US 6,982,100 B2 | ||
Method for cheese manufacture | ||
Margaret A. Swearingen, Shoreview, Minn. (US); and Craig J. Schroeder, Lino Lakes, Minn. (US) | ||
Assigned to Land O'Lakes, Inc., Arden Hills, Minn. (US) | ||
Filed on Aug. 02, 2002, as Appl. No. 10/210,956. | ||
Prior Publication US 2004/0022919 A1, Feb. 05, 2004 | ||
This patent is subject to a terminal disclaimer. | ||
Int. Cl. A23C 9/12 (2006.01) |
U.S. Cl. 426—36 | 19 Claims |
1. A method for increasing yield in the manufacture of cheese from a selected volume of milk, the method comprising:
starting with a milk having been fortified with a dairy component that provides additional solids for the making of cheese;
acidifying the fortified milk down to a pH range of approximately 6.60 to 5.75 under turbulent conditions;
forming a coagulum from the acidified fortified milk;
cutting the coagulum to separate curd and whey;
draining the whey from the curd; and
processing the curd to form cheese.
|