Reduction of curd fines in cheese manufacture

Details Reduction of curd fines in cheese manufacture Reduction of curd fines in cheese manufacture

1981-02-23

1983-02-08

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 41, 426 43, 435253, A23C 1902, A23C 2102, C12N 120

Patent

active

043729797

ABSTRACT:
Bulk starter cultures for use in cheese manufacture are prepared from a whey solids-containing culture medium. The medium is rennet-coagulable but remains uncoagulated throughout fermentation to produce the bulk starter culture. As used in cheese making, the medium is characterized by being substantially free of curd fines, and by the protein of the medium coagulating with the milk in the cheese vat, thereby increasing cheese yield.

REFERENCES:
patent: 3354049 (1967-11-01), Christensen
patent: 3852158 (1974-12-01), Anderson et al.
patent: 3998700 (1976-12-01), Reinbold et al.
patent: 4053642 (1977-10-01), Hup et al.
patent: 4110476 (1978-08-01), Rhodes
patent: 4115199 (1978-09-01), Porubcan et al.
Hall et al., Drying of Milk and Milk Products, 2nd Ed., The Avi Publishing Co., Inc., Westport, Conn., 1971, (p. 172).

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