ES317521A1 - Continuous cheese-making process and apparatus for use in carrying out that process - Google Patents
Continuous cheese-making process and apparatus for use in carrying out that processInfo
- Publication number
- ES317521A1 ES317521A1 ES0317521A ES317521A ES317521A1 ES 317521 A1 ES317521 A1 ES 317521A1 ES 0317521 A ES0317521 A ES 0317521A ES 317521 A ES317521 A ES 317521A ES 317521 A1 ES317521 A1 ES 317521A1
- Authority
- ES
- Spain
- Prior art keywords
- curd
- milk
- tube
- concentrated
- whey
- 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
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)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
Abstract
A process for producing cheese comprises concentrating milk, inoculating the concentrated milk with a lactic ferment, adding rennet while maintaining the inoculated milk too cold to coagulate, heating said milk after a time delay of at least several minutes to a temperature which produces rapid coagulation, removing the whey, and forming the remainder into cheese in a conventional manner. The milk is concentrated to a solids content of two to four times that in normal milk, cooled to below 12 C., lactic ferments are added, and after several hours the temperature is increased to about 30 C. when further lactic ferments are added, and finally the fermented concentrated milk is cooled below 10 C. on attaining a pH of between 4.6 and 6.5 and rennet is added. As shown in Fig. 1 tanks 4, conveyed by an endless chain 1 in the direction of the arrow F, first receive a measured quantity of rennet from a tank 10a followed by a measured quantity of concentrated milk from a tank 10b and then progress to a gantry 11 where hot water is dispensed into the tanks 4 by a device 11a. On reaching a gantry 12, the curd formed is cut by grills 12a and finally the tanks 4 are inverted over a distributer 14 to discharge the cut curd. A tank washing device 15 is also provided. In another embodiment, Figs. 3, 4, cold, concentrated, acidified, rennet-treated milk and hot water are fed through tubes 16a and 20a respectively into a filling head 29 provided with suction means 21 to maintain both the head 29 and a vertical square cross-section column 30 full of the two liquids. The liquids mix in the head 29 and pass down the column 30 over adjustable baffles 35a-d, impact with which accelerates syneresis of the curd grains formed. Agglomeration of the curd grains occurs on passing through narrow tube 37 which leads to a hot water jacketed tube 38 in which the curd first separates into little blocks and then undergoes simultaneous syneresis and re-agglomeration. Further compression of the curd grains occurs in tube 25 on leaving the end 25a of which the curd is sliced by wires 40 (Fig. 4). The sliced curd is then further sliced by vanes 43 of a rotating hollow perforated cylinder 42 on which it is drained and carried to be deposited into a funnel portion 41b leading to a tube 26. Washing of the curd with water from a supply 46b and/or whey collected in a tank 47 (which whey may be heated), is effected in the tube 26 prior to discharge into a container 27. In a further embodiment, Fig. 2 (not shown), cold, concentrated, acidified, rennet treated milk is introduced into the top of a vertical column of downwardly flowing hot water. The mixture of curds and whey thus formed passes into a container below incorporating a magnetic stirrer and then progresses from the bottom of this container, through a multipleelbowed tube and an upwardly inclined tube, to an outlet from which the curd is discharged in paste form into a container wherein the whey is drained off. The making of cheeses of the Carre de l'Est, Saint-Paulin, and Cheddar types is exemplified.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR968015A FR1427636A (en) | 1964-03-20 | 1964-03-20 | Continuous cheese manufacturing process and devices for implementing this process |
