Margaret R Swearingen

US Patent:

6982100, Jan 3, 2006

Filed:

Aug 2, 2002

Appl. No.:

10/210956

Inventors:

Margaret A. Swearingen - Shoreview MN, US
Craig J. Schroeder - Lino Lakes MN, US

Assignee:

Land O'Lakes, Inc. - Arden Hills MN

International Classification:

A23C 9/12

US Classification:

426 36, 426 38, 426 39, 426 40, 426519, 426582

Abstract:

A method for increasing the yield and quality in the manufacture of cheese from a selected volume of milk in which the volume of milk has been fortified with additional dairy components that increase the solids and includes pre-acidification of the fortified milk prior to cheese making. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6. 6 to 5. 70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidified fortified milk is then subjected to the conventional cheese making process. The cheese made using the present invention is particularly useful in the subsequent manufacture of process cheese.

US Patent:

20040022920, Feb 5, 2004

Filed:

Feb 18, 2003

Appl. No.:

10/368276

Inventors:

Jason Eckert - Centerville MN, US
Margaret Swearingen - Shoreview MN, US
Edward Aylward - Woodbury MN, US
Craig Schroeder - Lino Lakes MN, US

Assignee:

Land O'Lakes, Inc. - Arden Hills MN

International Classification:

A23C019/00

US Classification:

426/582000

Abstract:

A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidification step results in a significant migration of calcium out of the casein micelle and into a soluble form that is carried away with the whey stream. The acidified fortified milk is then subjected to the conventional cheese making process. The resulting natural cheese can then be further processed into a process cheese product without the risk of uncooked curd particles in the finished product.