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: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 5% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 130.degree. F., preferably 90.degree. to 100.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.

Abstract: Dextransucrase synthesis of dextran from sucrose is inhibited by novel fluorosucroses which are substituted with fluorine for at least the C.sub.6 hydroxyl, and which may also be substituted with fluorine for other hydroxyls. Oral compositions containing such fluorosucrose can be used to control dextran formation in the mouth. Dextran comprises the principal component of dental plaque.

Abstract: Dairy products such as cottage cheese, bakers' cheese and cream cheese are prepared by adding an acidogen system containing an alihatic C.sub.2-8 dione and hydrogen peroxide to milk of varying butterfat and milk solids content. Acid necessary for acidification is generated by the oxidation of the dione "in situ". Curd formed by case in coagulation is then further processed to make various cheeses.

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: 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.

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: 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: The pH of milk is lowered to 4.5 to 5.5 by direct acidification without the necessity of cooling the milk to avoid local coagulation and casein precipitation by adding acid as a spray from above a portion of the milk surface undergoing high velocity mixing.

Abstract: A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.