Cheese manufacture from molecular sieved milk

Details Cheese manufacture from molecular sieved milk Cheese manufacture from molecular sieved milk

1970-07-02

1976-10-26

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426491, 426582, A23C 1902

Patent

active

039884813

ABSTRACT:
Cheese is prepared from milk which has been delactosed and dewatered by a process involving standardizing fluid whole milk, molecular sieving the standardized milk to substantially separate and remove lactose and water soluble minerals from the milk to render the milk substantially sugar-free, at least partially dewatering the substantially sugar-free milk to substantially the water content desired in a finished cheese, adding a curd foaming agent to produce curd, subjecting the resultant curd to conventional manipulation without substantial syneresis to produce cheese, and molding the resulting cheese to form.

REFERENCES:
patent: 346062 (1886-07-01), Oatman
patent: 1711032 (1929-04-01), Richardson
patent: 2681858 (1954-06-01), Stimpson
patent: 3531297 (1970-09-01), Kielsmeier et al.
patent: 3583968 (1971-06-01), Pien
Hutin, J., La Fromagerie De L'An 2000., La Technique Laitere, No. 3, 1960, (pp. 33-37).
De Koning, P. J., Gel Filtration, A New Method Applied for the Preparation of Lactose-Free Milk, Neth. Milk. and Dairy J. 16 (1962), (pp. 210-214+216).

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