GB1400927A - Cheese manufacture process - Google Patents

Abstract

1400927 Making acid cheese curd DIAMOND SHAMROCK CORP 27 June 1973 [28 June 1972] 30465/73 Heading A2B An acid cheese curd is formed by (i) acidifying milk, which expression includes fresh skim milk, skim milk having 1-4% by wt. or more added non fat milk solids, whole milk, milk-cream mixtures; half milk-half cream; reconstituted condensed milk and reconstituted powdered milk, with vigorous agitation at a temperature of 15‹ to 30‹C with 0.3 to 1.0 part by weight of an aqueous solution of a food grade free acid per 100 parts by wt of milk the acid having a concentration of 10%. to 90% by wt of acid, to obtain an acidified milk with a pH of 4.95 to 5.35 (ii) maintaining the milk at a temperature in the range 15‹ to 30‹C and adding 0.25 to 1.0 parts by weight of acidogen and 0.15 to 0.050 parts by weight of proteolytic enzyme per 100 parts by wt of milk and (iii) allowing the milk to stand quiescent at a temperature of 15 to 30‹C for 30 mins to 4 hours to form the desired curd. The acid may be added continuously and either at a constant rate or at a decreasing rate until the desired pH is achieved. The acid may also be added into two or more stages at different and decreasing rates until the desired pH is reached. Cottage cheese, Baker's cheese, Quark cheese, Cream cheese and Neufchateil cheese may be prepared from the curd obtained, e.g. by cutting the curd into cubes, expressing the whey, cooking the curd for 30-90 minutes at a temperature of 38 to 65‹C and then washing and draining the cooked curd.