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US 4,959,229 AGranted
Cheese manufacture
OwnerMalireddy S. Reddy, John Mullen +3inventors
InventorsMalireddy S. Reddy, John Mullen, Clinton J. Washam, C. Gordon Brown, Charles C. Hunt
Life of this patent
Estimating the term…
Abstract
An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.
Claims38
A method of making cheese comprising:
- preconditioning cold, raw milk by lowering the pH to pH 6.0 to 6.6 prior to heat treating;
- heat treating the preconditioned milk at about 162.degree. F. to about 190.degree. F.;
- cooling the heat treated milk;
- post-acidifying the cooled milk to pH 4.9 to 6.0;
- inoculating the post-acidified milk with starter culture;
- and
- ripening, treating with a coagulating agent to form a curd;
- cutting and cooking.
5 more elements
A method of making cottage cheese comprising the following steps:
- preconditioning cold, raw milk by lowering the pH to approximately 6.0 to 6.6;
- heat treating the preconditioned milk by raising the temperature to about 162.degree. to 190.degree. F.;
- cooling to about 32.degree. to 115.degree. F.;
- post-acidifying the heat-treated milk by lowering the pH to approximately 4.95 to 5.9;
- and
- treating with a coagulating agent to form a curd, cutting and cooking.
3 more elements
A method of making cheese comprising:
- selecting a raw milk having a pH of from 6.0 to 6.6;
- subsequently heat treating the raw milk at about 162.degree. F. to about 190.degree. F.;
- cooling the heat treated milk;
- post-acidifying the cooled milk to pH 4.9 to 6.0;
- inoculating the post-acidified milk with starter culture;
- and
- ripening, treating with a coagulating agent to form a curd, cooking and cutting.
4 more elements
Dependencies are inferred from the claim text.