GB509389A - Improvements in or relating to the manufacture of cheese - Google Patents

Abstract

509,389. Cheese. FEAR. E. D. Feb. 28, 1939, No. 6584. [Class 84] In making cheese, more particularly soft cheeses such as cottage cheese, from whole, skimmed or reconstituted milk or mixtures thereof, the milk is rendered substantially neutral by means of calcium or magnesium oxide or hydroxide and is then coagulated. The reconstituted milk may be prepared from evaporated or condensed milk or milk powder. The pH value of the milk is before the coagulation preferably adjusted to 6.6-7.4 and may be determined by using an indicator, e.g. brilliant yellow, neutral red, phenol sulphophthalein, m-nitrophenol or rosolic acid. The coagulation may be effected by means of rennet or pepsin and the curd separated and, if desired, cooked at about 90‹ F. The cheese may be flavoured by adding anhydrous dextrose or other sugar or a lactic organism culture to the milk prior to coagulation. Cream which is preferably brought to a pH value of 6.6-7.4. by addition of calcium or magnesium oxide and which may contain 18-20 per cent of butter fat may be added to the curd to increase the fat content of the cheese, e.g. to 5 per cent or more by weight. In an example, after adjustment of the pH value of the milk, 5-5.75 per cent of dextrose is added and the milk heated to 90‹ F. ; the rennet is then added, the milk being kept at 90‹ F. and the curd separated and worked up to cheese. In another form, the milk after adjustment of its pH value is heated to 142-145‹ F., kept at this temperature for 30 mins., cooled to 72‹ F. and rennet added, the temperature being kept at 72‹ F. ; the curd is cut when ready and cooked at 90‹ F., cream being added if desired. A lactic culture may be added to the milk used in these examples.