Manufacture of high-solids pre-cheese for conversion into natural cheese
US5262183A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 25, 1992 |
| Grant date | Nov 16, 1993 |
| Priority date | — |
| Expiry date | Mar 25, 2012 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0285
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture to a total solids content of more than about 55% to produce pre-cheese and holding the pre-cheese under curing conditions for conversion of at least about 65% kappa casein to para kappa casein. The milk clotting enzyme is preferably added immediately prior to evaporation. Evaporation is under highly turbulent conditions and product temperature in the evaporator preferably does not exceed 75.degree. F. After evaporation, the pre-cheese is preferably held for 3 to 14 days for the conversion of kappa casein to para kappa casein.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.