Manufacture of curd and cheese from a milk retentate
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United States of America Patent
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-
Apr 11, 1989
Grant Date -
N/A
app pub date -
Sep 11, 1984
filing date -
Sep 11, 1984
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.
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