Stabilization of milk and improved cheese yields

Details Stabilization of milk and improved cheese yields Stabilization of milk and improved cheese yields

1980-11-18

1982-08-17

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426522, A23C 302, A23C 1905

Patent

active

043449700

ABSTRACT:
The flavor stability of milk is enhanced by heating fresh milk at a temperature and for a time sufficient to significantly lower its bacterial count. Further the yields in a convention cottage cheese or quarg making process are enhanced when milk is similarly heat treated and then aged prior to use in the cheese making process.

REFERENCES:
patent: 2309872 (1945-12-01), Dahlberg et al.
patent: 2712504 (1955-07-01), Coulter
patent: 3017274 (1962-01-01), Dahlstrom
patent: 3039879 (1962-06-01), Vakaleris
Webb et al., Byproducts from Milk, 2nd Ed., 1970, Avi, Westport, Conn., pp. 184-187.
F. I. Hedrick and Erland Kondrup "Good Quality High Yield Cottage Cheese", American Milk Review, 44, 80, 82-84.

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