HUT47806A - Method for producing after-heat-treated curd produces of homogeneous lipoid-protein structure
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Method for producing after-heat-treated curd produces of homogeneous lipoid-protein structure
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Publication number
HUT47806A
HUT47806AHU464887AHU464887AHUT47806AHU T47806 AHUT47806 AHU T47806AHU 464887 AHU464887 AHU 464887AHU 464887 AHU464887 AHU 464887AHU T47806 AHUT47806 AHU T47806A
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Application filed by Magyar Tejgazdasagi Kiserleti, Agrartudomanyi Egyetem KeszthefiledCriticalMagyar Tejgazdasagi Kiserleti
Priority to HU464887ApriorityCriticalpatent/HU206445B/en
Publication of HUT47806ApublicationCriticalpatent/HUT47806A/en
Publication of HU206445BpublicationCriticalpatent/HU206445B/en
Post heat treated curd-cheese prepns. of homogeneous flat-protein structure are made as follows: (1) Fat globules of cream to be employed are comminuted to 0.6 micrometers or to such a size below which aggregation is still avoided. (K is less than 1, 26.) (II) The cream is heat treated and cooled to a temp. at which it acts. (III) This cream is used to regulate the valve of the fat concentration and the relative proportion of fat to casein - as required by the end product - in pasteurised or ultrafiltered milk at setting temp. (IV) The prepd. milk mixt. is inoculated by a cultured of lactic acid bacteria and the mixt. is allowed to set. (V) Further processing follows.
HU464887A1987-10-151987-10-15Method for producing after-heat-treated curd preparations of homogeneous fat-protein structure
HU206445B
(en)