Continuous mfr. of cream cheese from skimmed milk - with extra heat treatment and more rennet to raise yield

摘要

The process is of the type in which the skimmed milk is heat treated then thickened by standing after the addition of rennet and acid ferments and then centrifuged to separate off the whey. The heat treatment includes holding the treatment temp. of 90 to 95 degrees for an extended period, pref. 2-3 mins. The proportion of rennet to skimmed milk is raised substantially above the conventional level of 1 cc Rennet per 100 L of milk, pref. to about 3 cc per 100 1. The thickened prod. is given a second heat treatment, pref. at 55-60 degrees C. For a holding period of 1-2 mins., after which it is cooled and centrifuged. A pref. final stage comprises mixing into the prod. about 3% of acid ferments. The skimmed milk is supplied by a centrifugal cream separator. The prod. has a smooth, creamy consistency and keeps well. The sepd. whey contains only 5.8-5.85% dry matter compared with a conventional 6.1-5.2%. Higher protein retention produces a 10% increase in the yield of cream cheese.