High temperature direct acidification of milk

Details High temperature direct acidification of milk High temperature direct acidification of milk

1975-01-31

1976-04-27

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 40, 426582, A23C 1902

Patent

active

039536106

ABSTRACT:
The pH of milk is lowered to 4.5 to 5.5 by direct acidification without the necessity of cooling the milk to avoid local coagulation and casein precipitation by adding acid as a spray from above a portion of the milk surface undergoing high velocity mixing.

REFERENCES:
patent: 3793465 (1974-02-01), Bohren
patent: 3882250 (1975-05-01), Lofer et al.

Affiliated with

Also associated with

Rating

High temperature direct acidification of milk does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with High temperature direct acidification of milk, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and High temperature direct acidification of milk will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2003172