Pasta filata-type cheese process

Details Pasta filata-type cheese process Pasta filata-type cheese process

1987-10-16

1990-04-24

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426 42, 426582, 426585, A23C 914, A23C 1902

Patent

active

049199439

ABSTRACT:
A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese ingredients to form a mixture and plasticizing the mixture to form the cheese.

REFERENCES:
patent: 4075360 (1978-02-01), Rule et al.
patent: 4460609 (1984-07-01), Kristiansen et al.
patent: 4744998 (1988-05-01), Van Gennip et al.
Code of Federal Regulators, 1986. Title 21, Part 133.155 to 133.158, pp. 208-210.
Hansen, R. Mozzarella Cheese with Whey Proteins, North European Dairy J. Mar., 1987, pp. 21-23.
Maubors, J. L., Separation, Extraction and Fractionation of Milk Protein Components, Le Lait, Nov-Dec., 1984, pp. 485-495.
Kosikowski, F., 1977, Cheese and Fermented Milk Foods, Edwards Bio: Inc., Ann Arbor, MI., pp. 279-212.
Reinbold, G. W., Italian Cheese Varieties, Chas. Pfizen & Co., Inc. NY, 1963, pp. 16-24.
Friis, T. Introduction of Mozzarella Cheese Based on Ultrafiltration, North European Dairy J. 1981, Nov. pp. 220-223.

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