FR983010A FR86525E (en) | 1964-07-24 | 1964-07-24 | Continuous cheese manufacturing process and devices for implementing this process |
Publications (1)
Publication Number | Publication Date |
---|---|
ES317521A1 true ES317521A1 (en) | 1965-12-01 |
Family
ID=26206544
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES0310790A Expired ES310790A1 (en) | 1964-03-20 | 1965-03-20 | Continuous cheese-making process and apparatus for use in carrying out that process |
ES0317521A Expired ES317521A1 (en) | 1964-03-20 | 1965-09-16 | Continuous cheese-making process and apparatus for use in carrying out that process |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES0310790A Expired ES310790A1 (en) | 1964-03-20 | 1965-03-20 | Continuous cheese-making process and apparatus for use in carrying out that process |
Country Status (13)
Country | Link |
---|---|
AT (1) | AT261289B (en) |
BE (1) | BE661418A (en) |
BR (1) | BR6567981D0 (en) |
CH (1) | CH441966A (en) |
DE (1) | DE1300815B (en) |
DK (2) | DK111649B (en) |
ES (2) | ES310790A1 (en) |
FI (1) | FI46017C (en) |
GB (3) | GB1096174A (en) |
IL (1) | IL23150A (en) |
LU (1) | LU48130A1 (en) |
NL (1) | NL6503328A (en) |
SE (1) | SE320841B (en) |
Families Citing this family (4)
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 (en) * | 1985-12-17 | 1990-10-05 | Roquette Freres | PROCESS FOR THE MANUFACTURE OF CHEESES FROM MILK POWDER BY COLD RIPPING |
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 |
CN115812607B (en) * | 2022-12-05 | 2023-12-05 | 上海乐芙娜食品科技有限公司 | Preparation equipment and application method of processed mozzarella cheese |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE628279A (en) * | ||||
CH153181A (en) * | 1931-06-16 | 1932-03-15 | Axelrod Alexander | Method of making cheese. |
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 |
-
1965
- 1965-01-12 SE SE34165A patent/SE320841B/xx unknown
- 1965-03-04 DE DE1965H0055374 patent/DE1300815B/en active Pending
- 1965-03-05 LU LU48130A patent/LU48130A1/xx unknown
- 1965-03-09 CH CH328365A patent/CH441966A/en unknown
- 1965-03-12 IL IL2315065A patent/IL23150A/en unknown
- 1965-03-16 NL NL6503328A patent/NL6503328A/xx unknown
- 1965-03-18 FI FI67265A patent/FI46017C/en active
- 1965-03-19 BE BE661418D patent/BE661418A/xx unknown
- 1965-03-19 AT AT254065A patent/AT261289B/en active
- 1965-03-19 BR BR16798165A patent/BR6567981D0/en unknown
- 1965-03-19 DK DK143465A patent/DK111649B/en unknown
- 1965-03-20 ES ES0310790A patent/ES310790A1/en not_active Expired
- 1965-03-22 GB GB1207265A patent/GB1096174A/en not_active Expired
- 1965-03-22 GB GB2282567A patent/GB1096176A/en not_active Expired
- 1965-03-22 GB GB2282467A patent/GB1096175A/en not_active Expired
- 1965-09-16 ES ES0317521A patent/ES317521A1/en not_active Expired
-
1966
- 1966-03-21 DK DK146966A patent/DK113679B/en unknown
Also Published As
Publication number | Publication date |
---|---|
FI46017B (en) | 1972-08-31 |
ES310790A1 (en) | 1966-01-01 |
LU48130A1 (en) | 1965-05-05 |
DK113679B (en) | 1969-04-14 |
BE661418A (en) | 1965-09-20 |
NL6503328A (en) | 1965-09-21 |
BR6567981D0 (en) | 1973-08-14 |
CH441966A (en) | 1967-08-15 |
IL23150A (en) | 1968-09-26 |
AT261289B (en) | 1968-04-10 |
GB1096175A (en) | 1967-12-20 |
GB1096176A (en) | 1967-12-20 |
DE1300815B (en) | 1969-08-07 |
DK111649B (en) | 1968-09-23 |
FI46017C (en) | 1972-12-11 |
SE320841B (en) | 1970-02-16 |
GB1096174A (en) | 1967-12-20 |
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