中国
SCOPE OF THE PRESENTED PATENTED PROCESS
The presented patented process is about cottage and cream cheese manufacture process,
it includes product upgraded formulation and production method.The presented production method results in greater yield of
cheese produced per volume of input ingredients and decreased production time and power consumption.
BACKGROUND OF THE INVENTION
Cottage cheese is one of the most popular cheesesconsumed worldwide and has a unique and delicate texture
which is the result of a complex manufacturing process. Most of the existing know-how related to cottage manufacture
has bee accumulated over many years, based largely on intuition and experimentation,
with no strict formulas linking the various parameters of manufacture.
The current typical manufacturing process involves several stages which are described in greater detail below:
Skim (fat-free) milk is acidified by adding Mesophilic Lactic Acid bacteria or other acids of different levels that are
approved for food use. The coagulum is then cut to create the characteristic “Chunks” and the mixture is cooked before
the unwanted whey is drained off. After being washed and cooled in cold water, cream and salt are added to increase the
fat content and give the product, cottage cheese, the desired flavor. Product cottage cheese is therefore formed from a common
grain base with different fat contents determined by the type and volume of cream added.
SUMMARY OF THE INVENTION
The present invention overcomes inherent deficiencies of the background art by providing a method for increasing the yield in cottage
cheese production and decreasing the production time while preserving the flavor, aroma and texture that consumers expect. The primary loss of yield comes from inadvertent disposal of milk proteins, useable liquid content, or small curd grains along with the whey. Or in the washing stage. The changes to the process do not significantly affect the accepted norms in the market. The process also decreases production time allowing the same production lines to produce more cottage cheese or to reduce operation time and therefore save electricity, man hours and other resources.The initial food additive comprises at least one of functional fibers, functional starches, milk proteins or powdered milk. Preferably, the initial food additive comprises a mix of food additives selected from the group consisting of functional fibers, functional starches, milk proteins, powdered milk and a combination of the above. Preferably, the further food additive comprises at least one of enzymes or calcium chloride.
The final food additive comprises at least one of cream, salt, flavoring or stabilizer. The final food additive comprises a mix
of food additives selected from the group consisting of cream, salt, flavoring, stabilizer and a combination of the above
The cottage product further comprises stabilizers selected from the group consisting of: Alginate, Carrageenan, Gelatin, Gum, Methylcellulose, or a combination of the above. the cottage product further comprises milk proteins of the skim milk content of said product. the flavoring comprises Diacetyl.
All technical and scientific terms used herein have the same meaning as commonly understood by one of acceptable skill in the art to which this invention belongs. The materials, methods, and examples provided herein are illustrative only and not intended to be conclusive. The proposed method is described using specific ranges and values found to be most effective by the inventor but these should not be considered as conclusive. Multiple embodiments are described and some embodiments may be used in conjunction with other embodiments.
Implementation of the method and system of the present invention involves performing or completing certain selected tasks or steps manually, automatically, or a combination thereof.
Cheese Spread
* In cheese spread low/high fat we increase yields by 5 to 15%
* In this process we add functional fibers and a mix of suitable starch
CONCLUSION
The new Patented Presented Process combines innovation with decades of experience. This unique skill mix produces the ability to
improve yields and therefore substantial overall profitability for the Dairy.
*Cottage Cheese 5-15%.
*Soft Cheese 10-25%
Normal-6 liter skim milk=1 kg dry grains cottage cheese
In this process-6 liter skim milk=1.10-1.15 kg.
Stages of Further Process.
- Closing financial agreements based on our Due Performance.
- Conducting R&D Pilot tests.
- Conducting production line tests and conclusions
