Process of manufacturing milk curd and cheese by direct chemical acidification
AssigneeUniversidad Nacional de Colombia
InventorsFernando ARENAS GIL, José Víctor HIGUERA MARIN
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Abstract
A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.
Claims49
A process for preparing milk curd comprises the following steps:
- a) Milk skimming;
- b) Heating;
- c) Temperature drop;
- d) Coagulation using ascorbic acid or a salt thereof;
- e) Residence;
- and
- f) Separation of the curd.
A method for preparing milk curds comprising:
- a) heating raw milk to a temperature sufficient to pasteurize the milk;
- b) cooling the milk;
- c) adding a fruit acid to the milk in an amount sufficient to achieve a pH in the range of 3.5 to 5.5 and
- d) incubating the milk and acid mixture;
- wherein the acid coagulates the milk to form a composition comprising milk curds.
Dependencies are inferred from the claim text.