Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1977-10-17
1981-05-19
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 36, 426 39, A23C 1902
Patent
active
042685281
ABSTRACT:
Cheese is produced from ultrafiltered milk by a process wherein milk is acidified by lactic fermentation to a pH of about 4.4 or less to coagulate the milk and flocculate the casein therein, the acidified coagulated milk is ultrafiltered to produce a flowable acidified retentate, the acidified retentate is cooled to a temperature between 0.degree. and 4.degree. C. and stirred while avoiding foam production to deflocculate the casein, and the resultant retentate is converted into cheese by the action of rennet. Prior to converting the retentate into cheese, it may be mixed with an ultrafiltration retentate produced from sweet milk. The process permits accurate adjustment of the calcium content of the cheese being produced.
REFERENCES:
patent: 3406076 (1968-10-01), Little
patent: 3914435 (1975-10-01), Maubois et al.
patent: 3947598 (1976-03-01), Stenne
patent: 3963837 (1976-06-01), Maubois et al.
patent: 4018752 (1977-04-01), Buhler et al.
Cottage Cheese Manufacture from Ultrafiltered Milk with Coagulation in Moulding Tubes, Derment Abstract 4, 811, 4w/29.
Maubois et al., Preparation of Cheese from Liquid Precheese Obtained by Ultrafiltration of Milk, Le Lait, vol. 51, 1971 (pp. 495-533).
Harle & Lechopiez
Naff David M.
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