GB1035297A - Improvements in or relating to the production of cheese curd - Google Patents

Improvements in or relating to the production of cheese curd

Info

Publication number
GB1035297A
GB1035297A GB20782/64A GB2078264A GB1035297A GB 1035297 A GB1035297 A GB 1035297A GB 20782/64 A GB20782/64 A GB 20782/64A GB 2078264 A GB2078264 A GB 2078264A GB 1035297 A GB1035297 A GB 1035297A
Authority
GB
United Kingdom
Prior art keywords
milk
curd
enzyme
tank
acid
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
GB20782/64A
Inventor
Herbert Gilman Foster
Edmund Homer Cornwell
Gary Haight Richardson
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.)
JBS USA LLC
Original Assignee
Swift and Co Inc
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 US335592A external-priority patent/US3394011A/en
Application filed by Swift and Co Inc filed Critical Swift and Co Inc
Priority to GB20782/64A priority Critical patent/GB1035297A/en
Priority to NL6406360A priority patent/NL6406360A/xx
Publication of GB1035297A publication Critical patent/GB1035297A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
    • 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
    • A23C19/052—Acidifying only by chemical or physical means

Abstract

1,035,297. Cheese curd. SWIFT & CO. May 20, 1964, No. 20782/64. Heading A2B. A continuous process for manufacturing cheese curd from milk comprises forming a flowing stream of milk, continuously adjusting the acidity of the milk by adding enough food acid to increase the titratable acidity of the milk by at least 0.015%, and adding a protectylic enzyme to form a coagulum of curd and whey. Suitable acids include lactic, citric, acid, hydrochloric, and phosphoric acid. The enzyme may be of animal, vegetable, or mold origin; rennet, pepsin, and mixtures thereof being preferred. Any of the normal starter cultures may also be added if desired, and also calcium chloride to strengthen the curd. Fig. 1 shows a suitable apparatus for the operation of the invention, wherein acidized milk in 14 is admixed with enzyme from 15 by mixer 16 in zone 11 and then passes through tank 10 assisted by paddle conveyer 31, 32, 33. The mass is heated by the passage therethrough of an electric current applied via electrodes 18. The curd leaves the tank at 22 and is withdrawn on a wire mesh conveyer, through which liquid may drain. The tank and paddles are constructed of some electrically insulating material.
GB20782/64A 1964-01-03 1964-05-20 Improvements in or relating to the production of cheese curd Expired GB1035297A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB20782/64A GB1035297A (en) 1964-01-03 1964-05-20 Improvements in or relating to the production of cheese curd
NL6406360A NL6406360A (en) 1964-01-03 1964-06-05

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US335592A US3394011A (en) 1964-01-03 1964-01-03 Continuous production of cheese curd
GB20782/64A GB1035297A (en) 1964-01-03 1964-05-20 Improvements in or relating to the production of cheese curd

Publications (1)

Publication Number Publication Date
GB1035297A true GB1035297A (en) 1966-07-06

Family

ID=26254898

Family Applications (1)

Application Number Title Priority Date Filing Date
GB20782/64A Expired GB1035297A (en) 1964-01-03 1964-05-20 Improvements in or relating to the production of cheese curd

Country Status (2)

Country Link
GB (1) GB1035297A (en)
NL (1) NL6406360A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2852278A4 (en) * 2012-03-12 2016-06-08 Raija Kauppinen Method and device for preparing cheese in a continuous process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2852278A4 (en) * 2012-03-12 2016-06-08 Raija Kauppinen Method and device for preparing cheese in a continuous process

Also Published As

Publication number Publication date
NL6406360A (en) 1965-07-05

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