发明名称 |
Manufacture of high-solids pre-cheese for conversion into natural cheese |
摘要 |
A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture to a total solids content of more than about 55% to produce pre-cheese and holding the pre-cheese under curing conditions for conversion of at least about 65% kappa casein to para kappa casein. The milk clotting enzyme is preferably added immediately prior to evaporation. Evaporation is under highly turbulent conditions and product temperature in the evaporator preferably does not exceed 75 DEG F. After evaporation, the pre-cheese is preferably held for 3 to 14 days for the conversion of kappa casein to para kappa casein.
|
申请公布号 |
US5262183(A) |
申请公布日期 |
1993.11.16 |
申请号 |
US19920857671 |
申请日期 |
1992.03.25 |
申请人 |
KRAFT GENERAL FOODS, INC. |
发明人 |
MORAN, JAMES W.;POSDAL, JAMES R.;TRECKER, GARY W. |
分类号 |
A23C19/028;(IPC1-7):A23C9/142;A23C19/00;A23C19/05 |
主分类号 |
A23C19/028 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|