Continuous manufacture of process cheese
US6183805A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 26, 1999 |
| Grant date | Feb 6, 2001 |
| Priority date | — |
| Expiry date | Oct 26, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/082
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing a cheese product directly from milk in a short period of time is provided. In the method, pasteurized milk is treated with lactic acid to provide an acidified milk product. The resulting acidified milk is then subjected to ultrafiltration (UF), and optionally diafiltration (DF), to form a UF retentate (or UF/DF retentate if diafiltration is used) which is concentrated by about a factor of about 4 to about 7 and which has a lactose concentration of about 2.5 to about 4.0 percent (UF retentate) or about 0.5 to about 2.5 percent (UF/DF retentate). After adding lactic acid and salt, the UF or UF/DF retentate is subject to an evaporation step to form a precheese. The resulting precheese has a total solid content of about 30 to about 70 percent. The precheese, with added flavorants and other additives (including, for example, emulsifying salts) is then subject to conventional cheese processing conditions in, for example, a laydown cooker. The resulting process cheese or process cheese-type product is ready for immediate packaging and does not require a separate curing step. The process cheese or process cheese-type product is similar in flavor and texture character…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.