Preparation of hard cheese from concentrated milk

Details Preparation of hard cheese from concentrated milk Preparation of hard cheese from concentrated milk

1989-04-28

1990-10-23

Naff, David M.

Drug, bio-affecting and body treating compositions

Combustible or chemically reactive to produce a smoke, mist...

424 36, 424491, A23C 19024, A23C 1904, A23C 1905

Patent

active

049650785

ABSTRACT:
Cheese curd suitable for conversion into natural hard cheese is prepared by ultrafiltering and diafiltering milk or a milk product to produce a retentate, ripening the retentate by fermenting with a cheese starter culture, coagulating the retentate to produce a coagulum, cutting, cooking and agitating the cut coagulum to produce curd, and separating the curd from whey. The retentate has a concentration Factor of 2-8 and contains 1.0-6.2% w/w lactose. Ripening the retentate produces a pH drop of 0.05-1.5 units. Cutting the a coagulum is at a time between 120% and 220% of coagulation time and cooking is at a temperature of 30.degree.-50.degree. C. Combined cooking and agitating operations take 20-120 minutes. Coagulation may be continuous, and a minor portion of the retentate may be separated, fermented with a cheese starter culture and mixed with the remaining retentate to produce a ripened retentate having a pH of 0.05-1.0 units lower than before ripening.

REFERENCES:
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Kosikowski, F., Cheese and Fermented Milk Foods, Published by the Author, Ithaca, NY., 1966, pp. 65-78 & 194-211.
Ernstram et al., J. Da. Sci., vol. 63, 1980, pp. 228-234.
Green et al., Journal of Dairy Research, vol. 48, 1981, pp. 333-341.
Sutherland et al., The Australian Journal of Dairy Technology, Dec. 1981, pp. 136-143.

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