Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1991-05-06
1992-07-14
Penland, R. B.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 34, 426 40, 426 63, 426521, 426523, A23C 912
Patent
active
051301482
ABSTRACT:
A process for the manufacture of cheese is provided in which milk is acidified, heat treated, cooled and inoculated with an acid producing starter culture. Fermentation is then allowed to proceed until an acid coagulum is formed. The coagulum is cut, cooked to the desired firmness, and further processed by adding cream dressing or press or cheddaring. The initial acidification step will be unnecessary if a supply of milk with a sufficiently low pH is obtained.
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patent: 4959229 (1990-09-01), Reddy et al.
patent: 5009914 (1991-04-01), Serpelloni
Singh, et al., "Rennet coagulation of heated milk" influence of pH adjustment before or after heating; Journal of Dairy Research, 55,205-215 (1988).
Banks, J. M., et al., "Increasing the yield of cheddar cheese by acidification of milk containing heat-denatured protein", Milchwissenschaft, 42,212-215 (1987).
Marshall, Richard J., "Increasing cheese yields by high heat treatment of milk", Journal of Dairy Research, 53, 313-332 (1986).
Brown C. Gordon
Hunt Charles C.
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