Low fat cheese by evaporation of retentate

Details Low fat cheese by evaporation of retentate Low fat cheese by evaporation of retentate

1989-12-28

1991-08-06

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426582, 426491, A23C 1905, A23C 1902

Patent

active

050376594

ABSTRACT:
In accordance with the method of the present invention for manufacture of low-fat cheese from skim milk, the fat level of milk is adjusted to less than about 1 percent to provide the low fat milk utilized in the method. The low fat milk is subjected to membrane treatment to provide a retentate. A lactic acid-producing culture and a coagulating enzyme are added to the retentate. The coagulating enzyme is added in a coagulating amount. The retentate is then fermented while subjecting the retentate to movement sufficient to prevent formation of a coagulum and to form curd particles having a size in the range of from about 3 to about 22 microns. After fermentation, the retentate is evaporated under turbulent conditions to provide a low-fat cheese having at least of about 50 percent solids.

REFERENCES:
patent: 3017274 (1962-01-01), Dahlstrom
patent: 3156568 (1964-11-01), Hargrove et al.
patent: 4476143 (1984-10-01), Czulak et al.
patent: 4689234 (1987-08-01), Ernstram et al.
patent: 4820530 (1989-04-01), Moran et al.

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