Preparation of yogurt and quark

Details Preparation of yogurt and quark Preparation of yogurt and quark

1978-07-03

1980-10-14

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426564, 426582, 426491, A23C 1902, A23C 1914

Patent

active

042281890

ABSTRACT:
When making yogurt and quark, mineral salts are selectively removed from milk or other liquid protein-containing milk products and if desired the protein content concentrated by membrane filtration, before coagulating the protein by incubation, for example, with yogurt or quark lactic acid cultures. An improved protein/viscosity relationship is found, giving greater yields of product. Quark is also found to accept a better over-run when made in accordance with the invention.

REFERENCES:
patent: 2633424 (1953-03-01), Otting et al.
patent: 3896241 (1975-07-01), Malaspina et al.
patent: 3914435 (1975-10-01), Maubois et al.
patent: 3963836 (1976-06-01), Henson
patent: 3988481 (1976-10-01), Coulter et al.
Claydon et al., Experiences with Quarg on a Pilot Scale, American Dairy Review, 2/1972 (pp. 32B-32C).
Webb et al., Byproducts from Milk, 2nd Ed., The Air Pub. Co. Inc., Westport, Conn., 1970 (pp. 37-40, 104-106 & 349-353).
Webb, B. H., The Production and Use of Concentrated Skim Milk Foam, J. Da. Sci., vol. 24, No. 10, 1941 (pp. 829-834).

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