Abstract: Cheese is produced from ultrafiltered milk by a process wherein milk is acidified by lactic fermentation to a pH of about 4.4 or less to coagulate the milk and flocculate the casein therein, the acidified coagulated milk is ultrafiltered to produce a flowable acidified retentate, the acidified retentate is cooled to a temperature between 0.degree. and 4.degree. C. and stirred while avoiding foam production to deflocculate the casein, and the resultant retentate is converted into cheese by the action of rennet. Prior to converting the retentate into cheese, it may be mixed with an ultrafiltration retentate produced from sweet milk. The process permits accurate adjustment of the calcium content of the cheese being produced.

Abstract: A method of pressing and draining whey from cheese curd particles in manufacturing large sized blocks of cheese. Cheese curd is placed into a pressing container mold which has a removable internal draining means having dimple-like projections maintaining a space between the plates of the screen. In one embodiment of the invention, pressure is applied in a vertical direction on the curd particles uniformly draining the whey. The drain means is extracted, and a second application of pressure closes remaining interstitial voids. In a second embodiment of the invention, a first application of pressure is applied to the curd particles in two separate directions at the same time. A spreading spade is inserted between substantially vertical parallel foraminous plates thereby moving these plates further apart exerting a relatively horizontal force on the curd particles and, in conjunction, a press plate pushes down on the curd particles exerting a relatively vertical force on the curd particles.

Abstract: The invention relates to cheese starter compositions comprising a plurality of discrete pellets containing frozen, live bacteria, wherein each pellet contains at least one strain of bacterium which is not appreciably present in at least one other of the pellets. In a preferred form of the invention, each pellet contains a single strain of bacterium, while in the composition as a whole there are at least two and preferably more strains.

Abstract: A milk containing liquid is fed at a controlled rate into a tank having rotatable blades defining scoops at an upper portion thereof. In one process, the milk containing liquid precipitates to form ricotta cheese. The precipitation rises in the tank and is scooped into a funnel by the rotating blades. The scooped precipitation flows through the funnel to an exit port in the vessel sidewall. In another process, the milk containing liquid coagulates to form curd and whey which is severed into cubes by the rotating blades and is scooped into the funnel.

Abstract: Microbial rennet having reduced thermal stability is produced by acylating the rennet with a monocarboxylic acid acyl radial of between 1 and 6 carbon atoms. Making cheese with the microbial rennet having reduced thermal stability enables the production of pasteurized whey having no residual rennet activity for use in human foods.

Abstract: A method for forming a processed blue cheese in which an aged blue cheese is blended with a current or partially mold-ripened blue cheese and, optionally, cheddar cheese. The blend is pasteurized in molten form. The resulting process blue cheese blend has extended refrigerated shelf-life without the off-flavor normally associated with heated blue cheese. It is particularly suitable for use in a blue cheese-type salad dressing.

Abstract: A coolant tube holder for a stack of fuel cells is a gas porous sheet of fibrous material adapted to be sandwiched between a cell electrode and a nonporous, gas impervious flat plate which separates adjacent cells. The porous holder has channels in one surface with coolant tubes disposed therein for carrying coolant through the stack. The gas impervious plate is preferably bonded to the opposite surface of the holder, and the channel depth is the full thickness of the holder.

Abstract: A process and product are provided for the rapid manufacture of cheese products, and particularly process cheese-type products as hereinafter defined. In the process, a cultured component is prepared and mixed with a milk protein concentrate and a fat concentrate, which mixture is fermented to provide a cheese material capable of being made into process cheese-type products by conventional cheese cooking techniques. The cultured component is prepared by proteolyzing milk protein and by lipolyzing milk fat, and forming a mixed fermentate of these hydrolyzed materials. The mixed fermentate is combined with a cheese starter culture and fermented to give the cultured component.

Abstract: Cheese made from milk and/or milk-by-products concentrated by membrane filtration sometimes has the disadvantage of having a mealy and/or sandy texture. This can be overcome by using selected ropy cultures of lactic acid bacteria instead of the normal non-ropy cultures used for acidifying the milk product. The effect is particularly useful in the preparation of soft cheese having a smooth texture.

