Process for increasing yield of curd for cheese

Details Process for increasing yield of curd for cheese Process for increasing yield of curd for cheese

A - Human Necessities

23

C

99/154

A23C 19/02 (2006.01)

Patent

CA 1151000

PROCESS FOR INCREASING YIELD OF CURD FOR CHEESE Abstract of the Disclosure: The amount of curd for cheese which can be obtained from skim milk is increased by adding a caseinate to that skim milk before that curd is formed That caseinate causes substantially all of the whey proteins in the skim milk to become part of the curd, rather than to remain in suspension and then be lost when the whey is drained away from that curd.

354254

Affiliated with

Also associated with

Rating

Process for increasing yield of curd for cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for increasing yield of curd for cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for increasing yield of curd for cheese will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-314660