Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1978-02-09
1979-05-22
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426582, 426471, A23C 1900, A23C 1912
Patent
active
041560183
ABSTRACT:
A process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles, which comprises inoculating a colloidal solution having at least partly the composition of a skimmed milk with a lactic ferment, allowing the solution to ferment under aerobic conditions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to obtain curds and serum, separating the curds from the serum, adding to the curds approximately 5 to 50% by weight, based on dry matter, of fats while adjusting the pH of the mixture if necessary to a value of from about 5.1 to 5.7, and drying the mixture obtained.
REFERENCES:
patent: 3128192 (1964-04-01), Vakaleris
patent: 3502481 (1970-03-01), Schaap et al.
patent: 4020186 (1977-04-01), Edwards
Ernstrom C. A., Mechanized "Pizza Cheese" Making Manufactured Milk Products Journal, vol. 57, No. 7, 1965 (pp. 7-8).
Kosikowski, F., Cheese and Fermented Milk Foods, Published by the Author, Cornell University, Ithaca, N.Y., 1966 (pp. 153-155, 158, 162-167, 283, 295 & 296).
Naff David M.
Societe d'Assistance Technique pour Produits Nestle S.A.
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