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US 4,066,791 AGranted
Cheese manufacture with acidified powdered milk
AssigneeDiamond Shamrock Corporation
InventorEdgar A. Corbin, Jr.
Life of this patent
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Abstract
Sufficient powdered milk and food grade acid are mixed together to obtain an acidified powdered milk mixture which can be reconstituted with water or milk to obtain an acidified reconstituted milk having a pH of from about 4.95 to about 5.3. The mixture may be produced with solid or liquid food grade acids. Acidified reconstituted milk prepared from the mixture does not contain precipitated casein, is not denatured and is suitable for use in cheesemaking.
Claims14
An acid cheese curd making process comprising:
- A. spraying on powdered milk an acidifying amount of a liquid food grade acid sufficient to produce an acidified powdered milk mixture which on reconstitution with water at from from 5.degree. to about 40.degree. C produces an acidified milk having a pH from about 4.95 to about 5.3, thereafter
- B. reconstituting the acidified powdered milk mixture with water at from about 5.degree. to about 40.degree. C to produce an acidified milk, then
- C. maintaining the acidified milk at about 26.degree. to about 40.degree. C, with the proviso that if the acidified milk is below 26.degree. C, the milk is heated to about 26.degree. to about 40.degree. C, thereafter
- D. adding to the acidified milk at about 26.degree. 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 then
- E. allowing the cheese, milk from step D to stand quiescent at from about 26.degree. to about 40.degree. C for about 45 minutes to about 2 hours so as to form an acid cheese curd suitable for making cottage chees, bakers' cheese, quark cheese, cream cheese and Neufachatel cheese.
3 more elements
An acid cheese curd making process comprising:
- A. spraying on powdered milk an acidifying amount of liquid food grade acid sufficient to produce an acidified powdered milk mixture which on reconstitution with milk at from about 5.degree. to about 40.degree. C produces an acidified milk having a pH from about 4.95 to about 5.3, thereafter
- B. reconstituting the acidified powdered milk mixture with milk at from about 5.degree. to about 40.degree. C to produce an acidified milk, then
- C. maintaining the acidified milk at about 26.degree. to about 40.degree. C, with the proviso that if the acidified milk is below 26.degree. C, the milk is heated to about 26.degree. to about 40.degree. C, thereafter
- D. adding to the acidified milk at about 26.degree. 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 then
- E. allowing the acidified milk from step D to stand quiescent at from about 26.degree. to about 40.degree. C for about 45 minutes to about 2 hours so as to form an acid cheese curd suitable for making cottage cheese, bakers' cheese, quark cheese, cream cheese and Neufachatel cheese
3 more elements
Dependencies are inferred from the claim text.