DE956556C - Process for drying and maturing cheese - Google Patents

Process for drying and maturing cheese

Info

Publication number
DE956556C
DE956556C DEO3719A DEO0003719A DE956556C DE 956556 C DE956556 C DE 956556C DE O3719 A DEO3719 A DE O3719A DE O0003719 A DEO0003719 A DE O0003719A DE 956556 C DE956556 C DE 956556C
Authority
DE
Germany
Prior art keywords
cheese
drying
substances
training
heating
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.)
Expired
Application number
DEO3719A
Other languages
German (de)
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.)
Individual
Original Assignee
Individual
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 DEO1541A external-priority patent/DE863166C/en
Application filed by Individual filed Critical Individual
Priority to DEO3719A priority Critical patent/DE956556C/en
Application granted granted Critical
Publication of DE956556C publication Critical patent/DE956556C/en
Expired legal-status Critical Current

Links

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 THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Drying Of Solid Materials (AREA)

Description

Verfahren zum Trocknen und Reifen von Käse Das Patent 863 166 betrifft ein Verfahren zum Trocknen und Reifen von Käse, das darin besteht: daß der zum Trocknen und Reifen, von Käse dienenden Luft die Verbrennungsgase eines Stadtgaswerkes beigemengt werden und die Behandlungsluft praktisch als Umluft in der Behandlungskammer kreist.Method of drying and ripening cheese. Patent 863,166 relates to a method of drying and ripening cheese, which consists in: that of drying and tires, the air used for cheese is mixed with the combustion gases of a municipal gas works and the treatment air practically circulates as circulating air in the treatment chamber.

Es hat sich gezeigt, da;B es bei Arbeiten nach diesem Prinzip möglich ist, auch ohne Verwendung von Stadtgas, da. auch Propangas und ähnliche Gase praktisch die gleiche Wirkung haben, dem Käse, insbesondere aber seinen Oberflächenschichten, auch Stoffe einzuverleiben, die eine Aromatisierung des Käses bzw. eine Beeinflussung der Oberflächenschichten, also der Rinde, in wirtschaftlich bzw. diätetisch gewünschten Richtungen herbeiführen.It has been shown that it is possible when working according to this principle is there, even without using town gas. also propane and similar gases come in handy have the same effect on the cheese, but especially on its surface layers, also to incorporate substances that flavor or influence the cheese of the surface layers, i.e. the bark, in economically or dietetically desired Bring about directions.

So kann man einmal erfindungsgemäß Rauchgase der Umluft beimischen, wodurch dem Käse empyreumatische Stoffe zugeführt werden. Man kann aber auch der feuchten Umluft vorzugsweise mit Wasserdampf flüchtige ätherische Öle, wie etwa Kümmelöl, beimischen oder sonstige Stoffe, die das Wachstum der Bakterien und Pilze beeinflussen und so ihrerseits den Reifegrad, den Geschmack, die Lagerbeständigkeit und die sonstigen Eigenschaften des Käses bestimmen.So you can mix smoke gases in the circulating air once according to the invention, empyreumatic substances are added to the cheese. But you can also do that moist air, preferably with steam, volatile essential oils, such as Caraway oil, admixture or other substances that stimulate the growth of bacteria and fungi affect and so for their part the degree of ripeness, the taste, the shelf life and determine the other properties of the cheese.

Das Verfahren hat besondere Bedeutung, ohne aber darauf beschränkt zu sein, für die Behandlung von Weichkäse, der ja bekanntlich dem Verkehr und- Genua noch im Zustand der biologischen Aktivität zugeführt wird.The procedure is of particular importance, but is not limited to it to be for the treatment of soft cheese, which is well known to traffic and- Genoa is still in a state of biological activity.

Außer mit Gas irgendwelcher Art kann die Heizung näturgemäß auch mit elektrischer Energie oder mittelbar oder unmittelbar durch andere Wärmequellen, wie Dampfheizung, erfolgen.In addition to gas of any kind, the heater can naturally also with electrical energy or directly or indirectly from other heat sources, such as steam heating.

