Process for manufacturing cooked pressed cheeses

Details Process for manufacturing cooked pressed cheeses Process for manufacturing cooked pressed cheeses

1989-02-21

1990-04-17

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

049179055

ABSTRACT:
In the process of the invention for manufacturing cooked pressed cheeses from raw milk, 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 milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.70 and 6.40. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacturing of cooked pressed cheeses with mastery of the acidification phase of the milk.

REFERENCES:
patent: 2982652 (1961-05-01), Hammond et al.
patent: 3886288 (1975-05-01), Rice et al.
patent: 4020186 (1977-04-01), Edwards
Mabbitt et al. "Experiments in Cheese Making without Starter", J. Dairy Res. vol. 22, 1955 pp. 365-373.
Hicks et al. "Equip. and Procedure of Manufacturing Lab. Cheese Curd." J. Dairy Sci. vol. 64, No. 3. 1981, pp. 523-525.

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