发明名称 |
Process of making cheese by fermenting concentrated milk |
摘要 |
Cheese containing substantially all the casein and whey protein present in milk is prepared by concentrating milk, increasing ionic strength of the concentrated milk, fermenting the concentrate with a lactic acid-producing bacteria and evaporating water from the fermented concentrate. By increasing the ionic strength, coagulation is prevented during fermentation to produce a liquid fermented concentrate that can be efficiently evaporated. Preferably, milk is concentrated by ultrafiltration and diafiltration to produce a retentate having a concentration ratio of about 3:1 to 6:1, ionic strength of the retentate is increased by adding sodium chloride in an amount of about 0.5 to 1.5%, the retentate is fermented to a pH of about 4.9 to 5.5 and the fermented retentate is continuously evaporated at below atmospheric pressure.
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申请公布号 |
US5356640(A) |
申请公布日期 |
1994.10.18 |
申请号 |
US19930049639 |
申请日期 |
1993.04.16 |
申请人 |
THE COMMONWEALTH OF AUSTRALIA COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANIZATION;AUSTRALIAN DAIRY CORPORATION |
发明人 |
JAMESON, GRAEME W.;SUTHERLAND, BRIAN J. |
分类号 |
A23C19/028;(IPC1-7):A23C19/024;A23C19/05;A23C9/142 |
主分类号 |
A23C19/028 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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