Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1978-02-24
1982-08-10
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 41, 426582, 426583, A23C 1902, A23C 1100
Patent
active
043438172
ABSTRACT:
A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH between 6.8 and 7.3, acidifying the mixture, adding a coagulating enzyme to the acidified mixture, holding the mixture under conditions to form a continuous coagulum, cutting the continuous coagulum to form curd particles, heating the curd particles to expel whey, separating whey from the curd particles and processing the curd particles by conventional cheese making methods to obtain a natural cheese analog. Fat may be added to the mixture of casein product and whey to produce a fat-containing cheese analog.
REFERENCES:
patent: 2998315 (1961-08-01), Peebles et al.
patent: 3397994 (1968-08-01), Elenbogen et al.
patent: 3899605 (1975-08-01), Schaap
patent: 3911143 (1975-10-01), Colmey et al.
patent: 3943264 (1976-03-01), Davis
patent: 4105803 (1978-08-01), Peng
patent: 4197322 (1980-04-01), Middleton
Pavelec Frank L.
Seibel James K.
Swanson Arthur M.
Swanson Robert J.
ChemVen, Inc.
Naff David M.
Swanson Arthur M.
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