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
1993-11-12
1995-08-29
Yeung, George
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 39, A23C 1900
Patent
active
054458455
ABSTRACT:
A process for making cheese including the addition of calcium chloride to milk, heating the milk slowly to about 85.degree. C., holding the milk at 85.degree. C. for about 30 minutes, adding hot food-grade organic acid to the milk to reduce pH to about 4.4 to form a curd, removing the whey and cooling curd rapidly to about 8.degree. C. The process lends to making Queso Blanco (white cheese).
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Farkye Nana Y.
Prasad B. Bhanu
California Polytechnic State University Foundation
Yeung George
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