Method for the production of cheeses with spun curd

Details Method for the production of cheeses with spun curd Method for the production of cheeses with spun curd

2004-04-29

2010-02-02

Wong, Leslie (Department: 1794)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S034000, C426S039000, C426S582000

Reexamination Certificate

active

07655263

ABSTRACT:
A method for production of cheeses with spun curd from pasteurized milk, includes the successive steps of preparation of the milk, renneting, coagulation, curd-cutting, drainage and spinning, characterized in that during the phase of preparation of the milk which has a low content of exogenous calcium salts, the milk is thermally treated at a temperature between 80 and 85° C. and an effective amount of an acidifying agent is added before or after the thermal treatment.

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Jana A H et al: “Process Standardization for Manufacture of Mozzarella Cheese From Homogenized Buffalo Milk” Indian Journal of Dairy Science, XX, XX, vol. 45, May 1, 1992, (1192-05-01), pp. 256-260, XP00522468 the whole document.

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