TH14343A - Methods for producing nonfat milk cheeses - Google Patents

Abstract

The invention was put into the process of making low-fat setcar cheese products. High moisture content from fat-free milk, cheese products, fat-free milk set cars, high moisture content from approximately 54% to about 58% and fat less than 1%. Methods of method were established to obtain butter products. Solid, fat-free milk set carts with equal moisture and PH distribution In an invention-based method Fat-free milk is fermented. Coagulate Cut into cubes and whey, cook, drain, rinse and salty at Time and specific PH value Milk cubes with approximately 60% moisture content are placed in a 55 gallon (208 liter) bucket and pressed into a machine. Cheese shetcar compress to remove moisture and To milk cubes with about 60% moisture, then perforated sheet Is inserted above the opening of the tank. The bucket was turned over and the whey, which Excreted from the lump by synergism, it is emptied at intervals of approximately 10 to 24 hours until the lump reaches a pH from approximately 4.9 to approximately 5.4.

Claims (1)

1. Methods for making high-moisture natural nonfat milk cheeses for production consisting of a) Preparation of lump milk pellets by the process in which nonfat milk It was fermented by fermentation in the milk that was formed into lumps. By adding milk coagulation enzymes The cubes were cut to make Get milk cubes in the milk way The milk pellets are stirred at temperature. High to increase the acidity in the milk lumps and whey are emptied from B) The washing of the lump when the lump is underway. Being stirred while the milk pellets are on. Tag: