Manufacture of curd and cheese from a milk retentate
US4820530A · kind A · utility
13Cited by
6References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 11, 1984 |
| Grant date | Apr 11, 1989 |
| Priority date | — |
| Expiry date | Sep 11, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0285
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.