| 摘要 |
<p>A process for the manufacture of milk curd comprises the steps of acidifying whey derived from a previous curdling operation to a pH outside the range in which fermentation takes place, and mixing the thus acidified whey with milk. The pH is preferably in the range 0.5-2.5. The acidification may be effected chemically or physically, for example by electrodialysis. The curd and whey may be separated by centrifuging at 250-1,000 g for 1-10 mins. A suitable apparatus comprises means for mixing the milk and whey, a separator for the curds and whey, and means for acidifying the whey, which latter may be a mixer for mixing with acid or an electrodialysis apparatus, which may comprise four-compartment cells defined by alternate anionic and cationic membranes, the said cells being disposed between end anodic and cathodic compartments, and means for circulating the appropriate liquids in the various compartments.</p> |
