Continuous cheese-making process utilizing an immobilized rennet

Details Continuous cheese-making process utilizing an immobilized rennet Continuous cheese-making process utilizing an immobilized rennet

1987-03-18

1989-01-31

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 435180, 435182, 435288, 99452, A23C 19024, A23C 1904, C12M 1108, C12M 140

Patent

active

048014630

ABSTRACT:
Cheese is made continuously by flowing milk through a spiral flow path of a reactor containing an immobilized enzyme such as rennet which coagulates the milk. The spiral flow path is formed by a spirally wound microporous sheet containing the immobilized enzyme. Adjacent surfaces of the sheet are spaced apart with a spacer which can be a plurality of microporous ribs or a sheet in open net form.

REFERENCES:
patent: 3809613 (1974-05-01), Vieth et al.
patent: 3945310 (1976-03-01), Stenne
patent: 4169014 (1979-09-01), Goldberg
patent: 4292409 (1981-09-01), Cremonesi
patent: 4689302 (1987-08-01), Goldberg et al.
Olson, et al., Immobilized Enzymes on Food and Microbial Processes, Plenum Press, N.Y., 1974, pp. 22-35, 162, 163 & 176-179.
Pitcher, Jr., W. H., Immobilized Enzymes for Food Processing, CRC Press, Inc., Boca Raton, Florida, 1980, pp. 176-179.

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