Process for manufacturing soft cheeses

Details Process for manufacturing soft cheeses Process for manufacturing soft cheeses

1989-01-18

1990-04-24

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

049199447

ABSTRACT:
In the process of the invention for manufacturing soft cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidiogen 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 soft 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 and Procedure of Manuf. Lab. Cheese Curd", J. Dairy Sci., vol. 64, No. 3, 1981, pp. 523-525.
Shebata et al., "Manuf. of Blue Cheese by Direct Acidification Methods", J. Dairy Sci., vol. 49, 1966, pp. 1025-1031.

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