Manufacture of curd and cheese from a milk retentate

Details Manufacture of curd and cheese from a milk retentate Manufacture of curd and cheese from a milk retentate

1984-09-11

1989-04-11

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426491, 426492, A23C 1905, A23C 1900, A23C 19024, A23C 19028

Patent

active

048205303

ABSTRACT:
High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.

REFERENCES:
patent: 3120443 (1984-02-01), Berridge
patent: 3899596 (1975-08-01), Stenne
patent: 3914435 (1975-10-01), Maubois et al.
patent: 3988481 (1976-10-01), Coulter et al.
patent: 4244971 (1981-01-01), Wargel et al.
patent: 4401679 (1983-08-01), Rubin et al.
Ernstrom et al. (1980) Journal of Dairy Science, vol. 63, pp. 228-234.

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