FR2411572A1 - PROCESS FOR MODIFYING THE DRY MASS CONTENT OF ALBUMINOUS PRODUCTS - Google Patents

PROCESS FOR MODIFYING THE DRY MASS CONTENT OF ALBUMINOUS PRODUCTS

Info

Publication number
FR2411572A1
FR2411572A1 FR7835440A FR7835440A FR2411572A1 FR 2411572 A1 FR2411572 A1 FR 2411572A1 FR 7835440 A FR7835440 A FR 7835440A FR 7835440 A FR7835440 A FR 7835440A FR 2411572 A1 FR2411572 A1 FR 2411572A1
Authority
FR
France
Prior art keywords
milk
separation process
products
rennet
stabiliser
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
FR7835440A
Other languages
French (fr)
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.)
VEB Kombinat Fortschritt Landmaschinen Neustadt (Bestand)
Original Assignee
VEB Kombinat Fortschritt Landmaschinen Neustadt (Bestand)
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
Application filed by VEB Kombinat Fortschritt Landmaschinen Neustadt (Bestand) filed Critical VEB Kombinat Fortschritt Landmaschinen Neustadt (Bestand)
Publication of FR2411572A1 publication Critical patent/FR2411572A1/en
Pending 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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • 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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream 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 THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

Protein-containing products, in particular quark and various types of curd cheese, are produced by subjecting set milk, which has been obtained by adding pure culture and rennet to vat milk, to a separation process. Immediately before the separation process, the set milk is subjected to a further, continuous holding step. The temperature range of the holding step is selected in such a way that a structural state is generated in the set milk which, on the one hand, improves the separability by changing the viscosity, but, on the other hand, does not yet result in flocculation or in the formation of grainy or sandy casein particles. It is preferred to add, additionally to the pure culture and the rennet, a stabiliser to the vat milk to improve the hydration of the casein molecules. It is expedient to heat the set, stabiliser-containing milk to at least 50 DEG C immediately before the separation process. The process allows products with an increased dry-matter content to be prepared.
FR7835440A 1977-12-16 1978-12-15 PROCESS FOR MODIFYING THE DRY MASS CONTENT OF ALBUMINOUS PRODUCTS Pending FR2411572A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DD77202681A DD134597A1 (en) 1977-12-16 1977-12-16 METHOD FOR VARIATING THE DRY METHOD CONTENT OF PROTEIN-RELATED PRODUCTS

Publications (1)

Publication Number Publication Date
FR2411572A1 true FR2411572A1 (en) 1979-07-13

Family

ID=5510882

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7835440A Pending FR2411572A1 (en) 1977-12-16 1978-12-15 PROCESS FOR MODIFYING THE DRY MASS CONTENT OF ALBUMINOUS PRODUCTS

Country Status (6)

Country Link
CH (1) CH638080A5 (en)
DD (1) DD134597A1 (en)
DE (1) DE2852251A1 (en)
FR (1) FR2411572A1 (en)
PL (1) PL211836A1 (en)
SE (1) SE439098B (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR967139A (en) * 1947-06-02 1950-10-26 Laval Separator Co De Process for the production of heavy curd for making cheese
DE945802C (en) * 1951-12-01 1956-07-19 Laval Separator Co De Process and installation for making cheese from low-fat milk
US2851363A (en) * 1955-03-04 1958-09-09 Swift & Co Manufacture of cheese curd
GB925031A (en) * 1960-02-25 1963-05-01 Borden Co Method for the manufacture of cream and neufchatel cheese
US3431115A (en) * 1966-01-21 1969-03-04 Pennsalt Chemicals Corp Process for making bakers' cheese

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR967139A (en) * 1947-06-02 1950-10-26 Laval Separator Co De Process for the production of heavy curd for making cheese
DE945802C (en) * 1951-12-01 1956-07-19 Laval Separator Co De Process and installation for making cheese from low-fat milk
US2851363A (en) * 1955-03-04 1958-09-09 Swift & Co Manufacture of cheese curd
GB925031A (en) * 1960-02-25 1963-05-01 Borden Co Method for the manufacture of cream and neufchatel cheese
US3431115A (en) * 1966-01-21 1969-03-04 Pennsalt Chemicals Corp Process for making bakers' cheese

Also Published As

Publication number Publication date
SE439098B (en) 1985-06-03
CH638080A5 (en) 1983-09-15
SE7812860L (en) 1979-06-17
PL211836A1 (en) 1979-08-13
DD134597A1 (en) 1979-03-14
DE2852251A1 (en) 1979-06-21

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