Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1981-05-11
1982-10-19
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 43, 426491, A23C 19028, A23C 1905
Patent
active
043550487
ABSTRACT:
Semi-hard cheese such as Gouda and Edam is produced by subjecting skimmilk to a first stage ultrafiltration, a second stage diafiltration and a third stage ultrafiltration, adding fat to the resultant concentrate, mixing and cooling the resultant fat-containing concentrate in a first scraped heat exchanger, adding additives for making cheese such as rennet and starter, passing the resultant mixture to a second scraped heat exchanger and placing the mixture in molds to form cheese.
REFERENCES:
patent: 3914435 (1975-10-01), Maubois et al.
patent: 3963837 (1976-06-01), Maubois et al.
patent: 4018752 (1977-04-01), Buhler et al.
patent: 4110484 (1974-08-01), Rule et al.
patent: 4131688 (1978-12-01), Grosclaude et al.
Covacevich et al., Mozzarella and Cheddar Cheese Manufacture by Ultra-filtration Principles, T. Da. Sci., vol. 61, 1978, (pp. 701-709).
Ernstrom et al., Ultrafiltration of Whole Milk for the Manufacture of Curd for Processing, J. Dairy Science Supp., 73rd Annual Meeting, Jul. 9-13, 1978, N. 698, (pp. 102-103).
Hansen, R., Feda Cheese Production by Ultrafiltration, North European Dairy Journal, vol. 9, 1977, (pp. 304-310).
Kosikowski, F., Cheese and Fermented Milk Foods, Printed and Distributed by Edwards Brothers, Inc., Ann Arbor, Michigan, 2nd Ed. 1977, (pp. 510-516 and 668).
Maubois et al., Application of Membrane Ultrafiltration to Preparation of Various Types of Cheese, J. Da. Sci., vol. 58, No. 7, 1975, (pp. 1001-1007).
Porter et al., Membrane Ultrafiltration, Chem. Tech. Tan. 1972, (pp. 56-61).
De Boer Rudolf
Nooy Paulus F. C.
Schaap Johannes E.
Naff David M.
Stichting Bedrijven Van Het Nederlands Instituut voor Zuivelonde
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