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Germain Pierre Mocquot

Jean-Louis Joseph Maubois

Louis Jean Vassal

Cheese is prepared by a process which involves ultrafiltering milk to produce a milk concentrate having substantially the composition of cheese and drying the concentrate to produce a dry product which can be subsequently rehydrated to is original water content and converted into cheese. Drying can be carried out in more than one step by partially drying, adding additives such as cream, lactic starters and rennet, and then completely drying. The process eliminates conventional draining of whey, and provides a dried product which can be preserved over extended periods of time and subsequently rehydrated and converted into cheese.

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78 Versailes, France

Germain Pierre Mocquot