Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1993-04-16
1994-10-18
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 36, 426582, 426491, A23C 9142, A23C 19024, A23C 19028, A23C 1908
Patent
active
053566394
ABSTRACT:
A process and apparatus are provided for producing cheese containing substantially all of the casein and whey proteins in milk. The cheese is produced by ultrafiltering and diafiltering milk to obtain a concentrate having a solids content desired in the cheese, increasing the ionic strength of the concentrate by adding a salt to prevent coagulation during fermenting, fermenting the concentrate without producing a coagulum, preheating the fermented concentrate and evaporating water from the concentrate to obtain cheese having substantially all the casein and whey proteins in milk. Preferably, ultrafiltering and diafiltering produce a concentrate having a concentration ratio of about 3:1 to 6:1, the salt is sodium chloride added in an amount of about 0.5 to 1.5 percent by weight, fermenting is to a pH of about 4.9 to 5.5, preheating is to a temperature of about 60.degree.-100.degree. C., evaporating is continuous at below pressure and the cheese has a solids content of about 58-71 percent. The cheese produced may be converted to cheese. Preventing coagulation during fermenting evaporation of water after fermenting. Preheating prevents fat separation during evaporation, reduces burn-on of concentrate on evaporator walls and reduces viscosity of the cheeses.
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Jameson Graeme W.
Sutherland Brian J.
Commonwealth Scientific and Industrial Research Organization/Aus
Naff David M.
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