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AssigneeSnow Brand Milk Products Co., Ltd.
InventorsKazuhiko Sagara, Kunio Ueda, Toshikazu Shimada, Toshiaki Ishii
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Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.
A process for the continuous production of cheese curds from milk, which comprises cooling a concentrated milk, which has been obtained by ultrafiltration of pasteurized milk or pasteurized processed milk, to a temperature not higher than 15.degree. C., adjusting the cooled concentrated milk to pH 4.8-5.8, adding a milk-coagulating enzyme and a lactic acid bacterium starter to the cooled concentrated milk without coagulation, and then adding a heated permeate which has been separated out by the ultrafiltration to the cooled concentrated milk mixture to raise the temperature of the resultant mixture to 25-85.degree. C. to thereby coagulate the milk and to form cheese curds, the temperature of the heated permeate being sufficiently high so that the temperature of the resultant mixture is at 25-85.degree. C.
Dependencies are inferred from the claim text.