Process of making low-fat ripened skim milk cheese

Claim 1

A PROCESS OF MANUFACTURING A LOW-FAT RIPENED SKIM MILK CHEESE COMPRISING PASTEURIZING A CREAM CONTAINING ABOUT 20% MILK FAT AT A TEMPERATURE IN THE RANGE OF ABOUT 175-190*F., HOMOGENIZING THE PASTEURIZED CREAM, COMBINING ABOUT 2% BY WEIGHT HOMOGENIZED, PASTEURIZED CREAM WITH ABOUT 98% BY WEIGHT SKIM MILK TO PROVIDE A CHEESE MILK, PASTEURING THE CHEESE MILK AT A TEMPERATURE IN THE RANGE OF ABOUT FROM 170-185*F., HOMOGENIZING THE PASTEURIZED CHEESE MILK AT A PRESSURE OF NOT APPRECIABLE MORE THAN 1,000 P.S.I.G., INOCULATING THE HOMOGENIZED, PASTEURIZED CHEESE MILK WITH A STARTER CULTURE CONTAINING STREPTOCOCCUS CREMORIS, LEUCONOSTOC, AND A MICROORGANISM SELECTED FROM THE GROUP CONSISTING OF LACTOBACILLUS LACTIS, BACTERIUM LINENS AND MICROCOCCUS CASEOLYTICUS, THEREAFTER ADMIXING RENNET WITH THE INOCULATED CHEESE MILK TO COAGULATE THE CURD, CUTTING THE CURD AFTER ABOUT ONE HOUR, STIRRING AND COOKING THE CURD, DRAINING THE CURD, SALTING THE CURD, HOOPING THE CURD, PRESSING OUT THE WET CURD IN SUBSTANTIALLY THE ABSENCE OF AIR, AND CURING THE CHEESE, AND, AS A STEP FOLLOWING HOMOGENIZING THE PASTEURIZED CREAM AND PRIOR TO ADMIXING RENNET TO THE CHEESE MILK, ADDING TO THE FAT A LIPASE AND A MICROBIAL LIPASE TO CONTRIBUTE FLAVOR TO THE CHEESE.