Preparation of cheese using ultrafiltration

Details Preparation of cheese using ultrafiltration Preparation of cheese using ultrafiltration

1975-12-05

1980-05-27

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426491, A23C 1902

Patent

active

042050901

ABSTRACT:
Cheese is prepared by ultrafiltering a milk product to produce a cheese milk having substantially the composition of cheese at the end of whey drainage and converting the cheese milk into cheese by coagulation with rennet.

REFERENCES:
Lancelot, et al., La Fromagerie de l'An 2000, La Technique Laitere, No. 3, 960 (pp. 13-17). _
Michaels, A. S., New Separation Technique for the CPI, Chemical Engineering Progress, vol. 64, No. 12, 1968 (pp. 31-43). _
Michael, A. S., Ultrafiltration, Booklet No. 905, Amicon Corporation, Lexington, Mass., Mar. 1968 (pp. 1-27). _
Kosikowski, F., Cheese and Fermented Milk Food, Published by the Author, Cornell University, N.Y., 1966 (pp. 400-406). _

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