Carbon Dioxide for Acidification and pH Control During Cheese Making
- Detailed Technology Description
- A process using carbon dioxide addition to milk prior to cheese making in order to achieve a controlled pH reduction due directly to the addition of carbon dioxide
- Others
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Patent Applications: 60/712,621; PCT/US2006/034117; 12/037,873
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- *Abstract
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A process using carbon dioxide addition to milk prior to cheese making in order to achieve a controlled pH reduction due directly to the addition of carbon dioxide. The carbon dioxide is a removable acidification agent. The addition of carbon dioxide provides a unique method for control of mineral and protein partitioning between curd and whey, and between the matrix and water phase within curd particles.
- *Licensing
- Jeff Fearn, Senior Technology Commercialization and Liaison Officerjcf55@cornell.edu607-254-4502
- Country/Region
- USA
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