Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1998-08-21
2000-01-18
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 34, 426 38, 426580, 426582, A23C 912
Patent
active
060155795
ABSTRACT:
A process for enhancing the incorporation of seric or whey protein in the cheese curd to be used in a continuous flow method for producing cheese. The process includes the steps of raising the temperature to between 75 and 85 degrees centigrade for a period of time that could vary from 10 minutes to 30 minutes. Subsequently, the temperature of the milk is lowered and maintained between 38 and 48 degrees centigrade for the rest of the process. The next step involves the addition of a coagulation agent at a rate of between 20 and 40 percent more than what is conventionally used. The resulting curd is then cut in relatively small pieces to increase its effective surface area. Then, the next step involves the addition of calcium chloride at a rate that is between 150 and 190 percent above (or 2.5 to 2.9 times) the used amount used. The curd is then finally drained and molded.
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patent: 5901740 (1999-05-01), Sanchelima
Sanchelima J.
Wong Leslie
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