Cheese making process

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

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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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Hill, A. R., et al., "Manufacturing Parameters of Queso Blanco Made from Milk amd Recombined Milk", Canadian Institute of Food Science and Technology Journal, vol. 15, No. 1, pp. 47-53 (1982).
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Parnell-Clunies, E. M., "Heat Treatment and Homogenization of Milk for Queso Blanco (Latin American White Cheese) Manufacture", Canadian Institute of Food Science and Technology Journal, vol. 18, No. 2, pp. 133-136 (1985).
Siapantas, L. A., et al., "Acetic acid preparation phenomenon of whole milk for Queso Blanco cheeese", Journal of Dairy Science, vol. 48, p. 764 (1965).

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