Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1983-06-23
1986-04-08
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 36, 426 40, A23C 1902, A23C 1905
Patent
active
045812403
ABSTRACT:
The amount of cheese curd such as cottage cheese curd which can be obtained from milk is increased by adding a caseinate to the milk and heating the milk to 180.degree. F. or higher before forming the curd. The amount of caseinate is preferably about 0.35 to about 0.5%. Calcium is preferably added to the milk to provide curd firmness, and a water-origin colloid gum may also be added. Yield increase results from substantially all whey proteins in the milk becoming part of the curd, rather than remaining in suspension and being lost when whey is drained from the curd.
REFERENCES:
patent: 3012899 (1961-12-01), Angerer et al.
patent: 3316098 (1967-04-01), Hoznick et al.
patent: 3535304 (1970-10-01), Muller et al.
patent: 3988481 (1976-10-01), Coulter et al.
Kosikowski, F., Cheese and Fermented Milk Foods, published by the author, Ithaca, N.Y., 1966 (pp. 67, 68 & 384-387).
Webb, et al., Byproducts from Milk, 2nd ed. The Avi Publishing Co., Inc., Westport, Conn., 1970 (pp. 186, 191, 317-322 and 395-401).
Eilers Rey
Naff David M.
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