Apparatus for producing acid and heat coagulated types of cheese

Details Apparatus for producing acid and heat coagulated types of cheese Apparatus for producing acid and heat coagulated types of cheese

1985-04-01

1987-04-07

Simone, Timothy F.

Foods and beverages: apparatus

Mechanical, fluid or heat treatment of dairy food

With temperature or atmosphere modification

99459, 99460, A01J 2500, A23C 1900

Patent

active

046551271

ABSTRACT:
Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure.

REFERENCES:
patent: 3732110 (1973-05-01), Pontecorvo
patent: 3780199 (1973-12-01), Carswell
patent: 3889004 (1975-06-01), Schmidt et al.
patent: 3899595 (1975-08-01), Stenne
patent: 4020186 (1977-04-01), Edwards
CMT de Thomatis S & C s.a.s.: "Continuous Ricotta Extractor", Mod. T1 E T2.
J. L. Maubois et al, Journal of Dairy Science, vol. 61, No. 7, 1978, "Making Ricotta Cheese by Ultrafiltration", pp. 881-884.
Josef Calabro, "The New Continuous and Automated Process for Making Ricotta Cheese", Paper No. 198-6, The Marshall International Cheese Conference, 1980.
H. Wayne Modler, "Continuous Ricotta Manufacture", Modern Dairy, Jul./Aug. 1984, pp. 10-12.

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