| 摘要 |
1,259,765. Cheese curd. DIAMOND SHAMROCK CORP. 7 April, 1970 [8 April, 1969], No. 16438/70. Heading A2B. A process for making cheese curd comprises (a) acidifying a milk product at 32‹- 45‹F with acid to a pH of 4.88-5.35 (b) heating the acidified milk product to 60‹- 100‹F (c) adding acidogen and proteolytic enzyme to the heated acidified milk product and (d) allowing the resulting mixture to remain in a quiescent state at 60‹-100‹F to obtain a cuttable cheese curd. The curd may be subsequently cut, cooked, washed and mixed with other ingredients e.g. cream, salt and flavours. The product may be packaged and refrigerated. The milk product may be whole milk, skim milk, milk-cream mixture or reconstituted condensed or powdered milk. The acid may be lactic, phosphoric, citric, acetic, malic, succinic, formic, sulphuric or hydrochloric acid. The acidogen may be D- glucono-8-lactone, lactic acid lactide, acetic acid anhydride or heptonolactone. The enzyme may be rennin (rennet), pepsin, papain or ficin. |
