Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1981-04-03
1982-12-07
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 39, 426582, A23C 1902
Patent
active
043627498
ABSTRACT:
A spreadable cheese having characteristics of crescenza cheese is prepared by coagulating milk with lactic acid at a pH of 5 to 5.3 to produce curd, draining the curd to a dry matter content of from 30 to 50%, adding salt to the drained curd in an amount of 0.5 to 1% of the total weight of the drained curd and allowing the salted curd to ripen until it is complete. By this process, it is possible to produce on an industrial scale a cheese having characteristics of the traditional crescenza cheese.
REFERENCES:
Sanders, G. P., Cheese Varieties and Descriptions, U.S. Dept. of Agric., AGR Handbook No. 54 (p. 37) 1953.
Ernstrom, C. A., Mechanized Pizza Cheese Making, Manufactured Milk Products Journal, vol. 57, No. 7, 1965 (pp. 7-8).
Ernstrom et al., Continuous Manufacture of Cottage and Other Uncured Cheese Varieties, J. Dai., Sci., vol. 58, No. 7, 1975, (pp. 1008-1014). _
Kosikowski F., Cheese and Fermented Milk Foods, Published by the Author, Ithaca, N.Y., 1966 (pp. 15, 65, 66, 71, 153-161 & 178-181).
Naff David M.
Societe d'Assistance Technique pour Produits Nestle S.A.
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