Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1986-12-17
1989-07-25
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426582, A23C 1905, A23C 19068
Patent
active
048512370
ABSTRACT:
In the process of the invention for manufacturing cheeses from milk powder, by cold renneting, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the rehydrated milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value of 5.0 to 6.6. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of cheeses from milk powder, by cold renneting, with mastery of the acidification phase of the milk.
REFERENCES:
patent: 2982654 (1961-05-01), Hammond et al.
patent: 3406076 (1968-10-01), Little
patent: 4020186 (1977-04-01), Edwards
Jean Lablee, Bulletin International Dairy Federation 116: 36-38 (1979).
Jean Lablee, Bulletin International Dairy Federation 142: 119-125 (1982).
D. D. Deane et al, "Coagulation of Milk for Cheese Making by Ester Hydrolysis" Journal of Dairy Science 43/10: 1421-1429 (Oct. 1960).
Bussiere Guy
Lablee Jean
Cintins Marianne
Roquette Freres
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