Abstract: Cheese having eyes such as Swiss cheese is produced by a process which results in more uniform eye size and eye distribution, and which requires substantially reduced curing time. In the process, pressing of the curd is carried out for about 2 to 4 hours at 80.degree. F. to 130.degree. F., salting of the curd is carried out in a super saturated salt brine in excess of 85% salinity reading for 30 minutes to 4 hours at about 80.degree. to 130.degree. F. and curing is carried out by aging the curd for about 6 to 24 hours and thereafter force drying the curd with high velocity air at a temperature of about 90.degree. to 300.degree. F. for about 1 to 60 minutes.

Abstract: When making yogurt and quark, mineral salts are selectively removed from milk or other liquid protein-containing milk products and if desired the protein content concentrated by membrane filtration, before coagulating the protein by incubation, for example, with yogurt or quark lactic acid cultures. An improved protein/viscosity relationship is found, giving greater yields of product. Quark is also found to accept a better over-run when made in accordance with the invention.

Abstract: A process for the manufacture of pasta filata cheese wherein instead of brining after the stretching step, the curd is dry salted subsequent to or simultaneous with the milling step, rested for a period of at least 5 minutes, and mechanically stretched in hot water for a period of from 4.5 to 6.5 minutes before shaping and cooling.

Abstract: An apparatus for the continuous matting and milling of cheese curd. The apparatus includes a housing which houses an upper, water-permeable, endless conveyor belt and a lower endless conveyor belt which operates in the opposite direction to that of the first belt. A mixture of cheese curd and whey is deposited as a layer on the upper belt and the whey is drained through the belt and is discharged through the lower end of the housing. The matted curd is transferred from the upper belt to the lower belt and as a result is inverted, and is subsequently discharged to a curd milling unit which acts to cut the mat of curd into cube-like chunks.

Abstract: Blocks of curd, solidified and formed in open tank-like trucks, are transferred to a brine tank by overhead monorail and floated in brine to withdraw moisture. The blocks are moved along the tank by a floating boom and/or an air-induced circulation of the brine solution, and are removed at one end of the tank by an inclined, partially submerged, conveyor. The blocks are conveyed from the tank, seal in an evacuated bag, weighed, and conveyed to a crating station where a crate is placed up side down over the block and the block and crate are rotated vertically by a tiltable portion of a conveyor to invert the crate and block for further handling, storage and curing.

Abstract: Storage stable, lyophilized, acid producing bacteria, such as lactic acid bacteria, are prepared by lyophilizing the bacteria in the presence of at least 5% by weight of the bacteria of a basic organic or inorganic buffering agent, preferably an alkali metal salt of glycerophosphate, to provide lyophilized bacteria containing less than 5% by weight water, and sealing the lyophilized bacteria in a container while in a vacuum or surrounded by a gaseous atmosphere substantially free of oxygen, preferably argon which is essentially free of oxygen.

Abstract: Cheese is prepared by ultrafiltering a milk product to produce a cheese milk having substantially the composition of cheese at the end of whey drainage and converting the cheese milk into cheese by coagulation with rennet.

Abstract: Non-reversible gels are formed in sausage and meatball products during cooking by the reaction of enzyme activated sodium caseinate and calcium ion to provide such products with improved organoleptic and other physical properties.

Abstract: An imitation or synthetic cheese product is produced by reacting an acid precipitated casein with a basic calcium salt to produce a calcium caseinate solution, adding acid to adjust the pH of the calcium caseinate solution, forming a curd of the calcium caseinate by treatment with a coagulating enzyme and admixing the curd with an edible oil or fat, a non-toxic emulsifying agent and acid to produce a cheese-like product having a taste, texture and flavor similar to natural dairy cheese.

Abstract: A process for the production of cheese which comprises preparing a starting material, the composition of which is that of the cheese which it is desired to produce, subjecting this material to a thermal pasteurization or sterilization treatment, packaging the pasteurized or sterilized material under heat in a hermetic container or containers while at the same time adding a fermentation agent to it and, finally, incubating the product thus packaged until fermentation is complete.

Abstract: A protein-enriched, unripened cheese composition is prepared by dispersing a water-soluble concentrate of whey protein in unripened cheese.

Abstract: The complex enzymatic preparation is composed of the proteases of molds, of Penicillium candidum or Penicillium roqueforti, which do not form any bitter peptides, and of autolysates of lactic bacteria Streptococcus lactis or Lactobacillus casei. Adding this preparation to milk permits shortening by half the period of time required for ripening of cheeses. The product has a good taste and more plastic consistency.

