Method of improving cheese quality
US7880881B2 · kind B2 · utility
4Cited by
30References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 24, 2007 |
| Grant date | Feb 1, 2011 |
| Priority date | — |
| Expiry date | Jul 10, 2029 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01J3/463
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to collect color data, comparing the color data to a predetermined standard and terminating syneresis when the color meets the predetermined standard or, alternatively, analyzing the color data obtained to generate kinetic parameters that can be used to predict the end point of syneresis to improve control of curd moisture content.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.