Preparation of cheese from ultrafiltered milk

Details Preparation of cheese from ultrafiltered milk Preparation of cheese from ultrafiltered milk

1974-02-27

1976-06-15

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426471, 426491, A23C 1902

Patent

active

039638375

ABSTRACT:
Cheese is prepared by a process which involves ultrafiltering milk to produce a milk concentrate having substantially the composition of cheese and drying the concentrate to produce a dry product which can be subsequently rehydrated to is original water content and converted into cheese. Drying can be carried out in more than one step by partially drying, adding additives such as cream, lactic starters and rennet, and then completely drying. The process eliminates conventional draining of whey, and provides a dried product which can be preserved over extended periods of time and subsequently rehydrated and converted into cheese.

REFERENCES:
patent: 1711032 (1929-04-01), Richardson
patent: 2681858 (1954-06-01), Stimpson
patent: 3080236 (1963-03-01), Ferguson, Jr.
patent: 3316098 (1967-04-01), Noznick et al.
Huton, J., La Fromagerie De L'An 2000, La Technaque Laitere, No. 3, 1960 (pp. 13-17).
Michaels, A. S., Ultrafiltration, American Corporation, Lexington, Mass., Booklet X10,905, 1968 (pp. 12-27).
Horton, et al., Membrane Processing of Cheese Whey Reaches Commercial scale Food Technology., vol. 26 No. 2, (pp. 30-35).

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