公开(公告)号：WO2016071766A2

公开(公告)日：2016-05-12

申请号：PCT/IB2015/002267

申请日：2015-11-06

Applicant: UNIVERSIDAD NACIONAL DE COLOMBIA

Inventor： ARENAS GIL, Fernando ,  HIGUERA MARIN, Jose Victor

IPC: A23C19/05

CPC classification number: A23C19/0455 ,  A23C19/052 ,  A23C19/064 ,  A23C19/0684 ,  A23C19/0688 ,  A23C19/076 ,  A23C19/0973

Abstract: A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and / or pressing.

Abstract translation: 用酸直接化学酸化生产牛奶凝乳的快速有效的方法。 该方法包括以下步骤：将牛奶加热至足以使牛奶巴氏灭菌的温度，冷却牛奶，通过加入酸使牛奶凝结，并将牛奶和酸混合物温育一段时间。 所得到的凝乳可以用于制造不同种类的奶酪，其经受附加的盐析，模制和/或压制步骤。