Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1979-01-23
1981-06-02
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426582, 426583, 426491, A23C 1902, A23C 2100
Patent
active
042712017
ABSTRACT:
Cheese is produced by a process wherein milk is subjected to partial ultrafiltration, heat denatured serum proteins are added to the milk before or after ultrafiltration, the milk is coagulated to form a curd wherein 1/4 to 1/2 of the total serum proteins contained in the curd are the added heat denatured proteins, and the curd is drained to produce curd containing a total amount of serum proteins substantially equal to the total serum protein content of the starting milk. The addition of heat denatured serum proteins overcomes a problem of alternation in the normal ripening cycle of cheeses produced from ultrafiltered milk containing an increased quantity of soluble serum proteins.
REFERENCES:
patent: 2507480 (1950-05-01), McDonald et al.
patent: 3644326 (1972-02-01), Pien
patent: 3899596 (1975-08-01), Stenne
Naff David M.
Societe d'Assistance Technique pour Produits Nestle S.A.
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