Abstract: A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4.7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.

Abstract: Cheese curd is produced by acidifying milk with an aqueous acidulant mixture containing about 10 to about 60 parts by weight of an acid salt and about 5 to about 40 parts by weight of a free acid. Cottage cheese curd is produced by using an aqueous mixture of sodium bisulfate and sulfuric acid.

Abstract: Sufficient powdered milk and food grade acid are mixed together to obtain an acidified powdered milk mixture which can be reconstituted with water or milk to obtain an acidified reconstituted milk having a pH of from about 4.95 to about 5.3. The mixture may be produced with solid or liquid food grade acids. Acidified reconstituted milk prepared from the mixture does not contain precipitated casein, is not denatured and is suitable for use in cheesemaking.

Abstract: Curd yield in cheesemaking is improved by forming a whey protein-condensed phosphate complex which remains in the curd when whey is separated. The complex is formed by adding a condensed phosphate to milk before or after acidification. Useful phosphates include sodium polyphosphate and potassium polymetaphosphate.