -,t-h@ th@ -,@.chun-ks are @.tAken!,out ..of @SP :3 t- -and the, va arg,e trays -.w -thep4i@,4factu e @of - Camemb @oiher times. ,time it@enters the@ourin g @-Xn ,@be Morning, @,the -are ulik@: :The @sclqpe of t P @@inveriti6n; s .F4naly@ze.d @i6r -s@ii, c@ntent. and, -if,@tlie,@ali @li'n6 @@@ t ; @: eiApera. pe r ort ch e@se@for made pf,,wQod or @st@inl'e@s -,steel a@tid. ' of guch,t@ize processing,the@procedurefollowedis.subs ntially ta r @t@t thedqpthof@@al@,izl:,.tl3@@.tays -does n,ot: 50 the same@as in the case,of L i n i b u r g e r e x c e p t , , t h a t , inen ,.exce.ed ab.out @@six inches.- 'Th.e @trays,containin @instea :ofusin @apurecult.ureof@ Ba6tertgm'l.,----"$- -9 d -the-,salted@chunks@are:then-,m,ove4ii@oi@e curing or jactose @fermenting.ypast I :4se a ipure culture room where ;they are left -to ..stand @over.@night.' Of Penicillium camemb erti @aiid @the @ materia Is Tlie@@curing - ropm rature k ept in @the-curing *TMP , - -.room atla temperature of 681@F. 84 -of"from74'ito'@ '-F.,.,preferEi bly-,b@tWeen'@76'..and 5r) ;.to -75' P.,: 9.,n d at a hum idity of Abo ut@ 70 to 85% , .@8 21 @F. ,, and - thelium idi@ YA #i@ 9l'th e-- mgh t @ti me, @is until, it d ;I@ for s = p i e n t _ p r o c e s s i n g , - w h i b h @90 .Iie@i-@at 100% @@(.fog @cGn4it@04);z,444 -e 0/,,@:@8@t @req4ires,,U@4ally -from.one@.to:tw.@ we@k@@@the h p u l d @ b e - , , d e t e r t - 6 0 @ m i n e d @ b y r @ e f e r e n c e @ t o t h e @ 4 t ) P e n d e d I i m s y sprink,,Iing ,.qA,.@he,;turfac-e .6f:,,th@e ,mater@i I o@: .,in @the trays, -.to 4iprovement in @inalipf4eturin cheese bring -@t@6 --s@it @c,oilt@ .9@ .1@ I p@ .,@After, er. , @eddi . tiom.@.6f @alt, ithe@,C ().f-the class-.which coiisistslof-Ithe-Limburger,,brick qntepts -of the @nd Car@@@bert va -@ ii6@,@wlii@h@@onipiises iorizirie trayp.i@re@-thoi6@i-lil@,for@ked. ing,.and-cl atting-ihe curd, dr@i@i@ai oii.the whey, -,There ,is -.then. @@,iinkl6 ,surface of - the t ma ting th curd,:then subdiv@ding,the@cilrd into .Mater-ial An the @trays, a .-.@@ii-.- wiier sp I I au ension o I . I @ 'I@ k@., @materially more @han'6.@e inch in K;nentir@g.yqgst and .fe @=ness, Promptly Va,,hing t@@'c h u n k s t o , p r e ven reimatting, subject @,the@m,@-teri@l:-in,zthelltrays--,is@thorqughl@iforked t I . @o t ;ing the s ibix -Th Pr, @ the @material Zthunks to th@ ces,of the @.di tr te,,t.h q@@ @@ htmks, action of a.6r6i .)i6, oik'aiii@nis approis-forked@,-at,,Ieast-@three,- times@,,. ng@@@he,,* t- da y - Priate,for-ripeningtheparti ularvarietyof.cheese c curin In the d@@iied, in..a suitable. atmosphere, :so a :to@ripen , groozr@. I s@ -At the beginning 7of @the -,flrtt -@f-ull, day in -the the @6hunks individuall@ d@rli@g @ri interval,of time curing - that - und ei r@- it n -so s irabl@ ririd d6@ -elo s a ,i g hort pment Is sub.@ 'Should,.be'from a@ly, -@ '70 ..st,anti te-d,@and4@@@pr.,@,ptl' y : c 6 n s o h -

dating said ripened chunks by heat to form finished, cured cheese suitable for Immediate sale and consumption. 2. The improvement in manufacturing cheese of the class which consists of the Limburger, brick r ,) and Camembert varieties, which comprises forming and cutting the curd, draining off the whey, mattihg the curd, then subdividing the curd into chunks not materially more than one inch in thickness, promptly washing the chunks to pre- 10 vent re-matting, subjecting the surfaces of the chunks to the action of aerobic organisms appropriate for ripening the particular variety of cheese desired, in a suitable atmosphere, meanwbile stir- : ring the chunks from time to time to insure uni- 15 form exposure of their surfaces to said atmosphere, so as,to ripen the chunks individually during an interval of time so short that undesirable rind development Is substantially prevented, and then promptly consolidating said ripened chunks 29 by heat to form flnished, cured cheese suitable for immediate sale and consumption. 