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 19024, A23C 19028, A23C 1905, A23C 9142
Patent
active
053566408
ABSTRACT:
Cheese containing substantially all the casein and whey protein present in milk is prepared by concentrating milk, increasing ionic strength of the concentrated milk, fermenting the concentrate with a lactic acid-producing bacteria and evaporating water from the fermented concentrate. By increasing the ionic strength, coagulation is prevented during fermentation to produce a liquid fermented concentrate that can be efficiently evaporated. Preferably, milk is concentrated by ultrafiltration and diafiltration to produce a retentate having a concentration ratio of about 3:1 to 6:1, ionic strength of the retentate is increased by adding sodium chloride in an amount of about 0.5 to 1.5%, the retentate is fermented to a pH of about 4.9 to 5.5 and the fermented retentate is continuously evaporated at below atmospheric pressure.
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Jameson Graeme W.
Sutherland Brian J.
Australian Dairy Corporation
Naff David M.
The Commonwealth of Australia Commonwealth Scientific and Indust
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