Snow Brand Milk Products Co., Ltd.

Kazuhiko Sagara

Kunio Ueda

Ryoichi Sueyasu

Toshiaki Ishii

Toshikazu Shimada

Mayumi Watanabe

Hidehiko Kaya

Efficient utilization of a whey protein for the production of cheese, which results from the cheese production as a by-product. The whey is concentrated by an ultrafiltration and added to the concentrated milk. A milk coagulating enzyme and a lactic acid bacteria starter were added to the resultant mixture together with warm or hot water with stirring to instantaneously elevate the temperature of the reaction mixture to coagulate and give the cheese curd.

Processes for the production of a cheese curd and cheese containing whey

A sample having a specific optical path length of 1 to 15 mm is irradiated with near infrared of two or more wavelengths selected from 700 to 1200 nm to determine constituents of dairy products. Preferably, a pair of specific wavelengths comprise a first wavelength having a high correlation with a target constituent and a second wavelength having a low correlation with the target constituent or comprise wavelengths both having high correlations with the target constitutent. Quantities of near infrared of these two specific wavelengths transmitted by the sample are measured to determine absorbencies and a multiple linear regression equation is used to calculate the constituent on the basis of the absorbencies.

Method and apparatus for determining the constituents of dairy products

Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.

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Yamanashi, Japan

Kazuhiko Sagara