Method for manufacture of Ricotta cheese
US4020186A · kind A · utility
16Cited by
2References
5Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Dec 16, 1974 |
| Grant date | Apr 26, 1977 |
| Priority date | — |
| Expiry date | Dec 16, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0455
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
In the method of the invention, skim milk is transferred to a setting tank. The skim milk is acidified and heated to provide a coagulum in whey. The coagulum is separated from the whey and blended with a sufficient amount of cream to provide a mixture having the desired fat level in the finished Ricotta cheese. The mixture is then comminuted to provide a Ricotta cheese product having a texture similar to that associated with Ricotta cheese produced by conventional cheesemaking techniques.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.