Method of producing rennet cheese from raw milk

Details Method of producing rennet cheese from raw milk Method of producing rennet cheese from raw milk

1989-07-10

1990-09-18

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 39, 426 40, 426 41, 426491, 426 74, A23C 1900, A23C 1905

Patent

active

049577514

ABSTRACT:
A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey, and denatured cheese fines are removed from the whey by separation or decantation. The cheese fines are biologically acidified in whey or water, the denatured proteins are removed from the whey or water, the denatured proteins are removed from the whey by separation or decantation, whereby the major proportion of the detrimental calcium is removed along with the separated liquid, the fines are suspended in water or whey, the suspension is warmed for 5 to 10 minutes at 40.degree. to 60.degree. C., the pH is adjusted to form 6.5 to 7.0 and with a 10% neutralization agent, the material is heated to from 80.degree. to 90.degree. C. for 1 to 5 minutes, and the product is returned to the raw milk or added to other dairy products to increase the protein content or the proportion of dry mass.

REFERENCES:
patent: 3887718 (1975-06-01), Hinds, Jr.
patent: 4001198 (1977-01-01), Thomas
patent: 4036999 (1977-07-01), Grindstaff
patent: 4372979 (1983-02-01), Reinbold et al.

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