DE2406813A1 - Verfahren zur herstellung von schnittfaehigem kaese aus kaeseabschnitten - Google Patents
Verfahren zur herstellung von schnittfaehigem kaese aus kaeseabschnittenInfo
- Publication number
- DE2406813A1 DE2406813A1 DE19742406813 DE2406813A DE2406813A1 DE 2406813 A1 DE2406813 A1 DE 2406813A1 DE 19742406813 DE19742406813 DE 19742406813 DE 2406813 A DE2406813 A DE 2406813A DE 2406813 A1 DE2406813 A1 DE 2406813A1
- Authority
- DE
- Germany
- Prior art keywords
- cheese
- cheese mass
- sections
- bag
- moldings
- 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
Links
- 235000013351 cheese Nutrition 0.000 title claims description 33
- 238000004519 manufacturing process Methods 0.000 title description 5
- 238000000034 method Methods 0.000 claims description 15
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 2
- 235000005747 Carum carvi Nutrition 0.000 claims description 2
- 241001237745 Salamis Species 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 235000015175 salami Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims 3
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 239000004033 plastic Substances 0.000 description 6
- 229920003023 plastic Polymers 0.000 description 6
- 235000014059 processed cheese Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 241000282461 Canis lupus Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- -1 Polyethylene Polymers 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- 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 OR TREATMENT THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/20—Compacting shredded or ground cheese other than curd or small cheese pieces without melting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19742406813 DE2406813A1 (de) | 1974-02-13 | 1974-02-13 | Verfahren zur herstellung von schnittfaehigem kaese aus kaeseabschnitten |
| BE153281A BE825442A (fr) | 1974-02-13 | 1975-02-12 | Procede pour la fabrication de fromage pret au debitage a partir de fragments de fromage |
| NL7501635A NL7501635A (nl) | 1974-02-13 | 1975-02-12 | Werkwijze voor het bereiden van snijklare kaas tukjes kaas. |
| DD18414275A DD116134A5 (en, 2012) | 1974-02-13 | 1975-02-12 | |
| DK52575A DK52575A (en, 2012) | 1974-02-13 | 1975-02-13 | |
| FR7504464A FR2260293A1 (en) | 1974-02-13 | 1975-02-13 | Moulding reworked waste fragments of cut cheese - under pressure of plastic package sealed in vacuum conditions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19742406813 DE2406813A1 (de) | 1974-02-13 | 1974-02-13 | Verfahren zur herstellung von schnittfaehigem kaese aus kaeseabschnitten |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2406813A1 true DE2406813A1 (de) | 1975-08-21 |
Family
ID=5907254
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19742406813 Pending DE2406813A1 (de) | 1974-02-13 | 1974-02-13 | Verfahren zur herstellung von schnittfaehigem kaese aus kaeseabschnitten |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE825442A (en, 2012) |
| DD (1) | DD116134A5 (en, 2012) |
| DE (1) | DE2406813A1 (en, 2012) |
| DK (1) | DK52575A (en, 2012) |
| FR (1) | FR2260293A1 (en, 2012) |
| NL (1) | NL7501635A (en, 2012) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102004049709B4 (de) * | 2003-10-13 | 2016-03-10 | Campina B.V. | Verfahren zur Herstellung von Käse und so hergestellter Käse |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2448287A1 (fr) * | 1979-02-07 | 1980-09-05 | Chanet Jacques | Procede et dispositifs pour le conditionnement du fromage |
