Process for manufacturing uncooked or part-cooked pressed cheese

Details Process for manufacturing uncooked or part-cooked pressed cheese Process for manufacturing uncooked or part-cooked pressed cheese

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

048512389

ABSTRACT:
In the process of the invention for manufacturing "semi-hard cheeses" of the type of uncooked or part-cooked pressed cheeses from 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 having a value between 6.65 and 6.30. The acidogen is advantageously gluconodeltalactone.

REFERENCES:
patent: 2982654 (1961-05-01), Hammond et al.
patent: 4020186 (1977-04-01), Edwards
Hicks et al., "Equipment and Procedure for Manufacturing Laboratory Cheese Curd", J. Dairy Sci. 1981, 64: 523-525.

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