Method of producing a cheese and preparing it for distribution

Details Method of producing a cheese and preparing it for distribution Method of producing a cheese and preparing it for distribution

1991-10-24

1993-08-03

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426491, 426582, A23C 912

Patent

active

052327205

ABSTRACT:
In a method for the preparation of cheese for distribution, milk is concentrated to a dry matter content corresponding to a desired dry matter content of finished cheese through the separation of whey. The concentrated milk is mixed with additives including a substance capable of forming carbon dioxide upon mixing with lactic acid bacteria occurring naturally in milk. When the concentrated milk/additive mixture is packaged into distribution-ready packagings in which it coagulates to form cheese, the carbon dioxide forms tubular passages in the cheese.

REFERENCES:
patent: 3899595 (1975-08-01), Stenne
patent: 4131688 (1978-12-01), Grosclaude et al.
patent: 4268528 (1981-05-01), Montigny
patent: 4401679 (1983-08-01), Rubin et al.
patent: 4416904 (1983-11-01), Shannon
patent: 4460609 (1984-07-01), Kristiansen et al.
U.S.S.R. Inventor's Certificate No. 451,432, translation of claims only.
U.S.S.R. Inventor's Certificate No. 931,139, translation of claims and references cited only.
Gorbatov, K. K., Biochemistry of Milk and Dairy Products, Moscow, Publ. Light and Food Industry, 1984, pp. 232-233.
Ynyhov, G. S. Biochemistry of Milk and Dairy Products, Publ. Food Industry M., p. 204, 1970.

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