DE1300815B - Verfahren zur kontinuierlichen Herstellung von Kaese oder Kasein - Google Patents

Verfahren zur kontinuierlichen Herstellung von Kaese oder Kasein

Info

Publication number
DE1300815B
DE1300815B DE1965H0055374 DEH0055374A DE1300815B DE 1300815 B DE1300815 B DE 1300815B DE 1965H0055374 DE1965H0055374 DE 1965H0055374 DE H0055374 A DEH0055374 A DE H0055374A DE 1300815 B DE1300815 B DE 1300815B
Authority
DE
Germany
Prior art keywords
milk
cheese
rennet
water
container
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DE1965H0055374
Other languages
German (de)
English (en)
Inventor
Stenne Pierre
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Paracurd SA
Original Assignee
Paracurd SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FR968015A external-priority patent/FR1427636A/fr
Priority claimed from FR983010A external-priority patent/FR86525E/fr
Application filed by Paracurd SA filed Critical Paracurd SA
Publication of DE1300815B publication Critical patent/DE1300815B/de
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/202—Casein or caseinates
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/002—Cheese-making continuously
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/024—Making cheese curd using continuous procedure

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)
DE1965H0055374 1964-03-20 1965-03-04 Verfahren zur kontinuierlichen Herstellung von Kaese oder Kasein Pending DE1300815B (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR968015A FR1427636A (fr) 1964-03-20 1964-03-20 Procédé de fabrication de fromage en continu et dispositifs pour la mise en oeuvre de ce procédé
FR983010A FR86525E (fr) 1964-07-24 1964-07-24 Procédé de fabrication de fromage en continu et dispositifs pour la mise en oeuvre de ce procédé

Publications (1)

Publication Number Publication Date
DE1300815B true DE1300815B (de) 1969-08-07

Family

ID=26206544

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1965H0055374 Pending DE1300815B (de) 1964-03-20 1965-03-04 Verfahren zur kontinuierlichen Herstellung von Kaese oder Kasein

Country Status (13)

Country Link
AT (1) AT261289B (fr)
BE (1) BE661418A (fr)
BR (1) BR6567981D0 (fr)
CH (1) CH441966A (fr)
DE (1) DE1300815B (fr)
DK (2) DK111649B (fr)
ES (2) ES310790A1 (fr)
FI (1) FI46017C (fr)
GB (3) GB1096174A (fr)
IL (1) IL23150A (fr)
LU (1) LU48130A1 (fr)
NL (1) NL6503328A (fr)
SE (1) SE320841B (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115812607A (zh) * 2022-12-05 2023-03-21 上海乐芙娜食品科技有限公司 一种再制马苏里拉奶酪的制备设备及使用方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ211254A (en) * 1984-03-06 1988-03-30 Commw Of Australia Continuous production of cheese from milk retentate
FR2591431B1 (fr) * 1985-12-17 1990-10-05 Roquette Freres Procede de fabrication de fromages a partir de poudre de lait, par empresurage a froid
NZ551402A (en) * 2006-11-20 2009-02-28 Fonterra Co Operative Group Process for producing cheese comprising passing starting milk and an enzyme capable of converting kappa casein into para-kappa casein through a flow device

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE628279A (fr) *
CH153181A (de) * 1931-06-16 1932-03-15 Axelrod Alexander Verfahren zur Herstellung von Käse.
US2781269A (en) * 1955-06-30 1957-02-12 Univ Ohio State Res Found Method and apparatus for the continuous production of cheese-forming curd
US2908575A (en) * 1956-03-27 1959-10-13 Nat Dairy Prod Corp Method and apparatus for the continuous production of cheese curd
US2917827A (en) * 1958-02-14 1959-12-22 Marion P Lankford Continuous flow cheese making apparatus
US3132026A (en) * 1960-07-11 1964-05-05 Nl I Voor Zuivelonderzoek Process for the continuous manufacture of curd

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE628279A (fr) *
CH153181A (de) * 1931-06-16 1932-03-15 Axelrod Alexander Verfahren zur Herstellung von Käse.
US2781269A (en) * 1955-06-30 1957-02-12 Univ Ohio State Res Found Method and apparatus for the continuous production of cheese-forming curd
US2908575A (en) * 1956-03-27 1959-10-13 Nat Dairy Prod Corp Method and apparatus for the continuous production of cheese curd
US2917827A (en) * 1958-02-14 1959-12-22 Marion P Lankford Continuous flow cheese making apparatus
US3132026A (en) * 1960-07-11 1964-05-05 Nl I Voor Zuivelonderzoek Process for the continuous manufacture of curd

