Processes for the production of a cheese curd and cheese containing whey protein
AssigneeSnow Brand Milk Products Co., Ltd.
InventorsRyoichi Sueyasu, Kunio Ueda, Kazuhiko Sagara
Life of this patent
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Abstract
Efficient utilization of a whey protein for the production of cheese, which results from the cheese production as a by-product. The whey is concentrated by an ultrafiltration and added to the concentrated milk. A milk coagulating enzyme and a lactic acid bacteria starter were added to the resultant mixture together with warm or hot water with stirring to instantaneously elevate the temperature of the reaction mixture to coagulate and give the cheese curd.
Claims8
A process for the production of cheese curd which comprises the steps of:
- (a) concentrating milk by ultrafiltration end cooling said milk to a temperature of from 10.degree. to 20 .degree. C.
- (b) adding whey protein concentrate to said milk after completion of said ultrafiltration and cooling, adjusting fie pH to between and 5.0 and 5.6 by the addition of acid, and forming a reaction mixture by adding with stirring to said milk and whey protein concentrate, a milk coagulating enzyme, e lactic acid bacteria starter and water, the water is added at a temperature of from 65.degree. to 75.degree. C., to instantaneously elevate the temperature of said mixture and thereby coagulate the mixture to form the cheese curd and a liquid phase and
- (c) thereafter recovering hid cheese curd from the liquid phase.
A process for the production of cheese from a cheese curd which comprises the steps of:
- (a) concentrating milk by ultrafiltration and cooling said milk to a temperature of from 10.degree. C. to 12.degree. C.;
- (b) adding whey protein concentrate to said milk end adjusting the pH to between 5.0 and 5.8 by the addition of acid;
- (c) adding a milk coagulating enzyme, a lactic acid bacteria starter and water, with stirring to said milk to form a reaction mixture and wherein the water is at a temperature of from 65.degree. to 75 .degree. C., to instantaneously elevate the temperature of said mixture and thereby coagulate the mixture to form the cheese curd, and a liquid phase and
- (d) recovering the cheese curd and allowing said Cheese curd to ripen into cheese.
Dependencies are inferred from the claim text.