Process for the production of a pasteurized cheese in powder for

Details Process for the production of a pasteurized cheese in powder for Process for the production of a pasteurized cheese in powder for

1981-07-07

1983-06-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426471, 426491, 426582, A23C 916, A23C 1900

Patent

active

043883290

ABSTRACT:
To obtain a pasteurized cheese in powder form which, after reconstitution, has the properties of Mozzarella, a colloidal lactic solution having protein/lactose and protein/calcium ratios at least about twice as high as those of natural milk and a pH of from 5.0 to 5.5 is prepared, the pH of the solution thus prepared is adjusted to between 6.3 and 6.4, the solution is pasteurized and its pH is returned to 5.0 to 5.5 before drying by spray-drying.

REFERENCES:
patent: 3899595 (1975-08-01), Stenne
patent: 3899596 (1975-08-01), Stenne
patent: 3922374 (1975-11-01), Bell et al.
patent: 4066800 (1978-01-01), Rosenau et al.

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