Manufacture of protein foods
AssigneeClaudel S.A.
InventorPierre Stenne
Life of this patent
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Abstract
A process for the production of a protein food, especially cheese, which comprises coagulating the coagulable proteins of a milk, treating the curd obtained by ultrafiltration on at least one semi-permeable membrane and collecting a concentrated curd of which the dry solids content and the ratio by weight of proteins to non-proteins are substantially equal to those of the end product.
Claims13
A process for the production of a protein food, especially cheese, which comprises coagulating the coagulable proteins of a vegetable or an animal milk to provide a curd, treating the curd obtained by ultrafiltration on at least one semi-permeable membrane and collecting a concentrated curd of which the dry solids content and the ratio by weight of proteins to non-proteins are substantially equal to those of the protein food.
A process for the preparation of a cheese which comprises coagulating the coagulable proteins of a skimmed milk to provide a curd, treating the curd by ultrafiltration at a temperature of 5.degree. to 30.degree.C and collecting a concentrated curd having a dry matter content of 10 to 20% by weight.
A process for the production of a protein food comprising the steps of
- coagulating the coagulable proteins of a vegetable or an animal milk to provide a curd while transferring casein in the milk from a colloidal phase to a precipitated phase and simultaneously forming a liquid serum entraining water soluble substances including serum proteins therein;
- and
- ultrafiltrating the curd under a pressure of from 1 to 60 atmospheres and a temperature of from 0.degree. to 70.degree.C to retain said serum proteins in the curd while removing said liquid serum and to thereby obtain a concentrated curd of which the dry solids content and the ratio by weight of proteins to nonproteins are substantially equal to those of the protein food.
Dependencies are inferred from the claim text.