Cheese and proces and system for making it

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426 36, 426 38, 426 40, 426 42, 426520, A23C 19028

Patent

active

053307801

ABSTRACT:
A process for making cheese that can include soluble proteins, such as whey proteins, comprises the steps of renneting the feed stock, heating the renneted feed stock, then adding lactic cultures to the renneted and heat-treated feed stock, removing excess water to produce unfermented cheese and allowing fermentation to proceed to produce fermented cheese. Varied textures of the fermented cheese are achieved by adjusting the degree of the milk clotting enzyme (rennet) action on feed stock, the heat treatment to which the renneted feed stock is subjected, the amount of water removed and the de-watering process conditions. The fermented cheese can be texturized. This process is capable of producing cheese having solids contents from about 40 percent to above about seventy percent by weight. The resulting cheese can be used as natural cheese or as a natural cheese ingredient in the making of processed cheese.

REFERENCES:
patent: 3535304 (1970-10-01), Muller et al.
patent: 3886288 (1975-05-01), Rice et al.
patent: 3914435 (1975-10-01), Maubois et al.
patent: 4205090 (1980-05-01), Maubois et al.
patent: 4401679 (1983-08-01), Rubin et al.
patent: 4689234 (1987-08-01), Ernstrom et al.
patent: 4707364 (1987-11-01), Barach et al.
D. V. Rao and E. Renner, Studies on the Application of Ultrafiltration For the Manufacture of Cheddar Cheese, 43 Milchwissenschaft (1988) pp. 708-711.
John Lelievre and Robert C. Lawrence, Manufacture of Cheese From Milk Concentrated By Ultrafiltration, 55 Journal of Dairy Research (1988) pp. 465-478.
N. P. Wong, ed., Fundamentals of Dairy Chemistry, 3rd Ed., (1988) pp. 61-62.
A. Eck, ed., Cheesemaking Science and Technology, 2nd Ed., (1986) p. 161.
B. J. Sutherland and G. W. Jameson, Composition Of Hard Cheese Manufactured by Ultrafiltration, The Australian Journal for Dairy Technology (Dec. 1981) pp. 136-143.
Cheese Base for Processing. A High Yield Product From Whole Milk by Ultrafiltration, 63 J. Dairy Science (1980) pp. 228-234.
Kosikowski, F., Cheese and Fermented Milk Foods, Published by the Author (Kosikowski), Distributed by Edwards Brothers, Inc., Ann Arbor, Mich. (1969) pp. 204-205.
Whey and Whey Foods, (date and author unknown) pp. 451-458.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Cheese and proces and system for making it does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Cheese and proces and system for making it, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Cheese and proces and system for making it will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-518665

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.