Continuous production process of cheese curds and production pro

Details Continuous production process of cheese curds and production pro Continuous production process of cheese curds and production pro

1989-04-13

1990-08-14

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426582, 426491, A23C 1905, A23C 19024

Patent

active

049485997

ABSTRACT:
Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.

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patent: 3616536 (1971-11-01), Stenne
patent: 3653919 (1972-04-01), Giddey et al.
patent: 3899596 (1975-08-01), Stenne
patent: 4401679 (1983-08-01), Rubin et al.
patent: 4689234 (1987-08-01), Ernstrom et al.
patent: 4820530 (1989-04-01), Moran et al.
XVI Intl. Dairy Congress, 1962, pp. 185-191.
Dairy Ind. (30), 9, 1965, pp. 709-710.
Dairy Engineering 80 (3) 1963, pp. 75-76, 92.
Dairy Engineering 80 (4), 1963, pp. 130-136.
Dairy Engineering 80 (5) 1963, pp. 161-154, 186.
Dairy Engineering 80 (6) 1963, pp. 207-208.

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