Abstract: A process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles, which comprises inoculating a colloidal solution having at least partly the composition of a skimmed milk with a lactic ferment, allowing the solution to ferment under aerobic conditions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to obtain curds and serum, separating the curds from the serum, adding to the curds approximately 5 to 50% by weight, based on dry matter, of fats while adjusting the pH of the mixture if necessary to a value of from about 5.1 to 5.7, and drying the mixture obtained.

Abstract: A novel milk coagulating enzyme is produced by cultivating a yeast of the group Cryptococcus albidus and its variants aerius and diffluens on a culture medium containing assimilable carbon, nitrogen and trace nutrients at a temperature between 15.degree. C. and 40.degree. C. under aerobic conditions, and at a pH of between 3.0 and 8.0. The enzyme is recovered from the culture medium, for example, by salting-out, dialyzed and freeze-dried. The preparations obtained are characterized by high milk-clotting activity with very low proteolytic activity.

Abstract: The production of a rennin of high milk coagulating activity and low proteolytic acitivity from a selected strain of Mucor miehei which is useful in cheese making.

Abstract: A process and apparatus for the continuous manufacture of cheese starting with the ultrafiltration retentate of milk or a milk product until the solids content is approximately that of the desired cheese. Additional constituents such fat are added so that the resulting cheese precursor or precheese has solids content and fat to solids ratio substantially the same as the desired cheese. The cheese precursor is heated and mixed with rennet. The rate of flow of this mixture into a coagulation cylinder is controlled so that the flow in the coagulation cylinder is laminar throughout. The temperature of the cylinder wall is maintained slightly below that of entering mixture so as to obtain, in equilibrium, the formation of a coagulation front which is substantially plane and at right angles to the axis of the coagulation cylinder, thereby homogenizing the texture of the resulting curd. The cylinder cross section is approximately that of the desired cheese.

Abstract: American cheese is made according to regular processing sequences with the addition of specific pairs of strains of Lactobacillus plantarum and Streptococcus durans bacteria and a combination of kid, calf, and lamb pre-gastric lipases and cured at 60.degree.-68.degree. F. whereby uniform and fully aged flavor is developed within about 10 weeks and less.

Abstract: Concentrated bacterial cultures for direct vat inoculation of milk batches are prepared by centrifugation of the fermented culture in the presence of dissolved polyphosphate. Improved cell recovery and higher cell concentrations are obtained.

Abstract: The disclosure relates to a device for the continuous production of cheese material through coagulation of milk, comprising a horizontal trough-shaped container, whose ends extend funnel-shaped toward the flattened face edges, a flexible inner wall covering the container wall on the inside, which inner wall can be displaced along the wall of the container and runs as endless band around the face edges of the container, a device for feeding at the inlet and a predetermined amount of milk suitably pretreated for the manufacture of cheese, a transportation of such introduced milk from such inlet end to the outlet end by means of the flexible inner wall at such a velocity that during such a displacement inside the container the milk coagulates to a coagulate which can be cut and, further, comprising a cutting device at the outlet end of the container for cutting the coagulate to cheese curd, which is removed by the rotating inner wall over the face edge at the outlet end of the container for the purpose of furthe

Abstract: A vertical hopper carries a mass of hot water recirculated therethrough by water jet inlets opening laterally into the vertical hopper below the level of accumulated water and creates by water turbulence the heating and mixing of cheese curd segments as they pass under gravity through the water towards a pair of intermeshed, slow speed augers within a horizontal discharge duct which underlies the hopper. The augers feed the uniformly mixed stretched cheese curd through an elbow to a vertical accumulating duct bearing at its upper end an adjustable back pressure plate which closes off a part of the accumulator duct discharge opening.

Abstract: Low-moisture mozzarrella (pizza cheese) is prepared using a standard starter culture plus an additional culture selected from Pediococcus cerevisiae, Lactobacillus plantarum, Streptococcus faecalis, Streptococcus durans, and Lactobacillus casei, or mixtures thereof. Although the cheese is made by the usual processing steps, the cheese product has a reduced lactose sugar (and/or its monosaccharide derivatives) content due to the added culture, which metabolizes residual lactose during a cold temperature holding at the end of the process. The resulting cheese has improved properties for the manufacture of pizza, being substantially nonburning and having improving melt, flavor, and color characteristics.

