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US 4,053,643 AGranted
Process for increasing cheese curd yield
AssigneeDiamond Shamrock Corporation
InventorEdgar A. Corbin, Jr.
Life of this patent
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Abstract
Curd yield in cheesemaking is improved by forming a whey protein-condensed phosphate complex which remains in the curd when whey is separated. The complex is formed by adding a condensed phosphate to milk before or after acidification. Useful phosphates include sodium polyphosphate and potassium polymetaphosphate.
Drawings
Claims11
An acid cheese curd making process consisting essentially of
- A. adding a condensed phosphate salt in sufficient amount to increase cheese curd yield to milk before or after acidification, the pH after acidification being from about 4.95 to about 5.3 and the temperature before and after acidification being from about 5.degree. C. to about 40.degree. C to obtain an acidified milk and condensed phosphate salt mixture;
- then
- B. maintaining the milk and salt mixture at about 26.degree. C. to about 40.degree. C., with the proviso that if the milk and salt mixture is below 26.degree. C., the mixture is heated to about 26.degree. C. to about 40.degree. C., thereafter
- C. adding to the acidified milk and salt mixture to about 26.degree. C. to about 40.degree. C. from about 0.01 to about 0.05 parts by weight of proteolytic enzyme and, optionally, an acidogen in an amount up to about 0.5 parts by weight per 100 parts by weight of the acidified milk and salt mixture;
- and thereafter
- D. allowing the acidified milk and salt mixture to remain quiescent at a temperature of from about 26.degree. C. to about 40.degree. C. for from about 45 minutes to about 2 hours to form an acid cheese curd suitable for making cottage cheese, bakers' cheese, quark cheese, cream cheese and Neufchatel cheese.
3 more elements
Dependencies are inferred from the claim text.