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
1974-05-17
1976-05-11
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426583, 426491, A23C 2100
Patent
active
039565203
ABSTRACT:
A cheese filler product is produced from cheese whey by heating cheese whey having a titrable acidity of 0.10-0.12 percent to 180.degree.-188.degree.F., acidifying the whey in at least two stages thereby causing fine particulate cheese solids to separate to the surface of the whey, cooking the cheese solids to a moisture content of about 60-70 percent, drying the cheese solids to about 20-30 percent moisture with continuous agitation, salting and grating the cheese solids.
REFERENCES:
patent: 2507480 (1950-05-01), McDonald et al.
patent: 3704136 (1972-11-01), Lavarda
Kosikowski, F., "Cheese and Fermented Milk Foods," Cornell Univ., N.Y., 1966, p. 193.
Sanders, G., "Cheese Varieties and Descriptions," U.S. Dept. of Agr., Handbook No. 54, 1953, pp. 105-106.
Jacobson Harvey B.
Jones Raymond N.
O#Brien Clarence A.
Yoncoskie R. A.
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