| FR2663503B2 (fr) * | 1989-06-20 | 1993-04-23 | Ucafco | Procede de fabrication de fromages a pate pressee cuite de dimensions reduites. |
| FR2649292B1 (fr) * | 1989-06-20 | 1993-01-15 | Ucafco | Procede de fabrication de fromages a pate pressee cuite de dimensions reduites |
| IT9042537A1 (it) * | 1990-11-05 | 1992-05-05 | Gino Catellani | Procedimento per preparare formaggio di pasta dura aromatizzato e prodotto cosi' ottenuto |
| CH681845A5 (en) * | 1990-12-07 | 1993-06-15 | Johannes Minder | Novel non-processed cheese product - comprises moulded, blend or additive-contg. compressed cheese particles |
| US5520934A (en) * | 1994-03-28 | 1996-05-28 | Kraft Foods, Inc. | Process for manufacture of large blocks of pasta filata cheese |
-
1974
- 1974-02-13 DE DE19742406813 patent/DE2406813A1/de active Pending
-
1975
- 1975-02-12 BE BE153281A patent/BE825442A/xx unknown
- 1975-02-12 NL NL7501635A patent/NL7501635A/xx unknown
- 1975-02-12 DD DD18414275A patent/DD116134A5/xx unknown
- 1975-02-13 DK DK52575A patent/DK52575A/da unknown
- 1975-02-13 FR FR7504464A patent/FR2260293A1/fr active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102004049709B4 (de) * | 2003-10-13 | 2016-03-10 | Campina B.V. | Verfahren zur Herstellung von Käse und so hergestellter Käse |
Also Published As
| Publication number | Publication date |
|---|---|
| BE825442A (fr) | 1975-05-29 |
| NL7501635A (nl) | 1975-08-15 |
| FR2260293B3 (en, 2012) | 1977-10-28 |
| FR2260293A1 (en) | 1975-09-05 |
| DK52575A (en, 2012) | 1975-10-13 |
| DD116134A5 (en, 2012) | 1975-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2338348B1 (de) | Verfahren zur automatisierbaren Herstellung von Rohwurst | |
| DE2406813A1 (de) | Verfahren zur herstellung von schnittfaehigem kaese aus kaeseabschnitten | |
| US4185126A (en) | Process of reconstituting cheese trimmings into horns | |
| DE2462368A1 (de) | Verfahren fuer das verpacken von stuecken roten fleisches | |
| US2203318A (en) | Process for preparation of meat products | |
| JPH09299026A (ja) | 圧着成型チーズ製品及びその製造方法 | |
| US2179676A (en) | Ham package and method of making same | |
| US2812260A (en) | Improved method of treating meat | |
| US1492388A (en) | Method of treating cheese and product resulting therefrom | |
| WO1992007472A1 (en) | A process for the preparation of hard cheeses with added flavouring, and the product obtained | |
| DE69601169T2 (de) | Vorrichtung zur durchführung eines verfahrens zur verarbeitung von fisch, insbesondere lachs | |
| CN112237270B (zh) | 微波熟化葱香蛋片及其配方和制备方法 | |
| US2968567A (en) | Method of forming a frozen food product | |
| DE69714414T2 (de) | Aromatisierte Lebensmittelverpackung | |
| CN107927296A (zh) | 一种火龙果云片糕及其制备方法 | |
| DE3639302C2 (en, 2012) | ||
| JPH05146250A (ja) | 剥離性が良好なプロセスチーズおよびその製造方法 | |
| KR101771970B1 (ko) | 밀폐용기 및 이의 제조방법 | |
| DE357246C (de) | Scheiben- und Streifenschneider fuer Gemuese und aehnliches, bestehend aus einem in einem Behaelter auf und ab bewegbaren Messerkopf und Abstreifer | |
| EP2289345B1 (de) | Verfahren und Vorrichtung zur Herstellung eines Käses oder einer Käsezubereitung sowie Käse oder Käsezubereitung | |
| US4554168A (en) | Method for production of semi-fluid fruit composition | |
| DE29607091U1 (de) | Formschinken oder Formfleisch | |
| DE1031104B (de) | Verfahren zu einer von Schimmelbildung freien Lagerung von natuerlichem Schweizer Kaese | |
| DE202016006652U1 (de) | Schnittfeste Leberwurst | |
| RU2129517C1 (ru) | Упаковочный материал для пищевых продуктов |