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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068
filingDate 1974-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1977-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1977-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-4020186-A
titleOfInvention Method for manufacture of Ricotta cheese
abstract In the method of the invention, skim milk is transferred to a setting tank. The skim milk is acidified and heated to provide a coagulum in whey. The coagulum is separated from the whey and blended with a sufficient amount of cream to provide a mixture having the desired fat level in the finished Ricotta cheese. The mixture is then comminuted to provide a Ricotta cheese product having a texture similar to that associated with Ricotta cheese produced by conventional cheesemaking techniques.
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