GB1247415A - Direct-acid milk products - Google Patents

Direct-acid milk products

Info

Publication number
GB1247415A
GB1247415A GB2532569A GB2532569A GB1247415A GB 1247415 A GB1247415 A GB 1247415A GB 2532569 A GB2532569 A GB 2532569A GB 2532569 A GB2532569 A GB 2532569A GB 1247415 A GB1247415 A GB 1247415A
Authority
GB
United Kingdom
Prior art keywords
milk
whey
warming
enzyme
mixed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB2532569A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Battelle Development Corp
Original Assignee
Battelle Development Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Battelle Development Corp filed Critical Battelle Development Corp
Publication of GB1247415A publication Critical patent/GB1247415A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/051—Acidifying by combination of acid fermentation and of chemical or physical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by chemical or physical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

1,247,415. Cheese curd, buttermilk. BATTELLE DEVELOPMENT CORP. 19 May, 1969 [6 June, 1968], No. 25325/69. Heading A2B. Milk is cooled to 32-50‹F., mixed with sufficient edible acid to lower the pH of the milk, measured at 70‹F, to 4.40-5.20 while maintaining the milk at 32-50‹F, and then warming the milk to 60-80‹F and setting by mixing proteolytic enzymes therewith in quantities equivalent in casein coagulation activity to 3-100 cc/1000lbs milk of Hausins single strength rennet, so as to effect the formation of curd and whey. The enzyme may be added either before or after warming. The so obtained curds may be cut into cubes, mixed with edible acid to bring the pH to 4.30-4.90, cooked at 100-150‹F, separated from the whey, and washed to give as product a cottage cheese curd. The enzyme may be rennin, pepsin, papain, or ficin. Alternativey, the minimum pH may be 4.65-4.70, employing an organic acid, to obtain buttermilk as product.
GB2532569A 1968-06-06 1969-05-19 Direct-acid milk products Expired GB1247415A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US73487868A 1968-06-06 1968-06-06

Publications (1)

Publication Number Publication Date
GB1247415A true GB1247415A (en) 1971-09-22

Family

ID=24953424

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2532569A Expired GB1247415A (en) 1968-06-06 1969-05-19 Direct-acid milk products

Country Status (1)

Country Link
GB (1) GB1247415A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4199609A (en) 1977-12-19 1980-04-22 Diamond Shamrock Corporation Method for preparing cheese
US4264636A (en) 1977-12-19 1981-04-28 Diamond Shamrock Corporation Chemical acidogen system for foodstuffs
US4352826A (en) 1980-10-14 1982-10-05 Mallinckrodt International Corp. Process for preparing acid cheese curd
US5006349A (en) * 1986-01-28 1991-04-09 Land O'lakes, Inc. Process for producing a protein product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4199609A (en) 1977-12-19 1980-04-22 Diamond Shamrock Corporation Method for preparing cheese
US4264636A (en) 1977-12-19 1981-04-28 Diamond Shamrock Corporation Chemical acidogen system for foodstuffs
US4352826A (en) 1980-10-14 1982-10-05 Mallinckrodt International Corp. Process for preparing acid cheese curd
US5006349A (en) * 1986-01-28 1991-04-09 Land O'lakes, Inc. Process for producing a protein product

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