Process for increasing cheese curd yield

Details Process for increasing cheese curd yield Process for increasing cheese curd yield

1976-08-04

1977-10-11

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 39, 426 42, A23C 1902

Patent

active

040536432

ABSTRACT:
Curd yield in cheesemaking is improved by forming a whey protein-condensed phosphate complex which remains in the curd when whey is separated. The complex is formed by adding a condensed phosphate to milk before or after acidification. Useful phosphates include sodium polyphosphate and potassium polymetaphosphate.

REFERENCES:
patent: 3316098 (1967-04-01), Noznick et al.
patent: 3706575 (1972-12-01), Broadhead
patent: 3882250 (1975-05-01), Loter et al.
Briggs, D. R., The Metaphosphoric Acid-Protein Reaction, J. of Biol. Chem., vol. 134, 1940 (pp. 261-272).

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