Continuous production process of cheese curds and production process of cheese therefrom
US4948599A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 13, 1989 |
| Grant date | Aug 14, 1990 |
| Priority date | — |
| Expiry date | Apr 13, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0285
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.