A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
A23C 19/024 (2006.01) A23C 19/028 (2006.01) A23C 19/032 (2006.01) A23C 19/04 (2006.01) A23C 19/076 (2006.01)
Patent
CA 2063595
2063595 9100690 PCTABS00003 Continuous production of cottage cheese from ultrafiltered milk, preferably skim milk. The milk is subjected to heat treatment and is optionally preacidified before it is ultrafiltered to the solids content desired in the final cheese grains, viz. 18.5-21 % by weight. The retentate is subjected to another heat treatment and is then admixed with either glucono-.delta.-lactone (GDL) in an amount giving a final pH value of 4.2-4.7, or a thermophilic starter culture. In case of acidification with GDL the mixture is immediately introduced into a coagulator. If a starter culture is used, the mixture is kept at 36-42 ·C until a pH value of down 5.4 has been obtained, before it is introduced into a coagulator. Optionally, in both cases a small amount of rennet may additionally be added before the introduction into the coagulator. The coagulator is kept at 25-35 ·C when the mixture has been admixed with GDL, and at 36-42 ·C when it has been admixed with a starter culture, and the resulting curd with pH 4.2-4.7, which is squeezed out of the coagulator, is cut to cheese grains. The cheese grains can be poured directly into a cream dressing to form cottage cheese, or they may be after-treated by heating in permeate from the ultrafiltration and washed in cold water before they are mixed with a cream dressing.
Jensen Poul Fiil
Juulsen Frede
M.d. Foods A.m.b.a.
Swabey Ogilvy Renault
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