3. The improvement in manufacturing Ldmburger cheese, which comprises forming and cutting the curd, draining off the whey, matting the 25 curd, then sub-dividing the curd Into chunks not materially greater in size than one-inch cubes, washing the chunks in cool water to prevent rematting, salting the chunks, inoculating the chunks with Bacterium linens, exposing the 30 chunks to an atmosphere having a humidity of not less than about 90% and a temperature of between 741 and 84, P. to ripen the chunks Individually, while stirring the material from time to time to insure uniform exposure of the chunks 35 to said atmosphere, and promptly consolidating said ripened chunks by heat to form finished cured cheese. 3 4. The Improvement In manufacturing Umburger cheese, which comprises forming and cutting the curd, draining off the whey, subjecting the curd to pressure to mat the same, then subdividing th - e curd into chunks not materiaby greater in size than one-inch cubes, washing the chunks in cold water to prevent re-matting, salting the chunks, first inoculating the chunks with a lactose fermenting yeast and, after a suitable interval of time, inoculating the chunks with Bacterium linens, exposing the inoculated chunks to an atmosphere having a humidity of not less than about 90% and a temperature of between 74' and 84' Fl. to ripen the'chunks individually, While stirring the material from time to time to Insure uniform exposure of the chunks to said atmosphere, and promptly consolidating said ripened chuziks by heat to form finished cured cheese. 5. The improvement In manufacturing process cheese of the brick type, which comprises forming and cutting the curd, draining off the whey, subjecting the curd to pressure to mat the same, then sub-dividing the curd into chunks not materially greater in size than one-inch cubes,. washing the chunks in cold water to prevent rematting, salting the chunks, inocula;ting the chunks with a lactose fermenting yeast, exposing the chunks to an atmosphere having a humidity of not less than about 90% and a temperature of between 74' and 84' P. to ripen the same, while stirring the material from time to time to insure uniform exposure of the chunks to @aid atmosphere, and processing said ripened chunks. IUGBEE WAYNE BRYANT.

Patented Jan. 8, 1946 392 362 UNITED STAT,ES PAT@ENT: OFFICE. PRADCESS FOR MARDTG MATERL4L FOR USE ]IN THE MANUFACTURE OF PROCESS CHEESE E[igbee Wayne Bryant, Stocki@n, Iii.,'RSSIgnor:@to Kraft Cheese Company, a corjiorailon of Delsware NoDmwing ApplicatiojiAiprilt8 1943 gerial N6. 484,958 5 claims. Process cheese, as that term is used herein, means a type of cheese usuary:in retail package form which, in the course of its manufacture, has been subjected to,a temperatuie higii enough to render the material fluid or plastic, so that it:can be molded or caused to, assume the shape of the interior of the container in which it is to be packaged and sold. An examp I le of sudh processitig operation is found in the United States Patent to James L. Kraft, No. 1,400,171. The material used-in the manufacture of proo-@ ess cheese has usiially cofisisted largely of cheese in the usual form and unit sizes produced by the usual country cheese factory. These units, iri general, have been subjected to the usual curing methods customary in the case of natural or unprocessed cheese, for the required length of time to develop the desired body, -flavor and teiture,, the period of cure in most types of cheese bein seldom less than thirty days and perbaps ex-:7 20 tending, in the case of some types of chee@e, to as long as six months or a. year. The expense of holding the cheese in the -curing room for these periods plus the expense of treating or d:iririg @fGt the units of cheese whiie being cured, and the 25 cost of handling, Is considerable. I have discovered that, in the mariufacture of cheese of the class which consists