Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1982-06-25
1985-10-29
Yeung, George
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 39, A23C 1902
Patent
active
045500282
ABSTRACT:
Milk is subjected to a combined acidifying and heating treatment in such conditions as to provide a serum and a proteic flocculate (or curd), consisting of casein and/or whey proteins, then after cooling the curd and whey are separated, the latter containing substantially no milk proteins, while the curd practically contains all the milk proteins in the flocculated state, the curd is subjected to a so-called "frigi-compression" step combining compression to a pressure exceeding 100 bars with cooling to a temperature ranging from 0.degree. C. to 5.degree. C., this leading to a protein-concentrated product, wherein the casein is re-suspended. There is thus obtained a dairy raw material which may be used as a pre-cheese and be directly processed into cheese, without syneresis, by addition of rennet.
REFERENCES:
patent: 3615587 (1971-10-01), Koofmans
patent: 4066800 (1978-01-01), Rosenau et al.
Centrale Laitiere de Haute Normandie
Yeung George
LandOfFree
Method of re-suspending flocculated milk casein to obtain protei does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of re-suspending flocculated milk casein to obtain protei, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of re-suspending flocculated milk casein to obtain protei will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-727996