Process for increasing yield of cheese curd
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United States of America Patent
Stats
-
Apr 8, 1986
Issued Date -
N/A
app pub date -
Jun 23, 1983
filing date -
Jul 30, 1979
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
The amount of cheese curd such as cottage cheese curd which can be obtained from milk is increased by adding a caseinate to the milk and heating the milk to 180.degree. F. or higher before forming the curd. The amount of caseinate is preferably about 0.35 to about 0.5%. Calcium is preferably added to the milk to provide curd firmness, and a water-origin colloid gum may also be added. Yield increase results from substantially all whey proteins in the milk becoming part of the curd, rather than remaining in suspension and being lost when whey is drained from the curd.
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