Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1975-01-03
1976-06-15
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 34, 426 36, 426 43, 426491, 426564, A23C 1902, A23C 2300
Patent
active
039638367
ABSTRACT:
Yogurt and quark are prepared by a process wherein milk prior to culturing and coagulating is subjected to ultrafiltration to concentrate and to remove mineral salts with or without lactose removal. This process provides a high degree of flexibility in composition, and enhanced viscosity and increased yield. Additionally, quark made by the process is capable of being whipped to at least 200% overrun.
REFERENCES:
patent: 3128190 (1964-04-01), Donay et al.
Claydon et al.,Experiences with Quark on a Pilot Scale, American Dairy Review, 2/1972, (pp. 32B-32C).
Hutch, J., Cheese Making in the Year 2000, La Technique Laitere, 1960, (pp. 33-36).
Webb, B. H., The Production and Use of Concentrated Skim Milk Foam, J. Da. Sci., vol. 24, 1941, (pp. 829-834).
Bret Gerard Marcel Marius
Henson Alec Frank
Dusyn Kenneth F.
Farrell James J.
Kurtz Melvin H.
Lever Brothers Company
Naff David M.
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