Process for increasing yield of cheese curd

US4581240A · kind A · utility

Inventor

• Gerald W. Smith · Clayton, US

Key dates

• Filing date: Jun 23, 1983
• Grant date: Apr 8, 1986
• Expiry date: Jun 23, 2003

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23C2250/25
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The amount of cheese curd such as cottage cheese curd which can be obtained from milk is increased by adding a caseinate to the milk and heating the milk to 180.degree. F. or higher before forming the curd. The amount of caseinate is preferably about 0.35 to about 0.5%. Calcium is preferably added to the milk to provide curd firmness, and a water-origin colloid gum may also be added. Yield increase results from substantially all whey proteins in the milk becoming part of the curd, rather than remaining in suspension and being lost when whey is drained from the curd.