Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1986-11-07
1988-08-23
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
A23C 19045
Patent
active
047660031
ABSTRACT:
Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure.
REFERENCES:
patent: 4341801 (1982-07-01), Weissman
Maubois, J. L. and F. V. Kosikowski, "Making Ricotta Cheese by Ultrafiltration," Journal of Dairy Science, vol. 61, No. 7, 1978, pp. 881-884.
Joseph Calabro, The New, Continuous and Automated Process for Making Ricotta Cheese CMT, Continuous Ricotta Extractor, Mod. T1 e T2.
Webster's New World Dictionary, Second College Edition, p. 457.
Simonsen Karl
Skovhauge Erik
APV Pasilac A/S
Czaja Donald E.
Pratt Helen F.
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