Processes for the production of a cheese curd and cheese containing whey protein
US5334398A · kind A · utility
11Cited by
2References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 21, 1992 |
| Grant date | Aug 2, 1994 |
| Priority date | — |
| Expiry date | Jul 21, 2012 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/053
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Efficient utilization of a whey protein for the production of cheese, which results from the cheese production as a by-product. The whey is concentrated by an ultrafiltration and added to the concentrated milk. A milk coagulating enzyme and a lactic acid bacteria starter were added to the resultant mixture together with warm or hot water with stirring to instantaneously elevate the temperature of the reaction mixture to coagulate and give the cheese curd.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.