Cheese manufacture

An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.

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Bibliographische Detailangaben
Hauptverfasser:	REDDY, MALIREDDY S, HUNT, CHARLES C, BROWN, C. GORDON, WASHAM, CLINTON J, MULLEN, JOHN
Format:	Patent
Sprache:	eng
Schlagworte:	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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Beschreibung
Zusammenfassung:	An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.