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115812607A (zh) * 2022-12-05 2023-03-21 上海乐芙娜食品科技有限公司 一种再制马苏里拉奶酪的制备设备及使用方法
CN115812607B (zh) * 2022-12-05 2023-12-05 上海乐芙娜食品科技有限公司 一种再制马苏里拉奶酪的制备设备及使用方法

Also Published As

Publication number Publication date
ES317521A1 (es) 1965-12-01
ES310790A1 (es) 1966-01-01
GB1096176A (en) 1967-12-20
FI46017B (fr) 1972-08-31
CH441966A (fr) 1967-08-15
BR6567981D0 (pt) 1973-08-14
DK113679B (da) 1969-04-14
BE661418A (fr) 1965-09-20
FI46017C (fi) 1972-12-11
SE320841B (fr) 1970-02-16
GB1096175A (en) 1967-12-20
DK111649B (da) 1968-09-23
AT261289B (de) 1968-04-10
GB1096174A (en) 1967-12-20
LU48130A1 (fr) 1965-05-05
NL6503328A (fr) 1965-09-21
IL23150A (en) 1968-09-26

Similar Documents

Publication Publication Date Title
DE2110575C3 (de) Verfahren zur Herstellung genießbarer Wasser-in-Öl-Emulsionen mit niedrigem Kaloriengehalt
DE3689860T2 (de) Verfahren zur Herstellung eines ein essbares Fett enthaltenden Produkts.
DE3884860T2 (de) Verfahren zur Herstellung einer essbaren Dispersion.
DE2344383C3 (de) Verfahren zum kontinuierlichen Herstellen von Käsebruch und Vorrichtung zur Durchführung des Verfahrens
DE1454884C3 (de) Dreiwalzengruppe fur eine Reibmaschine für Chargenbetrieb
DE2644325A1 (de) Verfahren und vorrichtung zur kontinuierlichen herstellung von kaese
DE2827257C2 (de) Vorrichtung zum Herstellen von Cottage- od.dgl. Frischkäse
DE2932767C2 (de) Verfahren zur Herstellung eines halbharten Käses
CH638955A5 (de) Verfahren zur kontinuierlichen herstellung eines butteraehnlichen speisefettes.
DE1300815B (de) Verfahren zur kontinuierlichen Herstellung von Kaese oder Kasein
DE2538858A1 (de) Pasteurisiereinrichtung und kombination mit speiseeisbereiter
DE4423988A1 (de) Verfahren zum kontinuierlichen Herstellen von Käseprodukten
DE1810154A1 (de) Verfahren und Vorrichtung zur mechanisierten Herstellung von gesalzenem Frischquarkkaese(und anderen Kaesesorten)unter Vornahme einer kontinuierlichen Koagulierung des Milcheiweisses
DE69510350T2 (de) Formung von frischen käse
DE69838736T2 (de) Vorrichtung und verfahren zur herstellung von pasta-filata-käse mit reduziertem bzw. niedrigem fettgehalt
DE68924803T3 (de) Rahm, aus diesem hergestelltes margarinähnliches Butterungsprodukt und Verfahren zu deren Herstellung.
DE2013203A1 (fr)
DE69010072T2 (de) Verfahren und Vorrichtung für die Herstellung von koagulierten Produkten.
DE68902429T2 (de) Brotaufstrich, verfahren und vorrichtung zur rahm- und brotaufstrichbehandlung.
DE2535856C2 (de) Käseähnliche Speise und Verfahren zu ihrer Herstellung
DE4103575A1 (de) Verfahren zur kristallisation von fettemulsionen oder fettschmelzen
DE1048135B (de) Verfahren und Vorrichtung zur Behandlung von Schokoladenmasse
DE475311C (de) Verfahren und Vorrichtung zur Herstellung von Butter
DE1912499C (de) Vorrichtung zur kontinuierlichen Herstellung von Käsebruch
DE9793C (de) Neuerungen in der Herstellung künstlicher Butter