Process for manufacturing marbled cheeses

Details Process for manufacturing marbled cheeses Process for manufacturing marbled cheeses

1989-01-30

1990-03-06

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426582, A23C 19032, A23C 1905, A23C 19068

Patent

active

049064819

ABSTRACT:
In the process of the invention for manufacturing marbled 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 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of marbled cheeses with mastery of the acidification phase of the milk.

REFERENCES:
patent: 2982654 (1961-05-01), Hammond et al.
patent: 4020186 (1977-04-01), Edwards
Hicks et al., Equipment & Procedure for Manufacture Laboratory Cheese Curd; 309 Journal of Dairy Science; vol. 64 (1981), pp. 523-525.

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