| 摘要 |
1,136,309. Making cheese. BATTELLE DEVELOPMENT CORP. 16 Aug., 1966 [15 Sept., 1965; 19 July, 1966], No. 36663/66. Heading A2B. In making cheese, whole milk, skim milk, condensed skim milk, cream or a mixture thereof is cooled to a temperature (e.g. 30-60‹F.) such that substantially no coagulation will occur as a result of a single step of acidifying, and is then mixed with an acid to produce a pH of 4.00-4.95, and one or more proteolytic enzymes to effect casein coagulation. The cheese curds are cut into blocks, cooked and washed. The acidifying agent may be lactic, hydrochloric, phosphoric, pyrophosphoric, citric, tartaric, fumaric, maleic, adipic, succinic or acetic acid or D-glucono-delta-lactone. The enzyme may be rennin, pepsin, papain or ficin. |
