首页>
外国专利>
INTERACTIONS BETWEEN CULTURES, COAGULANTS AND TECHNOLOGY TO INCREASE CHEESE YIELDS
INTERACTIONS BETWEEN CULTURES, COAGULANTS AND TECHNOLOGY TO INCREASE CHEESE YIELDS
展开▼
机译:培养,凝结剂和技术之间的相互作用增加奶酪产量
展开▼
页面导航
摘要
著录项
相似文献
摘要
The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.
展开▼