Use of acidic sodium polyphosphates for the production of cheese
AssigneeBK Ladenburg GmbH
InventorsKarl Merkenich, Andrea Maurer-Rothmann, Guenter Scheurer, Richard Taenzler
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Abstract
The invention concerns the use of acidic sodium polyphosphates and Maddrell's salt for the production of natural cheese, processed cheese and cheese preparations which have a P.sub.2 O.sub.5 content of 73-77 wt. %, on Na.sub.2 O content of 20-25 wt. %, a water content of 2-3 wt. % and an average linear degree of condensation of 8-20. Preferred are the polyphosphates which are present as comparatively long chains (catena compounds) which are possible cross-linked and contain sodium metaphospbates (tri- and tetra-phosphates) in below 2 wt. %.
Claims12
A method of making natural cheese or processed cheese or cheese preparations from cheese raw mass, comprising the step of adding to said cheese raw mass an acidic sodium polyphosphate, wherein said acidic sodium polyphosphate has a P.sub.2 O.sub.5 content within the range of from 70.5 to 77 wt %, an Na.sub.2 O content within the range of from 20 to 27 wt %, a water content within the range of from 2 to 3 wt % and an average linear degree of condensation within the range of from 8 to 20.
Dependencies are inferred from the claim text.