Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-02-09
1997-05-13
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 38, 426 39, 426 42, 426 43, 426238, 426582, 426656, A23C 19024
Patent
active
056290373
ABSTRACT:
A steady flow process converts a fluid proteinaceous mix to a cuttable interstage enzymatic curd and thereafter converts the enzymatic curd to a desired end cheese product. The process includes the step of initially combining an accurately metered and proportioned pumpable stream containing proteins, fats and/or oils and other components, and an accurately metered proportioned pumpable acidified water stream containing an enzyme and other non-enzymatic components. A bacterial agent is included in the enzyme stream. The two streams are admixed by directing the streams through an orifice into an acoustic resonating chamber to produce a turbulent jet stream. The kinetic energy of the turbulent jet stream engages a vibratile element in the acoustic chamber to produce cavitational and high sonic and ultrasonic waves and shearing forces which contribute to immediate homogenization and reaction of the stream components to thereby produce within one minute an enzymatic curd at a predetermined pH above the isoelectric point. The enzymatic curd is thereafter cut and subjected to acidification in a warm water bath to lower the pH of curd from the critical optimum curd forming pH to a pH below the isoelectric point of the contained protein to form a hard cheese product.
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Bains Herman H.
Pratt Helen
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