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A method for making natural cheese using acid casein as protein source

, : A method for making natural cheese using acid casein as protein source. Japanese Examined Patent: (5 610 013)

Ca(OH)2 and calcium phosphate and organic salts of Na or K are added to hydrated acid casein and heated; whey, fat and water are mixed in and the mixture is made into cheese in the normal way. In an example 1 part casein is shaken with 7 parts water at 20 deg C; Ca(OH)2, Na2HPO4 and sodium citrate are added at 0.021, 0.0133 and 0.0133 parts resp. and the mixture is heated for >10 min at 60 deg C to give a white casein solution.


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