Addition of lecithin to increase yield of cheese

Details Addition of lecithin to increase yield of cheese Addition of lecithin to increase yield of cheese

1979-10-19

1981-07-07

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426582, 426662, A23C 1902

Patent

active

042775035

ABSTRACT:
A method for increasing the yield of cheese from milk involving the adding of lecithin in an amount of 0.001% to 0.15% to the milk prior to the coagulation or the precipitation of any curd in the milk.

REFERENCES:
patent: 3278310 (1966-10-01), Williams et al.
patent: 4066791 (1978-01-01), Corbin, Jr.
Kosikowski, F., Cheese and Fermented Milk Foods, Published by the Author, Ithaca, N.Y., 1966, (pp. 88, 91-95 and 384-386), SF271K6.

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