Process for the production of a pasteurized cheese in powder form

US4388329A · kind A · utility

Assignee

• Societe d'Assistance Technique pour Produits Nestle S.A. · CH

Inventors

• Marcel Buhler · Tolochenaz, CH
• Mats Olofsson · carrer de Sertori, SE

Key dates

• Filing date: Jul 7, 1981
• Grant date: Jun 14, 1983
• Expiry date: Jul 7, 2001

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23C19/0285
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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.