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Cheese making process characterized in that the starting milk is previously dehydrated in relatively considerable proportions after which it is heated in a suitable container until a temperature of approximately 50ºC at which time the dough is gelatinized by the addition of the appropriate gel followed by the dough an emulsifying machine where it is subjected to an agitation that is maintained until said mass remains at room temperature and during whose agitation the emulsion mass is given the degree of acidity and salting corresponding to the kind of product to be obtained. (Machine-translation by Google Translate, not legally binding)
ES207583A1953-02-051953-02-05A new cheese manufacturing procedure (Machine-translation by Google Translate, not legally binding)
ExpiredES207583A1
(en)
A procedure for the manufacture of coffee with solid milk in the form of a semi-block block (Machine-translation by Google Translate, not legally binding)
Improvements introduced in the procedure and apparatus for the mechanical manufacture of cheese. (Machine-translation by Google Translate, not legally binding)
A procedure for the manufacture of sterilized preserves of mixture of amilaceous caulescent bulbs and animal albumin (proteins) (Machine-translation by Google Translate, not legally binding)
A new procedure for the manufacture of canelones or another type of pasta plates to prepare kitchen fillers (Machine-translation by Google Translate, not legally binding)
A procedure for obtaining a new paste in semilified mass for the manufacture of "rot cakes" and similar. (Machine-translation by Google Translate, not legally binding)