BE694703A - - Google Patents
Info
- Publication number
- BE694703A BE694703A BE694703DA BE694703A BE 694703 A BE694703 A BE 694703A BE 694703D A BE694703D A BE 694703DA BE 694703 A BE694703 A BE 694703A
- Authority
- BE
- Belgium
- Prior art keywords
- solution
- process according
- cheese
- homogenizer
- mixture
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J27/00—After-treatment of cheese; Coating the cheese
- A01J27/04—Milling or recasting cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
- A23K10/28—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin from waste dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
- A23K50/15—Feeding-stuffs specially adapted for particular animals for ruminants containing substances which are metabolically converted to proteins, e.g. ammonium salts or urea
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Birds (AREA)
- Environmental Sciences (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Dairy Products (AREA)
Description
<Desc/Clms Page number 1>
EMI1.1
SOCIETE LAITIERE DU FAYS 'ÀUo3, "tGt'T:'1.
La présente invention a pour objet un procédé de fabrication de fromage en poudre ainsi que les pro- duits qui en résultent.
Plusieurs aortes de fromages peuvent être em- ployés ohoisis au stade de l'affinage complet et mélan- gés dans des proportions variables.
Si les fromages ne sont pas assez affines, on les fait maturer pendant 4- à 5 jours à dos températures de 25 à 30 pour améliorer 10 goût, obtenir un ramol-
EMI1.2
liasement du fromage et faciliter par la oui te le tria. vail à la rape,
Les fromages ainsi prélevés sont;
nettoyas par essuyage ou grattage de'la croûte si nécessaire, râpes finement en lamelles de. par exemple 2 à 3 mm de section ! et 40 à 50 mm de longueur, et Envoyée dans une ou plu-
<Desc/Clms Page number 2>
EMI2.1
sicura cuvas chauffées à environ SOc on ajoute des sols âmult3ou!'D, par exempio 2% de chlorure de codium et 3% do ûitrat e aodlunt un antioxydant, par exemple 0,1 J diacide ascorbique, éventuellement des matièrea coloi n- ton on quantité r4e dépassant pas 0,20yl at de l'eau en quantité suffisante pour amener le taux de matière sèehe do la coluti-on finale à environ 45i4j.
En !'t\.Oroc temps que l'on chauffe, on agita méca- nique ment pom,, escurer llhomoGdn6ït6 du mélange.
Cotte préparation dure environ 30 minutes pour un -volume de 1000 litres traité à 80-82 et la solution
EMI2.2
pr.êsate a.lors une densité de 1250, une vicoo3itéde 40 Engien et un extrait oec de 45fl, La pâte ainsi préparée'eat envoyée dans un ho- =1océnéJ,#.#itv.#i sous une pression de 150/250 bars au oro2 i;n,<; zQain-4ent%e à 800 pour diviser finement les pai?%Bul Jx de protéines et de matière grasse. r<c, solution résultante est alors c?voyée par une pnù>g,1= 1; 1,;?tonigeuT, éventuelleaent après passage dans un. j<3 tasipon où. elle est main-tenue à la tempéra- tuye dc 800..
Le produit est diffusé par turbine dans la chambre d'atomiseur sous forme d'un fin brouillard dans
EMI2.3
de l'air pompé à 175 0. La poudre recueillie à la base de la chambre est à une température de 85 environ et elle est acheminée directement à. l'ensache=, Cette pou- dre a une humidité de 2,5 à 3% maximum et une solubili- té de 99,8%.
L'installation pour la mise en oeuvre de ce procédé comprend comme le montre schématiquement le des-
<Desc/Clms Page number 3>
sin annexe : - une rape rotative pour raper le fromage en lamelles de 2 à 3 mm de section et 40 à 50 mm de Ion gueur. Le débit horaire moyen est par exemple de 200 à
600 kilos.
-* des ouves pour la fonte du fromage, à double' paroi et à circulation d'eau chaude, de contenance de
1000 litres chacune par exemple, équipées chacune d'un agitateur 4 hélice A puissant pour assurer une division " rapide du fromage; - un homogénéisateur H d'un débit de 200 à
600 kilos par heure avec une pression de 150/250 'bars au cm2 et une puissance de 10 ovt - un bac tampon T à double paroi isolante de contenance 800 litres; - et uneinstallation de séchage par atomisa- tion comprenant :une tour cylindrique D à fond conique :
équipée de ventilateurs d'entrée et do sortie et d'une ; batterie de chauffe ( non représentée ), d'un atomisateur à turbine B (vitesse = 11 000 Tm) et un ensacheur à transport pneumatique E.
<Desc / Clms Page number 1>
EMI1.1
SOCIETE LAITIERE DU FAYS 'ÀUo3, "tGt'T:' 1.
The subject of the present invention is a process for the production of powdered cheese and the products which result therefrom.
Several cheese aortas can be used or selected at the complete ripening stage and mixed in varying proportions.
If the cheeses are not ripened enough, they are matured for 4-5 days at temperatures of 25-30 to improve the taste and obtain a softness.
