Increasing capacity of cheese - producing plant - by using protein - enriched milk

Part of skimmed milk soured with cheese-producing microorganisms is subjected to centrifuging to separate sour casein or rennet-soured casein. The centrifugate is de-soured, the rennet activity is restored, and the product is added to the remaining part of skimmed milk to increase its protein conten...

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Bibliographic Details
Main Author SCHULZ, MAX ERICH, DR., 2323 ASCHEBERG
Format Patent
LanguageEnglish
German
Published 04.01.1973
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Part of skimmed milk soured with cheese-producing microorganisms is subjected to centrifuging to separate sour casein or rennet-soured casein. The centrifugate is de-soured, the rennet activity is restored, and the product is added to the remaining part of skimmed milk to increase its protein content before the addition of rennet. Thus, yields are increased, and the process is substantially accelerated, because microorganisms and enzymes are introduced in a large quantity into the second portion of the skimmed milk.
Bibliography:Application Number: DE19712129213