Method for manufacture of Ricotta cheese

Details Method for manufacture of Ricotta cheese Method for manufacture of Ricotta cheese

1974-12-16

1977-04-26

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 39, 426582, A23C 1900

Patent

active

040201864

ABSTRACT:
In the method of the invention, skim milk is transferred to a setting tank. The skim milk is acidified and heated to provide a coagulum in whey. The coagulum is separated from the whey and blended with a sufficient amount of cream to provide a mixture having the desired fat level in the finished Ricotta cheese. The mixture is then comminuted to provide a Ricotta cheese product having a texture similar to that associated with Ricotta cheese produced by conventional cheesemaking techniques.

REFERENCES:
patent: 2160159 (1939-05-01), Lundstedt et al.
patent: 3780199 (1973-12-01), Carswell
"Cheese Varieties & Descriptions," U.S.D.A. Agr. Handbook, No. 54, pp. 105-106.
F. Kosikowski, "Cheese and Fermented Milk Foods," Published by the author, Cornell University, N. Y., 1966, pp. 94-95, 109-111.

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