Process for preparing acid cheese curd
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United States of America Patent
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Oct 5, 1982
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N/A
app pub date -
Oct 14, 1980
filing date -
Oct 14, 1980
priority date (Note) -
Expired
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Abstract
Cheese curd is produced by acidifying milk with an aqueous acidulant mixture containing about 10 to about 60 parts by weight of an acid salt and about 5 to about 40 parts by weight of a free acid. Cottage cheese curd is produced by using an aqueous mixture of sodium bisulfate and sulfuric acid.
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