Method for coagulating milk proteins

Details Method for coagulating milk proteins Method for coagulating milk proteins

1977-02-07

1978-04-04

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 39, 426 40, 426 42, A23C 1902

Patent

active

040828530

ABSTRACT:
A method for coagulating milk proteins using reduced quantities of enzymes using a two-step process is disclosed. In the first step, a quantity of proteolytic enzyme insufficient to cause coagulation is added to milk at an acidity of .degree. SH of 6.0 to 8.5 and the temperature is maintained at 0.degree. C. to 32.degree. C. for a period of from 1 to 24 hours. In the second step, a second proteolytic enzyme is added at an acidity of .degree. SH of 7.0 to 12.5 and the temperature is maintained at 20.degree. C. to 45.degree. C. for a period of from 5 to 120 minutes. Curd is obtained with an amount of enzyme from 1/15 to 1/2 the amount needed in a single step process.

REFERENCES:
patent: 2997395 (1961-08-01), Berridge
patent: 3172767 (1965-03-01), Foster, Jr. et al
Kosikowski F., Cheese and Fermented Milk Foods, Published by Auther Dept. of Food Science, Cornell University, Ithaca N.Y., 1966.

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