Abstract: A method for coagulating milk proteins using reduced quantities of enzymes using a two-step process is disclosed. In the first step, a quantity of proteolytic enzyme insufficient to cause coagulation is added to milk at an acidity of .degree. SH of 6.0 to 8.5 and the temperature is maintained at 0.degree. C. to 32.degree. C. for a period of from 1 to 24 hours. In the second step, a second proteolytic enzyme is added at an acidity of .degree. SH of 7.0 to 12.5 and the temperature is maintained at 20.degree. C. to 45.degree. C. for a period of from 5 to 120 minutes. Curd is obtained with an amount of enzyme from 1/15 to 1/2 the amount needed in a single step process.

Abstract: A rennet-like milk-curdling enzyme is obtained from the stomach tissue of poultry by immersing the tissue in an aqueous saline solution with a pH-value below 4, and thereafter separating out undissolved materials to leave a solution containing the enzyme.

Abstract: A processed cheese-like product containing soy cheese as a part of the major ingredient is made by adding both a casein-containing substance derived from animal milk and a cheese emulsifying melting salt to natural soy cheese and agitating this mixture under relatively high shearing conditions, while heating to an elevated temperature of less than about 85.degree. C, for a period sufficient to form the mixture into a softened, flowable consistency. After pasteurization, the melted or softened mixture is introduced into a suitable container and cooled to produce a processed cheese-like product having superior flavor and texture characteristics.

Abstract: A lipolytic enzyme preparation having 1 part of lipase activity to from 1 to about 10 parts of esterase activity is obtained from Mucor miehei. The enzyme preparation can be recovered substantially free of Mucor miehei rennet, and is useful for treating various triglyceride fats to provide desirable flavors.

Abstract: White cheese or yogurt is made by coagulating a coagulatable milk composition to form curd and serum in one chamber of a container having two intercommunicating chambers, and changing the orientation of the container so that serum liberated during coagulation drains into the other chamber. The curds are prevented from passing from one chamber to the other by a divider which serves to define the two chambers and provide communicating passages between the chambers. This process enables white cheese or yogurt to be formed in a container from which it is to be consumed, without necessitating handling of pre-formed white cheese or yogurt during packaging.

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.

Abstract: Bacteria cultures for use as an inoculant in the preparation of starters and fermented milk products are produced by culturing a milk sugar fermenting bacteria on a culture medium containing whey, a non-whey protein in an amount of about 0.1 to 0.5 weight percent and a buffer mixture. After culturing, the bacteria may be concentrated and freeze dried to produce a starter culture concentrate which can be added directly to cheese milk. When preparing the culture medium, the whey and non-whey protein are pasteurized separately.

Abstract: Soft and hard types of cheese are prepared from cow milk by a method of using a milk coagulating enzyme from Bacillus substilis mesentericus. The method involves increasing milk acidity before pasteurization to from 0.189 to 0.216% lactic acid, adding an amount of calcium chloride subsequent to pasteurization 2 to 4 fold over that employed in the prior art and adding a sufficient amount of milk coagulating enzyme to cause coagulation within 25 to 40 minutes. Soft and hard cheese prepared by this process have a taste and consistency equivalent to that of soft and hard cheese prepared with rennet from calf stomachs.

Abstract: A milk containing liquid is fed at a controlled rate into a tank having rotatable blades defining scoops at an upper portion thereof. In one process, the milk containing liquid precipitates to form ricotta cheese. The precipitation rises in the tank and is scooped into a funnel by the rotating blades. The scooped precipitation flows through the funnel to an exit port in the vessel sidewall. In another process, the milk containing liquid coagulates to form curd and whey which is severed into cubes by the rotating blades and is scooped into the funnel.

Abstract: In the method of the invention, skim milk is transferred to a setting tank. The skim milk is acidified and heated to provide a coagulum in whey. The coagulum is separated from the whey and blended with a sufficient amount of cream to provide a mixture having the desired fat level in the finished Ricotta cheese. The mixture is then comminuted to provide a Ricotta cheese product having a texture similar to that associated with Ricotta cheese produced by conventional cheesemaking techniques.

Abstract: Starter cultures for cheese production are prepared using culture media containing on a 100 parts dry basis 0.1 to 30 parts of a nitrogen source, 1-30 parts of a nitrogen source, 1-30 parts of a citrate source and a milk product being the remainder which is selected from the group consisting of undecalcified sweet whey or a major amount of undecalcified sweet whey and a minor amount of nonfat dry milk. The media results in a high and uniform bacteria count, and starter cultures produced therefrom produce cheese that cures fast and has enhanced flavor.

