Ultrafiltration process for the preparation of cream cheese

Details Ultrafiltration process for the preparation of cream cheese Ultrafiltration process for the preparation of cream cheese

1977-10-17

1982-07-27

Chin, Peter

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 41, 426 42, 426491, 426582, 426583, A23C 912

Patent

active

043418015

ABSTRACT:
An ultrafiltration step is used in the production of cream cheese to provide a cheese pre-mix which is cultured to form cream cheese without generating whey. The raw materials for this process include whole milk, cream and whey protein solids. The whey protein solids are substituted for the skim milk powder formerly used. Ultrafiltration yields a retentate having the butterfat and non-fat solids content required for cream cheese manufacture.

REFERENCES:
patent: 2585951 (1952-02-01), Malkames
patent: 3560219 (1971-02-01), Attebery
patent: 3899596 (1975-08-01), Stenne
patent: 3930039 (1975-12-01), Kuipers
Covacevich, Thesis-Cornell University (6-75), University Microfilm International.
Chang, "Part. Delact. Whey Used as NFDM Replace. in Cheese Proc. Foods Offers Eco. Adv.", Food Product Devel. (11-76).

Affiliated with

Also associated with

Rating

Ultrafiltration process for the preparation of cream cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Ultrafiltration process for the preparation of cream cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Ultrafiltration process for the preparation of cream cheese will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2025185