Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1994-10-27
1997-06-03
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 34, 426 42, 426580, 426582, A23C 912
Patent
active
056352280
ABSTRACT:
Method of preparing cheese for distribution through first concentrating milk through separation of the whey and then adding additives necessary for cheese production, e.g. rennet, and packaging in distribution-ready packagings. Through concentrating the milk to such an extent that it is given the same DM content as is desired in the finished cheese (what is known as full concentration) the milk and the added additives can be packaged in such a manner that both the coagulation of the milk and forming and maturing of the cheese essentially occur entirely in the packagings.
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Journal of Dairy Science, vol. 62, No. 2, 1979, pp. 204-207, H.R. Covacevich, "Buffer, Lactic Fermentation, and Rennet Coagulation Properties of Skim Milk Retentates Produced by Ultrafiltration".
Tetra Laval Holdings & Finance S.A.
Wong Leslie
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