Claims (1)

PATENTANSPRÜCHE: i. Ausbildung des Verfahrens nach Patent 863 166, dadurch gekennzeichnet, daß dem umlaufenden Gasstrom in ihm zerteilrte, vorzugsweise flüchtige Stoffe beigemengt sind, die die biologische Aktivität des Käses beeinflussen, wie empyreumatische Stoffe oder, flüchtige ätherische Öle. z. Ausbildung des Verfahrens nach Anspruch i, dadurch gekennzeichnet, daß an Stelle von Stadtgas die Verbrennungsgase anderer Heizgase, wie Propan, benutzt werden. 3. Ausbildung des Verfahrens nach Anspruch i, dadurch gekennzeichnet, daß die erforderliche Wärme mittelbar oder unmittelbar durch elektrische B-ehelzung, Dampfheizung oder durch andere Wärmequellen erstellt wird.PATENT CLAIMS: i. Development of the process according to patent 863 166, characterized in that the circulating gas stream is divided in it, preferably volatile substances are added that affect the biological activity of the cheese, like empyreumatic substances or, volatile essential oils. z. Training the procedure according to claim i, characterized in that instead of town gas, the combustion gases other heating gases such as propane can be used. 3. Training the procedure after Claim i, characterized in that the heat required is indirect or direct created by electrical heating, steam heating or other heat sources will.
DEO3719A 1951-04-07 1954-07-24 Process for drying and maturing cheese Expired DE956556C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEO3719A DE956556C (en) 1951-04-07 1954-07-24 Process for drying and maturing cheese

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEO1541A DE863166C (en) 1951-04-07 1951-04-07 Method and device for drying and ripening cheese
DEO3719A DE956556C (en) 1951-04-07 1954-07-24 Process for drying and maturing cheese

Publications (1)

Publication Number Publication Date
DE956556C true DE956556C (en) 1957-01-17

Family

ID=7350179

Family Applications (1)

Application Number Title Priority Date Filing Date
DEO3719A Expired DE956556C (en) 1951-04-07 1954-07-24 Process for drying and maturing cheese

Country Status (1)

Country Link
DE (1) DE956556C (en)

Similar Documents

Publication Publication Date Title
DE956556C (en) Process for drying and maturing cheese
DEO0003719MA (en)
US1920540A (en) Process for coloring fruits and vegetables
DE1442081C3 (en) Process for malting barley or other types of grain
DE831799C (en) Process for refining raw cocoa and raw materials made from it
DE513511C (en) Process for the production of durable, germinable yeast and bacterial preparations
DE819125C (en) Method for the treatment of oilseeds
DE396376C (en) Process for improving the burnability of smoking tobacco
DE810491C (en) Process for fermenting tobacco
DE477408C (en) Process for the treatment of spoiled cereals, legumes and the like Like., In particular to remove the musty smell and taste
DE885512C (en) Process for drying, cooking and smoking fish and fish products
DE692210C (en) Pest control
DE393595C (en) Method for determining the specific gravity of living and dead bodies
DE201429C (en)
DE730197C (en) Method of sterilization
DE527361C (en) Process for the artificial fermentation and dennicotinization of tobacco
DE415169C (en) Process for the conservation of green plant matter
DE1004114B (en) Process for increasing the shelf life of foods containing carbohydrates, especially baked goods
DE462923C (en) Process for preserving green fodder
DE68881C (en) Process for improving tobacco and preparing it for fermentation
DE639320C (en) Process for influencing the fermentation of tobacco
DE642956C (en) Method of preserving smoked fish
DE564172C (en) Process for the production of a sausage binding agent
DE561126C (en) Process for the manufacture of fumigants
DE3913420A1 (en) Disinfecting plant seeds, kernels and fruit - by treatment with inert gas under pressure in the moist state