Manufacture of high-solids pre-cheese for conversion into natura

Details Manufacture of high-solids pre-cheese for conversion into natura Manufacture of high-solids pre-cheese for conversion into natura

1992-03-25

1993-11-16

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426491, A23C 9142, A23C 1900, A23C 1905

Patent

active

052621839

ABSTRACT:
A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture to a total solids content of more than about 55% to produce pre-cheese and holding the pre-cheese under curing conditions for conversion of at least about 65% kappa casein to para kappa casein. The milk clotting enzyme is preferably added immediately prior to evaporation. Evaporation is under highly turbulent conditions and product temperature in the evaporator preferably does not exceed 75.degree. F. After evaporation, the pre-cheese is preferably held for 3 to 14 days for the conversion of kappa casein to para kappa casein.

REFERENCES:
patent: 3899596 (1975-08-01), Stenne
patent: 3914435 (1975-10-01), Maubois et al.
patent: 4820530 (1989-04-01), Moran et al.
Ernstrom, et al., J. Dairy Sci., vol. 63, 1980, pp. 228-234.

Affiliated with

Also associated with

Rating

Manufacture of high-solids pre-cheese for conversion into natura does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Manufacture of high-solids pre-cheese for conversion into natura, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Manufacture of high-solids pre-cheese for conversion into natura will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-20916