of Limburger brick, and Camembert and Roquefort@ the dur' Ing of the cheese, i. e., the develoi@ment . of the' 30 required body flavor and iexture suitAbl6l'f6r heat proce@sin@, can be effected by subjecting the curd or. uncured cheese to proper conditions, in the form of relatively small chunks, fot a relatively short time, for example -a few. days, thereby 35 saving the expense of forining the curd, @ in the cheese factory, into units of the usualshtipe and size and without the necessi.ty of subjecting siieh units to the usual curing treatment for a pro16riged period of time 40 General nietliod Accordin g to the general method wbich I have found successful in applying my, discovery to the abovespecifled types of cheese, the rnilk, having 45 flrst preferably been pasteurized, is tre6,ted@ in about the usual rilanner until. the curd has been formed and cut. Then, after the temperature of the vat has been raised and maintained@ at an elevated temperature.while.the contents of the 50 vat have beenl suitably agitated Lthe whey is :,,, I drawn off, all practically in accordazice with thEusual practice followed with that type- of cheese. After the whey, has been drawn off, the ciird is - @ pressed in the vat. After a su:Mcieiit length bf 55 (,CL 99--116) time to insure thorough matting of the curd, the. curd Is cut up and su6@@vided into smail @hurikq having a thicknes@ not.materialls@ more one inch. Chunks in the.@form@:of three-qu cubes appear to satisfy this, size requirement very weH. 7be chunks of curd @are then prefek;ably- washed, with cold @vater or @Iiiced'in: a bath of cold water ei flrll@:th for a short time so as in effe e eurd io itnd prevent further In The chua@ *if! "tt g ace n I m s @bj6' c L ted@ t then pl d I trays and o@ ti@e re-@ quired.treatment or conditions to deve op, properly the d&.iiri@d bod@, flivor . and texture., , dlnaril3r It L rnay be advisabli-, fioni time to time, ta@S @o, to,'itir the @@material in t - he' as to in . sure that all of the chunk@- are I Proi@eri@ ex-posed @ t @o the atmosphere whilei at the same time it is ad@vislitile to mainta,in siie:@ iltmo8pherid, donditions th the exterior surfa'c@@es Of ibe chu'nks@@do -not dry out or devel'op rind. ti@iat fo.i After the c'huni h b,6eri l@eld 6r e@d a sufficient length 6f t me the,chuhli@ -ate r - . I . . 11 - I I 0 . I _, , L, . t esied, i. 6., comolida t 7 th an@ the t,d or fused oge ber by e., I t I u@e ot heat, fus6d.bt p as ic@cheese itL ntroduced directly into,. r6i@ll - pack ' ''or@.shi P_ ting@ containers. The pa'cka:@ed c@ieese can@ sold immediately and d'oes nbt have to be stored red further to re me te or cii Pder it fit foi im dia c6ns@m@tion. EX Mpi 1, Specific a e In. the case of Tdmburger type -dheelse, raw@pa@teurized whole@milklor@milk stondaidized to a; definite fat cbnteht@ knasr b6 tised as the start:if unpgsttU,riz'@d hiilk is 61@ployed, ing material it niay@ n6t be necesse@ry t6 @.add 'e@ny lactic @ s arter, *hereas, pasteurized ipi'lk L iS f used, about onehalt to one ppr 6ent of I'actie'a:ci:d @tAAer. ii I added to the vat. The temperature of @the milk Is raiied@ to 860 to 90@: P.,.Ofter,LtLbo iisuol diiari@tiiy;'bf i6nnet hitt 'it t_ temperahas been added,@ ahd'it'is held'@' has bee ture @of 86, t 901, F lizitil@ tfie @diird n set 0 ; L and@ has reached the lf6qWied consistdiicy f6r -cu@tting. @This 6rdinarily teike@@ 'about twe@ty-five minut0s. The@@curd@ is dut irit6 cu-bes OfL fr6m one-quarter t@c) orie"half inch in size, and then the teniper's@ture @ Is rais6d from 21 @to 121 P., and agitation is iinmediat6ly@ comm'enced. ' It is held at thii tem perature uhtil the curd has reached a flr'm enough consistency, mechanical stlrring being oi cou I rse.. continued. This, usually takei from one-hajf to one hour,, the ezid of whidh time enough whey 18@ drawn off so that the level 6f li@uid drops to a point where the curd begins to stick out.