Abstract: A process for isolating a protein fraction from an aqueous solution or suspension containing the said fraction in admixture with other substances, which comprises subjecting the aqueous solution or suspension to ultrafiltration to obtain a retentate, diluting the retentate, subjecting the diluted retentate to at least one further ultrafiltration treatment and recovering a retentate containing the protein fraction.

Abstract: Enzymes are convalently found to anionic or cationic hydrophilic polymeric carriers formed by essentially complete reaction of pendent anhydride groups of ethylene-maleic anhydride copolymer (EMA) with a diamine selected from the group consisting of hydrazine, P, P'-diaminodiphenylmethane and 1,6-diaminohexane to produce resins having pendent amine groups. The EMA-hydrazide and EMA- P,P'-diaminodiphenylmethane resins can be rendered cationic by reaction with N,N-dimethyl-1,3-propanediamine.

Abstract: Bulk starters having optimized ratios of coccus (Streptococcus thermophilus) to rod (lactobacilli) bacteria are prepared in a whey-based culture medium characterized by defined proportions of acid-whey solids to sweet-whey solids, the sweet-whey preferably being partially delactosed whey. The medium and method are particularly adapted for use in manufacturing pasta filata cheeses.

Abstract: Cheese is prepared from milk which has been delactosed and dewatered by a process involving standardizing fluid whole milk, molecular sieving the standardized milk to substantially separate and remove lactose and water soluble minerals from the milk to render the milk substantially sugar-free, at least partially dewatering the substantially sugar-free milk to substantially the water content desired in a finished cheese, adding a curd foaming agent to produce curd, subjecting the resultant curd to conventional manipulation without substantial syneresis to produce cheese, and molding the resulting cheese to form.

Abstract: Flavor and shelf life of cottage cheese are improved by adding to cottage cheese or a creaming mixture for creaming cottage cheese a concentrated cell preparation of Streptococcus diacetilactis to provide a concentration of cells in the cottage cheese of from 1.0 .times. 10.sup.6 cells per gram to 2.0 .times. 10.sup.8 cells per gram of cottage cheese. The concentrated cell preparation can be a freeze dried culture, frozen concentrated cells or freeze dried concentrated cells.

Abstract: Yogurt and quark are prepared by a process wherein milk prior to culturing and coagulating is subjected to ultrafiltration to concentrate and to remove mineral salts with or without lactose removal. This process provides a high degree of flexibility in composition, and enhanced viscosity and increased yield. Additionally, quark made by the process is capable of being whipped to at least 200% overrun.

Abstract: Cheese is prepared by a process which involves ultrafiltering milk to produce a milk concentrate having substantially the composition of cheese and drying the concentrate to produce a dry product which can be subsequently rehydrated to is original water content and converted into cheese. Drying can be carried out in more than one step by partially drying, adding additives such as cream, lactic starters and rennet, and then completely drying. The process eliminates conventional draining of whey, and provides a dried product which can be preserved over extended periods of time and subsequently rehydrated and converted into cheese.

Abstract: Enzymes are fixed to cellulose containing 5 to 25% lignin to form an enzyme-cellulose complex by a process involving treating cellulose pieces with an alkaline solution to remove lignin on the surface of the pieces, treating the resultant cellulose pieces with a sulfochlorinating or a chlorinating agent in an excess of pyridine until sulfur and/or chlorine is combined with the cellulose, washing the sulfur and/or chlorine-containing cellulose pieces and treating the pieces with an aqueous enzyme solution to attach enzymes thereto. A very important application is preparation of a rennet-cellulose complex and using the complex for coagulating milk in making cheese.

Abstract: Pasta filata cheese is prepared by a process in which the cooked granular curd is held in a cold storage room prior to the mixing and stretching, which imparts the typical pasta filata stringiness to the cheese product. The process preferably uses a starter culture providing S. thermophilus and a high-temperature-growing Lactobacillus, the cooking of the curd-whey mixture at a temperature favoring the growth of these bacteria with a resulting reduction of the internal pH of the curd, separating the warm curd, contacting it with cool water, and holding the cooled curd under cool ambient conditions until the internal pH of the curd has decreased to a pH suitable for mixing. The process also preferably involves blending curd from a plurality of separate batches prior to said mixing and stretching step.