EMI1.2
binding of the cheese and to facilitate by the yes you will sort it. vail to the rape,
The cheeses thus taken are;
cleaned by wiping or scraping the crust if necessary, graters finely into strips of. for example 2 to 3 mm of section! and 40 to 50 mm in length, and Sent in one or more
<Desc / Clms Page number 2>
EMI2.1
sicura cuvas heated to approximately SOc one adds soils âmult3 or! 'D, for example 2% of codium chloride and 3% of ûitrat e aodlunt an antioxidant, for example 0.1 J diacid ascorbic, optionally of materials coloi n- ton on amount r4e not exceeding 0.20% water in an amount sufficient to bring the dry matter level of the final coluti-on to about 45%.
During the warming time, the mixture was stirred mechanically to remove the mixture.
This preparation lasts about 30 minutes for a volume of 1000 liters treated at 80-82 and the solution
EMI2.2
pr.êsate has a density of 1250, a viscosity of 40 Engien and an oec extract of 45fl, The dough thus prepared is sent to a ho- = 1océnéJ, #. # itv. # i under a pressure of 150/250 oro2 bars i; n, <; zQain-4ent% e at 800 to finely divide the pai?% Bul Jx of protein and fat. r <c, resulting solution is then c? eve by a pnù> g, 1 = 1; 1,;? TonigeuT, eventuelleaent after passage in a. j <3 tasipon where. it is kept at a temperature of dc 800 ..
The product is diffused by turbine in the atomizer chamber in the form of a fine mist in
EMI2.3
air pumped to 175 0. The powder collected at the base of the chamber is at a temperature of about 85 and it is fed directly to. The bag =, This powder has a humidity of 2.5 to 3% maximum and a solubility of 99.8%.
The installation for the implementation of this method comprises, as shown schematically the des-
<Desc / Clms Page number 3>
annex: - a rotary grater for grating the cheese in slices of 2 to 3 mm in section and 40 to 50 mm of heat. The average hourly flow rate is for example 200 to
600 kilos.
- * double-walled cheese melting machines with hot water circulation, with a capacity of
1000 liters each for example, each equipped with a powerful 4 propeller A stirrer to ensure rapid division of the cheese; - a homogenizer H with a flow rate of 200 to
600 kilos per hour with a pressure of 150/250 'bars per cm2 and a power of 10 ovt - a buffer tank T with double insulating wall with a capacity of 800 liters; - and a spray drying installation comprising: a cylindrical tower D with a conical bottom:
equipped with inlet and outlet fans and a; heating battery (not shown), a turbine atomizer B (speed = 11,000 Tm) and a pneumatic transport bagger E.
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7332951A FR2243648A1 (en) | 1973-09-13 | 1973-09-13 | Non-protein cattle food - containing nitrogenous matter, esp. urea, whey and carbohydrate |
Publications (1)
Publication Number | Publication Date |
---|---|
BE694703A true BE694703A (en) | 1967-07-31 |
Family
ID=9124987
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE694703D BE694703A (en) | 1973-09-13 | 1967-02-27 | |
BE147965A BE819271A (en) | 1973-09-13 | 1974-08-28 | NEW FEED FOR RUMINANT MAMMALS |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE147965A BE819271A (en) | 1973-09-13 | 1974-08-28 | NEW FEED FOR RUMINANT MAMMALS |
Country Status (6)
Country | Link |
---|---|
BE (2) | BE694703A (en) |
DE (1) | DE2442437A1 (en) |
FR (1) | FR2243648A1 (en) |
IT (1) | IT1024129B (en) |
LU (1) | LU70884A1 (en) |
NL (1) | NL7412219A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2442595A1 (en) * | 1978-04-19 | 1980-06-27 | British Petroleum Co | PROCESS FOR MANUFACTURING HIGHLY CONCENTRATED WHEY CONCENTRATES |
GB9212418D0 (en) * | 1992-06-11 | 1992-07-22 | Dalgety Plc | Encapsulated starch for ruminant feed |
-
1967
- 1967-02-27 BE BE694703D patent/BE694703A/fr unknown
-
1973
- 1973-09-13 FR FR7332951A patent/FR2243648A1/en active Granted
-
1974
- 1974-08-28 BE BE147965A patent/BE819271A/en unknown
- 1974-09-05 DE DE2442437A patent/DE2442437A1/en active Pending
- 1974-09-11 LU LU70884A patent/LU70884A1/xx unknown
- 1974-09-12 IT IT46857/74A patent/IT1024129B/en active
- 1974-09-13 NL NL7412219A patent/NL7412219A/en unknown
Also Published As
Publication number | Publication date |
---|---|
IT1024129B (en) | 1978-06-20 |
BE819271A (en) | 1974-12-16 |
LU70884A1 (en) | 1975-01-02 |
NL7412219A (en) | 1975-03-17 |
FR2243648B1 (en) | 1976-11-19 |
FR2243648A1 (en) | 1975-04-11 |
DE2442437A1 (en) | 1975-03-20 |
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