Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1988-06-30
1990-12-25
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426 39, 426582, 426491, 426495, A23C 1900
Patent
active
049801791
ABSTRACT:
A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55.degree. to 60.degree. C., cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temperature of at most 65.degree. C.
REFERENCES:
"Einsatz des Spezialmembran-Systeme zur Herstellung von Speisequark und anderen Frischkasesorten," Deutsch Molkerei-Zeitung, vol. 106, No. 36, pp. 1180, 1181, 1192-1194 and 1199 (1985).
"Produktion von Thermo-Quark mit der Neuen UF-Gechnologie," Deutsche Milchwirtschaft, vol. 35, pp. 1790-1795 (1984).
Broekman Geradus J. J.
Haak Herman E.
Koenraads Jacobus P. J. M.
Cintins Marianne
Melkunie Holland B.V.
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